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veg biryani, biryani recipe, hyderabadi veg biryani recipe

hyderabadi veg dum biryani recipe - a vegetable biryani recipe from the land of the nawabs - hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.

4.6 from 123 votes
total time:
90minutes

veg biryani recipe with step by step photos – this hyderabadi biryani is the most popular veg dum biryani recipe posted on the blog, tried and tested by many readers. hyderabadi veg biryani recipe is one of the delicious variety of biryani and taste awesome.

veg biryani, biryani recipe, hyderabadi veg biryani recipe

one of my favorite biryani is the hyderabadi veg dum biryani. my mom makes the best biryanis and i have seen her many times cooking biryani with a lot of love and care. you really have to cook biryani with patience, care and attention. there should be no hurry and cooking a biryani takes up some time. yet it is worth it. it is one of the most royal and grand rice based dish from the indian cuisine.

the biryanis which i have seen my mom making at home have always been cooked on dum. ideally biryanis are cooked on dum. but i have seen and read pressure cooked biryani recipes too. i tried various methods and techniques to cook biryani in a pressure cooker. except for one method, the rest of the methods did not succeed and the biryanis, tasted to me like pulaos.

how is biryani cooked

an authentic veg 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.

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. dum pukht method is also used in hyderabadi, mughlai and punjabi cuisines.

hyderabadi veg dum biryani recipe

this hyderabadi veg biryani recipe is one of the best biryani i prepare. i also cook my mom’s version and that too comes out great. i will also post her recipe one day.

they all have their own tastes and flavors. this vegetable biryani recipe is light, a bit spicy and super delicious.

the subtle flavors of the garam masala, onions and curd are 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 that veggie. all i can say is that each bite of this hyderabadi veg dum biryani recipe was heavenly. as far as the ingredients are concerned, its best to use all the ingredients as mentioned below.

this veg biryani recipe post is one of my lengthy post with a lot of pictures. i have included step by step recipe details with pictures for this post. i hope you enjoy making this recipe as much as I enjoy making this biryani. i also hope that these pictures inspire you to cook not only biryani but any recipe.

if you are looking for more delicious rice recipes then you may like:

veg biryani, biryani recipe, hyderabadi veg biryani recipe
4.6 from 123 votes
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veg biryani recipe

hyderabadi veg dum biryani recipe - a vegetable biryani recipe from the land of the nawabs - hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.
course main course
cuisine indian
prep time 45 minutes
cook time 45 minutes
total time 1 hour 30 minutes
servings 5
rough calories per serving 457 kcal
author dassana amit

ingredients (1 cup = 250 ml)

prepping rice for veg biryani

  • 1.5 cups basmati rice OR 300 grams basmati rice
  • 1 cup water for soaking rice

prepping veggies for veg biryani

  • 150 grams cauliflower OR 1.5 cups medium cauliflower florets
  • 90 to 100 grams potatoes OR 2 medium potatoes or ¾ to 1 cup chopped potatoes
  • 90 to 100 grams carrots OR 1 medium to large carrot or ½ cup chopped carrots
  • 50 grams french beans OR 11 to 12 french beans or ¼ cup chopped french beans
  • 8 to 10 white button mushrooms, sliced or chopped, (optional)
  • 1 small to medium green bell pepper OR 40 to 60 grams capsicum or ¼ to ⅓ cup chopped bell pepper (optional)
  • ½ cup green peas, fresh or frozen
  • 115 grams onion OR 1 large onion or 1 heaped cup thinly sliced onions
  • 10 grams ginger OR 2 pieces of 2 inch ginger or 1.5 tablespoons finely chopped ginger or 1 tablespoon ginger paste
  • 5 grams garlic OR 10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic or ½ tablespoon garlic paste
  • 2 green chilies, slit or sliced

for cooking biryani rice

  • 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 black cardamom (badi elaichi)
  • 3 cloves (laung, lavang)
  • 1 inch cinnamon (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 single mace strands (javitri)
  • 5 cups water
  • ½ teaspoon salt or add as per taste

