veg biryani – hyderabadi vegetable biryani recipe, veg biryani recipe

vegetable-biryani-recipe

Hyderabadi Vegetable Biryani Recipe – This is the most popular veg biryani recipe in the blog, tried and tested by many readers. Another popular vegetable biryani recipe on the blog is restaurant style vegetable dum biryani.

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.

hyderabad vegetable dum 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 : Kashmiri Dum Aloo, Punjabi Dum Aloo, Bengali Dum AlooMushroom Biryani E Dum Pukht, Handi Veg Biryani, Dum Chicken biryani, Phaldari Kofta.

veg biryani recipe

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, Kerala 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.

vegetable dum biryani recipe

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.

veg dum biryani

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.

Lets Start Step by Step Hyderabadi Vegetable 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.

you might also love to check these biryani recipes:

  1. kerala biryani
  2. kashmiri biryani
  3. mushroom biryani e dum pukht
  4. south indian mushroom biryani
  5. qabooli biryani or chana dal biryani

Hyderabadi Vegetable Biryani recipe below:

4.9 from 29 reviews
Hyderabad Veg Biryani Recipe
 
Prep time
Cook time
Total time
 
A vegetable biryani recipe from the land of the Nawabs - Hyderabad. The Hyderabadi veg biryani recipe is light, aromatic and deliciously yum.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients (american measuring cup used, 1 cup = 250 ml)
The Rice:
  • 1 and half cup basmati rice
  • 2 green cardamoms/hari elaichi or choti elaichi
  • 2 black cardamoms/badi elaichi
  • 2 cloves/laung/lavang
  • 1 cinnamon/dal chini of 1 inch
  • 1 bay leaf/tej patta
  • 2 mace strands/javitri
  • 3 cups water
  • salt
The Vegetable Gravy:
  • ½ medium sized cauliflower/phool gobi, florets removed
  • 1 medium sized carrot/gajar, diced
  • 1 medium sized potato/a;pp, cubed
  • 1 cup of chopped french beans
  • ½ cup frozen/fresh peas/matar
  • 1 and half onion/pyaaz, finely sliced
  • 1 green chili, slit
  • 2 tbsp ginger/adrak, julienned
  • 1 tbsp chopped garlic/lahsun
  • 1 tsp caraway seeds/shah jeera
  • 2 green cardamom/hari elaichi or choti elaichi
  • 2 black cardamoms/badi elaichi
  • 2 cloves/laung/lavang
  • 1 cinnamon/dal chini of 1 inch
  • 1 bay leaf/tej patta
  • 2 mace strands/javitri
  • 100 gms whisked yogurt/curd/dahi
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/cayenne pepper
  • 2 tbsp cashewnuts
  • 1 tbsp sultanas/raisins
  • 2 tbsp almonds/badam, blanched, peeled and sliced
  • 3 tbsp ghee
  • salt
Herbs and Spices for the assembling:
  • ½ cup chopped coriander/cilantro leaves/dhania patta
  • ½ cup mint leaves/pudina patta
  • 100 gms whisked yogurt/curd/dahi
  • a few saffron/kesar, strands
  • 1 tbsp milk
Instructions
  1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Heat ghee in the handi. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
  6. Now add the onions. Fry the onions till golden brown.
  7. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red chili powder. Give the mixture a stir.
  8. Now add the vegetables and stir for a minute. Add the curd/yoghurt.
  9. Stir and then add ¾ cup water plus salt. Stir the mixture well.
  10. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
  11. 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.
  12. Check the salt. Add more if required.
  13. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
  14. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
  15. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
  16. Spread the remaining rice. Sprinkle rose water. This is optional and you could skip it.
  17. Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or keep a heavy weight on the lid.
  18. This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
  19. Place the sealed handi on the gas stove at low fire.
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. While serving vegetable biryani, make sure you equally serve the vegetables as well as rice.
  25. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
  26. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan…. the way the Biryani is traditionally served in Hyderabad.


