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veg biryani – hyderabadi vegetable biryani recipe, veg biryani recipe

by dassana amit updated January 24, 2014

Vegetable Biryani Recipe: Dum Vegetable Biryani Recipe, Hyderabadi Vegetable Biryani

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 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. 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.

veg 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 Veg Biryani recipe below:

4.9 from 21 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
The Rice:
  • 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
The Vegetable Gravy:
  • 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
Herbs and Spices for the assembling:
  • ½ cup chopped coriander/cilantro leaves
  • ½ cup mint leaves
  • 100 gms whisked curd
  • a few saffron 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.
  6. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
  7. Now add the onions. Fry the onions till golden brown.
  8. Add the green chilli, ginger and garlic. Fry for a minute.
  9. Add the turmeric and red chili powder.
  10. Give the mixture a stir.
  11. Now add the vegetables and stir for a minute.
  12. Add the curd/yoghurt.
  13. Stir and then add ¾ cup water plus salt. Stir the mixture well.
  14. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
  15. 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.
  16. Check the salt. Add more if required.
  17. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
  18. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
  19. Now spread half of the rice.
  20. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
  21. Spread the remaining rice.
  22. Sprinkle rose water. This is optional and you could skip it.
  23. Place a moist cloth on top.
  24. Cover with a lid.
  25. Then seal with wheat flour dough or keep a heavy weight on the lid.
  26. This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
  27. Place the sealed handi on the gas stove at low fire.
  28. 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.
  29. 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.
  30. 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.
  31. 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.
  32. While serving vegetable biryani, make sure you equally serve the vegetables as well as rice.
  33. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
  34. 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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{ 375 comments… read them below or add one }

pragya April 17, 2014 1

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?

Reply

dassana amit April 17, 2014 2

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.

Reply

Rakesh March 22, 2014 3

i want biryani recipies

Reply

dassana amit March 22, 2014 4

rakesh, check more biryani recipes at below link
http://www.vegrecipesofindia.com/biryani-recipes-veg-biryani-recipes/

Reply

vasundhara deepak March 15, 2014 5

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:)

Reply

dassana amit March 15, 2014 6

welcome vasundhara and thanks for this positive feedback on veg biryani. i feel motivated after reading such positive feedback.

Reply

Naisha February 26, 2014 7

Superb.Thanks for ur recipes.Can we add soya.

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dassana amit February 27, 2014 8

you can add soya.

Reply

Ruchira February 23, 2014 9

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

Reply

dassana amit February 23, 2014 10

welcome ruchira

Reply

Mullai Madavan February 13, 2014 11

Wow…absolutely fantastic! luv your step by step presentation. Photos are just mind blowing.

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dassana amit February 13, 2014 12

thanks madavan

Reply

Geetu February 4, 2014 13

hi,
can i substitute the saffron with something else,since so expensive!!

Thanx

Reply

dassana amit February 4, 2014 14

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.

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alisha February 3, 2014 15

Hello Dasanna! awesome taste…….. it was yummmmmm….. we doesn’t eat outside. this biryani prepared for main guest.

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dassana amit February 4, 2014 16

thanks alisha

Reply

Thomas February 3, 2014 17

thanks for recipe done professionally

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dassana amit February 4, 2014 18

welcome thomas

Reply

Hannah January 15, 2014 19

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.

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dassana amit January 15, 2014 20

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.

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Pooja January 12, 2014 21

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…

Reply

dassana amit January 12, 2014 22

welcome pooja

Reply

aiswarya January 3, 2014 23

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. :) :) :)

Reply

dassana amit January 4, 2014 24

thanks aiswarya for giving positive feedback on veg biryani. do try more recipes from the blog. keep visiting.

Reply

Kalpana sunar December 25, 2013 25

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! :)

Reply

dassana amit December 26, 2013 26

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.

