Veg Biryani Recipe (Hyderabadi Veg Dum Biryani)

Written by VegeCravings on July 17, 2016 in Carrots, Hard Recipes, Hyderabadi Recipes, Onion, Peas, Phool Gobi / Cauliflower, Recipes With Step By Step Photos, Rice, Rice Recipes, Vegan Recipes

Veg Biryani Recipe Step By Step Instructions

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Veg Biryani is a delicious medley of rice, vegetables and a variety of spices. Compared to the other varieties of rice dishes like Pulao, Biryani has a stronger taste of curried rice due to a higher amount of spices.

Biryani is famous as a dish from the land of Nizams and Nawabs. It is popular in entire Indian subcontinent. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and the dish is believed to have its roots in Persia.

Biryani has at least two distinct ways of cooking - Nizami style from the Hyderabad and Nawab style from Awadh or Lucknow. While Biryani from Hyderabad is known more for its liberal use of spices, the Lucknow variety of Biryani is famous for subtle flavours.

Veg Biryani represents the ultimate of Indian Cuisine with its unique cooking style of rice, the delicious blend of flavours and spices, coupled with an irresistible aroma. A good preparation of Biryani is characterised by a sweet fragrance and aroma. Further it should be savory, but not spicy and the rice grains should not stick together.

A variety of Indian spices may be used in Veg Biryani. These include Javitri (Mace), Jaiphal (Nutmeg), Pepper, Laung (Cloves), Elaichi (Cardamom), Dalchini (Cinnamon), Tej Patta (Bay Leaves), Coriander, Saffron (Kesar)etc. This preparation is also very healthy due to the addition of various vegetables.

Veg Biryani is traditionally served with Mirchi ka Salan and a Raita like Mint Raita, Onion Tomato Raita or Boondi Raita. You can also serve pickle, sliced onions and roasted papad on the side.

To make Veg Biryani at home follow the detailed step by step recipe with photos posted below.

Servings: 4-5

Category: Main Course

Cuisine: Indian

Total Time: 1 hour 30 mins

Prep Time: 45 mins

Cook Time: 45 mins

Ingredients For Veg Biryani Recipe

For cooking rice

1 Cup Basmati Rice
1 Bay Leaf (Tej Patta)
~1 Inch Cinnamon Stick (Dalchini)
2-3 Cloves (Laung)
2 Green Cardamoms (Choti Elaichi)
1 Black Cardamom (Badi Elaichi)
2 Mace Strands (Javitri)
1 Teaspoon Salt, or to taste

For preparing the gravy

1 Large Onion, thinly sliced
1 Large Potato, diced
1 Cup Medium Sized Cauliflower florets
1 Green Bell Pepper, chopped
1 Large or 2 Small Carrots, chopped
10-15 French Beans, chopped
1/2 Cup Peas
~2 Inch Piece of Ginger
4-5 Garlic Cloves
3-4 Green Chillies
1 Teaspoon Black Cumin / Caraway Seeds (Shah Jeera)
1 Bay Leaf (Tej Patta)
2-3 Green Cardamoms (Choti Elaichi)
1 Black Cardamom (Badi Elaichi)
~1 Inch Cinnamon Stick (Dalchini)
3-4 Cloves (Laung)
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoons Salt, or to taste
1 Cup Beaten Curd
10-12 Cashews

For assembling

1/3 Cup Mint Leaves
1/3 Cup Coriander Leaves
7-8 Saffron Strands (Kesar)
2 Tablespoon Warm Milk or Water
2 Teaspoon Rose Water (Kewra), optional
1 Teaspoon Biryani Powder, optional

Step By Step Instructions With Photos for Veg Biryani Recipe

Wash and rinse 1 cup of rice in water 3-4 times. Soak it in 1 cup of water for around 20 minutes.
Boil 2 cups of water in a pot. Add bay leaf, Cinnamon, Cloves, Green Cardamom, Black Cardamom, Mace strands and Salt.
Add the rice and cook it till it is 75% cooked. Do not overcook the rice as it will be cooked again later on. Drain the excess water in a colander and gently fluff the rice with a fork.
While the rice are cooking prepare the vegetables. Thinly slice the onions. Boil the peas (I have used frozen ones). Chop the potatoes, bell peppers, cauliflower, carrots and beans into medium sized pieces. Make a paste of ginger, garlic and green chillies.
Heat ghee / oil in a pan or a pressure cooker. Add Shah Jeera, Bay Leaf, Green Cardamom, Black Cardamom, Cloves and Cinnamon.
Then add the thinly sliced onions and fry them till they are golden brown and crispy.
Add the ginger, garlic & green chilli paste and fry till it is cooked. Then add Red Chilli Powder, Turmeric Powder, Coriander Powder and Salt.
Now add all the chopped vegetables and cook them for 2-3 minutes.
Add 1 cup of beaten curd to the vegetables along with 1 cup of water. Cover the pan and cook the vegetables for around 5 minutes.
When the vegetables are cooked add cashews or any dry fruits of your choice to the gravy. Mix well and set the cooked vegetables aside.
To prepare for assembling the biryani, chop the mint leaves and coriander leaves. Add 7-8 Saffron Strands to warm milk or water and let them sit for 2-3 minutes.
Divide the gravy and rice into 2 parts. Add the first layer of Vegetables at the bottom of a pressure cooker or a deep pan. Then add a layer of rice. Add half of the mint & coriander leaves and half of Saffron strands soaked in milk. Optionally sprinkle 1 teaspoon Rose Water and 1/2 teaspoon of Biryani Masala on top.

Make the second layer of vegetables and rice. Finish with the remaining mint & coriander leaves and Saffron. I have made 2 layers but you can make anywhere between 1-3 layers depending on the width of your pot and the quantity of vegetables and rice.
Now there are various methods for cooking the biryani. The traditional way is to cover the pan with a tight fitting lid and seal the edges with dough. The dough is difficult to clean later on so I do not prefer this method. Instead of this you can seal the vessel tightly with aluminium foil and place a heavy lid on top.

Once this is done, heat a girdle / tawa and place this assembly on it. Cook the biryani on medium heat for 10-15 minutes.
While serving the biryani make sure to scoop it vertically ensuring that all the layers are included. Serve the biryani with Mirchi ka Salan and Mint Raita, Onion Tomato Raita or Boondi Raita.