Recipe of Hyderabadi Vegetable Dum Biryani

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, hyderabadi vegetable dum biryani. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Hyderabadi vegetable dum biryani is one of the most popular, aromatic and delicious food loved by many. Making a vegetable biryani can be as simple This vegetable dum biryani recipe is roughly adapted from the hyderabadi vahchef's video and is one of the best veg biryani that I can ever make. finally, serve hyderabadi dum biryani with raita or mirchi ka salan. Click a picture and mention also add vegetables of your choice to make it more nutritious. additionally, use thick bottomed vessel and cook the biryani on low flame, else the biryani might burn at the bottom.

Hyderabadi Vegetable Dum Biryani is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Hyderabadi Vegetable Dum Biryani is something that I’ve loved my whole life.

Guide to Make Hyderabadi Vegetable Dum Biryani

To get started with this recipe, we must first prepare a few ingredients. You can have hyderabadi vegetable dum biryani using 47 ingredients and 32 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Hyderabadi Vegetable Dum Biryani:

1. Make ready 2 1/2 cups Basmati Rice
2. Get 3/4 cup Green Peas
3. Take 3/4 cup French Beans …… Chopped lengthwise
4. Prepare 3/4 cup Carrots …… Chopped lengthwise
5. Take 3/4 cup Mixed Bell Peppers (Green, Red, Yellow)…. Cubed
6. Make ready 3/4 cup Cauliflower Florets
7. Make ready 2 Small Potatoes ……. Cut into wedges
8. Prepare 3 large Onions ……. Chopped finely
9. Make ready 1 large Tomato….. Chopped finely
10. Prepare 3/4 cup Fresh Curds …… Whisked
11. Make ready 12 Large Garlic Cloves
12. Get 1 inch Ginger
13. Take 1/4 cup Fresh Mint Leaves
14. Prepare 1/2 tsp Turmeric Powder
15. Prepare 1 tsp Bedgi Red Chilli Powder
16. Get 1 tsp Kashmiri Red Chilli Powder
17. Make ready 2 tsp Coriander Powder
18. Prepare 2 tsp Garam Masala Powder
19. Get 1/2 cup Milk
20. Prepare 1 pinch Saffron
21. Take 1/8 tsp Kewra Water
22. Make ready as needed Homemade Ghee (Clarified Butter)
23. Make ready To Taste Salt
24. Take 1/2 cup Chopped Coriander Leaves
25. Make ready For Making Birista :
26. Take as needed Oil For Frying
27. Prepare 3 Medium Onions ……. Finely sliced
28. Prepare 1 pinch Salt
29. Get Whole spices and other ingredients for cooking with the rice :
30. Make ready 2 Cloves
31. Get 2 sticks Cinnamon (1″ inch each)
32. Get 2 Green Cardamoms
33. Take 3 Black Peppercorns
34. Prepare 1/2 tsp Cumin seeds
35. Take 2 tsp Lemon Juice
36. Take 3 tsp Salt
37. Get Whole Spices For Tempering :
38. Take 1/4 cup Oil
39. Get 3 Cloves
40. Take 3 sticks Cinnamon (1″ each)
41. Prepare 2 Green Cardamoms
42. Prepare 1 Black Cardamom
43. Take 3 Black Peppercorns
44. Make ready 2 Bay Leaves
45. Prepare 1 Star Anise
46. Take 1/2 Mace
47. Take 1/2 tsp Cumin Seeds

Finally found a place to satisfy my thirst for mutton biryani. flavor and taste was really good. best biryani I had so far here in Bay. Vegetable Biryani prepared in a traditional Hyderabadi Dum Biryani style is a Vegetarian's dream come true for enjoying the famous dum biryani. Hyderabadi dum biryani is special, I think we can all agree with that. When living in Hyderabad, one of the favourite food topics among friends was where Hyderabadi vegetable dum biryani - a medley of rice, spices, vegetables, and herbs slow cooked to perfection.

Instructions

Instructions to make Hyderabadi Vegetable Dum Biryani:

1. To make Hyderabadi Vegetable Dum Biryani, first wash the rice twice and soak the rice in sufficient water for half an hour.
2. For cooking the rice boil water, atleast four times the quantity of the rice. Add the above mentioned whole spices and salt to it.
3. When the water comes to a boil, drain the soaked rice and add to the boiling water and give it a good stir.
4. Add the lemon juice and stir.
5. When the rice is almost cooked, i.e. just one grain is remaining to be cooked, switch off the flame.
6. Drain all the rice in a sieve and set aside.
7. In the meantime, wash and chop the vegetables as mentioned above. Keep aside till use.
8. Heat the milk and add the saffron to it. Keep aside till use.
9. At the same time, heat the oil for the birista in a kadhai and start frying the sliced onions. Add a pinch of salt to each batch to hasten the browning and to get crisp fried onions.
10. When done, in the same oil fry the potato wedges too and set aside.
11. Heat some water for boiling the vegetables.
12. Boil the carrots, french beans and the cauliflower florets separately, in the boiling water and drain. Set aside till use.
13. In a heavy bottomed pan, heat the oil for tempering.
14. First saute the chopped bell peppers in the hot oil and set aside.
15. Now add the whole spices mentioned for tempering to the hot oil.
16. As soon as they splutter, add the chopped onions and a little salt. Saute till onions turn a little brown
17. Grind the ginger and garlic to a fine paste and add it to the browned onions. Saute for a while.
18. Add the chopped tomatoes and cook covered till they turn mushy. Add salt to taste.
19. Add the whisked curds to this mixture and saute continuously on high flame till the mixture becomes a little thick.
20. Add all the vegetables and give it a good stir. Cover and give it one steam. The biryani masala is now ready.
21. Place a thick griddle on the gas stove and start heating it.
22. To layer the biryani, spread some homemade ghee at the bottom of a heavy bottomed pan.
23. Spread some prepared vegetable masala over it. Spread half the cooked rice over the masala.
24. Roughly tear the mint leaves and spread them over the rice. Spread half of the birista too.
25. Spread the remaining biryani masala over it and again cover with a layer of the remaining rice. Spread the birista over this layer. Drizzle some homemade ghee over it.
26. Make four vertical holes in the biryani in the four mid corners with the handle of a spoon.
27. Pour the saffron milk equally in these holes. Seal with the cooked rice and drizzle the kewra water over it.
28. Cover the pan with a foil and place a lid tightly over it.
29. Place the pan on the hot griddle on high flame for the first 5 minutes and then on low flame for 8-10 minutes.
30. Switch off the heat and set aside for about 15 minutes.
31. Uncover and transfer the biryani to a serving bowl and garnish with chopped coriander leaves.
32. Serve this delicious Hyderabadi Vegetable Dum Biryani with some salad and a cooling boondi raita!

Give the Hyderabadi vegetable biryani a taste, to make sure the overall salt and spice levels are good to go. This hyderabadi veg biryani or hyderabadi vegetable biryani recipe is a slowly cooking method where the preferred vegetables are stir fried and mixed with all the spices to make a sabzi masala, mixed with half cooked rice and placed on dum and this biryani is usually referred as tarkari ki. Hyderabadi Biryani is a true art of Indian cuisine. There we learned how to cook a chicken Dum Biryani and now we tell you all about it! The Hyderabadi Biryani is famous throughout the country.

As simple as that Easiest Way to Make Hyderabadi Vegetable Dum Biryani

So that’s going to wrap it up with this exceptional food hyderabadi vegetable dum biryani recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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