{ 393 Responses }

  1. Aditee Salunkhe says

    this is a perfect recipe…the one i was as searching for…i made it yesterday…and so my family licking their fingers….they were all praises for the Biryani…and u surely deserve the credit…

  2. shibin says

    We tried this recipe today……
    It was awesome. We made a it extra to make it last for the day, at two servings, but it got finished in one sitting.

  3. anubhav says

    Thnks amit..
    I tried this recipe when my mummy was not in home. I am student nd very new to cooking so I followed every step of the recipe very sincerely.. nd it was really good..
    Thanks

    • says

      welcome anubhav. as a beginner you had tried your hand on a difficult recipe and it came out well. so continue making few more recipes, as you might turn out to be a good cook. happy cooking.

  4. Devaki says

    Nice, simple explanation to an exotic dish!
    Very tasty and I enjoyed making it as much as I did to gobble it!

  5. Sujavenkat says

    Hai Dassana,

    Just now, I prepared veg.Biriyani.Wow, it turnedout tasty.As I don,t have saffron, I skipped it, but I used rose water.I dummed it for just 15mts and was done.I used only 1 cup of rice.

    Thanks a lot for your recipe.

  6. Shodhan says

    So glad I found this recipe! Amazing recipe and very clear and easy to make. I have used it twice now for guests who are really good cooks and went down fast!! Both times the food ran out. Thank you very much for sharing the recipe.

  7. pragya says

    Hi Dassana,

    I made this biryani a few days back . Indeed it was delicious and had amazing aroma and flavours. I had dum cooked it for 30 mins. As it camr out of the pressure cooker it still looked moist but settled to a dry state 15-20 mins after i took it out in a bowl. It was cooked nicely and rice grains were long and separate. So, is this moist stage normal?

    • says

      thank pragya. it is normal due to the steam and moisture in the layers. once you open the lid, then some dryness comes over as all the steam evaporates.

  8. vasundhara deepak says

    Hi Dassana,

    First of hats off for such a detailed and pictorial explanation. Hats off to UR effort. It took me nearly 2 hours to prepare this biriyani without pictures :) so u must be really expert yar.. And I also made mirchi ka salna and served along with biriyani. Ooooo it came out toooo good, actually planned to make these when our friends came but they didn’t come but it didn’t stop me from cooking this. Me and my husband we enjoyed to the core..thank so much dassana.. Can’t explain my excitement:)

  9. Ruchira says

    Very nicely explained, step by step along with the pictures. Made it today for llunch and the family loved it. Thanks.

    • says

      to get the yellow color in the rice, you can add a pinch of turmeric to the yogurt mixture which is used in the layering. you can also kewra water or rose water for fragrance.

  10. Hannah says

    This looks lovely. Could I replace the carrot with sweet potato / yam? Also, I have seen biryani with vegetables par-boiled and marinaded in yogurt / curd, but I have not tried them. Which is traditional? Can I make / cook the vegetables the evening prior? Making this tomorrow! Looks beautiful.

    • says

      i would not suggest to add sweet potato or yam. since yogurt is used in the biryani gravy, it works well with veggies like carrots, cauliflower, beans, peas. you can add some corn or baby corn or mushrooms and even aubergines. sweet potato might imbalance the dish. yam due to its texture might stand out in relation to the other vegetables. traditionally marination is done, but for meat or chicken. since we use veggies they don’t need to be marinated. generally the vegetables are not pre cooked. if you want you can blanch or half cook the veggies just to reduce the cooking time.

  11. Pooja says

    Awesome taste.. My mom doesn’t eat outside. We cooked it today only with aloo and matar with mirchi ka salon.. Yummmmm it was.. Thank you…

  12. aiswarya says

    Hi Dassana,

    Loved the recipe .Its really osm. I tried it twice . first time the taste was good but the rice was overcooked. But the second time followed the recipe word to word , and it turned out to be so good. Really happy.