Reply

Disha December 15, 2013 27

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 :)

Reply

dassana amit December 16, 2013 28

Thanks Disha. This dum biryani recipe is really good and worth trying :-)

Reply

Lata December 11, 2013 29

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!

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dassana amit December 11, 2013 30

welcome lata.

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Pooja November 26, 2013 31

Awesome Recipe… Just enjoyed cooking and eating:)

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dassana November 26, 2013 32

thanks pooja

Reply

Elena November 25, 2013 33

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!

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dassana November 25, 2013 34

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.

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viji November 23, 2013 35

i like this recepie.thank u .

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dassana November 24, 2013 36

welcome viji

Reply

latha November 19, 2013 37

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

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dassana November 19, 2013 38

welcome latha

Reply

Kritesh November 17, 2013 39

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

Reply

dassana November 17, 2013 40

hi kritesh. the moist cloth need not touch the rice. its just to cover the pot or pan.

Reply

Divya Rajput November 3, 2013 41

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 :)

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dassana November 8, 2013 42

thanks and welcome.

Reply

Anon November 1, 2013 43

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!

Reply

dassana November 2, 2013 44

yup an american cup measurement- 240 ml.

Reply

nandini November 1, 2013 45

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

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S S October 31, 2013 46

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!!!

Reply

dassana October 31, 2013 47

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 :-)

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Taryn October 29, 2013 48

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?

Reply

dassana November 2, 2013 49

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.

Reply

وصفات طبخ October 27, 2013 50

adorable

Reply

madel October 17, 2013 51

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!!!

Reply

dassana October 17, 2013 52

thanks and welcome madel. glad to know that you made a delish veg biryani :-)

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madel October 16, 2013 53

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

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dassana October 17, 2013 54

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.

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anu October 9, 2013 55

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

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dassana October 9, 2013 56

welcome anu. this is an tried and tested veg biryani. my all time favorite biryani recipe. i am sure u ll like it.

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Priyanka October 8, 2013 57

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.

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dassana October 8, 2013 58

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

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priyanka September 8, 2013 59

i really loved d way presentation thnx!
i’ll try it soon..

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dassana September 9, 2013 60

thanks priyanka

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durgadevi September 6, 2013 61

i tried this today
it was very delicious and all my friends also liked with very much

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dassana September 6, 2013 62

thanks durgadevi. glad to know that you all liked the biryani.

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Lakshmi September 5, 2013 63

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.

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dassana September 5, 2013 64

thanks lakshmi for this awesome feedback.

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Major September 1, 2013 65

Excellent effort & thanks a lot !

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dassana September 2, 2013 66

thanks major

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vidula August 25, 2013 67

I am thankful to you for this awesome recipe.

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dassana August 30, 2013 68

thanks vidula

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Manjunath August 25, 2013 69

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

Cheers!!!

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dassana August 30, 2013 70

thanks manjunath

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Cook Indian recipes Guide August 22, 2013 71

really very delicious recipe. i love Hyderabad vegetable Biriyani. most of the Indian people had this recipe on traditional day or on occasions. definitely i will try it at my home.

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Manoj August 8, 2013 72

i am trying this today… i like the step by step process

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Twinkle July 28, 2013 73

Awesome briyani mam, it taste gr8… Thanks for posting such delicious briyani

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dassana July 29, 2013 74

thanks twinkle

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Kulwant Singh July 26, 2013 75

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!!!

Reply

dassana July 26, 2013 76

thanks.

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sameenaazmi August 17, 2013 77

Nice recipe the photos you have shared after adding the ingredients is simply superb am intrested alot in cooking the way you showed for cooking veg biryani is so nice and so understndable thank you………

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dassana August 17, 2013 78

thanks sameenaazmi

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Syed July 20, 2013 79

Do you know the lucknow biryani?

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dassana July 20, 2013 80

i do know, but not on the blog.

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Veggie Girl July 16, 2013 81

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!

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dassana July 16, 2013 82

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.

