Veg Biryani Recipe | Hyderabadi Veg Dum Biryani

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Genuine Vegetable biryani recipe that tastes superior and so good. One in every of my hottest recipes on the weblog is that this completely made Vegetarian Biryani recipe from the Hyderabadi Delicacies.

This delish recipe has been tried by many readers over the span of 10 years with nice outcomes.

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veg biryani, biryani recipe, hyderabadi veg biryani recipe

One in every of our favourite rice primarily based dish is that this Hyderabadi dum biryani made with combine veggies, spices, yogurt and quite a lot of love.

In actual fact one has to make biryani with endurance, care and a focus to element. There must be no hurry and cooking an ideal conventional dum biryani takes up time however value it.

Whenever you savor biryani for the primary time, you notice what a splendid dish it’s. Certainly it’s a royal dish from the South Asian delicacies.

Biryani – What it’s?

In easy phrases Biryani is a rice and curry casserole. The curry will be meat primarily based or vegetable primarily based.

Just like some layered and baked pasta dishes, the curry is layered with semi-cooked rice – later to be baked or sluggish cooked until the rice is totally executed and the curry or gravy has been absorbed by the rice.

Often the meat is marinated and cooked later for the curry, however for greens marination just isn’t executed or is required.

Biryani can be spelled as Biriyani and is well-liked not solely in India however in South Asia as properly.

Within the Indian Delicacies, particularly within the North Indian delicacies, the normal biryani is made with the dum pukht methodology of sluggish cooking in clay pots (often known as “handi” in India).

In fact these days many house cooks even bake the biryani. Within the step-by-step course of pictures, I’ve defined each the dum cooking and oven baking strategies – so as to select what fits you.

What’s Dum Pukht?

The dum pukht methodology of cooking has its roots in Persia. It’s a strategy of sluggish cooking meals in tightly sealed pots thereby not permitting any steam to flee.

The layers of meals is stored in a pan or pot which is then sealed tightly utilizing wheat flour dough. Historically clay pots are used whereas making biryani.

Sealing collectively the sides of the lid and the pot tightly with wheat flour dough doesn’t permit the steam to flee.

The result’s that the meals will get sluggish cooked in its personal steam and juices on a low warmth infusing the flavors and aroma of the assorted herbs and spices within the meals.

Vitamins usually are not misplaced on this course of and thus the meals is nutritious too. Dum pukht is often known as dum cooking or cooking on dum.

Dum pukht can be part of the Awadhi delicacies which is from the town of Lucknow in Uttar Pradesh (a north central Indian state).

The strategy of dum cooking can be seen in regional Indian cuisines just like the Hyderabadi, Mughlai and Punjabi cuisines.

How is Biryani made?

Like I’ve talked about above a biryani is made by making separate layers of the rice and curry.

In some variations, the rice or curry is topped with fried onions (additionally recognized birista).

Aromatic components like rose water, pandanus extract (kewra water) and saffron infused milk, ghee (clarified butter) are additionally sprinkled from the highest.

This complete assemble of the semi-cooked rice and gravy with the assorted toppings are then dum cooked.

Authentically and historically a biryani is all the time sluggish cooked on dum. This cooking on dum offers the biriyani its uniqueness and originality.

That is how the biryani has the gorgeous medley of the aromas, flavors and tastes from the number of components added in it.

Hyderabadi veg dum biryani recipe

Biryani Variations

All through India, one can find many avatars of Biryani.

Although largely biryani is layered and cooked however additionally, you will discover one pot biryani dishes, particularly within the southern elements of India. Right here the biryani is cooked very similar to the way in which a pulao is made by including all of the components in a pot and cooking them.

Biryani, although normally made with meat can be made with seafood, eggs, paneer (cottage cheese), mushrooms and greens.

In some variations of biryani, the curry or gravy is made with each eggs and greens or meat and greens.

The spices, aromatics, flavoring components additionally differ broadly from state to state in India. Instance in South India you will notice the addition of curry leaves, black pepper, coconut milk, cilantro and so on. So no two biryani dishes will style the identical.

