One of my favorite food is the vegetable biryani. My mom makes the best veg biryanis and I have seen her many times cooking biryani with a lot of love and care. You really have to cook the biryani with a lot of love and care. There should be no hurry and cooking a biryani takes up some time. Yet it is worth it. It is one of the most grand, noble and delectable recipe from India.
The biryanis which I have seen my mom making at home have always been cooked on dum. When I saw on the internet, that food bloggers have recipes for pressure cooked biryanis, I was amazed as well as shocked. How can one cook a biryani in a pressure cooker. For a biryani to be a biryani….. it has to be cooked on dum. The biryanis which are pressure cooked, do not remain a biryani anymore….. at least they should not be called biryani.
An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives the biriyani its uniqueness and originality. This is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it. Now what is dum cooking or dum pukht?
Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. Dum Pukht literally means choking off the steam. The food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. This does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. Nutrients are not lost in this process and thus the food is nutritious too.
This tradition of dum pukht originated in Persia where the dish was prepared, sealed and then buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisine which is from the city of Lucknow – Uttar Pradesh. Nowadays Dum Pukht is also used in Hyderabadi, Mughlai and Punjabi cuisines. Some of the popular dum recipes are : Dum Aloo, Mushroom Biryani E Dum Pukht, Handi Veg Biryani, Dum Chicken biryani, Phaldari Kofta.
This Hyderabadi Vegetable Biryani Recipe is one of the best biryani I have made so far. I have also cooked my mom’s version and that too comes out great. I will also post her recipe one day. There is also the Lucknowi Biryani, Mughlai Biryani, Kashmiri Biryani. They all have their own tastes and flavor.
This Vegetable Biryani recipe is light, mild and delicious. In fact, it came out so well and tasted lip smackingly yum……. that I went for a second helping of it. The rice grains were fluffy, cooked well and separate.
The subtle flavors of the garam masala, onions and curd were so infused in the vegetables. Each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique taste of the vegetable. All I can say is that each bite of this hyderabadi dum vegetable biryani recipe was heavenly.
As far as the ingredients are concerned, its best to use all the ingredients as mentioned below. Personally, I did not have mace, so i was not able to use it. And for the almonds, I was too lazy to blanch, peel and slice the almonds, so I have not added the almonds.
This veg biryani recipe post is my most lengthy post till now with maximum pictures. I have included step by step recipe details with pictures for this post. I just did not want to write a simple post with just one or two pictures for this beautiful veg biryani dish. I hope you enjoy making this recipe as much as I enjoyed and also, that these pictures inspire you to cook not only the biryani but any recipe.
Step by Step Method to make the Hyderabad Veg Biryani Recipe:
Cooking the Rice:
- Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
- Now you can microwave or cook or pressure cook the rice. You have to cook the rice till its 3/4th done. The rice should not be fully cooked but almost cooked.
- In a pan, pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above with some salt.
- Cook till the rice till is almost done. Fluff the rice and keep it aside.
Making the Vegetable Biryani Gravy:
- Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also.
- Heat ghee in the handi. Add all whole garam masala: caraway seeds, cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
- Now add the onions.
- Fry the onions till golden brown. Add the green chilli, ginger and garlic. Fry for a minute.
- Add the turmeric and red chili powder.
- Give the mixture a stir. Now add the vegetables and stir for a minute.
- Add the curd/yoghurt. Stir and then add 3/4 cup water plus salt. Stir the mixture well.
- If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked.
- Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
- Check the salt. Add more if required.
Assembling the Veg Biryani and slow cooking it on Dum:
- Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
- In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
- Now spread half of the rice.
- Sprinkle the remaining saffron-flavored curd/yoghurt.
- add the chopped mint and coriander leaves.
- Spread the remaining rice. I stopped here, but if you want you can make more layers. The rice should be the last layer.
- Sprinkle rose-water. This is optional and you could skip it. Place a moist cloth on top.
- Cover with a lid.
- Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kept a heavy weight on the lid.
- This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
- Place the sealed handi on the gas stove at low fire.
- Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani… there is a technique for avoiding this disaster.
- Right at the beginning, before dum cooking the biryani……. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
- For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame.
- You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
- While serving the veg biryani, make sure you equally serve the vegetables as well as rice. Here is a pic of the layers seen inside the handi.
- Serve the yummy hyderabadi veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
- Other accompaniments for this Hyderabad Veg Biryani would be Hyderabadi Mirchi ka Salan…. the way the Biryani is traditionally served in Hyderabad.
Update: veg biryani post updated with new pics – 18 April 2012
you might also love to check these biryani recipes:
- mushroom biryani e dum pukht
- south indian mushroom biryani
- restaurant style veg dum biryani
- qabooli biryani or chana dal biryani
Hyderabad Veg Biryani recipe details are below:
- 1 and half cup basmati rice
- 2 green cardamoms
- 2 black cardamoms
- 2 cloves
- 1 cinnamon of 1 inch
- 1 bay leaf
- 2 mace strands
- 3 cups water
- salt
- ½ medium sized cauliflower, florets removed
- 1 medium sized carrot, diced
- 1 medium sized potato, cubed
- 1 cup of chopped french beans
- ½ cup frozen/fresh peas
- 1 and half onion, finely sliced
- 1 green chili, slit
- 2 tbsp julienned ginger
- 1 tbsp chopped garlic
- 1 tsp caraway seeds/shah jeera
- 2 green cardamom
- 2 black cardamoms
- 2 cloves
- 1 cinnamon of 1 inch
- 1 bay leaf
- 2 mace strands
- 100 gms whisked curd
- ¼ tsp turmeric powder
- ½ tsp red chili powder/cayenne pepper
- 2 tbsp cashewnuts
- 1 tbsp sultanas/raisins
- 2 tbsp almonds, blanched, peeled and sliced
- 3 tbsp ghee
- salt
- ½ cup chopped coriander/cilantro leaves
- ½ cup mint leaves
- 100 gms whisked curd
- a few saffron strands
- 1 tbsp milk
- Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
- Now you can microwave or pressure cook the rice. You have to cook the rice till its ¾th done. The rice should not be fully cooked but almost cooked.