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hemali July 14, 2013 83

way of learning is miiiiiiiiiiiiiind blowing…..i luv to learn cooking frm u

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dassana July 14, 2013 84

thanks hemali

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Esha July 12, 2013 85

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…..

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dassana July 12, 2013 86

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.

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Saida July 11, 2013 87

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..

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dassana July 11, 2013 88

thanks saida for this sweet comment. i hope all the recipes turn out great for you.

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susan July 6, 2013 89

Kindly let me know why do you Place a moist cloth on top?

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dassana July 11, 2013 90

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.

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Ghanshyam June 15, 2013 91

I just read this is nice.after preparing I will give u the reply for taste.

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dassana June 16, 2013 92

sure.

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Abhijeet Kashyap June 13, 2013 93

What a dish..!!!!
thanks for the recipe.
Its simply awesome,

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dassana June 14, 2013 94

thanks abhijeet

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Mehak June 7, 2013 95

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

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dassana June 7, 2013 96

thanks mehak.

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rajafcp April 2, 2013 97

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.

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dassana April 2, 2013 98

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.

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Anshu Bhargava March 31, 2013 99

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….

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dassana March 31, 2013 100

welcome anshu.

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Ria March 25, 2013 101

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 :)

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dassana March 25, 2013 102

thanks ria and do try some other recipes from the blog as well.

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eiseR March 23, 2013 103

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.

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dassana March 24, 2013 104

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.

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maddy March 21, 2013 105

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

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dassana March 21, 2013 106

thanks maddy and wish you the same.

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Artika March 9, 2013 107

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!!!

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dassana March 10, 2013 108

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.

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Artika March 11, 2013 109

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 :)

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dassana March 11, 2013 110

:-) 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.

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sindhu March 1, 2013 111

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.

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dassana March 2, 2013 112

thanks sindhu and welcome

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fan February 22, 2013 113

thks i loved all ur dishes but would like to have kichiri receip please thks

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dassana February 22, 2013 114

thanks. will post khichri recipe in some days.

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Pavithra February 19, 2013 115

OMG, this is just awesome, the recipe is great the pics are fabulous. Thanks a bunch, will try this out soon!!!

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dassana February 19, 2013 116

thanks pavithra

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Agyaat February 17, 2013 117

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.

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dassana February 17, 2013 118

thanks for writing a detailed instructions agyaat. will try your way next time.

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Agyaat February 18, 2013 119

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. :)

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dassana February 18, 2013 120

alright….. taken note of.

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Vikas December 27, 2012 121

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.

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dassana December 30, 2012 122

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.

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Kanti December 25, 2012 123

Thanks for such a nice explanation. I am going to try it today.

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dassana December 26, 2012 124

welcome kanti

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raju December 25, 2012 125

Very much impressed with explanation

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dassana December 26, 2012 126

thanks.

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amish December 2, 2012 127

hi,
can i add paneer to the biryani?

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dassana December 3, 2012 128

hi amish, yes you can add paneer to the biryani along with the vegetables. just add paneer when the veggies are done and stir.

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Tulsi Shekhawat December 2, 2012 129

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

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dassana December 3, 2012 130

thanks tulsi. glad to know that the biryani was awesome.

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NILIMA November 23, 2012 131

GOOD RECIPE

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dassana November 29, 2012 132

thanks nilima.

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tinu November 14, 2012 133

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…..:)

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Pushkaraj Bidwai October 28, 2012 134

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

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dassana October 29, 2012 135

thanks a lot pushkar :-)

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Sagar October 21, 2012 136

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.

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dassana October 21, 2012 137

thanks sagar.

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Ashwini September 11, 2012 138

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?

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dassana September 12, 2012 139

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.

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Ashwini September 14, 2012 140

Thank you

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Dr Sankara Guha Dwarkanath September 8, 2012 141

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.

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dassana September 9, 2012 142

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.

