Biryani Recipe | Hyderabadi Veg Dum Biryani

Veg biryani recipe with step by step photos – this Hyderabadi biryani is the most popular veg 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 tastes awesome.

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.

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veg biryani, biryani recipe, hyderabadi veg biryani recipe

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 veg 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.

Popular biryani recipes

Hyderabadi veg dum biryani recipe

This Hyderabadi 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 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.

How to make Hyderabadi Veg Biryani

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

Cooking rice for veg biryani

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 (Indian bay leaf), 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 vegetable 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 becomes 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 of 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 overcook the vegetables. when the pressure settles down on its own, remove the lid and check the gravy.

  • If the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked.
  • If there is too much water or stock in the gravy, then simmer till some water dries up. The veg biryani 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

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 to dum cook veg biryani

Method 1

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 becomes 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 vegetable biryani

41. You could also preheat the oven to 180 degree celsius and then bake the vegetable 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 dum 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 Hyderabadi vegetable biryani are mirchi ka salan and shorba gravy.

Hyderabadi vegetable biryani

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Veg Biryani

4.85 from 148 votes
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.
vegetable biryani, hyderabadi veg biryani recipe
Author:Dassana Amit
Prep Time:45 mins
Cook Time:45 mins
Total Time:1 hr 30 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):5
(1 CUP = 250 ML)

Ingredients 

prepping rice

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

prepping vegetable for 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
  • 1 black cardamom
  • 3 cloves
  • 1 inch cinnamon
  • 1 tej patta (indian bay leaf)
  • 2 single mace strands
  • 5 cups water
  • ½ teaspoon salt or add as per taste

for 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
  • 1 black cardamon
  • 1 inch cinnamon
  • 1 cup fresh whisked curd or 200 grams (yogurt)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ cup water for pressure cooking and ¾ cup water if cooking in a pot
  • 2 tablespoons cashews
  • 1 tablespoons sultanas or raisins
  • 2 tablespoons almonds , raw or blanched, peeled and sliced
  • salt as required

for assembling and layering 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
  • 2 teaspoons kewra water or rose water

Instructions

preparation

  • 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.
  • After 30 minutes drain the rice and keep aside.
  • When the rice is soaking prep all the veggies and other ingredients. Keep aside.

cooking rice

  • Take a deep bottomed pan. Add 5 cups water and heat the water on a high flame.
  • 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.
  • Bring the water to a boil. Then add the rice.
  • Just gently stir with a spoon or fork, after you add the rice.
  • Do not reduce the flame and continue to cook the rice.
  • 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.
  • Drain the rice in a colander. Gently fluff and keep aside.

making vegetable biryani gravy

  • 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.
  • Now add the onions. Stir and sauté them on a low to medium flame.
  • Onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
  • 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.
  • Sauté the onions till they become golden brown or caramelize.
  • Then add the ginger-garlic paste and sliced green chillies. You can also finely chop the ginger-garlic and add.
  • Sauté till the raw aroma of ginger-garlic goes away.
  • Add the turmeric and red chili powder. Stir and mix well.
  • Next add the chopped veggies. Sauté for a minute or two.
  • Add the yogurt. Stir. Then add water.
  • Season with salt. Stir again.
  • Pressure cook for 1 whistle on medium flame. If cooking in a pot, then cook till the vegetables are done. Don’t over cook the vegetables.
  • 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.
  • When the pressure settles down on its own, remove the lid and check the gravy. If the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked. If there is too much of water or stock in the gravy, then simmer till some water dries up. The veg biryani gravy should have a medium or slightly thick consistency and should not be watery.
  • 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

  • Now in a thick bottomed pan, layer half of the veg biryani gravy first.
  • Then layer half of the rice.
  • Sprinkle half of the chopped coriander, mint leaves and saffron milk.
  • Layer the remaining veg biryani gravy.
  • 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

  • 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.
  • Take a tava/griddle and heat it on medium flame.
  • 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.
  • Once done, give a standing time of 5 to 7 minutes and then serve.
  • While serving, make sure you equally serve the vegetables as well as rice.
  • Serve the delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this biryani are mirchi ka salan and veg shorba gravy.

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 vegetable biryani as mentioned above in the oven proof utensil and then bake it.

