How to make Hyderabadi Vegetable Biryani | Vegetable Dum Biryani - Hyderabadi Style ~ Step By Step

>>  Tuesday, July 24, 2012

We are into our last week of Blogging Marathon 18 edition. Weeks surely fly! I had chosen to make Biryani/ Pulao this week. When hubby dear was on a vegetarian diet, it was so convenient to try all the vegetarian biryanis and pulaos that I wanted to make. Every weekend it used to end up being a vegetarian feast at home. At times with just one day to relax, planning on an elaborate meal becomes hectic. I still went on to try all of those recipes, as I knew I will not get another chance in near future.

Hyderabadi Vegetable Biryani has been on my to do list for the longest period. I was so glad that I finally made it and everybody at home simply loved it. I am sure this is something that's going to be made again. Though the process seem lengthy, if you have the biryani masala powder on hand, then making this is really not so tough. When I decided that I was going to be making Biryani's for the last week, I took a list of different type of biryanis that I have been long wanting to try. And unknowingly all of them ended up being cooked in dum.
Hyderabadi Vegetable Biryani
Hyderabadi Vegetable Biryani
I also wanted to hurry up with cooking this biryani as parents had planned for a visit to my brother's place. They left yesterday and will be staying with them for couple of months. We will be missing them so much, not to mention our kids, who enjoy their quality time with their grandparents. Anyway I am happy that my niece and nephew will enjoy their company. I know my blogs might suffer from lack of inspiration.

Coming back to the recipe, you need to make the Biryani Masala powder ready on hand before attempting this Dum biryani.

Step by Step pictures

For the Toppings

Making the Rice

Making the Vegetable Gravy

Assembling the Vegetable biryani

Hyderabadi Vegetable Biryani

Preparation time: 25 mins  
Cooking time: 30 mins  
Makes 5 - 6 servings

Ingredients Needed:

For the Rice

Basmati - 2 cups
Ghee - 2 tbsp
Cloves - 2
Cinnamon - 2
Bay leaf - 2
Green Cardamon - 2
Water - 3 cups
Salt to taste

For the Gravy

Onions, sliced - 1 and 1/2 cups
Ginger Garlic paste - 3/4 tsp
Green chillies - 3 medium
Red chili powder -1/2 tsp
Cloves - 2
Cinnamon - 2"
Cardamon- 2
Bay leaf - 2

Carrots - 1 cup
Beans - 1 cup
Potatoes - 1 cup
Fresh Peas - 1/2 cup

Yogurt / curds - 1/2 cup
Salt to taste
Coriander leaves - 2 tbsp

For assembling:

Saffron Strands - 10
Milk - 1/2 cup

Ghee - 2 tsp
Browned Onions - 1 cup
Roasted Cashews - 10
Roasted Almond - 10
Coriander leaves - 1/4 cup

Biryani Masala Powder - 3 tbsp

How to make the Hyderabadi Vegetable Dum Biryani

In a bowl, soak the saffron in warm milk and keep it covered.

For the Rice:

Wash and soak the rice for 15 mins. In a non stick pan, saute ghee with the whole spices. When they are sauteed for couple of mins, add the drained rice and saute.  Then add salt and water, cook in sim until the rice is well done. Keep it aside.

Preparation for the assembling ingredients.

Heat a non stick pan with the remaining ghee, roast the nuts and remove. Likewise roast the sliced onions till brown, remove and keep it aside.

For making the gravy:

In the same pan, add the remaining ghee, drop in the whole spices. Saute for couple of minutes. Add the sliced onions and saute well. Now add slit green chilies and continue sauteing.

When the onions are done, add chopped vegetables and simmer with lid covered. After few mins, remove the lid, add the salt, biryani masala powder, chili powder. Mix well and simmer for couple of mins for the masala to steep in.

Then remove from flame, add the curds and mix well. Water will start coming out, stir well and cook to a thick sauce. Now remove.

For assembling the Biryani

In the pan you are going to cook, grease the bottom with a tsp of ghee spread well. Over it, add the cooked rice. Now next layer it with enough gravy, fried onions, roasted cashews and badams and chopped coriander leaves.

Now cover it with rice. Continue with another layer of gravy along with onions, nuts. Finally cover it completely with rice.

Next you can sprinkle another tsp of ghee over the rice and the soaked saffron along with the milk.

Tightly cover with the lid and place it on a hot tawa and simmer for 15 - 20 mins.

Remove from the flame and serve hot with raita.


In most such biryanis, Raisins are added. I didn't want to take risk.
Before serving you can fluff the rice for the masala to be mixed up with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 18


The Pumpkin Farm July 24, 2012 at 12:53 PM  

i make it planning to make your biryani masala....will def try out with home made masala

Priya July 24, 2012 at 1:34 PM  

Am an ardent fan of dum briyanis, you have made it super prefectly Valli, irresistible!

vaishali sabnani July 24, 2012 at 4:57 PM  

Trust me..this is too good!..I can get the aroma rt here:)

Pavani July 24, 2012 at 5:04 PM  

Delicious vegetable biryani Valli. Step by step preparation really helps as we get to see how flavors develop. Its interesting to see how you placed the pan on a tawa for the dum part. I've to try this one out soon.

PJ July 24, 2012 at 6:48 PM  

What a flavorful briyani!I too have bookmarked this from somewhere but very lazy to prepare it..

Chef Mireille July 24, 2012 at 7:33 PM  

looks so flavorful

Harini-Jaya Rupanagudi July 25, 2012 at 8:26 AM  

sounds very flavorful! Very interesting to see that you placed the the pot on the tawa!

sushma July 25, 2012 at 10:00 AM  

As always Yummy Biryani

rekhas kitchen July 25, 2012 at 10:47 AM  

Hummm I can smell the flavors wow looks so mouthwatering.

DivyaGCP July 25, 2012 at 9:15 PM  

I have never attempted to cook biryani in dum.. Should really try..
This is so delicious and flavorful..

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Cool Lassi(e) August 1, 2012 at 3:57 AM  

Great step by step pictures for the Hyderabadi Biryani. When I do the dum by giving indirect heat via the dosa tava, it ruins the tava. How about yours?

Srivalli Jetti August 1, 2012 at 11:30 AM  

Thanks everybody!

CL I don't use the same tawa for making dosas. This tawa is an iron cast one that's used only for this Dum purpose and for making Jonna roti..:). Else as you said the tawa will get spoiled.

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