Veg Dum Hyderabadi Biryani Recipe Made Easy and Delicious

Hyderabadi cuisine is renowned worldwide for its rich flavors, aromatic spices, and mouthwatering dishes. One of its crown jewels is the iconic Hyderabadi Biryani, traditionally made with meat.

However, this Veg Dum Hyderabadi Biryani recipe brings all the magic of the original, layered with fresh vegetables and fragrant basmati rice, making it perfect for vegetarians and anyone craving a wholesome, aromatic meal.

The slow-cooking method, known as “dum,” locks in all the flavors and aromas, creating a dish that is both visually stunning and deliciously satisfying.

Whether you are a seasoned biryani lover or trying this delicacy for the first time, this recipe is easy to follow and guarantees a wonderful experience. From the vibrant spices to the tender vegetables, every bite bursts with authentic Hyderabadi flavor.

Perfect for festive occasions or a special family dinner, this dish will surely impress your guests and leave everyone asking for seconds. Ready to dive into the world of fragrant spices and sumptuous vegetables?

Let’s get cooking!

Why You’ll Love This Recipe

This Veg Dum Hyderabadi Biryani is a celebration of flavors, textures, and aromas. It’s a fantastic option for vegetarians who crave the traditional biryani experience without compromising on taste.

The slow-cooking technique allows the rice and vegetables to blend perfectly with the spices, resulting in a deeply flavorful and moist biryani.

Plus, it’s a balanced meal packed with nutrients from fresh vegetables and fragrant basmati rice. It’s also customizable to your preference, allowing you to swap in your favorite veggies or adjust the spice levels.

Whether you’re cooking for family, friends, or a festive gathering, this dish will steal the spotlight.

Ingredients

• 1 ½ cups basmati rice, soaked for 30 minutes
• 2 tablespoons ghee or oil
• 1 cup mixed vegetables (carrots, beans, peas, potatoes), chopped
• 1 large onion, thinly sliced
• 1 large tomato, chopped
• 1/2 cup thick yogurt, whisked
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon biryani masala (optional but recommended)
• 1 teaspoon cumin seeds
• 4-5 whole black peppercorns
• 4-5 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste
• Pinch of saffron strands, soaked in 2 tablespoons warm milk
• 1 cup fried onions (optional, for garnish)
• 1 tablespoon lemon juice
• 2 cups water (for cooking rice)

Equipment

• Heavy-bottomed deep pan or pressure cooker
• Large pot for boiling rice
• Mixing bowls
• Wooden spatula or spoon
• Fine mesh sieve (for rinsing rice)
• Knife and chopping board
• Small cup for soaking saffron
• Frying pan (for onions)

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes. Drain and set aside.
2. Cook the vegetables: Heat 1 tablespoon ghee or oil in the heavy-bottomed pan. Add cumin seeds, black peppercorns, cardamom, cloves, and cinnamon stick. Sauté until aromatic.
3. Add onions: Add the sliced onions and sauté on medium heat until they turn golden brown. Remove half the onions for garnish if you wish.
4. Spice it up: Add ginger-garlic paste and green chilies. Cook for 2 minutes until the raw smell disappears.
5. Add tomatoes and spices: Stir in the chopped tomatoes, salt, turmeric powder, red chili powder, garam masala, and biryani masala. Cook until the tomatoes soften and the oil separates from the masala.
6. Mix in vegetables: Add the mixed vegetables and cook for 5-7 minutes until they start to soften. Stir in the whisked yogurt, mint, and coriander leaves. Cook for another 3 minutes, stirring occasionally.
7. Cook the rice: In a separate pot, bring 2 cups of water to a boil. Add salt and soaked basmati rice. Cook until the rice is 70% done. Drain and set aside.
8. Layer the biryani: Spread half of the cooked vegetables on the bottom of the heavy pan. Layer half of the rice over the vegetables. Sprinkle some saffron milk, lemon juice, and fried onions.
9. Repeat layering: Add the remaining vegetables and top with the rest of the rice. Again, sprinkle saffron milk, lemon juice, and fried onions on top.
10. Seal and cook on dum: Cover the pan with a tight-fitting lid. You can seal the edges with dough or a heavy cloth to trap the steam. Cook on very low heat for 25-30 minutes to allow the flavors to meld.
11. Rest and serve: Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork and serve hot.

Tips & Variations

“For the best aroma, use aged basmati rice and soak saffron in warm milk to get that beautiful golden color and flavor in your biryani.”

• Vegetable options: Feel free to add bell peppers, cauliflower, or mushrooms for extra variety.
• Nutty crunch: Garnish with roasted cashews or almonds for a delightful texture contrast.
• Vegan version: Substitute yogurt with coconut yogurt or cashew cream.
• Frying onions: Use store-bought fried onions to save time, or make your own for a fresher taste.
• Adjust spice level: Add or reduce green chilies and chili powder according to your preference.
• Pressure cooker shortcut: If short on time, layer and cook on dum in a pressure cooker without the weight, for about 15 minutes on low heat.

Nutrition Facts

Serving Suggestions

This Veg Dum Hyderabadi Biryani pairs wonderfully with cooling sides like raita or a simple cucumber salad. You can also serve it alongside a fresh green salad or some tangy pickle to enhance the flavors.

For a complete meal, consider serving it with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or as part of a spread including Lipton Vegetable Dip Recipe: Easy Party Favorite to delight your guests with variety and color.

If you love exploring vegetarian dishes, check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish to your meal.

Conclusion

Cooking this Veg Dum Hyderabadi Biryani brings a slice of Hyderabad’s rich culinary heritage right to your kitchen. The layers of aromatic rice and perfectly spiced vegetables meld beautifully thanks to the dum cooking method, creating a dish that’s both comforting and impressive.

This recipe is not only a feast for the senses but also a nourishing, wholesome meal that suits vegetarian and plant-based diets. It’s perfect for special occasions or a weekend treat when you want to impress with minimal fuss.

So, gather your ingredients, follow this step-by-step guide, and enjoy the delightful flavors of Hyderabadi cuisine with your loved ones. Happy cooking!

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