Dum Biryani is one of the most popular cuisine of Hyderabad .Vegetable Dum Biryani is made from exotic spices and aromatic herbs blended to give a authentic taste and flavour. Dum Biryani is cooked on a slow flame to integrate the flavours of the spices added and infuse them to the naturally flavoured basmathi rice. Biryani is usually accompanied by onion raita and gravy like mirchi ka salan with lemon wedges and onion slices.Before starting this blog I posted the image of this Dum Biryani in facebook and many of my friends started asking me for the recipe. I have shared a detailed post of this recipe which is inspired from Vah chef video on preparing Vegetable Dum Biryani.
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Basmathi Rice -1 cup
Jeera -1Tbsp
Onions - 1/2, Sliced as rings
Vegetables - Carrot,Beans,Cauliflower,Potato cut bigger (See the pic below)
Ginger Garlic Paste -1 Tbsp
Green Chillies -2 or 3
Yogurt -1 cup
Mint - 1/2 Bunch
Corriander - For Garnishing
Biriyani Masala Powder - 50 gms /according to the the required spice level
Red chilli Powder -1 Tbsp
Cumin Corriander Powder-2 tbsp
Fried Onions - 50 Gms
Salt to taste
Ingredients:
Jeera -1Tbsp
Onions - 1/2, Sliced as rings
Vegetables - Carrot,Beans,Cauliflower,Potato cut bigger (See the pic below)
Ginger Garlic Paste -1 Tbsp
Green Chillies -2 or 3
Yogurt -1 cup
Mint - 1/2 Bunch
Corriander - For Garnishing
Biriyani Masala Powder - 50 gms /according to the the required spice level
Red chilli Powder -1 Tbsp
Cumin Corriander Powder-2 tbsp
Fried Onions - 50 Gms
Salt to taste
Fried Bread pieces -few
Safron color water -1Tbsp
1) Soak the basmathi rice for 30 min *.
2)Heat oil in a pan .Add Jeera once the oil is hot
3) When the jeera splutters add the onions and ginger garlic paste and fry till the onions turn translucent and the raw smell of the ginger garlic paste leaves .
4) Add green chillies and saute till they are cooked.
5) Add all the vegetables ,salt, turmeric,coriander,cumin powder,red chilli powder and saute for 2 to 3 min till the vegetables are 70 % cooked.
5) After this add finely chopped mint ,and biriyani masala and saute till the veggies are 90% done.
6) To this add 1/2 cup of yogurt and mix well. At this stage you can see the vegetables are nicely coated with all the spices and they are almost brown in color.
7) Keeping this mixture aside.Lets cook the rice separately to 90 % now.
8) For 1 cup of rice ,boil 2 and 1/2 cup of water with 2 tbsp of oil.Once the water starts to boil, add the soaked rice .
9) In mean time,add a layer of this vegetable mixture in a wide pan .
10) In 3 to 4 min ,the rice will be more than half done. When you feel that the rice is 80 % done slowly start transferring the rice using a strainer to the wide pan which has a layer of vegetables.
11) Spread another layer of vegetables on the top of this rice layer.To this ,sprinkle the fried onions and the remaining yogurt.
14) Now sprinkle saffron color water over this rice randomly.
16) Place this pan over another wide mouth vessel( which will accommodate this pan) filled with some water in the base
17) Simmer the flame and let this cook in steam so that spice of the vegetables and the flovors get infused into the rice.
18) After 10 to 15 min , check if the rice is soft and cooked well .
Safron color water -1Tbsp
Method :
2)Heat oil in a pan .Add Jeera once the oil is hot
4) Add green chillies and saute till they are cooked.
5) Add all the vegetables ,salt, turmeric,coriander,cumin powder,red chilli powder and saute for 2 to 3 min till the vegetables are 70 % cooked.
5) After this add finely chopped mint ,and biriyani masala and saute till the veggies are 90% done.
6) To this add 1/2 cup of yogurt and mix well. At this stage you can see the vegetables are nicely coated with all the spices and they are almost brown in color.
7) Keeping this mixture aside.Lets cook the rice separately to 90 % now.
8) For 1 cup of rice ,boil 2 and 1/2 cup of water with 2 tbsp of oil.Once the water starts to boil, add the soaked rice .
9) In mean time,add a layer of this vegetable mixture in a wide pan .
10) In 3 to 4 min ,the rice will be more than half done. When you feel that the rice is 80 % done slowly start transferring the rice using a strainer to the wide pan which has a layer of vegetables.
11) Spread another layer of vegetables on the top of this rice layer.To this ,sprinkle the fried onions and the remaining yogurt.
12) By now, the remaining rice would have got cooked to 90 to 95 %.Transfer it to the vegetable layer in the pan
14) Now sprinkle saffron color water over this rice randomly.
15) Place a towel (which will absorb moisture)on the pan and cover the pan with a lid. If the lid cover doesn't fit tight , place some weight on the top of the lid.
16) Place this pan over another wide mouth vessel( which will accommodate this pan) filled with some water in the base
17) Simmer the flame and let this cook in steam so that spice of the vegetables and the flovors get infused into the rice.
18) After 10 to 15 min , check if the rice is soft and cooked well .
19)Add the fried bread pieces on the top,garnish with chopped coriander leaves and little of fried onions.
19) Cut through the layers of biriyani and serve it with raitha or kurma
19) Cut through the layers of biriyani and serve it with raitha or kurma
Notes:
1)Vegetables to Biriyani should be cut bigger than the usual size.
2)Soaking of rice prior to cooking is very important as far cooking any pulao or biryani .This ensures that the cooking time is reduced and the rice is cooked fluffy.
3)Adding oil to water while cooking rice prevents the rice grains from sticking to each other.
4) You can also add some bay leaf,cinnamon sticks, cloves to the boiling water if you still want to add spice to your cooked rice.
5) Try not to skip the fried onions part as it adds nice sweet taste and give restaurant style flavor to your biryani.
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