Authentic Dum Hyderabad Vegetable Biryani

7/29/2019 Authentic Dum Hyderabad Vegetable Biryani

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vegrecipesofindia.com

http://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/

Hyderabad Veg Biryani Authentic Dum Hyderabad

Vegetable Biryani

dassana
http://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/


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A Vegetable Biryani Recipe post was amongst o ne of the f ew recipes that I wanted to pos t f rom a long

time. One of my favorite food is the biryani. My mom makes t he best biryanis and I have seen her many

times cooking biryani with a lot o f love and care. You really have to cook the biryani with a lot of love and

care. There should be no hurry and cooking a biryani takes up some time. Yet it is worth it. It is one o f the

most grand, noble and delectable recipe f rom India.

The biryanis which I have seen my mom making at ho me have always been co oked on dum. When I saw

on the internet, that f oo d bloggers have recipes f or pressure cooked biryanis, I was amazed as well as

shocked. How can one cook a biryani in a pressure cooker. For a biryani to be a biryani.. it has to becooked on dum. The biryanis which are pressure cooked, do not remain a biryani anymore..

atleast they sho uld not be called biryani.


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An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives the

biriyani its uniqueness and o riginality. This is how the biryani has the beautif ul medley of the aromas,

f lavors and tastes caused by the blending of the ingredients used in making it. Now what is dum cooking

or dum pukht?

Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. Dum Pukht

literally means choking off the steam. The food is kept in a sealed container usually clay

pots (also known as handi in India) which are sealed tightly with wheat flour dough. This doesnot allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire

infusing the flavors and aroma of its own herbs and spices in the food. Nutrients are not lost

in this process and thus the food is nutritious too.

This tradition of dum pukht orginated in Persia where the dish was prepared, sealed and then

buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisine which is from

the city of Lucknow Uttar Pradesh. Nowadays Dum Pukht is also used in Hyderabadi,

Mughlai and Punjabi cuisines. Some of the popular dum recipes are : Dum Aloo, Handi Veg

Biryani, Dum Chicken biryani, Phaldari Kofta.
http://www.vegrecipesofindia.com/kashmiri-dum-aloo/


5/27

This Hyderabadi Vegetable Biryani Recipe is one of t he be st biryani I have made so far. I have also

cooked my moms version and that too comes out great. I will also post her recipe one day. There is also

the Lucknowi Biryani, Mughlai Biryani, Kashmiri Biryani. They all have their own tastes and f lavor.


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This Veget able Biryani recipe is light, mild and delicious. In f act, it came out so well and tas ted lip

smackingly yum. that I went f or a second helping of it. The rice grains were f luf f y, cooked well and

separate.


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The subtle f lavors o f the garam masala, onions and curd were so infused in the vegetables. Each bite o f

the vegetable had the taste, f lavor and aroma of the masala as well as the unique taste of the vegetable.

All I can say is that each bite of this hyderabadi dum vegetable biryani recipe was heavenly.


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As f ar as the ingredients are co ncerned, its best to use all the ingredients as mentio ned belo w.

Personally, I did not have mace, so i was no t able to use it. And f or t he almonds, I was to o lazy to blanch,

peel and slice the almonds, so I have not added the almonds.

This veg biryani recipe post is my most lengthy post till now with maximum pictures. I have

included step by step recipe details with pictures f or this pos t. I just did not want to write a simple post

with just one or two pictures f or this beautif ul dish. I hope you enjoy making this recipe as much as I

enjoyed and also, that these pictures inspire you to cook not o nly the biryani but any recipe.


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Step by St ep Method to make the Hyderabad Veg Biryani:

Cooking the Rice:


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Pick and clean the rice in running water. Soak the rice in water f or 30 minutes .

Now you can microwave or cook o r pressure cook the rice. You have to cook the rice till its 3/4th

done. The rice should not be f ully cooked but almos t cooked.

In a pan, pressure cooker o r a microwave cooker, add the pre-so aked rice, all the spices

mentioned above with some salt.

Cook till the rice till is almos t do ne. Fluf f the rice and keep it aside.


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Making the Vegetable Biryani Gravy:

Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could

use it . I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used

it. If you have a handi shaped pot made up of aluminium, you could use it also .

