Best Veg Dum Biryani Recipe
This Hyderabad Veg Biryani is an authentic Indian vegetarian recipe filled with your favorite rice, veggies, and spices. Made with patience and lots of love, this delicious Veg Dum Biryani requires both care and attention to detail. The delicious taste in your first bite is worth the time and effort spent in the kitchen.
What is Biryani Recipe
Like some layered and baked pasta dishes, the curry is layered with semi-cooked rice – then steamed or steamed until the rice is fully cooked and the curry is absorbed by the rice.
Usually the meat is marinated and then cooked for frying, but the vegetables are not marinated or required.
Biryani is also spelled as Biryani and is popular not only in India but also in South Asia
What is Dum Cooking
Dum cooking is also called dum pukht or cooking on dum The Dum Pukht method of cooking originates from Persia
It is a technique or method of slow cooking food in tightly sealed clay pots Different layers or ingredients of food are placed in a clay pan or pot which is then sealed tightly using wheat flour flour.
Since the pot is tightly sealed, steam cannot escape The result is that the food items or layers are slowly cooked in the steam released in the pot and in their own juices which makes the food very tasty.
Clay pots are traditionally used while making dum biryani Nutrients are not lost in this process and thus dum cooked food is nutritious
About This Hyderabadi Veg Biryani
This Hyderabad Veg Biryani is one of the best vegetarian biryani recipes - loved by friends, family and readers for over 10 years.
There are hundreds of variations to make a veg biryani recipe, each with its own unique flavors, ingredients, and flavors — but my tried-and-true recipes are my mom's version and a Zig Kalra book I bought decades ago.
Over the years, I have experimented with this veg biryani recipe with different veg ingredients And finally I came to a perfect recipe which is delicious and leaves you asking for more
I have lost count of how many times I have made this Veg Dum Biryani recipe for family, friends and get-togethers. It is always a favorite dish at the dining table
What ingredients should I use?
Rice: I like to use aged basmati rice, but regular basmati rice is also suitable.
Water: For soaking rice and cooking vegetable gravy and rice. You will also need kewra water (Pandanus extract) or rose water to keep the dish.
Vegetarian: Veg biryani can actually be made with just one vegetable or a variety of vegetables. I like to add a variety of vegetables while making this vegetarian dish In this recipe I have added a mixture of cauliflower, onion, potato, carrot, french beans, bell pepper (capsicum), button mushrooms and green peas. You can even add eggplant, cabbage, broccoli, spinach and kale to your veggie biryani.
Dairy: Ghee or clarified butter, curd (yogurt) and milk
Nuts: Cashews and almonds
Seasonal: Cardamom, cloves, cinnamon, tej pata (Indian bay leaves), mace and saffron strands, salt, turmeric powder, red chili powder or cayenne pepper or paprika.
Other Ingredients: Shah Jeera (caraway seeds), Raisins (without seeds), Ginger, Garlic, Chili, Pineapple or Cilantro, Mint leaves.
How to Make Veg Biryani Recipe
Soak the Rice
1. First, wash 1.5 cups of basmati rice (300 grams) in clean water until the water is clear of starch. You can use a bowl or colander to wash the rice Make sure you soak the rice grains in water for 30 minutes after washing them
Note: If possible try to use aged basmati rice or sela basmati rice (parboiled basmati rice) to make this Hyderabadi Veg Biryani.
2. Once the rice has been able to soak for 30 minutes, drain all the water and set aside.
Prep the Veggies
3. While the basmati rice is soaking, use the time to prepare the other ingredients. First, you'll want to wash, peel, and chop all the vegetables. This will speed up the cooking process.
What to use: I used 3 cups of mixed vegetables with green peas You can use mixed vegetables of your choice for Veg Dum Biryani
Onions: Thinly slice 2 large onions (about 1/2 cup thinly sliced onions).
Ginger: Finely chop or crush 10 grams of ginger (2 inches of ginger or 1.5 tablespoons of finely chopped ginger). You should get 1 tbsp ginger paste
Garlic: Finely chop or crush 5 grams of garlic (10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic). You need half teaspoon garlic paste
Chillies: 3 to 5 green chillies
Coriander: Chop coriander leaves and mint leaves. You should get ⅓ cup chopped pineapple and mint leaves.
Cook the Rice
4. After preparing and chopping all your vegetables, it's time to cook the basmati rice You can use any method to cook your rice – microwave, pressure cooker, instant pot or pot cooker.
If you are cooking the rice in a pot, use a deep bottom pan and add 5 cups of water.