Generally biryani is made utilizing a particular sort of spice mix generally known as the Biryani Masala. This spice mix is made by grinding fragrant entire spices that are normally added in a biryani.

On this recipe you don’t want so as to add biryani masala. Simply the entire spices are sufficient.

I’ve shared some well-liked vegetarian biryani variations and these too have been preferred by the readers.

About this Vegetable Biryani Recipe

This Hyderabadi biryani recipe is without doubt one of the greatest biryani I make. I additionally prepare dinner my mother’s model and that too seems nice.

There are a whole lot of variations of constructing biryani every having their very own distinctive style and taste.

In a vegetarian biryani you’ll be able to all the time add a wide range of greens.

On this recipe, I’ve added a mixture of cauliflower, potatoes, carrots, french beans, bell pepper (capsicum), button mushrooms and inexperienced peas. You’ll be able to even add aubergines, cabbage, broccoli, spinach and kale.

In actual fact biryani can be made with only one veggie or a few greens.

This vegetable biryani recipe is gentle, a bit spicy and tremendous scrumptious. The delicate flavors of the garam masala, onions and yogurt are so infused within the vegetable chunks.

Every chew of the vegetable had the style, taste and aroma of the masala in addition to the distinctive style of that veggie.

All I can say is that every mouthful of this Hyderabadi veg biryani is heavenly. This veg biryani recipe publish is one in all my prolonged publish with quite a lot of footage.

I’ve included step-by-step recipe particulars with footage for this publish. I hope you take pleasure in making this recipe as a lot as I take pleasure in making this biryani.

Suggestions for making good Biryani

  • Components: So far as the components are involved, it’s best to make use of all of the components as talked about within the recipe.
  • Rice: To make a biryani firstly you want good high quality basmati rice – ideally aged basmati rice. Biryani just isn’t mushy and the rice grains stay completely separate within the dish. On this recipe I’ve added aged basmati rice.
  • Sella Basmati Rice: I additionally make biryani with parboiled basmati rice (generally known as sella basmati rice in Hindi and transformed basmati rice outdoors India) and it really works splendidly and a lot better than aged basmati rice.Biryani made with sella basmati rice has restaurant model flavors as many lodges and eating places in India use this rice for making biryani in addition to different rice primarily based dishes like Pulao, Fried Rice and Jeera Rice (cumin rice).
  • Cooking of rice: The rice grains are boiled until they’re ¾ cooked. The rice grains could have a slight chew to them and will probably be barely undercooked. Don’t prepare dinner the rice 100% as then they’ll change into mushy by the point the biryani is dum cooked.
  • Spices: The beautiful perfume and aroma in a biryani comes from utilizing entire spices. Thus the spices must be recent and in good situation.
  • Curd (Yogurt): The curry is made with yogurt and so it’s important that the yogurt should be recent and never bitter. The curd or yogurt must also be created from entire milk. Don’t use fats free yogurt or curd created from toned milk as it would cut up whereas cooking.
  • Biryani gravy: The curry or gravy for the biryani ought to have a medium to medium-thick consistency. It shouldn’t be watery like a inventory or broth as this may result in the rice turning into mushy or very mushy after dum cooking.
  • Vegan variation: Use almond milk yogurt or cashew milk yogurt. Exchange ghee (clarified butter) with oil. You can use any vegetable oil or impartial tasting oil.
  • Serving Recommendations: Biryani is normally accompanied with a raita (yogurt dip). The raita generally is a easy onion raita or made with a mixture of onion, tomatoes and cucumber.In Hyderabad, biryani is served with mirchi ka salan (inexperienced chilli curry) and raita. You’ll be able to even serve biryani with a soupy gravy generally known as shorba gravy.