    Planning to try more of your recipes. :) :) :)

  13. Kalpana sunar says

    Thnx alt 4such an amazin recipe!! i jus loved d wy u hv explained evrythn esp wid “photos” n i tryd dis ot 2dy n t came ot rely vry wel…it din seem as if i hd prepared t 4d 1st tym! :) n i wud lov t f u teach hw2 bake a cake widot an oven in d same wy :)
    thank u so much! :) :)
    n merry christmas! :)

    • says

      thanks kalpana for the positive feedback. glad your biryani turned out well. it is possible to bake a cake without oven. its made in pressure cooker. i will add a steamed cake as well as a regular cake that can be made in a pressure cooker.

  14. Disha says

    Hello Dassana,

    Indeed a nice explanation of yummy taste biriyani. Intresting part is photographs of each step. Liked recipe so much. Biriyani is my favorite and i was searching for dum biriyani and that is what you explained here. thanks alot and i am gonna try it for sure :)

  15. Lata says

    Really awesome and very helpful recipe by you Dassana. I would be trying it over this weekend. I was searching for such biryani recipe from long time and got this one today. Thanks for sharing!

  16. Elena says

    Dear Dassana, thanks for such amazing hard work where you put all the recipes with pictures. I am Russian and I have done many recipes from you. I did this ysterday, and it seemed that the rice got abit overcooked as you know Basmati rice cookes really fast. May be next time I add extra liquid to the veggies and than boil the soaked rice with the veggies without cooking it prior? Have you done this? Thanks!

    • says

      thanks elena. i have done this, but the taste is more like a veg pulao/pilaf than a biryani. still you can try. just cook the rice al dente or 3/4th and you won’t have any issues with overcooked rice. use the proportion of 1:2 for rice and water respectively.

  17. latha says

    very cooooooooool i like cooking a lot. i luv ur biryani i will surely make it to my patner he like food.thnkq…………………………………!!!!!!!!!!!!!!!!!!!!!!!!!

  18. Kritesh says

    Hello Dassana,

    My question is regarding the moist cloth used to cover the pot. Should the cloth touch the rice inside the pot. I mean if the pot is not filled completely, Should I place the cloth inside the pot in such a way that it touches the rice.

    Thanks

  19. Divya Rajput says

    Your website is really amazing. I enjoy cooking with the help of your recipes and i agree with you that the pictures in your recipes really inspire me to cook.These pictures makes cooking more easy and comfortable.Thanks :)

  20. Anon says

    Hello,

    This looks absolutely fantastic. Just about to make it but I just wanted to clarify what measure you use for a cup – app 250ml or 1/2 pint or something else? Many thanks in advance!

  21. nandini says

    this is exactly how i learnt and believe me the dum with the wheat dough does give magic alternately you could try silver foil over the lid and a heavy weight on top but the wheat dough is the best the aroma can be smelled from far away

  22. says

    I just made this for a party of 30 and cooked the vegetables in the masala the night before so they have marinated gorgeously. I cannot tell you how amazing this tastes! I am so excited to see what everyone has to say because I am sure they will love it. No more store bought masalas! This is beyond perfect! :D Thank you Dassana!!!

    • says

      welcome S S. i am glad to know that u liked the veg biryani recipe… reading your comment, i am sure your friends will like it too :-)

  23. says

    I had high hopes for this as the pictures looked so awesome, but mine had a very bitter taste. Spices were kind of strong, maybe 2 cardamoms of black and green were too much for the amount of rice? I wish I could figure out how mine failed. I did not have mace strands so used powdered mace. Did I use too much? Too much saffron maybe?

    • says

      for the amount of rice mentioned, the number of black and green cardamoms were right. its the powdered mace that is the culprit. mace is a very strong spice. a light pinch of mace powder would have been right. also a pinch of saffron is enough. a little extra also does not spoil the dish. so i guess the bitterness is from the mace powder. all the spices are kept whole and not powdered, so there is not strong taste or them in the biryani. the bitterness can also be if the onions have been browned too much. you can try again and just add a light pinch of mace powder.