- In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
- Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also.
- Heat ghee in the handi.
- Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
- Now add the onions. Fry the onions till golden brown.
- Add the green chilli, ginger and garlic. Fry for a minute.
- Add the turmeric and red chili powder.
- Give the mixture a stir.
- Now add the vegetables and stir for a minute.
- Add the curd/yoghurt.
- Stir and then add ¾ cup water plus salt. Stir the mixture well.
- If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
- If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
- Check the salt. Add more if required.
- Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
- In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
- Now spread half of the rice.
- Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
- Spread the remaining rice.
- Sprinkle rose water. This is optional and you could skip it.
- Place a moist cloth on top.
- Cover with a lid.
- Then seal with wheat flour dough or keep a heavy weight on the lid.
- This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
- Place the sealed handi on the gas stove at low fire.
- Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani… there is a technique for avoiding this disaster.
- Right at the beginning, before dum cooking the biryani……. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
- For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame.
- You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it.
- While serving, make sure you equally serve the vegetables as well as rice.
- Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
- Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan…. the way the Biryani is traditionally served in Hyderabad.
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would u define what is the differences between dum pukth cooking and pressure cooking??
as in both cases u are not allowing the steam to escape…
i think u should learn how to use a pressure cooker…
for your kind information technique of a pressure is derived from ancient day’s dum pukth cooking.
in pressure cooking steam escapes from the vent weight/whistle of the pressure cooker. whereas in dum cooking the steam is not allowed to escape. i am not sure or don’t know if the technique of pressure cooking is derived from dum pukht cooking. however, i do know how what is a pressure cooker and how to use a pressure cooker. i use pressure cooker almost everyday and its been years now.
Awesome..
step by step method was really really helpful . i have cooked it twice .. and both the time it was SUPER hit..
Thanks for giving in such a detailed manner….
welcome anshu.
Delicious loved every bite of it. I made it this afternoon and going to take some for potluck. Thanks for detailed recipe! I sure am going to try more of your recipes
thanks ria and do try some other recipes from the blog as well.
Hi,
You mentioned that we can substitute turmeric for saffron. May I know how much quantity? Apologies for my question. I am just new to cooking Indian food and I am clueless with spices.
hi eiser, since we just want the color and not the flavor of turmeric, approx two to three pinches of turmeric powder is fine. at the most for a deep yellow color and some flavor, you can add 1/4 tsp of turmeric powder.
i have just made it smells yummy will taste it after its done, Thanks for the lovely recipe always prosper in life
thanks maddy and wish you the same.
Thank you! Thank you! Your pictures made it so much more easier. I visited Hyderabad a month ago and fell in love with the Biryani there. I googled you out and you made my day! It came out so well that I even got full marks from my mom, which is a rarity. This is my first time on your website and I have made an instant connect with you, what with all my favourite things here. Next in line are hummus, pita bread and dabeli!!!
thanks a ton artika for the lovely feedback. it sure has made my day today. btw hummus, pita bread and dabeli are my favorites too.
Your favorites too? High five to that! I am a Delhite and was introduced to the joys of the Dabeli in Mumbai of course! Haven’t seen one decent place that does dabeli here. So yeah, I’ll satisfy my craving by cooking it up
Have you been to Indore? You can do a food trip in that place. Two unique things I remember- Gadadu ki chaat and khopra patties! Can you do the recipes,please
I just love the recipe. my hubby likes biryani very much, that to chicken biryani. But i don’t eat non-veg. i prepared this veg biryani. He became fan of veg biryani now. It came out really well.
.. Thanks a lot for the recipe.
thanks sindhu and welcome
thks i loved all ur dishes but would like to have kichiri receip please thks
thanks. will post khichri recipe in some days.
OMG, this is just awesome, the recipe is great the pics are fabulous. Thanks a bunch, will try this out soon!!!
thanks pavithra
Here’s how I do it. Basically separately cook the curry and the rice until they’re done half to 2/3 and then put them in layers to cook slowly.
1. Half tsp caraway seeds, 6 cloves, 4 cardomom, and 3 one inch pieces of cinnamon are fried in 2tsp of oil, and water+cleaned rice grains+salt is added, and left to cook till half to 2/3 done. The spices are taken away then, and any extra water is drained off.
2. Bay leaves, paste of/chopped ginger+garlic, and if desired a small amount of chopped onions are fried till rawness goes away. Four varieties of vegetables, particularly potatoes 2 inch cubes, cauliflower florets, carrots 2 inch juliennes, and 1 inch pieces of beans, red chilli powder, garam masala/ biryani powder, turmeric, and salt are added and the curry is cooked. Just as it is about to be taken away from the stove, a tsp of lemon juice is mixed in. Optional: Thick yogurt is added to the curry as it is just warm, and left to cool for 15-20 mins.
3. Dum cooking is done after the following arrangements of layers: Half of the curry (optional: a little of powdered dry deep fried onions) – half of the rice – remaining curry – remaining rice – more of powdered fried onions and milk+saffron mix. With actual dum pukht cooking, the first signs of steam escaping through the wheat-flour gasket is when the heat is cut off.
4. Absolutely no nuts or cashews. No tomatoes.
thanks for writing a detailed instructions agyaat. will try your way next time.
Minor corrections(more like… pedantic details skipped over): powdered onions in (3) to ‘mildly hand-crumpled’ and not powdered in its serious sense.
; and I guess in (2) the inclusion of oil and general practices of cooking such a curry are sensibly adopted. 
alright….. taken note of.
I tried your recipe today and the Veg Biryani was awesome!! Myself and my wife thoroughly enjoyed the dish for dinner. After the preparation, my perspective of Veg Biryani has changed and now I consider Veg Biryani is the “king” of all rice based dishes with the combination of vegetables, dry fruits and saffron.
Your explanation is neat and your idea of posting step by step process via “pictures” is really cool.