Find out how to make Hyderabadi Veg Biryani

1. Rinse 1.5 cups (300 grams) basmati rice in working water until the water runs away from starch. You should use a bowl or colander to rinse the rice. Soak the rice in water for 30 minutes. If attainable attempt to use aged basmati rice.

rice for Hyderabadi veg biryani recipe

2. After 30 minutes drain the basmati rice and hold apart.

rice for Hyderabadi veg biryani recipe

3. When the basmati rice is soaking prep the opposite components. Rinse, peel and chop the veggies.

  • I’ve used Three cups blended veggies together with inexperienced peas. You should use your alternative of blended greens.
  • Slice 1 massive onion thinly (about 1 heaped cup thinly sliced onion).
  • Finely chop or crush 10 grams ginger (2 items of two inch ginger or 1.5 tablespoons finely chopped ginger).
  • Finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic).
  • Slit Three to Four inexperienced chilies additionally.
  • Chop coriander leaves (cilantro) and mint leaves. It’s best to get ⅓ cup every of chopped coriander leaves and mint leaves.

vegetables for Hyderabadi veg biryani recipe

Cooking basmati rice for veg biryani

4. Now we have to prepare dinner the rice. For cooking rice, you should use any methodology – microwave, stress cooking, on the spot pot or cooking in a pot. For cooking rice in a pot, take a deep bottomed pan. Add 5 cups water and warmth the water on a excessive flame.

making veg biryani recipe

5. When the water turns into sizzling, add all of the spices and ½ teaspoon salt – 1 tej patta (Indian bay leaf), Three inexperienced cardamoms, Three cloves, 1 black cardamom, 1 inch cinnamon and a pair of single strands of mace.

spices for veg biryani recipe

6. Deliver the water to a boil on a excessive flame.

water for Hyderabadi vegetable biryani recipe

7. Then add the rice.

rice for veg biryani recipe

8. Simply gently stir with a spoon or fork, after you add the rice. Examine the style of water and it ought to style barely salty. If the water just isn’t tasting barely salty, then add some extra salt.

rice for veg biryani recipe

9. Don’t scale back the flame and proceed to prepare dinner the rice.

rice for veg biryani recipe

10. The rice needs to be ¾ᵗʰ cooked. The grains ought to have a slight chew to them when cooked. The rice shouldn’t be totally cooked however nearly cooked.

rice for veg biryani recipe

11. Drain the rice in a colander. You can too rinse the rice gently with water in order that the grains cease cooking.

rice for veg biryani recipe

Making vegetable biryani gravy

12. In a stress cooker or a pan, warmth Three tablespoons ghee. Add the next spices – 1 teaspoon shah jeera (caraway seeds), 1 tej patta, Three inexperienced cardamoms, Three cloves, 1 black cardamom, 1 inch cinnamon. Sauté the entire spices until they crackle.

spices for veg biryani recipe

13. Now add the sliced onions.

onions for veg dum biryani recipe

14. Stir and sauté them on a low to medium flame.

onions for veg biryani recipe

15. Onions take quite a lot of time to prepare dinner, so add a pinch of salt to quicken the cooking course of. Stirring usually sauté the onions, in order that they prepare dinner evenly.

onions for veg biryani recipe

16. When the onions are cooking, take 1 cup recent curd/yogurt (200 grams) in a bowl. Beat the curd with a spoon or whisk until it turns into easy.

curd for Hyderabadi veg biryani recipe

17. Sauté the onions until they change into golden brown or caramelize. Attempt to not burn them.

onions for Hyderabadi veg biryani recipe

18. Then add the ginger-garlic paste and sliced inexperienced chillies. You can too finely chop the ginger-garlic and add.

ginger for veg biryani recipe

19. Sauté until the uncooked aroma of ginger-garlic goes away.

ginger for veg biryani recipe

20. Add the turmeric and crimson chili powder. Stir and blend properly.

turmeric for veg biryani recipe

21. Subsequent add the chopped veggies.

vegetables for veg dum biryani recipe

21. Sauté for a minute or two.

making Hyderabadi veg biryani recipe

22. Decrease the warmth and add the overwhelmed yogurt/curd. Stir as quickly as you add the curd.

curd for veg biryani recipe

23. Then add ½ cup of water.

water for veg biryani recipe

24. Season with salt. Stir once more.

salt for veg biryani recipe

25. Strain prepare dinner for 1 whistle on medium flame. If cooking in a pot, then prepare dinner until the veggies are executed. Don’t overcook the greens. When the stress settles down by itself, take away the lid and verify the gravy.