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Giridhar September 3, 2012 143

I tried the above method, really resulted a authentic Dum Biriyani.

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dassana September 4, 2012 144

thanks giridhar :-)

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Deepti August 27, 2012 145

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. :-)

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dassana August 27, 2012 146

thanks deepti for your encouraging comments. sometimes for a variation even i add fried onions to the layers.

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asmi August 17, 2012 147

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

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dassana August 17, 2012 148

thanks asmita for trying the biryani. great to know the recipe turned out great.

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shweta August 14, 2012 149

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.

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dassana August 14, 2012 150

thanks shweta :-)

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Anjali Pandey August 12, 2012 151

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

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dassana August 13, 2012 152

welcome anjali.

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Sudeshna Banerjee August 9, 2012 153

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

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dassana August 9, 2012 154

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.

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Sudeshna Banerjee August 13, 2012 155

Thanks for the recipes. I will try it during Durga Puja holiday.

Sudeshna Banerjee

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Meeta August 5, 2012 156

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.

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dassana August 5, 2012 157

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.

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SINDHUJA August 4, 2012 158

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

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dassana August 5, 2012 159

welcome :-)

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Seema July 24, 2012 160

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

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LAKSHMI July 22, 2012 161

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 .

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dassana July 22, 2012 162

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.

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Meera July 22, 2012 163

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!

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dassana July 22, 2012 164

thats nice to know meera. thanks a lot.

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Vignesh July 15, 2012 165

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.

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dassana July 15, 2012 166

thanks vignesh. do try the other recipes as well.

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anita July 14, 2012 167

hi, really awesome,,,,,,,,my husband like it very much…….thanks

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dassana July 15, 2012 168

thanks anita. good to know that you and your husband like the hyd veg biryani :-)

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Ahalya July 14, 2012 169

This briyani tastes very nice…
Enjoyed a lot.
Thanks ….

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dassana July 14, 2012 170

thanks ahalya…. nice to know :-)

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Ashwini June 29, 2012 171

The biryani came out very tasty.Thanks and keep up the good work.

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dassana June 29, 2012 172

welcome ashwini and thanks.

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Ashwini August 1, 2012 173

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.

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dassana August 1, 2012 174

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.

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Ilakiya June 29, 2012 175

Wowieeeee!!!! Awesome akka!!! Thats what my sis said…. Thanks a ton!!!!!

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dassana July 1, 2012 176

thanks ilakiya….

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Suthajay June 27, 2012 177

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:)

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dassana June 27, 2012 178

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.

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Ashwini June 24, 2012 179

Hi,
Tried the recepie today,came out very good…very flavoursome.Thank you.

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dassana June 24, 2012 180

thats great ashwini…..

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Ashwini March 19, 2013 181

Have to rate it this way….best biryani recipe.

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dassana March 21, 2013 182

thanks ashwini.

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kalpana June 20, 2012 183

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

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dassana June 20, 2012 184

yes i do understand kalpana. great that your son liked it.

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srinivasa prasad June 18, 2012 185

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.

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dassana June 18, 2012 186

thanks srinivasa.

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Richa June 16, 2012 187

this is gonna be the weekend lunch… :)

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dassana June 16, 2012 188

this is one amazing veg biryani richa. do make the biryani, you will really like it.

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Richa June 20, 2012 189

I tried the recipe. The biryani came out really good. Thanks :)

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dassana June 20, 2012 190

thats great richa :-)

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prasad June 10, 2012 191

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

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dassana June 15, 2012 192

thanks prasad.

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safya June 3, 2012 193

yummy yummy ….waiting for d next weekend to make it…..

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prathyusha June 2, 2012 194

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…

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dassana June 2, 2012 195

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 :-)

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kausar May 31, 2012 196

yaaaaaaaaa. I tried this biryani.It was awsome.

thanks,
kausar.

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dassana June 1, 2012 197

thanks kausar….