Thanks for posting the recipe and cooking process.
thanks a lot vikas. glad to know this. i do agree that biryani is the king of rice based dishes. however there are some other rice based dishes that one should try like the yakhni pulao, saffron pulao, vangi bath and the famous bise bele bath and some more. indian cuisine has a lot to offer when it comes to rice based dishes.
Thanks for such a nice explanation. I am going to try it today.
welcome kanti
Very much impressed with explanation
thanks.
hi,
can i add paneer to the biryani?
hi amish, yes you can add paneer to the biryani along with the vegetables. just add paneer when the veggies are done and stir.
Hi dassana, yesterday I made this biryani..It was awesome everyone loved it. Thanks a lot for such detailed explanation with pictures.. It really helped alot for cooking veg biryani Thanks
thanks tulsi. glad to know that the biryani was awesome.
GOOD RECIPE
thanks nilima.
we made the veg biryani by looking ur easy steps.it becomes yummy and spicy . ur method of cooking it by covering moist cloth ,putting plate on it and then weight is really superb idea . How u explain the entire process is deeply appreciated…..:)
Hi,
I have tried your recipe and it came out really well. I have made many dishes as cooking is my hobby but was always scared for trying biryani. The pics you have put explain the entire process very nicely.
Thanks a ton.
- Pushkar
Twitter: @pushkaraj7
thanks a lot pushkar
The recipe is nicely explained with the help of close stepwise photographs. one can easily understand by just going through the snaps. and that too easily cooked with the help of available home appliances.
Thank you.
thanks sagar.
Hi Dassana,
Can you put up mirchi ka salan or any other spicy gravy recipe which could go well with the biryani or any other pulao?
yes ashwini… mirchi ka salan has been requested by a reader before… i will also be adding masala veg stew and korma that goes well with pulao and biryani.
Thank you
I tried this recipe, it really came out fantastic. I’ve made it about 5 times till now slight variations are there but it still came out well on the whole and the entire family enjoyed it. Thank you for this easy and wonderful recipe. I also added pander to this while stir frying the veges, it did been well. I just wanted to know how to make the masala thicker and visible.
thanks dr sankara. there are slight variations possible in this recipe.
to make the masala thicker, you just need to add some more yogurt. you can also add some cream. cream will impart a slight sweet taste. also if you grind the chilies, coriander, mint, ginger, garlic and make a paste instead of adding them separately, you will have a much visible masala. hope these tips help.
I tried the above method, really resulted a authentic Dum Biriyani.
thanks giridhar
Hi Dassana,
Tried this recipe and it turned out excellent. The coriander, mint & curd combination adds a fresh flavor to this recipe. The detailed photography helped a lot while cooking. I did a small variation by adding fried onions while assembling and it turned out good.
Everyday i keep on visiting your website to see the latest post. The pics are so tempting that even a non-cooking person would get tempted to cook.
Excellent Job. Waiting for more recipes to come.
thanks deepti for your encouraging comments. sometimes for a variation even i add fried onions to the layers.
Hi dassana, yesterday I made this biryani.. It was just superb, everyone loved it. Thanks a lot for such detailed explanation with pictures.. It really helped alot… Excellent job .. Thanks
thanks asmita for trying the biryani. great to know the recipe turned out great.
Hi Dassana,
I have made this biryani yesterday in the dinner. I cant tell you, it tasted so delicious that my stomach got full but my tongue was not getting satisfied. Thank you for this step wise wonderful recipe. The way in which you have presented this recipe made me easy to cook it.
thanks shweta
It was awesome .Just tried adding mixed pickle masala to it and it was delicious .
Thanks for the detailed process .
welcome anjali.
Dear Dassana,
This veg biryani recipe is awesome.
Step wise pictoral explanation style of yours is amazingly helpful. Never seen such one before.
Regarding the biryani recipe can u pls teach me how to cook with chicken or mutton. We bengali’s prefer non-veg biryani than veg. Pls teach me. I would really like to make it at home.
Waiting for your response.
Thanks, Sudeshna
thanks sudeshna. for making chicken or mutton biryani, marinate the chicken or mutton in curd, ginger-garlic paste and all the masala powders that we have used for the veg gravy in this recipe including coriander powder. keep to marinate for about 1 hr.
then just fry the whole spices, brown the onions and add green chilies and the marinated chicken with all the curd mixture. if you want you can add more curd and some masala powders later. add salt and cook till the chicken is done. then layer the biryani and keep it to cook on dum.
Thanks for the recipes. I will try it during Durga Puja holiday.
Sudeshna Banerjee
Dear Dassana, finally i cooked the veg biryani ditto as per your method…it came out very well…and everybody liked it at home-:) One thing i wanted to know that while adding plain curd to the vegetables it turned into cottage cheese form. it was as if i had sprinkled some cottage cheese in the vegies.& not the curd…what could be the reason?
with love, meeta.
thanks meeta. i guess the yogurt was on the verge of being spoilt. this could be the reason. it should at least not look like paneer granules.
Hi ,
Thanks a ton for this recipe… Today i tried this recipe, it came awesome.. every one liked it…
Thanks for the detailed explanation it helped me a lot…Keep the good work..
Sindhu
welcome
Woahhh. U inspire me to cook. Looks soo damn delicious. I will try this tomorrow:):)
My friend Ramya and I made this biryani y’day morning.
:):):)
:) and the credit goes to the very detailed, clear step by step instructions and pictures on this blog:):):)
:)
before we could realize the pot whichcontained this biryani was POLISHED !!!!!!
Patha nahi chala kab biryani bani aur kab khatam ho gayi
Considering that we both were making biryani for the first time we ended up patting our backs
Thank you Dassana
we like this biryani a little more spiccy and would like to ask you if just adding a few more Green chillies will do or will we need to increase quantities of other spices as well .
thanks lakshmi…. i appreciate all the feedback you have been giving so far.
to make it spicy, you can increase the number of chilies along with the ginger-garlic. the rest of the spices can be same.
I would like to thank you for your recipe as I tried it for a party I hosted. The recipe is very well written and detailed which made it very easy to follow. Everyone at the party loved the biryani and wanted your recipe. Thanks again!
thats nice to know meera. thanks a lot.