  24. madel says

    I tried it today..happy for the outcome, thanks to You! the step by step veg. recipe is helpful.
    i just follow it and i got a delish veg. biryani specially its not dry, it was moist and not over cook.
    It inspire me again to tried and cook and follow your recipes… : ) a million thanks!!!

  25. madel says

    thanks for this step by step veg. biryani recipe, it would help really a lot. specially like me when i want to cook indian food for my husband i always depend on cooking technique and recipes on website.And your’s is really easy to follow and a BIG help.Once i tried your soft idly recipe, it makes me upset because its not soft.. same i always prepared idly..then again i give a try focusing on your step by step idly recipe…AND oh my…same idly you’ve got! :) i was really happy then, for the first time in my 6 years here in India i got a soft idly prepared and cook by my own hand..:) courtesy of YOU.:). thanks Madel

    • says

      thanks madel. glad to know that you finally made good idlis. to get soft idlis, the fermentation has to happen in the batter. if the batter does not ferment well, the idlis won’t become soft.

  26. anu says

    I dont hav words to say thanks for such a yummy recepie..i have tried searching ds recepie many times,the best i got today..cant wait to try ds weekend

  27. Priyanka says

    Dear Dasanna
    I made the biryani following your recipe and it was yummy. My family enjoyed it & there’s coming a request to cook it again n again. Thanks for such yummy receipe.

    • says

      thanks priyanka. even in my family also, we love this hyderabadi veg biryani. little time consuming to cook but really delicious.

  28. Lakshmi says

    Hi Dassana,
    Loved your recipe and made Biryani for the first time.It was acc to family-”Like bought in a Hotel” :) :) Thanks so much! I loved your visuals.They were particularly helpful.

  29. Manjunath says

    Thanks for the recipe, it came out great, the screenshots really helped and my wife liked it .. ;)

    Cheers!!!

  30. says

    Hi Dassana,
    You have done a great job by adding pics with each step which made the recipes easy to cook. Your taste is really good.
    Awesome!!!

  31. Veggie Girl says

    Hi Dasana,
    Nice recipe. Thanks for sharing. If I can add a comment to the thread. To “Dum Cook” you can try other methods if you have access to oven. As mentioned, rice is half cooked and I would avoid pressure cooking rice or vegetables. It very important to maintain chewy texture of rice and vegetable, al dente, if you will.
    After you have assembled your rice and veg spice mixture, layer it on a greased enamel cast iron pot with a close fitting lid ( dutch oven) and bake it at 300-325F for 20-30mins. The function of dutch oven or any enamel cat iron pot with lid, will help cook in steam and seal in the flavors! The low end enamel cast iron work as well as expensive french kind!

    • dassana says

      sure you can. thanks for your suggestions and tips. the vegetables have to be just cooked as they will be getting cooked again. in pressure cooker also, the rice and veggies can be cooked till al dente. just more experience is required with the pressure cooker :-) similar to you now for dum cooking, i use pyrex glass wares to make the biryani in oven. even dutch oven works fine as you mention it.

  32. Esha says

    Hi,

    This is the first time am cooking Dum Biryani, can you please help me to understand this

    1. DO i need to cook rice twice?

    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.

    Am li’ll confused…..

    • dassana says

      what is meant in the above lines is that the rice can be cooked in any way – pressure cooker, microwave or in a pan. the rice is cooked first with the whole spices/whole garam masala, first till its 3/4 done. then the rice is cooked again in the final stage when its layered and dum cooked.

  33. Saida says

    Hi Dasana,
    Thanks for this recipe. have tried yesterday and really it was very yummy… as this Ramadan is the first Ramdan after my marriage and m staying in US with my husband and this recipe makes my first Roza wonderful.. my husband liked it a lot.. and today m gonna try Falafal…. lets see how it taste….!!!!
    Thanks a ton..