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Sai Pradeep Dandem May 27, 2012 198

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

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dassana May 27, 2012 199

thanks sai. yes, you can make use this biryani recipe for chicken or mutton.

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Mitul May 17, 2012 200

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 !

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dassana May 17, 2012 201

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

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Mitul May 18, 2012 202

Thanks for d rajma recipe.. gonna try it soon !
Happy Cooking !
:)

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dassana May 18, 2012 203

happy cooking to you too mitul :-)

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vijay May 9, 2012 204

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

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dassana May 10, 2012 205

thanks vijay

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Mitul Shah May 1, 2012 206

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

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dassana May 1, 2012 207

thanks mitul… cheers :-)

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Anmol Tandon April 29, 2012 208

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

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dassana April 29, 2012 209

thanks anmol. glad to know that the biryani was perfect :-)

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Annapurna April 28, 2012 210

Superbbbbb… recipe……. Thank Youuuu..

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Priti April 24, 2012 211

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

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dassana April 24, 2012 212

thanks priti. it is one of the best biryani recipes along with my mom’s biryani recipe.

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Meeta April 19, 2012 213

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..

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dassana April 19, 2012 214

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.

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Meeta April 23, 2012 215

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.

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dassana April 23, 2012 216

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.

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anubha April 18, 2012 217

Making Chicken Biryani today….Have posted my pic on how I set my vessels on Dum…:)

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dassana April 18, 2012 218

will check it anubha.

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anubha April 17, 2012 219

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

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dassana April 17, 2012 220

thanks anubha. glad to know this.

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Ramya April 12, 2012 221

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.. :-)

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dassana April 12, 2012 222

thanks ramya…

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Maddy March 31, 2012 223

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

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dassana March 31, 2012 224

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.

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Shetal March 29, 2012 225

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.

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dassana March 29, 2012 226

thats great shetal. liked your idea of adding cardamom powder to the curd.

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beena March 18, 2012 227

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

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dassana March 18, 2012 228

thanks beena. do make the recipe and share your feedback.

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beena March 22, 2012 229

Hey i did try the biryani recipe… it turned out simply awesome.. you must check my post for the same… thanks :)

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dassana March 22, 2012 230

thanks beena. i will check your post soon.

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Ekta March 9, 2012 231

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.

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dassana March 10, 2012 232

welcome ekta. feels great.

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sandeep February 20, 2012 233

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

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dassana February 21, 2012 234

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.

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Manohar February 16, 2012 235

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.

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dassana February 16, 2012 236

thanks manohar.

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Priyanka Soni January 31, 2012 237

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..

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dassana January 31, 2012 238

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.

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Priyanka Soni January 31, 2012 239

thanks a lot for reply..

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Jyoti January 25, 2012 240

hi…

I tried this at home and WOW…my family loved it. Thank you for sharing!

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rashmita January 24, 2012 241

thanks for the explanation with picture…. its really very nice

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Anastasia January 5, 2012 242

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?

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dassana January 5, 2012 243

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.

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Sushil Kansal January 4, 2012 244

Looks great! Will try certainly.

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Sushil Kansal January 4, 2012 245

Looks great! Will try and tell.

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Kunal January 2, 2012 246

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!!!

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dassana January 3, 2012 247

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.

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Kunal January 5, 2012 248

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!

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dassana January 6, 2012 249

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.

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Kaustav Bhattacharya December 25, 2011 250

Made this for our 2011 Christmas lunch! Thanks for the recipe.

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Roopa Ranganathan December 24, 2011 251

Thankyou for the wonderful receipe.

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Roopa Ranganathan December 24, 2011 252

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.

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dassana December 25, 2011 253

thanks roopa.

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deeepu December 20, 2011 254

its soooo gud, and easy. thanku. 1st time i cook biryani.

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Kavitha December 13, 2011 255

hi i’m going to try this one soon!..thanx

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Lalit November 27, 2011 256

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. :)

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Lalit November 26, 2011 257

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.