Hi,
Thanks a lot for posting this. I am bachelor living away from home, so I love to spend time cooking stuff for myself. This Biryani turned out to be delicious even though I did not have any kesar. I baked the whole assembly instead of using a cooker. Like you said, in 15mins, the biryani was ready. It took me 1.5 hours to cook this and around 7 mins to lick my plate clean.
I’ll try out the other recipes you have posted too.
Thanks.
thanks vignesh. do try the other recipes as well.
hi, really awesome,,,,,,,,my husband like it very much…….thanks
thanks anita. good to know that you and your husband like the hyd veg biryani
This briyani tastes very nice…
Enjoyed a lot.
Thanks ….
thanks ahalya…. nice to know
The biryani came out very tasty.Thanks and keep up the good work.
welcome ashwini and thanks.
Just a little doubt….i see in the pictures you have used jeera/shajeera while making the vegetable gravy though it is not mentioned in the recepie.
thanks ashwini for highlighting. i have added shah jeera to the veg gravy. 1 tsp of this is enough. i will update the post as well.
Wowieeeee!!!! Awesome akka!!! Thats what my sis said…. Thanks a ton!!!!!
thanks ilakiya….
hi, thanks a lot for this awesome recipe.. yummy yummy briyani.. my hubby enjoyed it really..
al ur recipes r wonderful. i inspired by ur interest in cooking.
al the time i seek for some healthy cooking tips (grandma’s secrets) n u might b very knowledgeable abt tat i hope… i expect u to post such tips:)
thanks suthajay. it feels good when a dish you cook is liked my the family.
some tips i know but i haven’t shared them at one go in a post. here and there in my regular posts sometimes i do share some tips. i will have to compile all of them and write with some good pics. this will take some time and i hopefully plan to write a few posts on this topic.
Hi,
Tried the recepie today,came out very good…very flavoursome.Thank you.
thats great ashwini…..
Have to rate it this way….best biryani recipe.
thanks ashwini.
amma challa mast mast. . . . . . . (he is 2+years old) thank u very very……………much i think u understand my son happy is my happy.
yes i do understand kalpana. great that your son liked it.
how to make hyderabadi veg biryani – was explained perfectly and in a easily understandable way with photos. Thanks for the detailed and step by step explanation.
thanks srinivasa.
this is gonna be the weekend lunch…
this is one amazing veg biryani richa. do make the biryani, you will really like it.
I tried the recipe. The biryani came out really good. Thanks
thats great richa
Awsome recipie, and greatly explained with minute details to prepare. we really loved it.
Thanks a ton
Prasad
thanks prasad.
yummy yummy ….waiting for d next weekend to make it…..
HI
Its awsome recipe…..i tried this biryani today …I Loved it..It came beautiful as it is with out missing any taste….Thanks for posting the recipie step by step ….looking fwd for more reciepies like this…
this biryani is a really good biryani recipe. thanks for trying and taking the time out to comment. surely will be posting many such nice recipes
yaaaaaaaaa. I tried this biryani.It was awsome.
thanks,
kausar.
thanks kausar….
Hi,
(of course the credit goes to you)
Just tried your Veg Dum Biryani. It was awesome !!!
I liked the taste very much. And my wife way suprised about my skills in preparing this biryani
Can I use the same receipe for chicken/mutton biryani ?
Thanks,
Sai
thanks sai. yes, you can make use this biryani recipe for chicken or mutton.
Just loved it..! it turned out to be heavenly..
Really awesome ! Parents loved it !
Waiting for Punjabi Rajma Chawal recipe from you coz ur recipes always have a unique tip and dat one unique tip adds a million dollar taste to the dish !
Keep up the good work !
Thanks !
thanks mitul. nice to know your parents loved it.
there is one punjabi rajma recipe on the blog. this is actually my mil’s recipe and this is how i have been making it. you can have a look:
rajma masala
Thanks for d rajma recipe.. gonna try it soon !
Happy Cooking !
happy cooking to you too mitul
hi, its a great recipe.i tried it and it was wonderful .looking forward to more recipes from u…..
thanks vijay
Hi Dassana,
What an awesome recipe, really turned out truly mind-blowing..!
Thanks for such a wonderful recipe..
Keep up the good work !
thanks mitul… cheers
Thanks for this wonderful recipe. Everything was just perfect.
))
Thanksssss again. enjoyed every bite of it
thanks anmol. glad to know that the biryani was perfect
Superbbbbb… recipe……. Thank Youuuu..
Fantastic recipe!!!! my family loved it and I keep making it again and again as it is so yummy!!!
thanks priti. it is one of the best biryani recipes along with my mom’s biryani recipe.
Hi Dassana, i think their is some telepathy… in case of falafel it happened, now i wanted to see some more pics for Biryani, i went through biryani receipe of yours so many times but couldnt put forth the courage to cook it…since i was little doubtful about the rice like how soft it should be prior…i had the fear if rice would become too soft after the whole process , so i wanted to see the pics more…tomorrow is my 4th annivarsary and i will make falafel, hummus and biryani too…wish be good luck…
love, Meeta..
yes sometimes there is telepathy meeta. congratulations on your 4th anniversary. i wish you good luck, happiness and abundance always. do let me know how all the three – that is hummus, falafel and the biryani turn out.