Add Spices to Boiling Water
5. When the water becomes hot, add all the spices and 1 teaspoon of salt. Here's what you want to include for your Veg Dum Biryani in this step:
Bay leaves
3 green cardamoms
3 cloves
1 black cardamom
1 inch of true cinnamon or 1 inch of cassia cinnamon
M is a single stress
.6 After adding the ingredients, bring the water to a boil on a high heat.
Add Rice
7. Now it's time to add the rice for your veg biryani to the masala mixture in the bowl.
8. After adding the soaked basmati rice, stir gently with a spoon or fork. Check the taste of the water and make sure it is slightly salty
Note: If the water does not taste lightly salty, add a little more salt.
9. Do not reduce the heat and continue to cook the rice grains.
Don’t Fully Cook the Rice
10. Rice should not be fully cooked, but slightly less or about 75% or 3/4th cooked.
Tip: Savor the rice! Grains should still have a slight bite
11. Pour the half cooked rice in a strainer, you can also wash them gently with water to prevent the grains from getting cooked
Make Biryani Vegetable Gravy
12. Heat 3 tbsp ghee in a 2 liter pressure cooker or pan, then add the following spices. Fry all the spices till they crackle. You can also make vegetable gravy in a pan.
1 tsp shah jeera (caraway seeds)
1 speeding belt
3 green cardamom
3 cloves
1 black cardamom
1 inch cinnamon
13. Next, add the sliced onions.
Sauté the Onions
14. Stir and sauté the onions on a low to medium heat. Onions can take a long time to cook, so add a pinch of salt to quicken the cooking process. Stirring often sauté the onions, so that they cook evenly.
16. While the onions are cooking, take 1 cup fresh curd or curd in a bowl. Blend bananas with a spoon or whisk until smooth
17. Fry the onions till they are golden brown or caramelised, try not to burn them
Add Ginger-Garlic Paste and Chilies
18. Add ginger-garlic paste and chopped green chillies. You can also add finely chopped ginger-garlic if you want.
19. Keep this mixture for a few seconds till the smell of raw ginger-garlic goes away.
20. Add ½ tsp turmeric powder and 1 tsp red chili powder or red chili. shake and mix well
21. Next add the chopped veggies.
21. Mix well and fry the vegetables for 1 to 2 minutes
Add Yogurt or Curd
22. Lower the flame and add yogurt or curd and stir as soon as the curry is added.
23. Then add ½ cup water to the pressure cooker. If you decide to cook the vegetables in the pot, add ¾ cup water.
24. Season with salt according to taste and mix again.
Cook the Vegetables
25. Cook on medium flame for 1 whistle or 3 to 4 minutes if cooking in a vessel, till the vegetables are cooked
26. When the pressure is released automatically, remove the lid and check the gravy.
If the vegetables are not cooked well, then put the pressure cooker on the gas and cover and cook the vegetable biryani gravy till the vegetables become soft.
If there is too much water or stock in the gravy, boil till some of the water evaporates. The vegetable gravy should be medium or slightly thick and should not be watery.
27. Add 2 tbsp cashews, 1 tbsp raisins and 2 tbsp almonds (shelled or raw) to the vegetable gravy.
Note: Check the salt and add more if needed. You can chop the nuts before adding.
28. Mix, stir, and set aside.
Infuse Saffron in Milk
29. While the vegetables are cooking, heat 4 to 5 tablespoons of milk in a small pan in the microwave or on the stove. Add ¼ tsp saffron Stir and keep aside
Assemble and Layer Vegetable Biryani
30. Now in a thick bottom pan, fry the first layer of vegetables
31. Then layer half of the semi cooked rice.
32. Mix half chopped pineapple, mint leaves and milk with saffron and sprinkle.
33. Layer the remaining gravy.
34. Subcaste the rest of the rice and sprinkle the remaining coriander leaves, mint leaves, saffron over the milk. You can sprinkle 2 ladles of rose water or kewra water at this time. Note You can also add ½ mug golden fried onions( birista) if you want. You can make 2 subcaste or 4 subcaste like i did but keep in mind that rice should be the top subcaste and vegetable gravy should be the bottom subcaste
Three Ways to Dum Cook Biryani
Method 1
35. Seal and protect the container with aluminum foil
36. Then cover the pan/utensil with a tight fitting lid
Method 2
.37. You can seal the pan with a damp cotton cloth
38. Then keep a lid on top.
39. Then put a heavy object on the lid
Continue to Cook Biryani
40. Take a tawa and heat it on medium flame when you start making Hyderabadi Veg Biryani, you can start heating the pan.
When the griddle is hot, reduce the flame and place the sealed veg biryani pan on the griddle. Keep the flame low and cook for 30 to 35 minutes
Note: Cook on direct low flame for the first 15 minutes on low flame and then for the last 10 minutes keep the pan on a hot griddle or griddle.
