Veg Hyderabadi Dum Biryani is a traditional aromatic and flavourful rice cooked with boiled vegetables in a handi or big pan covered with foil or dough to give it dum (pressure). It has its origin in Hyderabad where the royal Nizams live. The recipe and process is lengthy and time consuming but the final results are worth the efforts. You too can make this delicious rice dish at home and get the same taste as you get at famous Paradise or Bawarchi restaurant or dhabas in Hyderabad. Serve hot Biryani with Mirchi Salan and/or Raita. Do try this recipe at home and I'm sure you'll fall in love this dish.
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INGREDIENTS:
For Rice:
1 Cup Basmati Rice
1 Small Cinnamon
1 Bay Leaf
3-4 Cloves
2 Green Cardamom
2-3 Tsp Salt
5 Cups Water
For Beresta (Crispy Fried Onion):
2 Onions thinly sliced
1/4 Cup Oil
For Dry Fruits:
6-7 Almonds
6-7 Cashew Nuts (Cut in half length wise)
1/2 Tbsp Ghee (Clarified Butter)
For Vegetable Gravy:
1 Tbsp Ghee (Clarified Butter)
1 Tbsp Oil
2 Small Bay Leaf
1 Small Cinnamon
3-4 Cloves
1 Onion finely chopped
6-7 Garlic Cloves finely
1 Tomato finely chopped
2-3 Green Chillies slit in to half
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
2 Tsp Biryani Masala (readily available in market)
1/4 Tsp Turmeric Powder
1/4 Tsp Cumin Powder
1/4 Cup Water
2 Cups Boiled Vegetables (1 Small Cauliflower, 1 Medium Potato, 1 Carrot, 2-3 Tbsp Peas, 10-12 French Beans - diced)
2 Tbsp Coriander Leaves finely chopped
1/2 Cup Fresh Curd
For Assembling Biryani:
3 Tsp Rose Water
1/4 Cup Saffron Milk (Mix 10-12 Saffron strands with 1/4 Cup Warm Milk & leave it for 1 hour)
2 Tsp Mint Leaves finely chopped
2 Tsp Coriander Leaves finely chopped
2 Tsp Ghee (Clarified Butter) + for greasing
SERVES: 3-4 Persons
PREPARATION TIME: 30 Mins
COOKING TIME: 30 Mins
TOTAL TIME: 60 Mins
* 1 CUP = 240 ML
METHOD:
For Rice:
1. Soak rice in lots of water for 30 min and then wash 2-3 times in fresh water & strain the water.
2. Boil water in a large vessel.
3. Once water starts to boil add cinnamon, bay leaf, cloves, green cardamom and salt.
4. Add rice and cook on high flame till 90% cooked.
5. Drain the excess water and allow it to cool down completely.
For Beresta (Crispy Fried Onion):
1. Heat oil in a pan.
2. Sdd sliced onions and cook it till brown in color on med flame. Stir intermittently so that it gets brown colour from all sides.
3. Once onions turns brown in colour switch off flame and transfer it to a bowl.
For Dry Fruits:
1. Heat 1/2 Tbsp ghee (clarified butter) in a pan.
2. Add almonds & cashew nuts. Cook on medium flame till it turns golden in colour.
3. Switch off the flame & transfer it to a bowl.
For Vegetable Gravy:
1. In same pan add ghee (clarified butter), oil, bay leaf, cinnamon & cloves.
2. Add onion & garlic. Cook for 2-3 mins till light golden in color.
3. Add tomato, green chillies, red chillli powder, coriander powder, biryani masala, turmeric powder, cumin powder & salt to taste.
4. Add water and allow it come to boil.
5. Add boiled vegetables, coriander leaves, fresh curd/yoghurt mixed by spoon.
6. Mix everything well.
7. Cook the vegetables covered on med flame for 3-4 min
8. After 3-4 min mix well and the vegetables are ready.
For Assembling Biryani:
1. Grease a handi (or any wide vessel) with ghee.
2. Divide the boiled rice in 3 parts. Spread 1 part of rice as the bottom layer.
3. Pour 1 tsp rose water & 1-2 tsp saffron milk.
4. 1 tsp finely chopped mint leaves & 1 tsp finely chopped coriander leaves.
5. And spread little onion beresta.
6. Now evenly layer half of the prepared vegetables.
7. Repeat the steps 2 to 6 again.
8. Add final layer of rice. Pour saffron milk, rose water, Beresta.
9. Spread cashew nuts and almonds fried in ghee & keep aside few for garnish.
10. Spread ghee (clarified butter) on top.
11. Tightly close the handi with aluminium foil.
12. And place a tight plate or lid over it.
13. Cook Hyderabad Biryani on gas (for "dum") for 15 min on low flame.
14. After 15 min switch off the flame.
15. Serve Veg Hyderabadi Dum Biryani with Mirchi Ka Salan or Raita for your choice!
Tips:
1. For making beresta onions are deep fried. However, we have shallow fried it.
2. I have took aluminium handi. You can also take non-stick handi.
3. If you wish you can also put the handi on a Tawa & directly on heat. Cook it for 30-40 mins.
4. You can also bake this Biryani in Oven at 180C for 10-15 mins (layer the rice & vegetables in Oven proof deep dish).
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