Recipe of Super Quick Homemade Hyderabadi Vegetable Dum Biryani

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Award-winning Hyderabadi Vegetable Dum Biryani. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hyderabadi Vegetable Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Vegetable Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hyderabadi Vegetable Dum Biryani is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hyderabadi Vegetable Dum Biryani estimated approx 15 min.

To get started with this recipe, we must first prepare a few components. You can cook Hyderabadi Vegetable Dum Biryani using 47 ingredients and 32 steps. Here is how you cook it.

#riceisthebest Hyderabadi Vegetable Dum Biryani is an aromat and delicious rice preparation using aged basmati rice and vegetables. Throughout India, we can find various types of biryanis which give us a glimpse of the local cuisine and food habits. This is usually depicted by the ingredients used in the preparation of the particular biryani. Vegetable biryani is made on the same lines of a non vegetarian biryani. It’s just that the meat is substituted by vegetables. Fresh and nutritious vegetables are used in the preparation of this biryani making it quite a healthy dish! Hyderabad is famous for it's delicious biryanis which use aromat spices and curds in the preparation. Kewra water used in the end lends it a unique flavour. You might find coloured bell peppers used in this recipe in addition to the regular vegetables used, which is just to increase the nutrional value of the dish and make it more colourful! Overall this is a subtly delicious biryani!

Ingredients and spices that need to be Take to make Hyderabadi Vegetable Dum Biryani:

1. 2 1/2 cups Basmati Rice
2. 3/4 cup Green Peas
3. 3/4 cup French Beans …… Chopped lengthwise
4. 3/4 cup Carrots …… Chopped lengthwise
5. 3/4 cup Mixed Bell Peppers (Green, Red, Yellow).... Cubed
6. 3/4 cup Cauliflower Florets
7. 2 Small Potatoes ……. Cut into wedges
8. 3 large Onions ……. Chopped finely
9. 1 large Tomato..... Chopped finely
10. 3/4 cup Fresh Curds …… Whisked
11. 12 Large Garlic Cloves
12. 1 inch Ginger
13. 1/4 cup Fresh Mint Leaves
14. 1/2 tsp Turmeric Powder
15. 1 tsp Bedgi Red Chilli Powder
16. 1 tsp Kashmiri Red Chilli Powder
17. 2 tsp Coriander Powder
18. 2 tsp Garam Masala Powder
19. 1/2 cup Milk
20. 1 pinch Saffron
21. 1/8 tsp Kewra Water
22. as needed Homemade Ghee (Clarified Butter)
23. To Taste Salt
24. 1/2 cup Chopped Coriander Leaves
25. For Making Birista :
26. as needed Oil For Frying
27. 3 Medium Onions ……. Finely sliced
28. 1 pinch Salt
29. Whole spices and other ingredients for cooking with the rice :
30. 2 Cloves
31. 2 sticks Cinnamon (1″ inch each)
32. 2 Green Cardamoms
33. 3 Black Peppercorns
34. 1/2 tsp Cumin seeds
35. 2 tsp Lemon Juice
36. 3 tsp Salt
37. Whole Spices For Tempering :
38. 1/4 cup Oil
39. 3 Cloves
40. 3 sticks Cinnamon (1″ each)
41. 2 Green Cardamoms
42. 1 Black Cardamom
43. 3 Black Peppercorns
44. 2 Bay Leaves
45. 1 Star Anise
46. 1/2 Mace
47. 1/2 tsp Cumin Seeds

Instructions to make to make Hyderabadi Vegetable Dum Biryani

1. To make Hyderabadi Vegetable Dum Biryani, first wash the rice twice and soak the rice in sufficient water for half an hour.
2. For cooking the rice boil water, atleast four times the quantity of the rice. Add the above mentioned whole spices and salt to it.
3. When the water comes to a boil, drain the soaked rice and add to the boiling water and give it a good stir.
4. Add the lemon juice and stir.
5. When the rice is almost cooked, i.e. just one grain is remaining to be cooked, switch off the flame.
6. Drain all the rice in a sieve and set aside.
7. In the meantime, wash and chop the vegetables as mentioned above. Keep aside till use.
8. Heat the milk and add the saffron to it. Keep aside till use.
9. At the same time, heat the oil for the birista in a kadhai and start frying the sliced onions. Add a pinch of salt to each batch to hasten the browning and to get crisp fried onions.
10. When done, in the same oil fry the potato wedges too and set aside.
11. Heat some water for boiling the vegetables.
12. Boil the carrots, french beans and the cauliflower florets separately, in the boiling water and drain. Set aside till use.
13. In a heavy bottomed pan, heat the oil for tempering.
14. First saute the chopped bell peppers in the hot oil and set aside.
15. Now add the whole spices mentioned for tempering to the hot oil.
16. As soon as they splutter, add the chopped onions and a little salt. Saute till onions turn a little brown
17. Grind the ginger and garlic to a fine paste and add it to the browned onions. Saute for a while.
18. Add the chopped tomatoes and cook covered till they turn mushy. Add salt to taste.
19. Add the whisked curds to this mixture and saute continuously on high flame till the mixture becomes a little thick.
20. Add all the vegetables and give it a good stir. Cover and give it one steam. The biryani masala is now ready.
21. Place a thick griddle on the gas stove and start heating it.
22. To layer the biryani, spread some homemade ghee at the bottom of a heavy bottomed pan.
23. Spread some prepared vegetable masala over it. Spread half the cooked rice over the masala.
24. Roughly tear the mint leaves and spread them over the rice. Spread half of the birista too.
25. Spread the remaining biryani masala over it and again cover with a layer of the remaining rice. Spread the birista over this layer. Drizzle some homemade ghee over it.
26. Make four vertical holes in the biryani in the four mid corners with the handle of a spoon.
27. Pour the saffron milk equally in these holes. Seal with the cooked rice and drizzle the kewra water over it.
28. Cover the pan with a foil and place a lid tightly over it.
29. Place the pan on the hot griddle on high flame for the first 5 minutes and then on low flame for 8-10 minutes.
30. Switch off the heat and set aside for about 15 minutes.
31. Uncover and transfer the biryani to a serving bowl and garnish with chopped coriander leaves.
32. Serve this delicious Hyderabadi Vegetable Dum Biryani with some salad and a cooling boondi raita!

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Hyderabadi Vegetable Dum Biryani. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!