for veg biryani gravy

  • 3 tablespoons ghee, can use 3 tablespoons oil instead of ghee
  • 1 teaspoon shah jeera (caraway seeds)
  • 1 tej patta (indian bay leaf)
  • 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 black cardamon (badi elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 cup fresh whisked curd or 200 grams (dahi, yogurt)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder (lal mirch powder)
  • ½ cup water for pressure cooking and ¾ cup water if cooking in a pot
  • 2 tablespoons cashews (kaju)
  • 1 tablespoons sultanas or raisins
  • 2 tablespoons almonds (badam), raw or blanched, peeled and sliced
  • salt as required

for assembling and layering veg biryani

  • 20 grams coriander leaves OR ⅓ cup chopped coriander leaves
  • 5 grams mint leaves OR ⅓ cup mint leaves, chopped
  • 4 to 5 tablespoons milk
  • 1/4 teaspoon saffron strands (kesar)
  • 2 teaspoons kewra water or rose water

how to make veg biryani recipe

preparation for hyderabadi veg biryani

  1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 1 cup of water for 30 minutes.

  2. after 30 minutes drain the rice and keep aside.

  3. when the rice is soaking prep all the veggies and other ingredients. keep aside.

cooking rice for veg biryani

  1. take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

  2. when the water becomes hot, add all the spices and ½ tsp salt - 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon, 2 single strands of mace.

  3. bring the water to a boil. then add the rice.

  4. just gently stir with a spoon or fork, after you add the rice.

  5. do not reduce the flame and continue to cook the rice.

  6. the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

  7. drain the rice in a colander. gently fluff and keep aside.

making veg biryani gravy

  1. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices - 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

  2. now add the onions. stir and sauté them on a low to medium flame.

  3. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

  4. when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it become smooth.

  5. sauté the onions till they become golden brown or caramelize.

  6. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

  7. sauté till the raw aroma of ginger-garlic goes away.

  8. add the turmeric and red chili powder. stir and mix well.

  9. next add the chopped veggies. sauté for a minute or two.

  10. add the yogurt. stir. then add water.

  11. season with salt. stir again.

  12. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies.

  13. warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

  14. when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.

  15. now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

layering and making veg biryani recipe

  1. now in a thick bottomed pan, layer half of the veg biryani gravy first.

  2. then layer half of the rice.

  3. sprinkle half of the chopped coriander, mint leaves and saffron milk.

  4. layer the remaining veg biryani gravy.

  5. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

dum cooking veg biryani

  1. now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.

  2. take a tava/griddle and heat it on medium flame.

  3. when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

  4. once done, give a standing time of 5 to 7 minutes and then serve the veg biryani.

  5. while serving the veg biryani, make sure you equally serve the vegetables as well as rice.

  6. serve the delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this veg biryani are mirchi ka salan and veg shorba gravy.

recipe notes

for baking veg biryani
  1. you could also preheat the oven to 180 degree celsius and then bake the veg biryani in the oven for 20-25 minutes.
  2. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.
  3. you will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it.

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how to make veg dum biryani recipe

prepping rice and veggies for biryani recipe

1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs clear of starch. soak the rice in water for 30 minutes.

rice for hyderabadi veg biryani recipe

2. after 30 minutes drain the rice and keep aside.

rice for hyderabadi veg biryani recipe

3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.

  • i have used 3 cups mixed veggies including green peas. you can use your choice of mixed vegetables.
  • slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
  • finely chop or crush 10 grams ginger (2 pieces of 2 inch ginger or 1.5 tbsp finely chopped ginger).
  • finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tbsp finely chopped garlic).
  • slit 3 to 4 green chilies also.
  • chop coriander leaves and mint leaves. you should get ⅓ cup each of chopped coriander leaves and mint leaves.

vegetables for hyderabadi veg biryani recipe

4. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

making veg biryani recipe

5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.

spices for veg biryani recipe

6. bring the water to a boil on a high flame.

water for hyderabadi vegetable biryani recipe

7. then add the rice.

