Hyderabad Vegetable Dum Biryani

This Hyderabad vegetable dum biryani recipe comes from the Hyderabad region of India. It is a great vegetarian option for veggie eaters wanting to add some variety to their dining experience. The best part about this biryani is it is really fun to prepare and eat. The meal looks wonderful and appetizing on your plate and pairs with almost any meal. You can serve it as an appetizer, side, or entrée; there’s always a space for good biryani.

Hyderabad Vegetable Dum Biryani tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

This mixed vegetable biryani has many health benefits due to the different vegetables used in its preparation. One of the veggies used in this recipe that has some unique benefits is cauliflower. This amazing vegetable can reduce your risk of obtaining cancer, heart disease, and brain disorders. Cauliflower is a superfood and as such has the power to boost your vision health, help maintain hormone balances, treat hypertension, and even reduce the effects of harmful ultraviolet radiation.

Ingredients

cups Basmati rice – soaked in enough water for 10 minutes: 2

tbsp mint leaves: 2

tbsp chopped coriander leaves: 1

Star Anise: 1

mace: 2

tbsp fennel seeds: 1

cloves: 4

tsp black cumin seeds: 1/2

green cardamom: 2

salt to taste

tbsp oil: 1

cup wheat flour: 2

Enough water to knead

cup thinly sliced onion: 3/4

cup cashews: 1/4

tbsp green raisins: 1

cup warm milk: 1/4

saffron strands: 4

tbsp ghee: 2

cup chopped mint leaves: 1/2

cup chopped coriander leaves: 1/2

mixed vegetables – cauliflower, green peas, beans, carrot, and baby corn: 300 g

green chilies: 3

medium sized onions – chopped: 2

tbsp ginger garlic paste: 1

cup mint leaves: 1/2

cup chopped coriander leaves: 1/2

tbsp yogurt: 4

tsp turmeric powder: 1/2

tsp red chili powder: 1

tsp coriander powder: 2

salt to taste

cloves: 4

Star Anise: 1

cinnamon stick: 1/2

mace: 2

green cardamom: 2

tbsp fennel seeds: 1

bay leaf: 1

tsp black cumin seeds: 1/2

tbsp oil: 2

tbsp ghee: 1

How To Make Hyderabad Vegetable Dum Biryani

Prepare Dough

1. Sieve wheat flour and knead to a smooth dough making sure to add enough water.
2. Close it and set aside. 

Prepare Rice

1. Wash Basmati rice well,

1. Soak in enough water for 10-15 minutes.
2. Drain the water completely.
1. Heat 1 tbsp oil in a pan.
1. Add cloves, black cumin seeds, mace, fennel seeds, star anise and green cardamom.
2. Add mint and coriander leaves.
3. Stir well.
4. Add basmati rice and give a stir.
5. Add 5-6 cup water and salt to taste.
6. Mix everything well.
2. Cook covered for 5-8 min or till rice is ¾th cooked.
1. Remove from the heat and drain the water completely.
2. Keep cooked rice aside. 

Prepare Garnishing

1. Heat 2 tbsp ghee in a Kadai.
2. Fry cashew nuts and raisins till they turn a golden brown.

1. Remove and set aside.

3. In the same ghee, fry sliced onions till they turn golden brown and crispy.

1. Remove from the heat and set aside.

4. Mix saffron strands with warm milk and set aside. 

Prepare Vegetable Masala

1. Heat a Kadai and dry roast cloves, cinnamon, star anise, cardamom, bay leaf, fennel seeds, and black cumin seeds for a few minutes.

1. Remove from the heat and allow to cool.
2. Grind into a smooth powder and set aside.

2. Heat 2 tbsp oil and 1 tbsp ghee in a clay curry pot.

1. Add chopped onions and green chilies.
2. Cook for a minute at a low-medium temperature.
3. Add ginger-garlic paste, mint, coriander leaves, and stir well.
4. Add chopped mixed vegetables and yogurt then stir.
5. Add turmeric powder, chili powder, coriander powder and ground masala powder.

3. Mix everything thoroughly and add salt to taste.
4. Add ½ cup water and cook it covered for 10 minutes.

1. Remove from the heat and set aside. 

For Assembling

1. Grease the inner walls of a biryani clay plot with a little oil or ghee.

1. Take a tbsp of vegetable masala and spread it at the bottom of the pot.
2. Spread a layer of cooked rice over that. 

2. Pour 1 or 2 tsp of saffron mixed milk in a circular motion over the rice.

1. Sprinkle a few fried onions, cashews, and raisins.
2. Similarly, sprinkle mint and coriander leaves. 

3. Follow the same layering method up to the neck of the biryani pot.

1. Close it with the lid and seal the edges with wheat dough.

Note: With a Biryani Pot, you can only prepare this dish for 1 person. 

4. For the remaining masala and other ingredients, take a clay curry pot and follow the steps mentioned above for the biryani clay pot. 

5. Keep both the pots on stove top and cook on low flame for 10 minutes. 

6. Before serving, open the seal and pierce biryani with a fork. 

7. Serve and enjoy! 

Trivia

Cauliflower can grow up to 30 inches in height and width.