Name: Vag Biryani Recipe | Vegetable Dum Biryani Recipe | Hyderabadi Dum Biryani Recipe | How to Make veg Biryani Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Ingredients: 500 g Basmati biryani rice; 2 cups Water for soking rice; 150 g Cauliflower florets; 1 cup Potato cubes or 2 medium; ½ cup Carrot diced or 1 medium; ¼ cup French beans or 11 to 12 chopped; ½ cup Green peas fresh or frozen; 3 Large onion thinly slicsd; 8 White mushrooms sliced or chopped, (optional); 3 tsp Oil; 1 Inch ginger julienne s; 3 Green chillies slit or sliced; 1 tsp Ginger garlic paste 1.50; Salt to taste; 3 Green cardamom (hari elaichi ); 1 Black cardamom (badi elaichi); 4 Cloves (lavang , laung); 2 Bay leaf (tej patta); 1 Inch cinnamom (dalchini); 1 Single mace strands (javitri); Salt as per taste; 5 cups Water or as per required; 3 tbsp Ghee; 1 tsp Black peppercorns; 1 tsp Caraway seeds (Shah jeera); 1 cup Fresh curd or 200 grams (dahi , yogurt); ½ tsp Turmeric powder (haldi); 1 tsp Garam masala or biryani masala; 1 tsp Kashmiri red chilli powder; Salt as per required

This Hyderabadi biryani recipe is one of the best biryani. they all have their tastes and flavors, this vegetables biryani recipe is light , a bit spicy and super delicious. the subtle flavors of the garam masala, onions and curd are so infused in the vegetables. each bite of the vegetables had the taste , flavor and aroma of the masala as well as the unique taste. I can say is that each bite of this hyderabadi veg dum biryani recipe was heavenly. I hope you enjoy making this recipe and let me know in the comment section about your experience this recipe .

AuthorShweta KumariCategoryIndian, Main courseDifficultyIntermediate

Yields5 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

(1 CUP = 250 ML)

Prepping rice for veg biryani

500 g Basmati biryani rice

2 cups Water for soking rice

Prepping vegetable for hyderabadi biryani

150 g Cauliflower florets

1 cup Potato cubes or 2 medium

½ cup Carrot diced or 1 medium

¼ cup French beans or 11 to 12 chopped

½ cup Green peas fresh or frozen

3 Large onion thinly slicsd

8 White mushrooms sliced or chopped, (optional)

3 tsp Oil

1 Inch ginger julienne s

3 Green chillies slit or sliced

1 tsp Ginger garlic paste 1.50

Salt to taste

For cooking biryani rice

3 Green cardamom (hari elaichi )

1 Black cardamom (badi elaichi)

4 Cloves (lavang , laung)

2 Bay leaf (tej patta)

1 Inch cinnamom (dalchini)

1 Single mace strands (javitri)

Salt as per taste

5 cups Water or as per required

For hyderbadi veg biryani gravy

3 tbsp Ghee

1 tsp Black peppercorns

1 tsp Caraway seeds (Shah jeera)

1 cup Fresh curd or 200 grams (dahi , yogurt)

½ tsp Turmeric powder (haldi)

1 tsp Garam masala or biryani masala

1 tsp Kashmiri red chilli powder

Salt as per required

2 tbsp Cashew nuts (kaju) optional

For assembling and layering veg biryani

⅓ cup Coriander leaves chopped

⅓ cup Mint leaves or 5 grams

4 tsp Milk

¼ tsp Saffron strands (kesar)

1 tsp Kewra water

Peak and rinse basmati rice in running water till the water runs clear of starch soak the rice in the water for 20 minutes

After 20 minutes drain the rice and keep aside

When the rice is soaking prep the other ingredients , rinse , peel and chop the veggies

Cooking rice for veg biryani

Take a deep bottom pan add water and heat the water on high flame

When the water becomes hot add all the spices and salt -bay leaf , green cardamoms, cloves, black cardamom, cinnamon, caraway seeds and strands of mace

Bring the water to a boil on a high flame

Then add rice

Gently stir s spoon or fork a after you add the rice. check the taste of water and it should taste slightly salty,if the water is not tasting slightly salty, then add some more salt

Do not reduce the flame and continue to cook the rice

The rice has to be 70% cooked, the grains should bit to them when cooked , the rice should not be fully cooked but almost cooked

Drain the rice in a colander

Making Vegatable

Take a pan heat 3 tbsp oil

Add black pepper corns , caraway seeds (shah jeera) till they crackle

Add potatoes,carrots, cauliflower and salt

Mix well saute for 5 to 7 inutes

Add ginger garlic paste and saute

Add slit green chillies , ginger juliennes , turmeric powder and red chilli powder

Mix well saute for a minute

Add green peas and french beans mix well saute for a minutes

Turn of the flame add curd (yogurt) and mix

Add garam masala powder or biryani masala ghee and fresh mint leaves mix well keep aside

Take another kadai deep fry onions till golden brown

And remove on absorbent paper

Add half the browned onions to the vegetable mixture and mix well

The cooked rice layer three fourth of it over the vegetables

Sprinkle some garam masala or biryani masala, half the soaked saffron, half the brown onions

And a few mint leaves and coriander leaves

Layer the remaining rice over it

Add the remainning brown onions garam masala or biryani masala, mint leaves, coriander leaves, soaked saffron, kewra water

Add remaining ghee 2 tbsp

Cover and cook on a high flame for 2 minutes then reduce the flame and cook for 10 to 15 minutes

You can also seal the handi /pan with a cotton cloth

Now Biryani is ready

Serve it hot

Ingredients