Art of Palate

Quick and Easy recipes for your everyday needs.

  • Home
  • About
  • Recipe
    • Appetizers
    • Cakes
    • Snacks | Kids | Healthy
    • Cupcakes
    • Muffins
    • Quick Breads
    • Cookies
    • Desserts
    • Curries
    • Dips / Spreads
    • Yeast Breads
    • Vegetarian
    • Breakfast
    • Soups
    • Rice | Pasta | Whole Grains | Pizza
    • Fish / Prawns
    • Kerala Recipes
    • Eggless Bakes
    • Chicken / Goat
    • Drinks
  • Blogging Tips
  • Resources
    • Measurements
    • Substitutions
  • Mentions
  • Portfolio
  • Contact
Home » Rice » Vegetable Biryani Recipe | Hyderabadi Vegetable Dum Biryani

Vegetable Biryani Recipe | Hyderabadi Vegetable Dum Biryani

Tweet
Share
Pin22
Share
22 Shares
best vegetable biryani recipe
vegetable biryani recipe
vegetable dum biryani recipe
The vegetable biryani recipe is a keeper. It is a combination of flavored vegetables and rice cooked together with aromatic spices, saffron, and nuts. You only need raita | Yogurt dip for the side.

It is an absolutely fantastic vegetable biryani recipe, which even the hearty non-vegetarians will love. Give it a try and let me know the outcome. If you find any room for improvement, please drop in a comment or shoot an e-mail so that we can increase the awesomeness further. If you decide to make it, I do strongly recommend you to follow the recipe exactly the 1st time.

Moreover, it is a wholly revamped recipe with new pics.

Still not convinced? Then you can move on to the Hyderabadi Chicken biryani.

Tips to make a good biryani

The way you cook rice plays a crucial part when it comes to any biryani.

  1. Wash and soak the basmati rice for at least 30 minutes to an hour.

     2.  Heat a pot of water to boil and add shahi jeera(fine cumin), cardamom pods, bay leaf, salt, and lemon juice. Taste the water. Salt should be slightly more than what you ideally use. It is the same way you salt while making pasta.

    3. Once the water boils, add rice. Stir in between and cook till the rice is 75% cooked. When you take a grain and bite, it should be slightly underdone.

    4. Drain the rice into a colander and reserve 1/2 cup of water.

Step by Step Vegetable Biryani Recipe

vegetable biryani, veg biryani, hyderabadi biryani, vegetable biryani recipe

Step1: Cooking Vegetables

Add the whole spices (Set1) to hot oil. Once it sizzles, add tomatoes.

Sauté and cover the pot to let the tomatoes soften.

vegetable biryani, veg biryani, hyderabadi biryani, vegetable biryani recipe

Step2: Once you see oil separating, mash the tomatoes with the spoon and add spices (turmeric powder + red chilly powder + garam masala).

vegetable biryani, veg biryani, hyderabadi biryani, vegetable biryani recipe

Step3: Saute for a minute and then add veggies. Roast on medium-high flame.

vegetable biryani, veg biryani, hyderabadi biryani, vegetable biryani recipe

Step4: Add salt to taste, followed with lime juice and ground green paste. Once the veggies are almost cooked, add yogurt. Let this simmer for a minute. Add half of the fried onions and mix.

How to assemble the biryani

Add the rice on top of the vegetable and gently press with a spoon. Drizzle a tablespoon of ghee followed by reserved rice water and saffron milk. Now add a layer of cilantro, mint, remaining fried onions and cashews.

Alternately, you can add 1/2 of the rice and garnish, then add another layer of rice and garnish on top. This method generally is best when you are making more quantity.

vegetable biryani, veg biryani, hyderabadi biryani, vegetable biryani recipe

Cover the pot with a tight lid or seal the top with dough and let the biryani cook further for 20 minutes. Turn the heat to low and place the biryani pot on a girdle / tawa to prevent the bottom layer from getting burnt.

Dum is a process of cooking with steam and hence the name.

Print
Vegetable biryani recipe | Hyderabadi Veg Biriyani
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The vegetable biryani recipe is a keeper. It is a combination of flavored vegetables and rice cooked together with aromatic spices, saffron, and nuts. You only need raita | Yogurt dip for the side.

Course: Main Course
Cuisine: Indian
Keyword: hyderabadi veg biryani, rice recipes, veg biryani recipe, vegetable biryani recipe
Servings: 4
Author: Teena Agnel
Ingredients
  • 2 cups basmati rice
TO GRIND:
  • 1 inch ginger
  • 5 cloves garlic
  • 4 green chilies
  • 1/2 cup cilantro/coriander leaves
  • 1/4 cup mint leaves
WHOLE SPICES & FLavors: (Divide into two equal sets)(Use one set for vegetables and another for rice)
  • 2 Bay leaves
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 2 teaspoons shah jeera / fine cumin
  • 6 cloves
  • 2 star anise
  • salt to taste
  • 2 tablespoons lime juice divided
OTHER:
  • 3 tablespoon oil
  • 2 tablespoons ghee/clarified butter
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilly powder/paprika
  • 1 teaspoon garam masala / Shaan biryani masala
  • 2 medium tomatoes chopped (1 cup)
  • 3 cups assorted vegetables cut into medium pieces
  • I used cauliflower, carrots, peas, potatoes
  • 1 cup thick yogurt
GARNISH:
  • 2 cups medium size onions finely sliced (about 2 medium onions), or store brought fried onions(1 cup)
  • 1/3 cup cashews
  • 1/2 cup finely chopped cilantro
  • 1/4 cup finely chopped mint leaves
  • 2 tablespoons ghee/clarified butter
  • 1/4 cup warm milk + pinch of saffron
  • 1/2 cup reserved rice water
  • 2-3 drops of Food color orange (Optional)
Instructions
  1. Soak rice in water for 30 minutes to an hour. Gather the ingredients into groups.