  • If the greens usually are not cooked properly, then hold the stress cooker on the range high and simmer the vegetable biryani gravy with out the lid, until the greens are cooked.
  • If there may be an excessive amount of water or inventory within the gravy, then simmer until some water dries up. The vegetable gravy ought to have a medium or barely thick consistency and shouldn’t be watery.

vegetables for veg biryani recipe

26. Add cashews, raisins and almonds (blanched or uncooked) to the vegetable gravy. Combine and stir. Hold apart. Do verify the salt. Add extra if required. You’ll be able to chop the nuts earlier than including.

cashews for veg biryani recipe

27. When the veggies are cooking, heat Four to five tablespoon milk in a microwave or in a small pan on the range high. Add ¼ teaspoon of saffron strands. Stir and hold apart.

saffron for veg biryani recipe

Assembling & Layering

29. Now in a thick bottomed pan, layer half of the vegetable curry first.

making veg biryani recipe

30. Then layer half of the semi cooked rice.

making veg biryani recipe

31. Sprinkle half of the chopped coriander (cilantro), mint leaves and saffron milk.

making veg biryani recipe

32. Layer the remaining gravy.

making veg biryani recipe

33. Layer the rest of the rice. Sprinkle the remaining coriander leaves (cilantro), mint leaves, saffron milk on the highest. Sprinkle 2 teaspoon of rose water or kewra water (pandanus extract). At this level you’ll be able to even add ⅓ cup of golden fried onions (birista) in case you have these. You can also make 2 layers or Four layers like I’ve executed. However do keep in mind that rice must be the highest layer.

making veg biryani recipe

Two Strategies to dum prepare dinner biryani

Methodology 1

34. Seal and safe the pot with aluminium foil.

making veg biryani recipe

35. Then cowl the pan/pot with a decent becoming lid.

biryani pan covered with lid

Methodology 2

36. You can too seal the pan with a moist cotton material.

veg biryani covered with wet cloth

37. Then hold a lid on high.

lid on top of veg biryani

38. Then hold a heavy weight on the lid.

weight on lid for veg biryani

39. Take a tawa (griddle/skillet) and warmth it on medium flame. You’ll be able to start to preheat the tava if you begin assembling the veg biryani.

making veg biryani recipe

40. When the skillet turns into sizzling, then decrease the flame. Hold the sealed veg biryani pan on the tawa. Hold the flame to the bottom and prepare dinner veg biryani for 25 to 30 minutes. You can too dum prepare dinner veg biryani for the primary 15 minutes on direct low flame after which for the final 10 minutes, place the pan on the recent tawa/skillet and prepare dinner on a low flame.

making veg biryani recipe

For baking biryani

41. You can additionally preheat the oven to 180 diploma Celsius (356 levels Fahrenheit) after which bake the vegetable biryani in a preheated oven for 30 to 35 minutes. Please bear in mind to make use of an oven proof glass utensil just like the pyrex bowl for baking within the oven. You’ll have to assemble the biryani as talked about above within the oven proof utensil. Cowl with aluminium foil or the pyrex bowl lid after which bake.

42. After 25 to 30 minutes, change off the flame. Utilizing a fork or spoon verify the underside layer of the biryani. There must be no liquids on the backside. If there are liquids, then proceed to dum prepare dinner for some extra time. After dum cooking, give a standing time of 5 to 7 minutes after which serve the dum biryani.

Hyderabadi veg biryani

43. Whereas serving the veg biryani, be sure to equally serve the greens in addition to rice layers. Right here is a photograph of the layers inside.

layers of the Hyderabadi veg biryani

44. Serve this scrumptious Veg Biryani together with your alternative of raita, onion-tomato salad (kuchumber), mango pickle, roasted papad. Different accompaniments for this Hyderabadi vegetable biryani are mirchi ka salan and shorba gravy.

Hyderabadi vegetable biryani

Notice: This veg biryani recipe is from the archives (July 15, 2010) and has been republished and up to date on Three August 2020.