Heat ghee in the handi. Add all whole garam masala: caraway seeds , cardamoms, mace, cloves,

cinnamon, bay leaves . Fry the garam masala till they crackle.


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Now add the onions.

Fry the onions till golden brown. Add the green chilli, ginger and garlic. Fry for a minute.


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Add the turmeric and red chili powder.

Give the mixture a st ir. Now add the vegetables and st ir f or a minute.


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Add the curd/yoghurt . Stir and then add 3/4 cup water plus salt . St ir the mixture well.

If using a pressure cooker f or cooking the veggies, then cover the cooker with a lid and pressure

cook for 2 minutes. If not using a pressure cooker, then bring the entire vegetable mixture to a boil.

Then simmer until the vegetables are cooked.


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Add the dry f ruit s almonds, rais ins and cashew nuts to the vegetable gravy.

Check the salt. Add more if required.

Assembling the Veg Biryani and slow cooking it on Dum:

Warm the milk. Add saf f ron t o it . Let this saf f ron- milk mixture cool. Add the curd to this mixture

and mix well.


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In the same handi with the coo ked vegetables, sprinkle half each of saf f ron- f lavored

curd/yoghurt , mint and coriander leaves.

Now spread half of the rice.


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Sprinkle the remaining saf f ron- f lavored curd/yoghurt.

add the chopped mint and coriander leaves.


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Spread the remaining rice. I st opped here, but if you want you can make more layers. The rice

should be the last layer.

Sprinkle rose water. This is o ptional and you could skip it. Place a moist cloth on to p.


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Cover with a lid.

Then seal with wheat f lour dough. I was to o lazy to make the wheat do ugh, so I kept a heavy

weight o n the lid.


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This is one technique that you could use f or dum cooking if you do not have the wheat f lour

dough.

Place the sealed handi on the gas st ove at low f ire.

Cook f or 20-25 minutes more. If you think and f eel, that you do no t want the base to get burnt

while cooking the biryani there is a technique for avoiding this disast er.

Right at the beginning, before dum cooking the biryani. take a tava/griddle and heat it on

medium f lame. Now keep the sealed handi on the tava. Keep the f lame to the lowest and cook f or

20-25 minutes.

For the f irst 15 minutes, I dum cooked the biryani on direct low f lame and fo r the last 10 minutes,

I placed the handi on t he tava and cooked on a low f lame.

You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for

15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones f or baking in the

oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then

bake it.

While serving the veg biryani, make sure you equally serve the vegetables as well as rice. Here is

a pic of the layers seen inside the handi.


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Serve the yummy hyderabadi veg biryani with your choice of raita, onion-mint salad-

kuchumber, mango pickle, roasted papad.


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Other accompaniments for this Hyderabad Veg Biryani would be Hyderabadi Mirchi ka

Salan. the way the Biryani is traditionally served in Hyderabad.

Update: veg biryani post updated with new pics 18 April 2012
http://www.vegrecipesofindia.com/hyderabadi-mirchi-ka-salan-recipe/


23/27

you might also love to check these biryani recipes:

1. mushroom biryani e dum pukht

2. south indian mushroom biryani

3. restaurant style veg dum biryani

4. qabooli biryani or chana dal biryani

Hyderabad Veg Biryani recipe details are below:

5.0 f rom 5 reviews

Hyderabad Veg Biryani

SavePrint

Prep t ime

45 mins

Cook time

45 mins

Total t ime

1 hour 30 mins

A vegetable biryani f rom the land o f the Nawabs Hyderabad. The

biryani is light, aromatic and deliciously yum.