Method 3 – Baking Veg Biryani
41. Preheat the oven at 180 degree Celsius for 15 minutes and then bake the Vegetable Biryani in the preheated oven for 30 to 40 minutes.
Remember to use an oven-safe glass jar or Pyrex dish such as a casserole dish, or use a Dutch oven.
You'll need to assemble the Vegetable Biryani in the above casserole dish or in your Dutch oven. Seal tightly with aluminum foil or an oven-safe heatproof lid and then refrigerate.
Check Cooked Hyderabadi Biryani
42. After 30 to 25 minutes, turn off the gas and check the bottom layer of the biryani with a fork or spoon. there should be no liquid at the bottom
If there is liquid, then continue cooking dum. After cooking dum, give rest for 5 to 7 minutes and then serve Hyderabadi Veg Biryani.
While serving Veg Dum Biryani, make sure you layer the rice with the vegetables evenly.
What do you eat with Veg Biryani
There are many sides that go well with a vegetarian biryani. Biryani usually comes with raita (yogurt dip). Raita can be a simple onion raita or can be made with a combination of onion, tomato and cucumber.
While we personally like the Cucumber Raita, Onion Tomato Raita and Boondi Raita, you can enjoy the biryani with any savory raita of your choice.
You can pair it with kachamber salad (onion-tomato salad), plain curry (yogurt), mango pickle, some lemon slices or fried papad.
Hyderabad Veg Biryani is usually served with Mirchi Kasalan (Green Chilli Curry) and Raita. If you want, you can serve Biryani with simple soupy broth gravy
You can also enjoy Veg Biryani as it is without any side or accompaniment
Storage
Just keep the leftover biryani in your fridge while steaming in a pan or instant pot for 5 minutes. You can also lightly fry the veg biryani in a frying pan or wok, stirring frequently, until hot or warm.
Expert Tips for Best Veg Biryani
Ingredient Notes and Variations
Rice: The first thing you need to make biryani is good quality basmati rice - old basmati rice is required. Biryani is not mushroom and rice grains are completely different in the dish I have used old basmati rice for this recipe
Sela Basmati Rice: I also make Biryani with Parboiled Basmati Rice (Known as Sela Basmati Rice in Hindi and a variant of Basmati rice outside India) and it tastes great and better than aged Basmati rice Works. Biryani made from Sela basmati rice has a restaurant-style flavor as many hotels and restaurants in India use this rice to make biryani, as well as pulao, fried rice and jeera chawal (cumin rice).
Rice cooking: The rice grains are boiled till ¾ cooked, they will have a slight bite and a slight undercut. Do not cook the rice 100% as the rice will melt by the time the biryani is cooked.
Spices: The aromatic aroma and flavor in a biryani comes from the use of whole spices. Such spices should be fresh and in good condition
Yogurt: Vegetable is made from curd, so curd should be fresh and not sour. Curd or curd should also be prepared from whole milk. Do not use fat-free curd or curd made from toned milk as it will separate during cooking.
Biryani Gravy: The gravy or gravies for veg biryani should be medium to medium-thick. It should not be watery like stock or broth as it becomes very soft after cooking rice noodles or dum.
Vegetarian Variation: Use almond milk curd or cashew milk curd Replace ghee (clarified butter) with oil You can use any vegetable oil or neutral flavored oil
FAQs
What can I garnish with Veg Biryani?
In some variations, semi-cooked rice or fried layers are served with fried onions (also known as birista) and flavored ingredients such as rose water, pandanus extract (kewda water) and saffron-infused milk, ghee (clarified butter). ) is topped with. Above
Herbs like pineapple and mint are additional garnishes that bring out bright pops of flavor and color.
What is Dum Pukht Biryani?
Any biryani that is made with the method of cooking dum is called dum pukht biryani. It is prepared by making separate layers of cooked rice and gravy. This whole assembly of semi-cooked rice and gravy with different toppings, garnishes is sealed tightly in an earthen pot and then slowly simmered. It is cooked on
Authentic and traditionally a biryani is always cooked on dum. Cooking on dum gives biryani its uniqueness and originality thus biryani has a beautiful blend of aroma, taste and flavor from the various ingredients added to it. This Hyderabadi Veg Biryani recipe is also a vegetarian Dum Pukht Biryani.
How is traditional Biryani made?
In Indian cuisine, particularly North Indian cuisine, traditional biryani is made by slow-cooking dum pukh in a clay pot (also known as a "handi" in India).
Of course, these days many home cooks also bake the biryani in the oven. In the step-by-step process shots above, I have explained both dum cooking and oven baking methods - so you can choose whichever you prefer.
