Royal Hyderabadi Vegetable Dum Biryani: A Vegetarian Feast
2 hours 5 minutes
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About Royal Hyderabadi Vegetable Dum Biryani: A Vegetarian Feast
Transport yourself to the royal kitchens of Hyderabad with this fragrant, vibrant Vegetarian Dum Biryani. Aromatic basmati rice, crispy vegetables, and a symphony of spices like cardamom, cloves, and bay leaves create a dish fit for a feast.This showstopping biryani, a vegetarian adaptation of a classic, is surprisingly easy to make. Whether it's a special occasion or a weekend treat, prepare to impress everyone with this unforgettable culinary masterpiece.
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Recipe Time & More
Prep1 hour 30 minutes
Cook35 minutes
Total2 hours 5 minutes
Ingredients
For the Rice
- 2 cup Basmati Rice washed and strained
- 4 Cardamoms green
- 2 Bay Leaves
- 4 Cloves
- 3 tsp Salt or as per taste
- 2 tbsp Lemon Juice
- 2 ltr Water
For the Vegetable Masala
- 2 Carrots chopped into batons
- 1/2 head Cauliflower separated into florets
- 1 cup Beans chopped the same size as the carrots, green
- 2 Onions sliced
- 2 tbsp Ginger-Garlic Paste
- 2 tsp Chili Powder red
- 2 tbsp Biryani Masala and nutmeg, bay leaves, cardamom, cinnamon, mace, or 2 tsp each of ground cloves
- 4 tbsp Ghee
- 1 tbsp Raisins
- 2 tbsp Cashews
- 1 cup Onions fried
Other Ingredients
- 1 1/2 cup Yogurt
- 1 tbsp Mint Leaves chopped
- 1 tbsp Coriander chopped
- 2 Chiles chopped, green, optional
- 2 tsp Salt or as per taste
- 4 strands Saffron soaked in 1/2 cup milk
- 2 drops Orange Food Coloring optional
- 2 drops Kewra Essence optional
Instructions
- In a large pot, combine the water, green cardamoms, bay leaves, cloves, salt, and lemon juice. Bring to a rolling boil. Add the strained basmati rice. Boil for 5-6 minutes, or until the rice is about 70% cooked. The rice should still have a slight bite to it. This parboiling ensures the rice grains remain separate and fluffy in the final biryani.
- Drain the rice in a colander and rinse with cold water to stop the cooking process. Set aside.
- In a large pot or Dutch oven, heat the ghee over medium heat. Add the raisins and cashews and fry until golden brown and the raisins puff up. Remove the nuts and raisins and set aside. Add the sliced onions to the same pot and sauté until translucent.
- Add the biryani masala, ginger-garlic paste, red chili powder, and salt. Mix well. Add the chopped carrots, cauliflower florets, and green beans. Stir to combine and cook for a few minutes until the vegetables are slightly softened. Remove from heat and let cool for 10 minutes. Stir in 1 cup of yogurt. Set aside.
- In a small bowl, combine the chopped mint, cilantro, and green chiles (if using). In another bowl, whisk together the saffron-infused milk and the remaining 1/2 cup of yogurt. Set both mixtures aside.
- Preheat your oven to 300°F (150°C) if baking. If cooking on the stovetop, preheat a large, heavy-bottomed pan or tawa over high heat. Divide the parboiled rice into two equal portions.
- In a large oven-safe casserole dish or a heavy-bottomed pot (handi), spread half of the rice as the first layer. Sprinkle with a few drops of kewra essence and orange food coloring (if using). Layer half of the vegetable masala over the rice. Drizzle with 1/2 of the saffron-yogurt mixture. Sprinkle with 1/2 of the fried onions and 1/2 of the mint-cilantro mixture.
- Spread the remaining rice over the vegetable layer. Sprinkle with kewra essence and food coloring (if using). Top with the remaining saffron-yogurt mixture, fried onions, and mint-cilantro mixture.
- Cover the dish tightly with aluminum foil and then a lid. Bake in the preheated oven for 30 minutes, or until the rice is fully cooked and the flavors have melded. If cooking on the stovetop, place the pot on the preheated tawa and reduce the heat to medium. Cook for 30 minutes, or until the rice is cooked through.
- Remove from the oven or stovetop and let the biryani rest for 15-20 minutes before serving. This allows the flavors to deepen and the rice to fluff up further. Garnish with the reserved fried cashews and raisins. Serve hot with raita.
Recipe Notes
Good To Know
- For extra crunch and a richer texture, layer the biryani with fried onions (birista) and toasted cashews during assembly.
- Marinate the mixed vegetables in yogurt, ginger-garlic paste, and biryani masala for at least 30 minutes before cooking to enhance the flavor.
- Parboil the basmati rice until it's about 70% cooked to ensure fluffy, separate grains after steaming.
- For a vegan version, substitute yogurt with coconut milk or plant-based yogurt in the marinade.
Expert Tips
- Use high-quality basmati rice for the best flavor and texture. Soaking the rice for 30 minutes before parboiling can further improve the final result.
- Don't overmix the biryani after the dum process to avoid breaking the rice grains. Gently fluff it with a fork.
- Adjust the spice level to your preference by adding more or less green chilies or chili powder to the vegetable masala.
Storage Instructions
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.
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Recipe Nutrition
Calories: 227kcalCarbohydrates: 27gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1629mgFiber: 1gSugar: 7g
Amrita Iyer
Articles: 68
10 Comments
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This is fantastic! Thank you for sharing.
I never gone to Hyderabad but I like the famous recipe
Very interesting recipe..Surely it has..the richness of Hyderabadi biryani. My favourite too.
This looks so inviting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
Thanks Plattershare and Hem Lata aunty..:)
Tempting
superb
Yum! This recipe is a must-try.
I’m excited to try this recipe!