rice for veg biryani recipe

8. just gently stir with a spoon or fork, after you add the rice. check the taste of water and it should taste slightly salty. if the water is not tasting slightly salty, then add some more salt.

rice for veg biryani recipe

9. do not reduce the flame and continue to cook the rice.

rice for veg biryani recipe

10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

rice for veg biryani recipe

11. drain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking.

rice for veg biryani recipe

making veg biryani gravy

12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices – 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

spices for veg biryani recipe

13. now add the sliced onions.

onions for veg dum biryani recipe

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

onions for veg biryani recipe

15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

onions for veg biryani recipe

16. when the onions are cooking, take 1 cup fresh curd/yogurt (200 grams) in a bowl. beat the curd with a spoon or whisk till it become smooth.

curd for hyderabadi veg biryani recipe

17. sauté the onions till they become golden brown or caramelize.

onions for hyderabadi veg biryani recipe

18. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

ginger for veg biryani recipe

19. sauté till the raw aroma of ginger-garlic goes away.

ginger for veg biryani recipe

20. add the turmeric and red chili powder. stir and mix well.

turmeric for veg biryani recipe

21. next add the chopped veggies.

vegetables for veg dum biryani recipe

21. sauté for a minute or two.

making hyderabadi veg biryani recipe

22. add the beaten yogurt/dahi. stir.

curd for veg biryani recipe

23. then add ½ cup water.

water for veg biryani recipe

24. season with salt. stir again.

salt for veg biryani recipe

25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies. when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.

vegetables for veg biryani recipe

26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

cashews for veg biryani recipe

27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

saffron for veg biryani recipe

assembling and layering veg biryani

29. now in a thick bottomed pan, layer half of the gravy first.

making veg biryani recipe

30. then layer half of the rice.

making veg biryani recipe

31. sprinkle half of the chopped coriander, mint leaves and saffron milk.

making veg biryani recipe

32. layer the remaining gravy.

making veg biryani recipe

33. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

making veg biryani recipe

2 ways veg biryani can be dum cooked

method one

34. seal and secure the pot with aluminium foil.

making veg biryani recipe

35. then cover the pan/pot with a tight fitting lid.

biryani pan covered with lid

method 2

36. you can also seal the handi/pan with a moist cotton cloth.

veg biryani covered with wet cloth

37. then keep a lid on top.

lid on top of veg biryani

38. then keep a heavy weight on the lid.

weight on lid for veg biryani

39. take a tava (griddle) and heat it on medium flame. you can begin to preheat the tava when you start assembling the veg biryani.

making veg biryani recipe

40. when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook veg biryani for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

making veg biryani recipe

for baking veg biryani

41. you could also preheat the oven to 180 degree celsius and then bake the biryani in a preheated oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil. cover with aluminium foil or the pyrex bowl lid and then bake.

after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7 minutes and then serve the biryani.

hyderabadi veg biryani

42. 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.

layers of the hyderabadi veg biryani

43. serve this delicious hyderabadi veg biryani with your choice of raita, onion-salad-kuchumber, mango pickle, roasted papad. other accompaniments for this hyderabad veg dum biryani are mirchi ka salan and shorba gravy.

hyderabadi vegetable biryani


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714 comments/reviews

  1. you have a nice recipe..check mine

  2. Hi
    I am new to your blog but am sure will be a follower from now on.
    I tried this recipe yesterday and it was amazing. It tasted better than any restaurant biryani!
    but the only problem was that the curd had split when i opened the cooker after 1 whistle. It looked like scrambled egg. It didnt affect the taste though.
    Could you tell me how i can may be prevent this in the future coz i m defintely going to make this again and again!
    Thank you!

    • thank you preethi. when making any dish with curd, always use curd made from whole milk or homogenized milk. if curd made from toned milk is used, it definitely splits. a suggestion is to cook the veggies first in the cooker. just add enough water. do not add to much water. cook for 1 to 2 whistles. when you open the cooker, then add the curd and mix very well. with this method the curd won’t split. then you can layer the gravy and rice and dum cook biryani. hope this helps.

