Hyderabadi Vegetable Biryani Recipe | Vegetable Dum Biryani
Hyderabadi Biryani, a signature dish of Hyderabadi cuisine, is a flavorful and aromatic rice dish traditionally made with meat. However, this vegetarian version still brings out the same mouthwatering taste, combining tender vegetables, fragrant rice, and a blend of spices. The recipe below, shared by a dear Muslim friend, is one of the best vegetarian biryanis I’ve ever had. While making Hyderabadi Biryani requires a few stages, it’s totally worth the effort for its unbeatable flavor. Whether you’re preparing it for a festive occasion or a comforting meal, this dish is sure to impress. Let’s dive into how to prepare this delicious Hyderabadi Vegetable Biryani with a perfect balance of spices, tender veggies, and perfectly cooked rice.
Cuisine: Hyderabadi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Green beans (French Beans), cut | 1/2 cup, cut into 1-inch pieces |
| Carrots (Gajjar), diced | 1/2 cup |
| Potatoes (Aloo), peeled and cubed | 2 |
| Garlic cloves | 6 |
| Ginger (2-inch piece) | 1 |
| Green Chillies | 2 |
| Oil | 3 tbsp |
| Onions, thinly sliced | 3 |
| Seeraga (Jeeraga) Samba rice | 2 cups, rinsed |
| Tomatoes, finely chopped | 2 |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom Pods/Seeds (Elaichi) | 4 |
| Bay leaves (Tej Patta) | 2 |
| Turmeric powder (Haldi) | 1/2 tsp |
| Red Chilli powder | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Garam masala powder | 1/2 tsp |
| Salt | To taste |
| Fresh Mint Leaves (Pudina), chopped | 1/4 cup |
| Saffron strands | 12 |
| Whole Wheat Flour | 1 cup |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Instructions
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Prep the Ingredients: Begin by preparing all your ingredients. This includes washing and chopping the vegetables, slicing the onions, and chopping the tomatoes. Keep everything ready before you begin cooking.
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Prepare the Dum Cooking Dough: To seal the biryani pan while cooking (for dum cooking), prepare a dough by mixing whole wheat flour with water to form a firm dough. Set this aside. The dough will be used to seal the edges of the pan and lock in the steam while cooking, allowing the biryani to cook slowly in its own aromatic flavors.
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Par-Cook the Rice: In a saucepan, add the rinsed rice along with 2 cups of water and salt. Bring it to a boil for 4-5 minutes. The rice should be only partially cooked at this point, as it will finish cooking with the masala later. Once the rice is par-cooked, turn off the heat and set it aside.
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Make the Spice Paste: In a mixer grinder or pestle and mortar, grind together the garlic, ginger, and green chillies into a smooth paste. Set this aside to be added later.
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Sauté the Aromatics and Vegetables:
- Heat 3 tablespoons of oil in a large pan over medium heat.
- Add the thinly sliced onions and sauté them until golden brown and caramelized. Make sure to do this on low heat to get even caramelization, which will add sweetness to the dish.
- Add the ginger-garlic-chilli paste, cinnamon stick, cardamom pods, and bay leaves to the pan. Sauté for another 2-3 minutes, allowing the spices to infuse into the oil and onions.
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Add the Tomatoes and Spices:
- Once the onions are caramelized, add the finely chopped tomatoes. Stir and cook for about 5 minutes until the tomatoes soften and become mushy.
- Add the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Stir well and cook for another 2 minutes to toast the spices and enhance their flavors.
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Combine the Vegetables and Yogurt:
- Add the potatoes, carrots, and green beans to the pan. Stir to combine everything well.
- Now, add the yogurt (curd) and cook for another 2 minutes until the mixture bubbles and develops a lovely aroma.
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Layer the Biryani:
- Add the freshly chopped mint leaves to the mixture and give it a good stir.
- Now, layer the par-cooked rice on top of the vegetable mixture. Sprinkle saffron strands over the rice for an extra burst of flavor and color.
- Taste and adjust the salt or spices, if necessary.
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Seal and Dum Cook the Biryani:
- Add 1 ½ cups of water to the pan. Cover the pan with a lid and use the prepared dough to seal the edges of the lid to the pan. This seals in the steam and helps cook the biryani to perfection.
- Reduce the heat to low and let the biryani cook for about 20 minutes. The dum cooking process will allow the rice to absorb all the aromatic flavors from the spices and vegetables.
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Rest and Serve:
- Once the cooking time is complete, turn off the heat and let the biryani rest for 5 minutes before opening the pan.
- Open the pan gently and give the biryani a light stir to mix the rice with the vegetables and spices. This will help evenly distribute the flavors throughout.
Serving Suggestions
For the ultimate Hyderabadi meal, serve this flavorful Vegetable Biryani alongside Hyderabadi Bagara Baingan (a spicy eggplant curry) and Onion Tomato Cucumber Raita. The tanginess of the raita complements the richness of the biryani perfectly, while the bagara baingan adds an extra layer of flavor to the meal.
Enjoy this delicious dish for a cozy lunch or a festive dinner and impress your guests with the incredible depth of flavor that comes with every bite.
Nutritional Information (per serving – approximately)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 6g |
| Carbohydrates | 56g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 450mg |
| Cholesterol | 0mg |
Hyderabadi Vegetable Biryani is not just a dish; it’s a celebration of flavors, spices, and tradition. Whether you’re a seasoned cook or a beginner, this recipe will guide you to create a hearty and fragrant meal that brings people together around the table.