Hi Dassana…a bit late..i tried falafel at home..it really came out well in taste, shape…my hubby liked it very much..we had it with mint coriander chutney.. i am yet to try hummus and biryani..that day was too busy and with little kid you dont find time for yourself…Thank you so much for posting your lovely cooking experiences and the common ingredient in all which is LOVE…
I want to invest in good mixer, grinder and Oven? Can you suggest me? Like it should serve the purpose of idli dosa batter or making good batter.. & oven for purely baking purposes.. (i do not want baking to be done in microvave due to health issues). The wires of my existing grinder got burnt twice while grinding dosa/idli batter & my hubby told me that this dosa got very expensive to me…pls help me and suggest..
love, meeta.
thanks meeta for taking out the time to comment always on all the recipes you make. glad to know that the falafel were good. this falafel recipe is a basic recipe. you can always add your choice of spices or herbs when you make it. and no issues with you not able to make hummus and biryani. biryani is a leisure recipe. so whenever you have ample time you can make these.
currently i am using black and decker blender. there are only two jars. one for blending & wet grinding. the other is for making dry powders. it does become hot when grinding the idli batters. what i do is i switch if off for some minutes and then again switch it on. it is very sturdy and the blades are sharp. for grinding wet masala, it is excellent.
my suggestion is to get the idli dosa wet grinder which is exclusively for making batters like the idli and dosa. our cook was having this and she said that it very easy and convenient.
i have an ifb microwave oven in which i do all my baking in the convection mode. when baking in convection mode, there is no microwave energy that is used. for oven there are many options to choose from. consider buying an oven or an otg from a good brand.
Making Chicken Biryani today….Have posted my pic on how I set my vessels on Dum…:)
will check it anubha.
A kiss on your cheek….perfect to the T…..made it for my Hubby and he just loved it….Thankx a ton…keep posting
thanks anubha. glad to know this.
Hello Master.. !!!
Thanks for such a wonderful recipe.. Biriyani I cooked with this recipe so very tastyyy and Yumm..
You explained very well.
Thanks again..
thanks ramya…
I have tried this receipe few times, taste is great but biryani is always little dry!
how to make it juicy?
dear madhavi, to make it have more moisture add some more curd while making the vegetable gravy.
don’t overcook the veggies or make the vegetable base dry. keep some gravy in the vegetables.
when cooking the rice, add some ghee or oil to the rice.
i recently made this biryani and it was not all dry. have to update the new pics which i will soon.
hope these tips help.
OMG!!! This turned out exactly as shown and described. I loved the texture of the rice, the flavors were awesome, you could taste the saffron, the cardamoms, the mint and the rice and veggies….nothing overpowering yet very very yummy!
Love the taste and it is very simple to make, I doubled all the portions……my only addition to this was to add a couple of pinches of green cardamom powder to the curd in the layering step, so as soon as you open the handi you get this whiff of cardamom! and it adds an extra oomph to the top layer of rice.
thats great shetal. liked your idea of adding cardamom powder to the curd.
hey that a wonderful step by step guide to make a biryani. i was just surfing for the biryani recipe & my search ended here. thanks for this lovely recipe i must make this for my nephews who hve come to saty with me… thanks
thanks beena. do make the recipe and share your feedback.
Hey i did try the biryani recipe… it turned out simply awesome.. you must check my post for the same… thanks
thanks beena. i will check your post soon.
Awesome recepie!!! Succesfully helped me to make the first Biryani of my life….and it came out to be PERFECT(which i dint expect)…I termed it ‘heavenly’ and my husband called it ‘magical’. Anyways, thanks a ton for sharing this mind-blowing recepie in such a systematic way.
welcome ekta. feels great.
dassana
Wonderful. Great recipe. You definitely deserve large share of praise heaped on me when i cooked it yesterday. Basically i am preparing for an interview where i mentioned my hobby as cooking . So i want to know the science behind dum cooking
What is the significance of pan and wet cloth in this type of cooking?
significance of weight over lid?
Is dum cooking synonymous this layered type of cooking you explained? Is there any other difference between normal and dum biryani
usually its better to cook in a handi. they say the shape of the handi helps in better cooking of the veggies and rice. but scientifically i don’t know how.
its not necessary to put a wet cloth whilst cooking on dum. it just helps to retain the moisture inside the food which is cooking.
the weight over the lid does not allow the steam to pass out from the sides of the lid.
there are many other dishes that are dum cooked like yakhni pulao, lauki mussalam, dum aloo and many awadhi dishes. only in biryani there are layers.
for me a normal biryani is a dum biryani. this is how i have seen my mother making biryani at home. if you refer to the normal biryani that they serve in restaurants then it is not dum biryani. it is just spiced and flavored rice served with a pre prepared veg gravy… this is unless the restaurant specialises in dum biryani or awadhi cuisine.
Hi,
I browsed many sites for Dum biriyani. But yours was very good. I hope my wife will do the successful experiment on me after following the reciepy details.
thanks manohar.
Nice recipe.
I like the pics of this biryani.
Can i avoid saffron in this recipe? and can i make a powder of garam masala which u have added in veg gravy?? plz reply soon as i want to make it in today’s dinner and today is my husband’s b’day..
thanks a lot for sharing this recipe..
dear priyanka, yes you can avoid saffron in the recipe. still, if you want the yellow color to the biryani, you can add turmeric to the milk-curd mixture.
you can also powder the spices used in the biryani instead of adding them to the gravy.
thanks a lot for reply..
hi…
I tried this at home and WOW…my family loved it. Thank you for sharing!
thanks for the explanation with picture…. its really very nice
Wow! As I am eating a take-out version of this; I can not imagine the luxury of eating one made of love. I am little thrown by the cooking method. Can I cook this in a sauce pan and lid it with a toewl then the lid?
yes anastasia, you can make this in a sauce pan keeping the towel and and then the lid on top. i also have cooked in a pan with this kitchen towel technique. its better if the towel is moist and not completely dry. wet the towel in water and then completely wrung the towel and then place it on top of the pan.
just make sure that the sauce pan has a thick bottom, so that the biryani does not get burnt at the base.
Looks great! Will try certainly.
Looks great! Will try and tell.
Thanks a lot Dassana. Haven’t cooked this recipe yet, but i’m sure it’l turn out to be great. Plan to cook it for my brother’s birthday tomorrow, but he’s really fond of paneer. So i wanna know, at what stage should i add paneer, Should i marinate it with curd, corriander, mint and spices after piercing it and refrigerate it for a few hours before using?? I read somewhere they marinate and refrigerate Lamb pieces before using in hyderabadi dum biryani. I’m afraid i might over cook or under cook it by not adding it at the right stage of the recipe. Thanks. It’d be great if Dassana or any of the readers could reply soon!!!
thanks kunal. to add paneer you can follow two methods:
1: marinate the paneer and than grill the paneer instead of frying it. frying the paneer can make it hard and rubbery. add the grilled paneer lastly to the cooked vegetable gravy. let it simmer for a minute in the veg gravy. then assemble the layers as mentioned in the recipe and dum cook the biryani on fire or bake in an oven.