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

The Rice:

1 and half cup basmati rice

2 green cardamoms

2 black cardamoms

2 cloves

1 cinnamon o f 1 inch

1 bay leaf

2 mace strands

3 cups water

salt

The Vegetable Gravy:

medium sized caulif lower, f lorets removed

1 medium sized carrot, diced

1 medium sized potato , cubed

1 cup of chopped f rench beans

cup f rozen/f resh peas
http://www.vegrecipesofindia.com/easyrecipe-print/1487-0/http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=vegrecipesofindia&url=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fhyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe%2Fhttp://www.vegrecipesofindia.com/qabooli-biryani-chana-dal-biryani/http://www.vegrecipesofindia.com/restaurant-style-veg-dum-biryani-recipe/http://www.vegrecipesofindia.com/south-indian-mushroom-biryani/http://www.vegrecipesofindia.com/mushroom-biryani-dum-mushroom-biryani/


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1 and half onion, f inely sliced

1 green chili, slit

2 tbsp julienned ginger

1 tbsp chopped garlic

1 tsp caraway seeds/shah jeera

2 green cardamom

2 black cardamoms

2 cloves

1 cinnamon o f 1 inch

1 bay leaf

2 mace strands

100 gms whisked curd

tsp turmeric powder

tsp red chili powder/cayenne pepper

2 tbsp cashewnuts

1 tbsp sultanas/raisins

2 tbsp almonds, blanched, peeled and sliced

3 tbsp ghee

salt

Herbs and Spices f or the assembling:

cup chopped coriander/cilantro leaves

cup mint leaves

100 gms whisked curd

a few saff ron strands

1 tbsp milk

Instructions

Cooking the Rice:

1. Pick and clean the rice in running water. Soak the rice in water f or 30 minutes .

2. Now you can microwave or pressure coo k the rice. You have to cook the rice till its th done. Therice should not be fully cooked but almos t cooked.

3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned

above, salt . Cook till the rice till is almos t do ne. I microwaved the rice and cooked it f or 9 minutes at

f ull power. Fluf f the rice and keep it separate.

Making the Vegetable Gravy:

1. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use

it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If

you have a handi shaped pot made up of aluminium, you could use it also.

2. Heat ghee in the handi.

3. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves . Fry the garam

masala till they crackle.

4. Now add the onions. Fry the onions t ill golden brown.


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5. Add the green chilli, ginger and garlic. Fry for a minute.

6. Add the turmeric and red chili powder.

7. Give the mixture a st ir.

8. Now add the vegetables and stir f or a minute.

9. Add the curd/yoghurt .

10. Stir and then add cup water plus salt. Stir the mixture well.

11. If using a pressure cooker f or cooking the veggies, then cover the cooker with a lid and pressure

cook f or 2 minutes.

12. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until

the vegetables are cooked. Add the dry f ruits almonds, raisins and cashew nuts to t he vegetable

gravy.

13. Check the salt. Add more if required.

Assembling the Biryani and s low cooking it on Dum:

1. Warm the milk. Add saf f ron to it. Let this saf f ron- milk mixture coo l. Add the curd to this mixture and

mix well.

2. In the same handi with the cooked vegetables, sprinkle half each of saf f ron- f lavored curd/yoghurt,

mint and coriander leaves.

3. Now spread half of t he rice.

4. Sprinkle the remaining saf f ron- f lavored curd/yoghurt, mint and coriander leaves.

5. Spread the remaining rice.

6. Sprinkle rose water. This is optional and you could skip it.

7. Place a mois t cloth on top.

8. Cover with a lid.

9. Then seal with wheat f lour dough or keep a heavy weight on the lid.

10. This is one technique that you could use f or dum cooking if you do not have the wheat f lour

dough.

11. Place the sealed handi on the gas sto ve at low f ire.

12. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt

while cooking the biryani there is a technique for avoiding this disast er.

13. Right at the beginning, befo re dum cooking the biryani. take a tava/griddle and heat it on

medium f lame. Now keep the sealed handi on the tava. Keep the f lame to the lowest and cook f or

20-25 minutes.

14. For the f irst 15 minutes, I dum cooked the biryani on direct low f lame and fo r the last 10 minutes, I

placed the handi on the tava and cooked on a low f lame.

15. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for

15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones f or baking in the

oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then

bake it.

16. While serving, make sure you equally serve the vegetables as well as rice.

17. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle,

roasted papad.

18. Other accompaniments f or this Hyderabad Veg Biryani would be Mirchon ka Salan. the way the

Biryani is traditionally served in Hyderabad.

3.1.09


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restaurant s tyle veg dum biryani

paneer tikka

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Authentic Dum Hyderabad Vegetable Biryani