A lot of my recipes have detailed step-by-step photographs and helpful suggestions that can assist you make it simply and completely.

Veg Biryani (Hyderabadi Vegetable Dum Biryani)

A vegetable biryani recipe from the land of the nawabs – Hyderabad. The Hyderabadi vegetable biryani recipe is gentle, a bit spiced, fragrant and deliciously yum.

vegetable biryani, hyderabadi veg biryani recipe
Delicacies:Hyderabadi,indian

Weight loss plan:Vegetarian

Issue Stage:Average

Servings (change the quantity to scale):5

(1 CUP = 250 ML)

Preparation

  • Choose and rinse basmati rice in working water until the water runs away from starch. Soak the rice in 1 cup of water for 30 minutes.

  • After 30 minutes drain the rice and hold apart.

  • When the rice is soaking prep all of the veggies and different components. Hold apart.

Cooking rice

  • Take a deep bottomed pan. Add water and warmth the water on a excessive flame.

  • When the water turns into sizzling, add all of the salt and following spices tej patta, inexperienced cardamoms, cloves, black cardamom, cinnamon, strands of mace.

  • Deliver the water to a boil. Then add the rice.

  • Simply gently stir with a spoon or fork, after you add the rice.

  • Don’t scale back the flame and proceed to prepare dinner the rice.

  • The rice needs to be ¾ᵗʰ cooked. The grains ought to have a slight chew to them when cooked. The rice shouldn’t be totally cooked however nearly cooked.

  • Drain the rice in a colander. Gently fluff and hold apart.

Making vegetable curry/gravy

  • In a stress cooker or a pan, warmth ghee. Add the next spices – shah jeera, tej patta, inexperienced cardamoms, cloves, black cardamom and cinnamon. Sauté the entire spices until they crackle.

  • Now add the onions. Stir and sauté them on a low to medium flame.

  • Add a pinch of salt to quicken the cooking course of.

  • When the onions are cooking, take 1 cup recent curd (yogurt) in a bowl and whisk the curd with a spoon or wired whisk until it change into easy.

  • Sauté the onions until they change into golden brown or caramelize.

  • Then add the ginger-garlic paste and sliced inexperienced chillies. You can too finely chop the ginger-garlic and add.

  • Sauté until the uncooked aroma of ginger-garlic goes away.

  • Add the turmeric and crimson chili powder. Stir and blend properly.

  • Subsequent add the chopped veggies. Sauté for a minute or two.

  • Decrease the warmth and add the whisked curd (yogurt). Stir and blend properly as quickly as you add the curd. Then add water.

  • Season with salt. Stir once more.

  • Strain prepare dinner for 1 whistle on medium flame. If cooking in a pot, then prepare dinner until the greens are executed. Don’t over prepare dinner the greens.

  • Heat Four to five tablespoons milk in a microwave or in a small pan on the range high. Add ¼ teaspoon of saffron strands. Stir and hold apart.

  • When the stress settles down by itself, take away the lid and verify the gravy. If the greens usually are not cooked properly, then hold the cooker on the range high and simmer the vegetable biryani gravy with out the lid, until the greens are cooked. If there may be an excessive amount of of water or inventory within the gravy, then simmer until some water dries up. The veg biryani gravy ought to have a medium or barely thick consistency and shouldn’t be watery.

  • Now add cashews, raisins and almonds (blanched or uncooked) to the vegetable gravy. Combine and stir. Hold apart. Do verify the salt. Add extra if required.

Assembling & layering

  • Now in a thick bottomed pan, layer half of the veg biryani gravy first.

  • Then layer half of the rice.

  • Sprinkle half of the chopped coriander leaves (cilantro), mint leaves and saffron milk.

  • Layer the remaining veg biryani gravy.

  • Layer the rest of the rice. Sprinkle the remaining coriander leaves, mint leaves, saffron milk on the highest. Sprinkle the rose water or kewra water. You can also make 2 layers or Four layers like I’ve executed. However do word that rice must be the final layer.