    • dassana says

      placing the moist cloth helps to seal the moisture inside in the cooking process. the top rice layer also does not get dry. but not necessary. if you can seal the pot or cooker with a tight lid with no steam getting escaped from the sides, then no need to keep the moist cloth or towel.

  34. Mehak says

    wowwwwwwwww…………..love to cook this …….. wil cook soon ……. luv u mam…..jst luv ur way to teach :)

  35. rajafcp says

    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.

    • says

      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.

  36. Anshu Bhargava says

    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….

  37. Ria says

    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 :)

  38. eiseR says

    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.

    • says

      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.

  39. maddy says

    i have just made it smells yummy will taste it after its done, Thanks for the lovely recipe always prosper in life :)

  40. Artika says

    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!!!

    • says

      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.

      • Artika says

        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 :)

        • says

          :-) in mumbai there are many places that serve good dabeli. in delhi when we were living there, i had not seen any place that served dabeli. not yet been to indore. both the snacks you mentioned are new to me… though i can still relate to khopra patties, but gadadu ki chaat is something i have heard for the first time. i shall have to research for the recipes. will see if i manage to get them.

  41. sindhu says

    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.

  42. Agyaat says

    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.

      • Agyaat says

        Minor corrections(more like… pedantic details skipped over): powdered onions in (3) to ‘mildly hand-crumpled’ and not powdered in its serious sense. :D ; and I guess in (2) the inclusion of oil and general practices of cooking such a curry are sensibly adopted. :)

  43. Vikas says

    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.

    • says

      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.

  44. Tulsi Shekhawat says

    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

  45. tinu says

    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…..:)

  46. Pushkaraj Bidwai says

    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

  47. Sagar says

    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.

  48. Ashwini says

    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?

  49. Dr Sankara Guha Dwarkanath says

    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.

    • says

      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.

  50. Deepti says

    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. :-)

  51. asmi says

    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

  52. shweta says

    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.

  53. Anjali Pandey says

    It was awesome .Just tried adding mixed pickle masala to it and it was delicious .
    Thanks for the detailed process .

  54. Sudeshna Banerjee says

    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

    • says

      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.

  55. Meeta says

    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.

    • says

      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.

  56. SINDHUJA says

    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

  57. Seema says

    Woahhh. U inspire me to cook. Looks soo damn delicious. I will try this tomorrow:):)

  58. LAKSHMI says

    My friend Ramya and I made this biryani y’day morning.
    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 :):) and the credit goes to the very detailed, clear step by step instructions and pictures on this blog:):):)
    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 .

    • says

      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.

  59. Meera says

    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!

  60. Vignesh says

    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.

  61. Suthajay says

    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:)

    • says

      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.

  62. kalpana says

    amma challa mast mast. . . . . . . (he is 2+years old) thank u very very……………much i think u understand my son happy is my happy.

  63. srinivasa prasad says

    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.

  64. prasad says

    Awsome recipie, and greatly explained with minute details to prepare. we really loved it.
    Thanks a ton
    Prasad

  65. prathyusha says

    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…

    • says

      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 :-)

  66. Sai Pradeep Dandem says

    Hi,
    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 ;) (of course the credit goes to you)
    Can I use the same receipe for chicken/mutton biryani ?

    Thanks,
    Sai

  67. Mitul says

    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 !

  68. vijay says

    hi, its a great recipe.i tried it and it was wonderful .looking forward to more recipes from u…..

  69. Mitul Shah says

    Hi Dassana,
    What an awesome recipe, really turned out truly mind-blowing..!
    Thanks for such a wonderful recipe..
    Keep up the good work ! :)

  70. Anmol Tandon says

    Thanks for this wonderful recipe. Everything was just perfect.
    Thanksssss again. enjoyed every bite of it :)))

  71. Priti says

    Fantastic recipe!!!! my family loved it and I keep making it again and again as it is so yummy!!!