  3. Hi dassana….i tried this recipe…though i skipped some of the ingredients..it still came out good…I read in the comments that curds can b replaced by cashew paste…can it b replaced by milk???
    I thought biryani means layering but wen I saw your tomato biryani recipe m bit confused…kindly tell the difference between pulav n biryanin I tried ur oats cookies n cup cake in airfryer…it came out very well

    • shubha, both curd and cashew paste are thick so can be added instead of each other. so milk cannot be added as milk has a thin consistency compared to curd or cashew paste.

      traditionally biryani is layered and dum cooked. but there are some versions which are not layered but are dum cooked. these biryanis are made in the yakhni or stock. the taste is very good of these yakhni biryanis. yakhni biryani can also be called as a yakhni pulao. i make a mix vegetable variation and i have already shared it on the blog. in south india there are many variations of biryani and most of them are cooked in a pot or pan. so they do come to close to a pulao. a pulao is a simple rice based dish of veggies or meat cooked with spices, onions and herbs.

      • Oh….thank you dassana for giving detailed information….Three Yrs back i was feeling very low..just to keep me away from negative thoughts i used to surf cooking web….n found yours…I also follow couple of blogs but most of the things I have learnt from here… cooking baking…n more over positive approach…before starting recipes trial I read all comments…it shows ur dedication to ur work….I thank u from bottom of my heart..this recipe I had seen three yrs back..n it reminded me… Stay blessed….

        • welcome shubha and thank you. always be positive. i know feeling low can happen, but try to have a positive frame of mind. it does help. thanks again. you too stay blessed 😀

  4. Pretty! This was an incredibly wonderful post. Thankyou for supplying this information 🙂

    • Welcome Saucy

  5. Perfect!!

    • thanks vani

  6. Hi, made the Veg Dum birayani yesterday as per recipe given, i must tell you, if i prepare step by step without any modification, the taste is just amazing, it’s so perfect that it’s better than any known chain restaurant Biryani.. I was content, thnk you so much for the recipe. Just amazing contribution to beginners like me. Thanks again

    • Welcome Chirag. Glad to know that you liked this vegetable dum biryani recipe. This is the favorite biryani recipe of many readers. Thanks for sharing your positive review.

  7. hi Amit Dassana,
    i always follow your recipes as they come out perfect everytime and yours is a blog which i find to be too genuine , honest and neat ( i dont know what i mean here…it is just a feeling about ur blog). But somehow this recipe became a blunder ..tell me where i have gone wrong! i did not chop pudina leaves ..just put it whole and the whole recipe tastes and smells horribly of uncooked pudina. to further add to the disaster are the seeds of cardamom ..black and green coming under the teeth. the taste of biriyani is just mild very mild…except the sourness of the curd i cannot taste anything else. i gave the biriyani dum by layering it in a earthen pot kept on a tawa. i had closed it with dough. also please tell me where i can get organic rice and even the salt which u use is not the regular one. i try to use sendha namak but grinding it is a big issue and i dont trust the storebought powder.pleasee help!

    • thanks ujala for the lovely words. now for the biryani, pudina leaves should always be chopped. do not add them whole. also do not add the stems. stems can give a bitter taste. if the pudina leaves are very small and tender, then you can keep them whole. if not, then its always better to chop them. the seeds of the black cardamom and green cardamoms do not come out. they are intact. if fried in very hot oil, then the cardamoms pods will burst and the seeds will come out. this is a medium spiced biryani. to make it spicy, you can add more green chilies or use green chilies which are pungent and hot. then even if you use 1 green chili which is hot, it will make the biryani spicy. you can also add more red chilli powder.

      i buy organic basmati rice from amazon. i use organic rock salt and its already powdered. organic rock salt i buy from big baazar. there are two to three brands that sell organic rock salt. i have tried all of them and they are good.

  8. Awesome recipes. All recipes too good. Thnku so much.

    • Welcome Vaishali

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