Nutrition Info (approximate values)

Nutrition Facts
Veg Biryani
Amount Per Serving
Calories 457 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 374mg16%
Potassium 719mg21%
Carbohydrates 72g24%
Fiber 7g29%
Sugar 9g10%
Protein 12g24%
Vitamin A 3955IU79%
Vitamin C 39.6mg48%
Calcium 151mg15%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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724 comments/reviews

  1. Hello Dassanaji,
    I love to cook and have been following your site closely.I was always afraid of making any kind of biryani thinking it will never come out good.But then I tried your veg .hyderabadi biryani and it came out well.The pics.that you include are very helpful.I am a vegetarian and my husband a staunch non.veg..and very particular about food.I have to keep working on my cooking skills and I thought I had very little.I am thankful to you for giving me that confidence that veg.receipes can be equally good and I can master that skill with patience and impress others with it.Thank you so much…4 stars

    • so nice to read your comment shilpi. thanks. cooking is an art and in due course of time you will learn it very well. it just requires practice and patience. vegetarian recipes also taste good and there are many ways you can make a single dish. wish you all the best in your life as well as in your cooking journey.

  2. Excellent. I usually make Aloo Biryani.(rating: 5 stars)This time as a change I chose the veg biryani receipe and everyone loved it. They have rated it as better than restaurant biryani.Thank you..?☺5 stars

    • Welcome Ranjini. Thanks for your positive feedback on biryani recipe. Glad to know that everyone liked the biryani.

  3. I’ve made this biryani so many time now…and its always a winner! The only change I made is that I don’t cook it on the tava…I’ve cooked it on a low heat directly on the stove for 20 minutes and it turns out great each and every time. Dasanna you a truly a gifted cook and you’ve surely got magic hands! Much love and good wishes!5 stars

    • thank you much Yogita. glad to read your words. wish you also good wishes. hugs ?

  4. Amazingly explained, awesome photos. Your biryani recipe is truely an inspiration to try it. Loved it in everyway.5 stars

    • Thanks Smita for your kind words.

  5. hello from canada. thank you so much for this recipe! i had been looking high and low for a proper biryani recipe and this was definitely it! your instructions were clear and detailed and i appreciate your effort a lot, especially since this was my first attempt at indian food.
    the only changes i made were using coconut oil instead of ghee and scotch bonnets instead of green chilies because i had those things on hand. it came out beautifully and i can’t wait to try another one of your recipes5 stars

    • welcome jessica. thanks for sharing your positive feedback on biryani. feel free to ask any query about indian cooking, if any.

  6. tempting photos…. a quick question… do I have to seal with aluminum foil if I am baking it?

    • if baking, then seal pan with aluminium foil.

  7. I have never seen a person explaining biryani recipe like this way. You didnt miss a single step and honestly , that was the only thing that inspired me to make this dish.
    But i was so dissapointed.although tge measurements were just as u described here but my gravy’s colir went dark and the taste was more bitter and it felt like something was missing but i couldnt figure it out.
    The only difference that i made was grinding the whole spices coz my family just doesn’t like picking out those things in their biryani although its such a necessary thing you’ll find in eveey biryani.. i m honestly afraid to follow any other recipe coz it was a disaster…sorry if it makes u feel bad but i thought i should share my bad experience . Maybe someone out there dont repeat that mistake that i did or u can point out what went wrong!!!

    • Thanks Aks for your encouraging words. When you powder the spices, you have to use less amount. If you don’t want spices coming in the mouth then when cooking the rice, tie the spices in a small muslin cloth and cook the biryani with this small spice bag. For the gravy, reduce the spices and grind them. Alternatively you can skip the whole spices in the gravy and add about 1/2 teaspoon garam masala powder. But the taste will change slightly. Do check this lucknowi biryani where all the spices are removed – https://www.vegrecipesofindia.com/awadhi-biryani-recipe-lucknowi-biryani/

  8. Hi,

    While cooking the rice i forget to add salt. What can be done now so that my biryani tastes good.

    Looking for quick response.

    Thanks.

    • Priyanka, now nothing can be done.

  9. hi dassana! sorry to point it out but there seems to be typo error.the quanity of whole spices for cooking rice in the ingredient list is different than the one in the cooking method.

    • thanks meveera for pointing out. i will make the changes. it is a typo error. thanks again. if there is any typo error in the recipe, you can always let me know. no issues with that and please don’t feel sorry ?