  72. Meeta says

    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..

    • says

      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.

    • Meeta says

      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.

      • says

        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.

  73. says

    A kiss on your cheek….perfect to the T…..made it for my Hubby and he just loved it….Thankx a ton…keep posting :)

  74. Ramya says

    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.. :-)

  75. Maddy says

    I have tried this receipe few times, taste is great but biryani is always little dry! :( how to make it juicy?

    • says

      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.

  76. Shetal says

    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.

  77. says

    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

  78. Ekta says

    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.

  79. sandeep says

    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

    • says

      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.

  80. Manohar says

    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.

  81. Priyanka Soni says

    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..

    • says

      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.

  82. Anastasia says

    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?

    • dassana says

      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.

  83. Kunal says

    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!!!

    • dassana says

      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.

      • Kunal says

        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!

        • dassana says

          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.

  84. Roopa Ranganathan says

    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.

  85. Lalit says

    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. :)

  86. Lalit says

    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.

    • dassana says

      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

      • Lalit says

        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.

  87. lalit says

    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?

  88. Jiya Mundada says

    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.

  89. asha says

    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.

  90. Jagan Mohan Reddy says

    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

    • dassana says

      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.

  91. Uma says

    really nice i tried it and came out well. as said above its simple and well explained, thankyou very much :)

  92. says

    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.

  93. Durai says

    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

  94. vijeta says

    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…:)

    • DASSANA says

      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….

  95. reena says

    mind-blowing recipe and explained each step so clearly that no one can make mistake a lots of thanks from my side. :)

  96. trk says

    thank u so much…. awesome pics n great explanation with a lot of details… i wanna try it as soon as possible :)

  97. th says

    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

    • says

      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.

  98. Debasmita says

    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

  99. Dheemanth says

    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

  100. x23 says

    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?

    • says

      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.

  101. Ms.Karmakar says

    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..

  102. rashmi says

    thanks a lot…. u have explaine it so well with pictures.. i will surely try it toay itself for my maa n paa :)

  103. vidya says

    very nice….for the first time i n my life i cooked such a nice and tasty biryani..thanks a lot

    • says

      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.

  104. Sai says

    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!

  105. Vishal says

    This is a wonderful and well presented recipe . thank you for the professionalism! and the great recipie

  106. Navdeep Singh says

    I actually wanted to learn the true art of preparing Hyderabadi Biryani…It’s really awesome.

  107. attiya says

    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.

    • says

      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.

  108. Nima says

    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….

  109. says

    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

  110. Rajni says

    Awesome recipe, can you tell me how to dum the biryani in microwave….i mean the time. Thanks

    • says

      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.

  111. Sunitha says

    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….

  112. hima deepika says

    thaks a lot… bcoz i love biryani and u have made it too easy by showing it as a picture…

  113. Brinda says

    must say a Bingo for the easy steps as well as the pictoral depictions added for the newees…..like me :)
    Thank you!!

  114. says

    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!!!

    • says

      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…

  115. says

    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

  116. priyanka says

    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.

    • ratnam says

      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!

  117. neha says

    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?

  118. Pradeep Poduri says

    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

  119. vaishali says

    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.

  120. Surendra & Sai Sree says

    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.

  121. Ami Parikh says

    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.

  122. Hiral Mehta says

    Hey thnx a ton… this recipe is awesome…made it…won many hearts…thnx a million…

  123. Anju Kumar says

    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!

  124. thanu says

    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?

    • says

      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.

  125. manisha says

    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

  126. Shraddha says

    Ps- the elaborate pictures have definitely inspired me (besides making me v v hungry! :)

    • dassana says

      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.

  127. Shraddha says

    This sounds absolutely yum! Can’t wait to try it out tomorrow! Thank you for the post! x

  128. Anonymous says

    Thanks for an other superb Biryani Recipe. I will agree with you this is really authentic meal.