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dassana November 26, 2011 258

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

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Lalit November 27, 2011 259

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.

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lalit November 25, 2011 260

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?

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dassana November 25, 2011 261

thanks lalit. i will share the hyderabadi mirchi ka salan…

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Jiya Mundada November 23, 2011 262

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.

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asha November 5, 2011 263

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.

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Jagan Mohan Reddy November 4, 2011 264

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

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dassana November 4, 2011 265

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.

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shweta October 30, 2011 266

thanks..4 simple n perfect recipe

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dassana October 30, 2011 267

thanks shweta

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Uma October 26, 2011 268

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

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alekhyadhulipala October 21, 2011 269

mmmmmmm yummy taste i tried it it was soooooooooooooo tasty

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alekhyadhulipala October 21, 2011 270

very tasty really making tis was awesome

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Sheethal sharma October 18, 2011 271

thnxxxxxx a lot for de recepi ….. I made it for my mom ….

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Ramkumari October 17, 2011 272

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.

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dassana October 17, 2011 273

thanks ramkumari…

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Durai October 15, 2011 274

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

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ashwini October 5, 2011 275

liked the way you described the recipe with the photographs surely will try d recipe

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bhargav September 16, 2011 276

your Dum Biryani receipe was just AWESOME!!

Very simple yet Tasty…….

Thanks a Ton!!!!!!!!

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dassana September 17, 2011 277

welcome bhargav

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suhas September 11, 2011 278

The best recipe i have ever tried….. came out very well ….thank u :)

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dassana September 11, 2011 279

welcome suhas… good to know that the veg dum biryani came out very well…

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maddy September 11, 2011 280

thanks for the receipe!
tried your recipe today , the biryani was awesome!

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dassana September 11, 2011 281

thats great maddy…. welcome…

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maddy September 17, 2011 282

Can you please share the receipe of chicken dum biryani?

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dassana September 17, 2011 283

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.

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shama katyayan September 11, 2011 284

it is a very good and simple recipe

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dassana September 11, 2011 285

thanks shama…

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sonia September 11, 2011 286

I cook it first time , my husband n my son like it very much. thanks Dassana

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dassana September 11, 2011 287

thanks sonia and good to know that…

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kulsum September 6, 2011 288

i like most of hydrabadi veg biryani

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dassana September 6, 2011 289

than you must try making the hyderabadi veg biryani….

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shanti September 5, 2011 290

Thank u so much for the recipe…………..

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Pavithra August 22, 2011 291

thanks so much 4 such nice explanation with photos………. :)

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vijeta August 22, 2011 292

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…:)

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DASSANA August 22, 2011 293

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….

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reena August 19, 2011 294

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

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dassana August 20, 2011 295

thanks reena for your positive comments…

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trk August 14, 2011 296

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

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th July 16, 2011 297

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

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dassana July 17, 2011 298

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.

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jessica July 14, 2011 299

mind blowing recipe..thanx for helping me to prepare a wonderful meal

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Debasmita July 12, 2011 300

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

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dassana July 12, 2011 301

sure…. the recipe will turn out good….

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Dheemanth July 10, 2011 302

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

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x23 July 10, 2011 303

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?

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dassana July 10, 2011 304

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.

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Ms.Karmakar June 15, 2011 305

Do you cook non-veg.? if so i am waiting for mutton dum biryani too…

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dassana June 15, 2011 306

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.

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Ms.Karmakar June 15, 2011 307

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..

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dassana June 15, 2011 308

thanks ms karmakar. i am glad the veg biryani turned out yummy….. more recipes are coming….

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rashmi May 29, 2011 309

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

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dassana May 29, 2011 310

thanks vidya and rashmi…

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vidya May 28, 2011 311

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

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Ashwini May 24, 2011 312

I do not have Saffron, can I cook with out adding saffron to the milk…..