2: this step does not require for the paneer to be marinated. when the vegetables are all cooked, then add the chopped paneer. cook the veg gravy for 2-4 minutes till the paneer pieces become soft. switch off the fire. don’t overcook the paneer. finally assemble the biryani layers and cook on dum.
Thanks a lot!!!! the marination method worked really well. Gr8 recipe. However, i’m an amatuer and realized tht the spices need to be milder in Dum Biryani. Thanks again for your timely reply!
thats great kunal… the biryani should be mildly spiced… this is how we learn from trial and error. so next time i am sure the biryani you will make will be great and perfect.
Made this for our 2011 Christmas lunch! Thanks for the recipe.
Thankyou for the wonderful receipe.
wow this was my first dish that came out very well. Everybody including my mother in law praised for making biryani so very tasty.Thank you.
thanks roopa.
its soooo gud, and easy. thanku. 1st time i cook biryani.
hi i’m going to try this one soon!..thanx
Finally i cooked Hyderabadi Veg Biriyani.It was good by considering my first attempt, taste was gr8.Atleast i cooked in proper way, not like a pulao dish.I come to know my mistakes also.Next time surely my friends will lick their fingers while having my Veg Briyani.
Thanks a lot Daasana.
Daasana, how hyderabadi chiken biriyani is different from Veg biriyani as you described here?
I know that you can not add recipe of chiken biriyani here.But you can share that where are the different steps to make non veg biriyani in above mentioned recipes.
Thanks in advance.
lalit, for the chicken biryani, you marinate the chicken with curd, ginger garlic paste and salt. if you want you can add the rest of the spice powders to the marination as well, like turmeric powder and chili powder.
the rest of the steps are same. instead of adding the veggies, you can add the marinated chicken with the entire marinated yogurt mixture. some other spice powders like dhania/coriander powder and garam masala powder can also be added while cooking the chicken. you can also add more curd if desired. and you pressure cook or cover and cook the chicken instead of the veggies.the layering steps are the same.
i hope this info is helpful to you. if not you can check out this blog where hyderabadi chicken biryani recipe is shown in a step by step procedure with pictures: hyderabadi chicken biryani
Thanks Daasana, I am cooking veg biriyani first time today as per you guideline.Hope i will get gr8 result.I will let u know.
You relly described it with lot of love and care as seen by your Mom.
Loved it. Can you pls share the recipes of Mirchi Ka Salan in Hyderabadi style?
thanks lalit. i will share the hyderabadi mirchi ka salan…
I tried this hyderabadi veg biryani yesterday for the first time. It was awesome. It was very nice in taste. Thanks to you. Specially the pictures have helped me a lot while preparing this dish.
Thank u so much for explaining it so nicely. very very interesting presentation. i m going it to try tomorrow nd come back to you. u seem to be very simple and honest person. Tks once again.
I am a Hyderabadi and a Vegetarian by Choice and I can vouch for the fact that Veg Biriyani is given a Second Class treatment by the restaurants in Hyderabad which are mostly Non Vegetarian when it comes to Biriyani.
Once I ordered Veg Biriyani at the famous Paradise Restaurant where I had gone with friends and all I got was plain Biriyani Rice poured over one single whole Boiled Potato. No peas..No Caluiflower..No carrots…and the rice too was bland as I think it is the Chicken or Mutton cooked in Spices and Curd that Lend the Rice it’s real Flavor.My plain boiled Potato on the other hand was trying to absorb any spicy flavor my bland biriyani Rice had
I am proud to say that Even as I am typing this comment I am enjoying a Big Bowl of Steaming Veg Biriyani I prepared just now that beats any restaurant Biriyani I ever had both in Aroma and taste – I am afraid I am not going to have Plain Rice for quite some time.
What a wonderful Recipe and what Loving Presentation.
In your presentation there is a sincere concern that the reader does not miss or omit any step in the process of achieving the same results as you have after I dont know how many trials and errors that you are now saving many of us from.
I did not have carrots or Peas or Saffron or Black cardamom with me but I added Biriyani Flower which I had and yet I am tempted to believe that my Biriyani turned even better than yours.
Thank you So much Dassana
-Jagan
thanks for trusting and trying this long recipe. and one more thanks… for writing such a genuine comment.
its not only the presentation of the recipe which inspires people to try recipes from this blog, but the comment of every reader also makes a lot of difference.
i am sure your comment is going to inspire many people to make the vegetarian recipe of biryani at home as well as to share the recipe with their families and friends.
thanks..4 simple n perfect recipe
thanks shweta
really nice i tried it and came out well. as said above its simple and well explained, thankyou very much
mmmmmmm yummy taste i tried it it was soooooooooooooo tasty
very tasty really making tis was awesome
thnxxxxxx a lot for de recepi ….. I made it for my mom ….
THAT was a wonderful recipe,tried it today and came out very well….full of flavour and tasty .Thanks.I’m posting the recipe on my page .thanks in advance.
thanks ramkumari…
Hey Dassana,
Thank you so much for the recipe – it was simple yet detailed enough and, more importantly, it came out really well. I rarely cook; however, my attempts at making veg biryani using your recipe was very well received. What is the proof? Very satisfied customers: wife, two kids and, of course, yours truly loved it!
Warmest regards,
D
liked the way you described the recipe with the photographs surely will try d recipe
your Dum Biryani receipe was just AWESOME!!
Very simple yet Tasty…….
