Hyderabadi Vegetable Biryani (Dum Style)

Hyderabadi Vegetable Biryani (Dum Style) ingredients

• 2 cups Basmati rice
• 6 cups Water
• 1.5 tsp Salt
• 3 Cardamom pods
• 3 Cloves
• 1 small (1-inch) Cinnamon stick
• 1 Bay leaf
• 1 tsp Oil
• 3 cups Mixed vegetables (potatoes, carrots, green beans, peas, cauliflower florets)
• 2 large, thinly sliced Onions
• 2 tbsp Ginger-garlic paste
• 2-3 slit lengthwise Green chilies
• 0.5 cup Plain yogurt
• 1 large, chopped Tomatoes
• 0.25 cup Fresh mint leaves
• 0.25 cup Fresh coriander leaves
• 2 tbsp Biryani masala powder
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tbsp Coriander powder
• 0.5 tsp Garam masala
• 1 tsp Salt
• 3 tbsp Oil or Ghee
• 0.25 tsp Saffron strands
• 2 tbsp Warm milk
• 2 tbsp Ghee
• 0.25 cup Fried onions
• 2 tbsp Fresh mint leaves
• 2 tbsp Fresh coriander leaves
• as needed Dough (flour + water)

How to make Hyderabadi Vegetable Biryani (Dum Style)

1. Rinse 2 cups of Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain completely and set aside.
2. In a large bowl, combine the 3 cups of mixed vegetables, 1 large chopped tomato, 2 tbsp ginger-garlic paste, 2-3 slit green chilies, 1/2 cup plain yogurt, 1/4 cup chopped mint leaves, 1/4 cup chopped coriander leaves, 2 tbsp biryani masala powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp garam masala, and 1 tsp salt. Mix everything well to coat the vegetables evenly, then set aside to marinate for at least 15-20 minutes.
3. Heat 3 tbsp of oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the 2 thinly sliced large onions and fry them slowly, stirring frequently, until they turn golden brown and crispy, about 10-12 minutes. Remove about 1/4 cup of fried onions and set aside for garnish; leave the remaining onions in the pot.
4. To the pot with the remaining fried onions, add the marinated vegetables. Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until the vegetables are lightly seared and the raw smell of spices reduces. Reduce heat to low, cover, and cook for another 10-12 minutes, or until the vegetables are about 70-80% cooked but still retain a slight bite.
5. While vegetables are cooking, bring 6 cups of water to a rolling boil in a large pot. Add 1.5 tsp salt, 3 green cardamom pods, 3 cloves, 1 small cinnamon stick, 1 bay leaf, and 1 tsp oil. Add the drained Basmati rice and cook for 5-7 minutes, until the rice is about 70% cooked (it should still be firm to the bite). Drain the rice immediately through a colander.
6. In a small bowl, combine 1/4 tsp saffron strands with 2 tbsp warm milk and let it sit for a few minutes to infuse.
7. Spread the partially cooked vegetable mixture evenly at the bottom of the heavy-bottomed pot (ensure the vegetables are in the same pot where they were cooked). Carefully layer the par-cooked rice over the vegetable layer.
8. Drizzle the 2 tbsp melted ghee evenly over the rice. Sprinkle the saffron-infused milk, 2 tbsp chopped fresh mint leaves, 2 tbsp chopped fresh coriander leaves, and the reserved 1/4 cup fried onions over the top of the rice layer.
9. Cover the pot tightly with a lid. For traditional dum cooking, you can seal the edges of the lid with a dough made from flour and water to trap the steam. Place the pot on a very low flame (or use a tawa/griddle under the pot) and cook for 20-25 minutes.
10. After cooking, turn off the heat and let the biryani rest, undisturbed, for at least 10-15 minutes. This allows the flavors to meld and the rice grains to separate beautifully. Gently fluff the biryani from the sides with a fork before serving hot with raita and salad.

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