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dassana May 24, 2011 313

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.

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Sai May 9, 2011 314

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!

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dassana May 9, 2011 315

thank you sai.

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Vishal May 8, 2011 316

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

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dassana May 8, 2011 317

thank you vishal

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sowmyakt May 7, 2011 318

Kudos!

You have explained it really well. Gr8 pics and details

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Navdeep Singh May 3, 2011 319

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

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dassana May 3, 2011 320

thanks navdeep.

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attiya May 1, 2011 321

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.

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dassana May 2, 2011 322

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.

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Nima May 1, 2011 323

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….

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dassana May 2, 2011 324

thank you nima. do give ur feedback.

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P V Ariel April 22, 2011 325

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

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dassana April 22, 2011 326

thank you p v ariel for all your comments.

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Rajni April 15, 2011 327

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

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dassana April 16, 2011 328

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.

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Sunitha April 4, 2011 329

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….

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dassana April 4, 2011 330

thank you sunitha and deepika

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hima deepika April 3, 2011 331

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

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Brinda March 21, 2011 332

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

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Brynn March 8, 2011 333

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!!!

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dassana March 8, 2011 334

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…

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sangita March 5, 2011 335

wonderful pics they look yum Ijust cant wait for tommorrow to cook .Thanks

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veena Rao March 4, 2011 336

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

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dassana March 4, 2011 337

thank you veena…..

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vinita February 21, 2011 338

never thought veg biryani could be so cookable !!! Thanx a ton !!! My son enjoyed it..and he is seven and hates veggies!!!

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dassana February 21, 2011 339

thank you vinita. its nice to know that you enjoyed making the veg biryani and your son liked it.

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priyanka February 18, 2011 340

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.

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dassana February 21, 2011 341

yes… yes… the biryani will be good.

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col rama February 13, 2011 342

dear maam,

thanks a ton.

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shraddha February 10, 2011 343
ratnam March 8, 2011 344

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!

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shraddha February 10, 2011 345

expecting more recipes 4m u:)

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dassana February 10, 2011 346

yes i will post some new recipes very soon…

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Vikram Bassi January 21, 2011 347

very tasty

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Manasa January 13, 2011 348

The best biriyani recipe ever…….

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neha January 8, 2011 349

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?

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dassana January 11, 2011 350

just increase the rest of the ingredients proportionately……..

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Pradeep Poduri December 27, 2010 351

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

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dassana December 29, 2010 352

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……

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vaishali December 21, 2010 353

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.

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Surendra & Sai Sree December 19, 2010 354

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.

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Ami Parikh December 15, 2010 355

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.

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dassana December 17, 2010 356

thankyou ami

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Chitra December 12, 2010 357

It seems to be yummy. M gonna try it 2day itself

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Kushal Bhardwaj December 5, 2010 358

I just tried this out for my mum and dad…!! Lets wait for their comments now!!! :)

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deepika chandna December 2, 2010 359

awsmmmm recipe and dum idea is gr8 without handi ….

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Hiral Mehta November 3, 2010 360

thnx a ton dear…its awesome…

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Hiral Mehta November 3, 2010 361

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

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Anju Kumar October 17, 2010 362

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!

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thanu October 3, 2010 363

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?

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dassana October 3, 2010 364

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.

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prasad September 20, 2010 365

fantastic food receipe

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dassana September 21, 2010 366

Thanks Prasad

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Abhilash August 28, 2010 367

i love u.u r the best chef.thank u soooooooooooo much

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dassana August 29, 2010 368

thanks abhilash for your encouraging words

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manisha July 31, 2010 369

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

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dassana July 31, 2010 370

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.

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Shraddha July 18, 2010 371

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

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dassana July 19, 2010 372

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.

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Shraddha July 18, 2010 373

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

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shefali April 22, 2011 374

its realy yummy!!!!!!!! try today……yummmm

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Anonymous July 17, 2010 375

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

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