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Hyderabad Veg Biryani Authentic Dum Hyderabad Vegetable Biryani

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A Vegetable Biryani Recipe post was amongst one of the f ew recipes that I wanted to post f rom a long time. One of my f avorite f ood is the 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 the biryani with a lot of love and care. T here 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 f rom India. T he biryanis which I have seen my mom making at home have always been cooked on dum. When I saw on the internet, that f ood bloggers have recipes f or 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.. atleast they should not be called biryani.

An authentic vegetable biryani is always slow cooked on dum. T his cooking on dum gives the biriyani its uniqueness and originality. T his is how the biryani has the beautif ul medley of the aromas, f lavors 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 orginated 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 : Dum Aloo, Handi Veg Biryani, Dum Chicken biryani, Phaldari Kofta.

T his Hyderabadi Vegetable Biryani Recipe is one of the best biryani I have made so far. I have also cooked my moms version and that too comes out great. I will also post her recipe one day. T here is also the Lucknowi Biryani, Mughlai Biryani, Kashmiri Biryani. T hey all have their own tastes and f lavor.

T his Vegetable Biryani recipe is light, mild and delicious. In f act, it came out so well and tasted lip smackingly yum. that I went f or a second helping of it. T he rice grains were f luf f y, cooked well and separate.

T he subtle f lavors of the garam masala, onions and curd were so inf used in the vegetables. Each bite of the vegetable had the taste, f lavor 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.

As f ar 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 f or the almonds, I was too lazy to blanch, peel and slice the almonds, so I have not added the almonds. T his veg biryani recipe post is my most lengthy post till now with maximum pictures. I have included step by step recipe details with pictures f or this post. I just did not want to write a simple post with just one or two pictures f or this beautif ul 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.

St ep by St ep Met hod t o make t he Hyderabad Veg Biryani:

Cooking the Rice:

Pick and clean the rice in running water. Soak the rice in water f or 30 minutes. Now you can microwave or cook or pressure cook the rice. You have to cook the rice till its 3/4th done. T he rice should not be f ully 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. Fluf f 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 f or a minute.

Add the turmeric and red chili powder.

Give the mixture a stir. Now add the vegetables and stir f or 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 f or cooking the veggies, then cover the cooker with a lid and pressure cook f or 2 minutes. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. T hen simmer until the vegetables are cooked.

Add the dry f ruits 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 saf f ron to it. Let this saf f ron-milk mixture cool. Add the curd to this mixture and mix well.

In the same handi with the cooked vegetables, sprinkle half each of saf f ron-f lavored curd/yoghurt, mint and coriander leaves.

Now spread half of the rice.

Sprinkle the remaining saf f ron-f lavored 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. T he rice should be the last layer.

Sprinkle rose water. T his is optional and you could skip it. Place a moist cloth on top.

Cover with a lid.

T hen seal with wheat f lour dough. I was too lazy to make the wheat dough, so I kept a heavy weight on the lid.

T his is one technique that you could use f or dum cooking if you do not have the wheat f lour dough. Place the sealed handi on the gas stove at low f ire. Cook f or 20-25 minutes more. If you think and f eel, that you do not want the base to get burnt while cooking the biryani there is a technique f or avoiding this disaster. Right at the beginning, bef ore dum cooking the biryani. take a tava/griddle and heat it on medium f lame. Now keep the sealed handi on the tava. Keep the f lame to the lowest and cook f or 20-25 minutes. For the f irst 15 minutes, I dum cooked the biryani on direct low f lame and f or the last 10 minutes, I placed the handi on the tava and cooked on a low f lame. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven f or 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones f or 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 saladkuchumber, 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. Update: veg biryani post updated with new pics 18 April 2012

you might also love to check these biryani recipes: 1. mushroom biryani e dum pukht 2. south indian mushroom biryani 3. restaurant style veg dum biryani 4. qabooli biryani or chana dal biryani Hyderabad Veg Biryani recipe details are below: 5.0 f rom 5 reviews Hyderabad Veg Biryani Save Print Prep time 45 mins Cook time 45 mins Total time 1 hour 30 mins

A vegetable biryani f rom the land of the Nawabs Hyderabad. T he biryani is light, aromatic and deliciously yum. Recipe type: Main Cuisine: Indian Serves: 4 Ingredients T he 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 T he Vegetable Gravy: medium sized caulif lower, f lorets removed 1 medium sized carrot, diced 1 medium sized potato, cubed 1 cup of chopped f rench beans cup f rozen/f resh peas

1 and half onion, f inely 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 tsp turmeric powder 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 f or the assembling: cup chopped coriander/cilantro leaves cup mint leaves 100 gms whisked curd a f ew saf f ron strands 1 tbsp milk Instructions Cooking the Rice: 1. Pick and clean the rice in running water. Soak the rice in water f or 30 minutes. 2. Now you can microwave or pressure cook the rice. You have to cook the rice till its th done. T he rice should not be f ully 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 f or 9 minutes at f ull power. Fluf f the rice and keep it separate. Making the Vegetable Gravy: 1. 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. 2. Heat ghee in the handi. 3. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. 4. Now add the onions. Fry the onions till golden brown.

5. Add the green chilli, ginger and garlic. Fry f or a minute. 6. Add the turmeric and red chili powder. 7. Give the mixture a stir. 8. Now add the vegetables and stir f or a minute. 9. Add the curd/yoghurt. 10. Stir and then add cup water plus salt. Stir the mixture well. 11. If using a pressure cooker f or cooking the veggies, then cover the cooker with a lid and pressure cook f or 2 minutes. 12. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. T hen simmer until the vegetables are cooked. Add the dry f ruits almonds, raisins and cashew nuts to the vegetable gravy. 13. Check the salt. Add more if required. Assembling the Biryani and slow cooking it on Dum: 1. Warm the milk. Add saf f ron to it. Let this saf f ron-milk mixture cool. Add the curd to this mixture and mix well. 2. In the same handi with the cooked vegetables, sprinkle half each of saf f ron-f lavored curd/yoghurt, mint and coriander leaves. 3. Now spread half of the rice. 4. Sprinkle the remaining saf f ron-f lavored curd/yoghurt, mint and coriander leaves. 5. Spread the remaining rice. 6. Sprinkle rose water. T his is optional and you could skip it. 7. Place a moist cloth on top. 8. Cover with a lid. 9. T hen seal with wheat f lour dough or keep a heavy weight on the lid. 10. T his is one technique that you could use f or dum cooking if you do not have the wheat f lour dough. 11. Place the sealed handi on the gas stove at low f ire. 12. Cook f or 20-25 minutes more. If you think and f eel, that you do not want the base to get burnt while cooking the biryani there is a technique f or avoiding this disaster. 13. Right at the beginning, bef ore dum cooking the biryani. take a tava/griddle and heat it on medium f lame. Now keep the sealed handi on the tava. Keep the f lame to the lowest and cook f or 20-25 minutes. 14. For the f irst 15 minutes, I dum cooked the biryani on direct low f lame and f or the last 10 minutes, I placed the handi on the tava and cooked on a low f lame. 15. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven f or 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones f or baking in the oven. You will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it. 16. While serving, make sure you equally serve the vegetables as well as rice. 17. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad. 18. Other accompaniments f or this Hyderabad Veg Biryani would be Mirchon ka Salan. the way the Biryani is traditionally served in Hyderabad. 3.1.09

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