Thanks a Ton!!!!!!!!
welcome bhargav
The best recipe i have ever tried….. came out very well ….thank u
welcome suhas… good to know that the veg dum biryani came out very well…
thanks for the receipe!
tried your recipe today , the biryani was awesome!
thats great maddy…. welcome…
Can you please share the receipe of chicken dum biryani?
i am a vegetarian and this is a vegetarian site. so i do not add chicken or mutton recipes. i suggest you check out this website link:
for the hyderabad chicken dum biryani.
it is a very good and simple recipe
thanks shama…
I cook it first time , my husband n my son like it very much. thanks Dassana
thanks sonia and good to know that…
i like most of hydrabadi veg biryani
than you must try making the hyderabadi veg biryani….
Thank u so much for the recipe…………..
thanks so much 4 such nice explanation with photos……….
I too found your recipe wonderful….it helped me a lot and now i am confident i can also make good biryani…..i made one addition to your recipe which i found was a good ……i fried onion till they became golden brown and crispy …then i crushed them to make powder. This powder of onion i added to every layer of rice …it turned out to be awesome…:)
thanks vijeta.
adding fried onions or fried onions paste also known as birista makes the biryani too good. when making the layers one can add fried onions or crushed fried onions to the rice.
i know the flavor and taste of this as my mom would add fried onions to the layers of biryani as you have done. makes it great….
mind-blowing recipe and explained each step so clearly that no one can make mistake a lots of thanks from my side.
thanks reena for your positive comments…
thank u so much…. awesome pics n great explanation with a lot of details… i wanna try it as soon as possible
I tried this recipe. Followed all instructions and qantities as specified. Turns out very well, except that the biryani has a slight bit of bitter taste. The bitterness is not prominent, but it is quite apparent. Is there anything i am doing wrong, or, are there any ingedients that may cause the biryani to be slightly bitter ?
Any help appreciated
Cheers
TH
ideally the biryani should not turn out bitter. so i do not know whats gone wrong. i assume may be the onions were browned too much to the extent of being burnt and that can be the reason for the bitterness in the biryani. but this my assumption. it is also possible that the veggies were not fresh. i also do not know what vegetables you have added, so difficult to pinpoint the exact reason.
mind blowing recipe..thanx for helping me to prepare a wonderful meal
Your recipe is great. I hope that I can prepare it with the same delicacy with the aroma intact in it. Thank you so much for this lovely recipe. I would definitely prepare it for my husband as he is a home food maniac and he would love it.
Thanks
sure…. the recipe will turn out good….
thank u so much 4 a wonderful Indian recipe….. hyderabadi biryani is really the best biryani made in India. my mom used to tell me so….now i came to know it…..thanks again friend
I tried this recipe today, and this was my first time cooking. I just wanted to be good at one particular dish and I must say it turned out FANTASTIC. My family was pretty happy with it
I used a broader pan, so I was wondering if a layer of vegetables, then Rice and then again vegetables and the remaining rice might work better? It tasted fantastic but it still didn’t get the kind of look that Biryani ordered from outside has. The rice was not as yellow…what do you think I should increase? turmeric power or saffron+milk?
thanks surya…. for a broader pan you can have 4 layers as you have mentioned in your comment.
you know the biryani outside is so much yellow coz they use a lot of yellow and orange color. even if you see their paneer tikka or paneer tikka masala, its so red. a lot of artificial colors are added to the food made in restaurants.
for a more yellow color, i would add more of saffron dissolved into some more milk. saffron has a nice beautiful aroma and more of it will not hamper the biryani’s taste or aroma. i would not add more of turmeric powder as turmeric has its own strong aroma and more of it might destroy the delicate taste of the veg dum biryani.
Do you cook non-veg.? if so i am waiting for mutton dum biryani too…
well….. i do not cook non-veg…. but u could check this website which has fabulous non veg recipes, especially goan recipes and lovely cakes and breads.
http://www.flavorsofmumbai.com/
plus there is also a great hyderabadi chicken recipe on this site.
http://www.flavorsofmumbai.com/hyderabadi-chicken-biryani/
you can substitute mutton with chicken in the recipe on the above link.
Hi,
I tried the recipe yesterday and it turned out to be yummy…. Thanks a lot for such a delicious dish…. Please upload some more recipes..
thanks ms karmakar. i am glad the veg biryani turned out yummy….. more recipes are coming….
thanks a lot…. u have explaine it so well with pictures.. i will surely try it toay itself for my maa n paa
thanks vidya and rashmi…
very nice….for the first time i n my life i cooked such a nice and tasty biryani..thanks a lot
I do not have Saffron, can I cook with out adding saffron to the milk…..
you can cook the veg biryani without adding saffron too. saffron gives a nice bright yellowish color to the rice and imparts a good aroma and flavor to the biryani. but if you do not have saffron, no problem. as a substitute you could use yellow or orange food color… like they do in most restaurants. or you could add some turmeric dissolved in milk or whipped curd and add to the rice. this way you could get a nice yellow colored rice between some white rice and the vegetable gravy… the way the biryani actually looks but minus the saffron aroma and flavor.
Your recipe was awesome.. I tried making it and it came out very well. My fiancée loved it, He came to the country after a long time and I made it for him and it was a perfect treat.. Very well explained. Thanks.. Btw I’m no pro at cooking, so for a person like me this was so easy to follow.
Kudos!
thank you sai.
This is a wonderful and well presented recipe . thank you for the professionalism! and the great recipie
thank you vishal
Kudos!
You have explained it really well. Gr8 pics and details
I actually wanted to learn the true art of preparing Hyderabadi Biryani…It’s really awesome.
thanks navdeep.
Your recipe really stood out amongst the rest because of the photos along with the detailed steps such as saffron yoghurt that no other website provided. It turned absolutely delicious. I added ghee, saffron yoghurt and milk towards the end before giving it dum which helped the rice cook and brought the flavour really well. Thanks.
it makes feel good when the recipes that i have posted turn out well with the readers of my blog. thank you attiya.
adding the saffron, ghee, or milk towards the end also brings out the flavors very well. i remember in one of the biryani recipes shown by sanjeev kumar on his khana khazana show, he added the saffron dissolved in milk, ghee along with some julienned ginger towards the end.
hey..it looks soooo yummy…i cnt wait 2 try it out…. my husband likes biryani very much..wud make it and give him a lovely surprise…..thanks….
thank you nima. do give ur feedback.