  2. Heat oil + ghee in a deep pan (Pan in which you will be making biryani) on medium heat. Add cashews and once it golden brown drain and keep aside. In the same oil fry onions till its golden brown. Drain and keep aside.

  3. Now add the whole spices (Set1). Cook for a minute on medium heat till it's fragrant and then add tomatoes. Sauté and cover the pot to let the tomatoes soften.

  4. Once you see oil separating, mash the tomatoes with the spoon and add spices (turmeric powder + red chilly powder + garam masala). Saute for a minute and then add veggies. Roast on medium high flame. Add salt to taste followed with lime juice and ground green paste. Once the veggies are almost cooked, add yogurt. Let this simmer for a minute. Add half of the fried onions and mix (When the vegetables are cooking, keep rice.)
  5. TO COOK RICE:
  6. Keep 6 cups of water to boil. Add salt and another set of whole spices followed by drained rice.

  7. Taste the water. Salt should be slightly more than what you ideally use. It is the same way you salt while making pasta.

  8. Stir the rice in between and let it cook till 75% done. (When you take a grain and bite, it should be slightly underdone.). Strain the rice and reserve 1/2 cup of water.

  9. ASSEMBLY:

  10. Add the rice on top of the vegetable and gently press with a ladle. Drizzle a tablespoon of ghee followed by reserved rice water and saffron milk. Now add a layer of cilantro, mint, remaining fried onions and cashews. (If you are adding food color add 2-3 drops of food color randomly.)

  11. Cover the pot with aluminum foil and cover it with a lid. (You can place the girdle/tawa on heat and place the biryani pot on top of it. Also, nonstick pots makes the process easier.)

  12. Turn the heat to low and let it cook covered for 20-30 minutes.

  13. To check for doneness, scoop out a portion of rice and veggies from the side of the pot. Vegetables should be cooked and no liquid should remain.

Recipe Notes

For Layering: you can add 1/2 of the rice and garnish, then add another layer of rice and garnish on top. This method generally is best when you are making more quantity.

For authentic vegetable dum biryani: Once the final assembly is done the lid is sealed with dough so that the remaining cooking process takes place with the trapped steam. (I use dough when I have it handy).

 

MOST POPULAR

  • Dry Chicken Roast | Step by Step recipe with image...
  • garlic butter dipping sauce Crab with Spicy Garlic Butter Sauce | Seafood boil...
  • Irani bun maska Bun Maska | How to make Maska Pav
  • passion fruit syrup Passion Fruit Juice | Passion Fruit Syrup | Great...
  • mutton biryani Mutton Biryani Recipe | Hyderabadi dum biryani
  • rich butter cake recipe Rich butter cake recipe | Moist, Buttery, Easy and...
  • Idli with rice flour Soft Idlis with rice flour | Easy, Healthy and glu...
  • kerala fish curry Salmon Curry with Coconut Milk | Video Recipe | Un...
  • Fresh orange muffins recipe - These fresh orange muffins are made from orange juice, pulp and a good amount of orange zest which makes it absolutely scrumptious. It's an easy recipe to put together. | ArtofPalate.com Fresh Orange Muffins Recipe | As Orangy an orange...
  • crispy dosa, crispy dosa batter, bater, dosa batter with rice flour, indian crepe, restaurant style dosa, masala dosa Crispy Dosa recipe with rice flour | Gluten free |...
free food photography recipe ebook

Featured – Desserts

badam kulfi recipe
microwave chocolate cake recipe in a mug
Watermelon granita with cream
no bake strawberry cheesecake
valentines day rum desserts
Blueberry Panna cotta
Carrot halwa
mango kulfi, kulfi with condensed milk, creamy mango popsicle, no cook mango kulfi, easy kulfi recipe
Blueberry Yogurt popsicles
pizookie recipes, bjs copycat pizookie recipe, chocolate skillet cookie , skillet cookie recipes, best chocolate cookie
classic chewy brownies, chewy brownies
puff pastry recipes, puff pastry pudding, easy puff pastry desserts, unique, puff pastry desserts, easy pudding recipe, how to make, condensed milk desserts
healthy breakfast bars
Rice kheer recipe, recipe rice kheer, pudding rice recipe, recipe rice pudding, indian pudding recipe, rice pudding in slow cooker, rice pudding with condensed milk
eggless pudding, eggless custard, pudding with agar agar, agar agar pudding,

WELCOME!

HEY THERE! HAPPY TO SEE YOU 🙂

I am Teena, The Author, Cook, Baker and Photographer behind this little space.( Read More …

SEARCH

My foodgawker gallery

Join me on Instagram

© 2014-2020 | Art of Palate | Privacy Policy