  10. Hi dassana,
    A big thanks to u dear,tried n learned all new recipes from u only n they were amazing to,I really liked the method of pictures step by step given so everything goes perfect n smoothly, I tried this biryani n it was yummy…keep posting dear5 stars

    • thanks pritee for this lovely feedback on the biryani as well as other recipes. welcome and happy cooking.

  11. Hey,

    Wow, very nice recipe. Could you please suggest me a pan/ kadai that I should use to make Biryani, I am afraid that the veggies might get burnt.

    Thanks4 stars

    • neha, use a steel thick and sandwiched bottom kadai or pan. also keep the pan on a tawa, so that heat is not directly transferred. cook on a low flame. the tawa is kept on the burner and the pan or kadai is kept on the tawa. doing this does not burn the biryani. you can also use a pressure cooker. just cover the pressure cooker with a moist kitchen cotton cloth and keep a lid on top of it.

  12. Great recipe got lots of compliments5 stars

    • thanks zeenat and nice to know.

  13. very yummy recipy… today i suggest my mother to make this recipy.. its become funtastic at first attempt… thanks Dasanna for beautifull & delicious recipy .5 stars

    • thats nice to know mohan. thanks a lot for this feedback.

  14. hi dassana… agree that using foil is very convenient… i find that to remove the aata.. use a knife to scrape it off. also greasing the rim of the vessel n lid with little oil may help.

    thanks for the word “dhungar” … i was almost tearing my hair apart thinking what it is. and please do trybit on hyderabadi biryani.. i dont think you will regret it

    • i use knife only to scrape it. greasing the vessel with oil is a good idea. dhungar can be used in many recipes for a smoky flavour. i will try dhungar method on hyderabadi biryani. i am sure it will taste very good. thanks divya.

  15. Dear Dassana
    Thank you very much for posting this recipe! I have made it Biryani a few times and was a hit every time! I really like the pictures of each step so there is no chance anyone can go wrong.
    I don’t have dum. I bake it in a large corningware square pot in an oven at 350 degrees for 40 min.
    I am going to make it soon for a family visiting us.5 stars

    • thanks a lot varsha for this feedback. biryani can be easily baked in an oven if not able to dum cook on stove top. even i dum cook biryani in oven at times. thanks again.

  16. thanks kalpana.

  17. another suggestion dassana.. dont know if you already have shown this, but may be you could add a picture or two showing ppl what the traditional dum really is. afterall most people do have some roti ka aata at hand always!!! (and i really dont think it is all that tideous!!!!)

    • again thanks divya. usually i use a foil or a wet cloth. but traditionally atta is used. you are right – i should show this way too. not shown this method till now as i do not use atta. when it dries, it becomes to difficult to clean the lid as well as the pan. so for the sake of ease and convenience i use foil or a wet kitchen towel. will see if i can add this method in some other biryani recipe i will post. currently i have some biryani recipes in drafts and in none of them i have used atta.

  18. dassana.. since you are in india… try doing this as a last step…

    heat ghee til melted in a small steel bowl. take a piece of charcoal/coal/koyla n heat it till red hot on the flame. put the piece of coal in the hot/warm melted ghee n place the bowl on the biryani n cover. the biryani with its lid for about 45 seconds… ( i hope you can imagine what i am.saying)… this adds a zing to the biryani. you may not be able to use the katora/bowl again but you wont regret it….

    unfortunately where i am i do not have a dhobi bhaiya from whom i can borrow a small piece of coal!! plus am sure my fire alarms would go off leaving me in trouble!!!

    • thanks divya. i know this technique. its called as dhungar. i do it for dal makhani and dal tadka and some time some paneer or veg gravy dishes to get the restaurant type charcoal smokey flavour. i have some coal at home. had got from a local coal wholesale dealer. if you were here, i would have given you some. thanks for this suggestion. i have never tried in biryani. but will give a try. i am sure the flavour will be very good.

  19. OMG! Such a perfect and tasty recepie. I tried it, this is sooo yummy……

    • thanks for this feedback anam.

  20. Super recipe, Amit. Turned out to be PERFECT. Thank you so much.

    • thanks rajeev for the feedback on veg biryani recipe. welcome.

  21. great recipe, thank you! all your recipes always turn out brilliantly, i love this site

    (PS: just to mention, the green chillis aren’t included in the ingredient list at the top)

    • thanks a lot fionnuala. will update about the green chilies in the list. thanks for letting me know.

