Mar 4, 2013

Hyderabadi Vegetable Dum Biriyani

  I am very happy to be a part of SNC (South Indian vs North Indian Challenge) group. This beautiful challenging event is organised by Divya. To know more about the challenge Click Here.
         In this month Northern team challenged with Hyderabadi Vegetable Dum Biriyani by Swastik Blank on behalf of Southern team and south Indian Team challenged with Chana Dal Halwa/Burfi by Kirti on behalf of Northern team.

    Hyderabadi Vegetable Biriyani is light, aromatic and deliciously yum. An amazing flavorsome Hyderabadi vegetable biriyani with chopped vegetable, nuts and some spices, which is always slow cooked on dum. This cooking on dum gives the biriyani its uniqueness and originality. The delicate flavors of the garam masala, onions and curd were so infused in the vegetables. Each bite of  all vegetables had the taste, flavor and aroma of the masala as well as the unique taste of the vegetable. I felt that each bite of this hyderabadi dum vegetable biriyani is heavenly. I hope you enjoy making this biriyani as much as I enjoyed. 

Ingredients :

Basmati rice – 1 cup

Onion – 1

Green chilli - 2 ( add more if you want more spicy)
Ginger - garlic paste - 2 ½ tsp
Mixed Vegetables - 2 cups ( carrot, beans, cauliflower, fresh peas, potatoes )
Mint / pudina leaves – handful
Coriander leaves – handful
Yogurt - 2 cups
Lemon juice -1 tbsp
Turmeric powder – a pinch
Red chilli powder -1 tsp
Coriander powder – 2 tsp
Biriyani masala – 2 tsp (Available readymade)
Ghee - 4 tbsp
Rose water - 1 tbsp
Kewra water - 1 tbsp
Salt as required

Nuts -

Cashew and raisin as per your requirement

Dry Spices-

Cinnamon - ½ inch piece
Black cardamom - 2
Nutmeg (jaifal) - 2 pinch
Bay leaf - 1
Clove - 4-5
Green cardamom - 3
Black pepper - 8-10

Method :

Clean the rice in running water and soak the rice in water for 30 minutes. Boil 5 cups of water in big utensil. Add cloves,cinnamon stick, nutmeg and peeled black cardamom in water. When water starts boiling add rice in the water. Cook this rice till it is ¾ done. drain off the excess water and set aside.

Heat the oil in a kadai and deep fry the onion slices till they turn crisp and golden brown in colour. Drain on an absorbent paper and keep aside.

In the same oil, deep fry the cashewnuts and raisins till golden brown. 

Drain on an absorbent paper and keep aside.

Heat half the ghee in a deep pan, add the cloves, cardamom and bay leaf and saute on a high flame for a minute. Add the onions and ginger-garlic paste and saute till onions turn translucent. Add chopped mint and coriander leaves, turmeric, red chilli and coriander powder, biriyani masala, half of yogurt, salt, all the vegetables. Cook on medium flame till all the vegetables are cooked. Remove from the flame, cool it on room temperature.

Warm the milk. Add saffron to it. Let this saffron-milk mixture cool.

Heat the remaining ghee in the deep vessel and grease it well. Sprinkle some fried onion, nuts  and yogurt.

Then half of rice and then veggies mixture. 

Repeat the same process and rice should be on top. 

Spread rest of fried onions, cashew nuts  raisins, rose and kewra water, black pepper evenly on the top of the rice. Pour some saffron milk.

Cover the vessel with the lid and seal it with aluminium foil.

Now move this pan to the hot tawa, cook on low flame 15 minutes. Open the lid of utensil and mix all ingredients nicely. 

Serve the yummy Hyderabadi Veg Biriyani with Kolhapuri Chicken Curry and Raita.

Sending this to Indrani's "Spotlight :One Pot Meal" event

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