Dum cooking biryani

  • Now seal and safe the pot with aluminium foil. Then cowl with a lid. You can too seal the handi with a moist cotton material after which cowl with the lid.

  • Take a tava/griddle/skillet and warmth it on medium flame.

  • When the tawa change into sizzling, then decrease the flame. Hold the sealed veg biryani handi on the tava. Hold the flame to the bottom and prepare dinner for 25 to 30 minutes. You can too dum prepare dinner veg biryani for the primary 15 minutes on direct low flame after which for the final 10 minutes, place the handi on the recent tawa/skillet and prepare dinner on a low flame.

  • As soon as executed utilizing a fork or spoon verify the underside layer of the biryani. There must be no liquids on the backside. If there are liquids, then proceed to dum prepare dinner for some extra time. After dum cooking, give a standing time of 5 to 7 minutes after which serve the dum biryani. 

Serving Biryani

  • Whereas serving, be sure to equally serve the greens in addition to rice.

  • Serve the scrumptious hyderabadi veg biryani with your alternative of raita, onion salad, mango pickle, roasted papad. different accompaniments for this biryani are mirchi ka salan and veg shorba gravy.

For baking veg biryani

  1. You can additionally preheat the oven to 180 diploma Celsius/356 levels Fahrenheit after which bake the veg biryani within the oven for 30-35 minutes.
  2. Please bear in mind to make use of an oven proof glass utensil just like the pyrex bowl for baking within the oven.
  3. You’ll have to assemble the vegetable biryani as talked about above within the oven proof utensil after which bake it.

Suggestions 

  • Components: Do attempt to use all of the components as talked about within the recipe.
  • Rice:  Use a very good high quality basmati rice – ideally aged basmati rice. You’ll be able to even use Sella Basmati Rice which is parboiled basmati rice (generally known as sella basmati rice in Hindi and transformed basmati rice outdoors India). For sella basmati rice, you will have to soak the rice grains for an hour. The cooking time will even enhance for this number of basmati rice.
  • Cooking of rice: Prepare dinner the rice grains until they’re ¾ᵗʰ executed. They may have a slight chew to them and will probably be barely undercooked. Don’t prepare dinner the rice all the way in which as they’ll change into mushy by the point the biryani is dum cooked. 
  • Spices: The beautiful perfume and aroma in a biryani comes from utilizing entire spices. Thus the spices must be recent and of their shelf life. 
  • Curd (Yogurt): Use recent yogurt that’s barely candy and never bitter. The curd or yogurt must also be created from entire milk. Don’t use fat-free yogurt or curd created from toned milk as it would cut up whereas cooking.
  • Biryani gravy: The curry or gravy for the biryani ought to have a medium to medium-thick consistency. It shouldn’t be watery like a inventory or broth as this may result in the rice turning into mushy or very mushy after dum cooking.
  • Vegan variation: Use almond milk yogurt or cashew milk yogurt. Exchange ghee (clarified butter) with oil. You can use any vegetable oil or impartial tasting oil. 
  • Serving Recommendations: Biryani is normally accompanied with a raita (yogurt dip). The raita generally is a easy onion raita or made with a mixture of onion, tomatoes and cucumber. In Hyderabad, biryani is served with mirchi ka salan (inexperienced chilli curry) and raita. You’ll be able to even serve biryani with a soupy gravy generally known as shorba gravy.

Diet Details

Veg Biryani (Hyderabadi Vegetable Dum Biryani)

Quantity Per Serving

Energy 437 Energy from Fats 135

% Every day Worth*

Fats 15g23%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 2g

Ldl cholesterol 27mg9%

Sodium 836mg36%

Potassium 637mg18%

Carbohydrates 67g22%

Fiber 7g29%

Sugar 10g11%

Protein 12g24%

Vitamin A 2712IU54%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 37mg45%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Ok 17µg16%

Calcium 152mg15%

Vitamin B9 (Folate) 58µg15%

Iron 2mg11%

Magnesium 78mg20%

Phosphorus 250mg25%

Zinc 2mg13%

* P.c Every day Values are primarily based on a 2000 calorie food regimen.

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