  22. It’s mouth tempting recipe… I would love to make one… I tried many of your recipes like gulab jamun, nankhatai, rasgulla, dhokla, idli etc… n they all turned out awesome… It was really of great help for persons like who don’t have much idea of making such delicious recipes… I would like to ask for the measurements of rice n other ingredients for making biryani for a number of 2-3 persons….5 stars

  23. Awesome effort . No one can do like you . This is my first time first review for cooking . Great effort .5 stars

    • thanks a lot sree.

  24. dassana ,kohinoor trophy royal or gold not available near my store .I can see kohinoor platinum extra long ,daawat super india gate super,Rozzana india gate tibar etc …suggest me few and how long I have to soak..is soaking time is same for all…

    • shree, most these basmati rice need to be soaked for 20 to 30 minutes only. you can follow the instuctions on the pack. i have used rozana, but i did not like it as i felt less aromatic. you can try kohinoor platinum or dawaat super. i have used kohinoor platinum before and it worked well for biryani. before using in biryani, just make steamed rice to go with some dal or curry. this will you will get an idea if the rice is good for a biryani.

  25. dasanna how many liters of steel handi required to dum cook three hundred grams of biryani..and how to select the handi like size ,thickness ,material type of handi and handi bottom shape..thank you for sharing wonderful recipe.

    • i think and i am guessing here, a 4 to 5 litre handi should be fine. use a thick bottomed pan or a sandwiched bottom pan. steel is a good option. but with steel there are chances of the food getting stuck at the bottom. so you have to really buy a good quality one. it should be heavy to hold. aluminium is a safe bet as it conducts heat evenly. other than that there are cast iron pans which are also good and are also clay based handis or pans. but one has to maintain both cast iron and clay handis well. they need care and maintenance. the shape can be like a regular handi or a dekhchi.

  26. Hi!
    I made this twice and just loved it!! It is so yummy..
    I wanted to make this again for a potluck but found out tat one of the friend is a vegan.. so is there any substitute I can use for curd and milk? Want to make this for Saturday, Tomorrow..
    Thanks in advance!5 stars

    • lalita thanks for your positive views 🙂 you can substitute cashew paste instead of curd and milk. surely try and do share your feedback.

      • Thank u so much! How much cashew paste should I substitute for 1 cup of curd?

        • welcome lalita. you can use 1/2 cup cashew paste. then add water as required for the veggies to cook as cashew paste will thicken more while cooking. i forgot to mention that you can also use thick coconut milk. if using thick coconut milk, then add 1 cup.

  27. awesome recipe ma’am… came out very well… my family members enjoyed it a lot
    the instructions were crisp and clear… the photos were of immense help

    • thanks a lot sanjai for this lovely feedback on the veg biryani recipe. glad to know.

  28. Tried making out this biryani and it was delicious. Thanks a lot for such a nice and tasty recipe 🙂5 stars

    • welcome lovi, thanks for sharing positive feedback 🙂

  29. Best biryani recipe I have found by far. GORGEOUS flavour, and the rose water and mace add so much. Thank you.

    • glad to know you liked the veg biryani recipe mafflinley 🙂 thank you for your positive views. you are always welcome.

  30. Hello, can you please explain why should at the end pot (handi) be put on hot tawa and not just on medium flame? I use electric cooker, not gas, can I just put handi (pot) on medium flame or I have to use tawa?

    • thats coz as the biryani may get burnt from the bottom if directly placed on flame. better to use a tawa, just to be on safer side. if the biryani get burnt, then all the flavors are ruined in it and a burnt biryani does not taste good.

  31. I tried Hyderabadi biryani and it was too good..thank you so much

    • thanks aastha for this feedback.

  32. Very nice suggestions with photos. Helpful to beginners like me

    • glad to know this thankyou raghava 🙂

  33. It seems delicious…i m definitely going to try this out… thanks for sharing…5 stars

    • welcome ibrahim surely try and let us know how it was? thanks.

  34. Hi.. I tried this veg biriyani.. it was superb, awesome…taste…. thanks for sharing awesome recipes…. thank you soooooo.. much5 stars

    • welcome roopa and thankyou.

  35. Thank you for this recipe. I made it today and it was amazing!

    • thankyou alex 🙂