Hyderabadi Vegetable Dum Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavourful basmati rice which no one can resist.

Hyderabadi Vegetable Dum Biryani

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 459 kcal
Author: Neha Mathur

Hyderabadi Vegetable Dum Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavourful basmati rice which no one can resist.

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Ingredients

For the vegetables

  • 2 tbsp Ghee
  • 1 tbsp Vegetable Oil
  • 1/2 cup Potato Peeled and cubed
  • 1 cup Cauliflower Cut into small florets
  • 1/4 cup Peas
  • 1/4 cup Beans Cut into small pieces
  • 1/4 cup Carrot Peeled and cubed

For marinating the vegetables

  • 2 tbsp Hung Curd
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Green Chilli Paste
  • 1 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • 4 tbsp Golden Fried Onion Crushed
  • 1 tbsp Lemon Juice
  • 2 tbsp Coriander Chopped
  • 2 tbsp Mint Chopped
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil

For the rice

  • 2 cups Long Grain Basmati Rice
  • 1 tbsp Ghee
  • 2-3 Cloves
  • 2 Bay Leaves
  • 1 inch Cinnamon
  • 1 tsp Lemon Juice
  • 2 tsp Salt

For Layering

  • 2 tbsp Ghee
  • 1 tbsp Corinader Chopped
  • 1 tbsp Mint Chopped
  • 10-12 strands Saffron Soaked in 2 tbsp milk
  • 1/4 cup Golden Fried Onion
  • 10-12 Cashew Nuts Fried
  • 10-12 Raisins Fried

Instructions

For the vegetables

  1. Heat ghee and oil in a pan.

  2. Fry the vegetables on high heat for 4-5 minutes.

  3. Remove the vegetables in a bowl.

For marinating the vegetables

  1. Mix the ingredients for marinating in a bowl.

  2. Add the sautéed vegetables in it and mix well.

  3. Cover and keep aside for an hour.

For the rice

  1. Wash the rice and soak in enough water for 30 minutes.

  2. Heat ghee in a pan.

  3. Add cloves, bay leaf, cinnamon stick and fry for a few seconds.

  4. Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.

  5. Cover and cook only heat until 80 % done.

For Layering the Biryani

  1. Add the marinated vegetables in a heavy bottom pan.

  2. Fry for 3-4 minutes.

  3. Top with cooked rice.

  4. Drizzle ghee on top.

  5. Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.

  6. Cover the pan tightly with a lid.

  7. Keep a griddle over low flame.

  8. Keep the pan over the griddle and let the biryani cook for 15-20 minutes.

  9. Fluff with a fork gently to mix the layers.

  10. Serve hot with Onion Tomato Raita.

Nutrition Facts
Hyderabadi Vegetable Dum Biryani
Amount Per Serving
Calories 459 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 32mg11%
Sodium 821mg36%
Potassium 359mg10%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 1150IU23%
Vitamin C 21mg25%
Calcium 50mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.