Hyderabadi Veg Biryani Recipe | Vegetable Dum Biryani Recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
vegetable dum biryani recipe is a hearty, fragrant, rice dish consisting of layers of basmati rice and delicious, saucy veg curry garnished with fresh coriander and mint. The crispy fried onions and saffron-infused milk enhance its richness manifold, making it an ultimate vegetarian treat. The biryani is then slow-cooked as the flavors develop and an enticing aroma fills your home.
For Making the Paneer Tikki
  • Homemade paneer – 1 cup, scrambled
  • Boiled potato – 1 medium, mashed
  • Garam masala – ¼ tsp
  • Coriander leaves – 2 tbsp, finely chopped
  • Green chilies – 3 or to taste, finely chopped
  • Salt – to taste
  • Cornstarch – 1 tbsp
  • Oil – for shallow frying the tikkis
For Making the Veg Curry
  • Onions – 3 medium, sliced
  • Readymade tomato puree – 200 ml pack
  • Fried onion paste – ¼ cup
  • Yogurt – 1 cup, whisked
  • Ginger & garlic paste – 3 tbsp, freshly ground
  • Green chili paste - 2 tbsp, freshly ground
  • Green chilies – 2, split lengthwise
  • Mixed vegetables – 6 cups (cauliflower, French beans, English carrots, frozen peas, capsicum)
  • Coriander leaves – a handful, finely chopped
  • Mint leaves – a handful
  • Star anise – 1
  • Green cardamom – 6, lightly pounded
  • Black cardamom – 1
  • Cloves – 3
  • Mace – 1
  • Black peppercorns – 5
  • Cinnamon – 2-inch stick
  • Shahi jeera – ½ tsp
  • Byadgi red chili – 1 tbsp
  • Regular red chili (hot variety) – ½ tbsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Kasoori methi - 2 tsp, lightly roasted and crushed
  • Garam masala – ½ tsp
  • Water – ½ cup or as needed
  • Oil – 3 tbsp
For Making the Rice
  • Basmati rice – 1 & ½ cups, soaked for an hour and drained
  • Water – 8 cups
  • Ginger & garlic paste – 1 tbsp
  • Green chilies – 2, split lengthwise
  • Salt – to taste
  • Bay leaf – 2
  • Green cardamom – 4, lightly pounded
  • Shahi jeera – ½ tsp
  • Cinnamon – 1-inch stick
  • Mace/Javetri – 1
  • Black peppercorns – 4
  • Cloves – 3
  • Star anise – 1
  • Ghee – 1 tbsp
  • Rose water – 1 tsp
  • Kewra water – 1 tsp
  • Coriander leaves – handful, finely chopped
For Garnishing
  • Fried onions
  • Coriander leaves – finely chopped
  • Mint leaves
  • Ghee
  • 10-12 strands of saffron soaked in ¼ cup warm milk
Making the Paneer Tikkis
  1. First of all, let’s make the paneer tikkis. Combine scrambled paneer, mashed boiled potato, salt, garam masala, green chilies, coriander leaves, and cornstarch in a bowl.
  2. Mix well to form a soft mixture. Divide the patty mixture into 4 parts and make round flat patties/tikkis.
  3. Shallow fry the tikkis on a tawa or in a pan until golden and crispy on both sides.
  4. Remove them onto a plate and cut them into quarters. Set it aside.
Making the Vegetable Curry
  1. Now let’s make the vegetable curry for the biryani. Heat oil in a pan. Add in the whole spices and sauté for a few seconds.
  2. Add the onions and sauté until they begin to turn golden.
  3. Now add the freshly ground ginger-garlic paste, freshly ground green chili paste, and green chilies. Saute until the raw smell disappears.
  4. Add the powdered spices; turmeric, byadgi red chili, regular red chili (hot variety), coriander powder, and garam masala. Give it a quick mix.
  5. Immediately add the tomato puree so that the spices won’t burn. Sauté until oil begins to separate.
  6. Add the mixed veggies and salt. Roast the veggies in the gravy on high flame adding little water every now and then. This process is called ‘bhunna’ and brings out the flavors of the veggies. Continue to roast the veggies for about 5-7 minutes.
  7. Cover the pan and cook the veggies on low flame until they are 80% cooked. Then add kasoori methi.
  8. Finally, add the mint leaves, coriander leaves, fried onion paste, and whisked yogurt. Give it a final mix.
  9. Veg curry for veg biryani is ready.
Preparing the Rice
  1. Now let’s make the rice. Heat 8 cups of water in a pot or kadhai. Add freshly ground ginger-garlic paste, green chilies, coriander leaves, kewra water, rose water, salt, ghee, and whole spices (green cardamom, mace, star anise, black peppercorns, cloves, cinnamon stick, bay leaves, shahi jeera).
  2. Bring the water to a boil and let it bubble away for 5 minutes. Then add in the basmati rice that has been soaked for an hour and drained.
  3. Stir occasionally. Let the rice boil until it’s 80% cooked. Then turn the heat off.
Layering the Biryani
  1. Now it’s time to assemble the biryani. Take a heavy-base biryani pot and spread half the veg curry evenly. Take a strainer and scoop out the rice out of the hot water. Let the excess water drip. Then spread half the rice over the layer of veg curry.
  2. Now add in the cut up paneer tikki. Spread some ghee and saffron-infused milk over the rice. Garnish with crispy fried onions, mint leaves, and coriander leaves.
  3. Now spread the remaining veg curry over the layer of rice and place the remaining pieces of paneer tikkis.
  4. Cover with the remaining rice. Spread some more ghee and saffron-infused milk. Garnish with crispy fried onions, mint leaves, and coriander leaves.
  5. Properly preheat a tawa. Then turn the heat on low. Cover the biryani pot with a well-fitting lid. Place the biryani pot on the tawa. Place a heavy object such as the mortar-pestle over the lid. Let the biryani cook on dum for about 20-25 minutes.
  6. After turning the flame off, let the biryani rest in the closed pot for another 10 minutes. Then uncover the pot. Vegetable dum biryani recipe is ready.
  7. Scoop out the vegetable biryani right from the bottom so that you get all the layers on your plate. Garnish with some more fried onions. Serve the veg biryani with raita and lemon wedges. Enjoy!
Recipe by Flavouroma.com at https://flavouroma.com/hyderabadi-vegetable-dum-biryani-recipe/