Yummy!!!
Mouth watering recipe.
Our own (Hyd) Biriyani
Thanks a lot for the well explained and well illustrated recipe.
I can’t wait I am on my way to Kitchen. will come back soon
with the taste. LOL
Best regards
philip
thank you p v ariel for all your comments.
Awesome recipe, can you tell me how to dum the biryani in microwave….i mean the time. Thanks
i have never really cooked anything in microwave with a completely closed lid. all the microwave wares i have, have vents for the steam to pass thru. but i think it may take around 5-8 mins on full power.
HI,
I did a google search today morning for veg biriyani recipes. I got quite a few recipes. But yours caught by attention mostly because of the detailed steps given along with the pictures. My veggies are boiling now. My biriyani will be ready in a few minutes. Thank you so much for the wonderful recipe….
thank you sunitha and deepika
thaks a lot… bcoz i love biryani and u have made it too easy by showing it as a picture…
must say a Bingo for the easy steps as well as the pictoral depictions added for the newees…..like me
Thank you!!
I doubled your recipe, added coconut and lime, and I’m doing one version in the oven and one version on the stove with a weighted lid. Can’t wait to taste the results – this was a FUN day of cooking!!!
good to know brynn that it was a fun day of cooking for you. i hope both the versions of biryanis have turned out great…
wonderful pics they look yum Ijust cant wait for tommorrow to cook .Thanks
Hi,
THank you so much for a lovely Hyd veg biryani recipe along with the photographs. I appreciate your patience for step by step photographs. Great work. Superb.
veena
thank you veena…..
never thought veg biryani could be so cookable !!! Thanx a ton !!! My son enjoyed it..and he is seven and hates veggies!!!
thank you vinita. its nice to know that you enjoyed making the veg biryani and your son liked it.
your receipe of biryani is really very good .today i am making just like u. cross the fingers and hope it will be same or just near like yr biryani.
yes… yes… the biryani will be good.
dear maam,
thanks a ton.
Ji! Kya baat hai! Poora padh bhi na paya ki pani se bhar aya munh…. Aur ab…. bhaga bhaga dookan….khareed raha hun samagri…Pranam Pranam Devi!
expecting more recipes 4m u:)
yes i will post some new recipes very soon…
very tasty
The best biriyani recipe ever…….
Just tried and it came out really good.Rice was perfectly cooked for the first time.Thanks a lot!
I have a question the recipe is for 1 and 1/2 cup of rice, if I want to use for 5 cups of rice, is the recipe still same except for water?
just increase the rest of the ingredients proportionately……..
Hi Dude,
Hope you are doing good…
Dam good on explanation on DUM BIRYANI, let me try once for this weekend i mean to say for this new year. If you have more recipe’s please do send me the emails to poduriking@ymail.com so that it will be more helpfull to me for cooking.
Thanks in advance… have a niceday
Regards,
Pradeep Poduri
Microsoft Certified Professional (MCP)
986-616-5498
poduriking@ymail.com
pradeeppassion@gmail.com
i am unable to send any recipes by email as i do not have time. u could though browse the site for recipes. happy cooking……
Was just browsing the net for some biriyani recipe on a lazy sunday. When i saw the description with the photos really felt like trying it. Believe me i was trying biriyani for the first time. I was really excite that it came out well. The rice was perfectly cooked, everything was perfect. Thank you for the wonderful recipe.
This a wonderful way of explaining with pictures..!!! It’s really helpful to me to prepare veg dum biryani in colorful and tasteful.
While seeing pics it self i had watering in my mouth.
The recipe turned out awesome. Your instructions were so precise and easy to follow and it seemed like a snap to make such a complicated dish. I also tried out the ragda patties and they were also phenomenal. I had both dishes for dinner and the next day for lunch.
thankyou ami
It seems to be yummy. M gonna try it 2day itself
I just tried this out for my mum and dad…!! Lets wait for their comments now!!!
awsmmmm recipe and dum idea is gr8 without handi ….
thnx a ton dear…its awesome…
Hey thnx a ton… this recipe is awesome…made it…won many hearts…thnx a million…
Hmmm! going to try this recipe just now.Can’t wait.Pictures have made it lot easier to try out the yummy looking recipe.Thanks a ton!
this is truly awesome will try it out this week i need to buy some of the spices i use royal basmati rice and whenever i have tried soaking for 30 minutes i feel the rice is broken faster any suggestions please or should i use tilda?
i think for the royal basmati rice, you could just soak it for 10-15 minutes and then try. I have used Tilda and I felt its ok. I have also used the kohinoor variety of basmati rice. I have used the Kohinoor Platinum Range of Basmati Rice, but again its ok.
Personally, I would suggest you to get your hands on Kohinoor Trophy Gold Basmati Rice or Kohinoor Trophy Royale Basmati Rice. I have used both and these rice are great for making pulaos and biryanis. The grains are really long and slender. I soak these for 30 mins and then use it. Even the plain rice made with these goes well with any curry or dal.
fantastic food receipe
Thanks Prasad
i love u.u r the best chef.thank u soooooooooooo much
thanks abhilash for your encouraging words
it looks very tempting I am already hungry .You have explained it so wondefully along with useful tips cant wait to try it. keep posting more yummy recipes
Thanks for your sweet comments. Yes, I have some more yummy recipes to post like Pani Puri, Ragda Pattice, Butter Masala Dosa, Cheese Pav Bhaji, Baingan Bharta…… and more.
If you try the recipe, then do give the feedback and keep checking.
Ps- the elaborate pictures have definitely inspired me (besides making me v v hungry!
Thanks for those inspiring words. I am glad the pictures have inspired you. I am sure this hyderabad vegetable dum biryani recipe will definitely come out great with you.
This sounds absolutely yum! Can’t wait to try it out tomorrow! Thank you for the post! x
its realy yummy!!!!!!!! try today……yummmm
Thanks for an other superb Biryani Recipe. I will agree with you this is really authentic meal.