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Hyderabadi Vegetable Dum Biryani Recipe

★★★★★

5 from 1 reviews
  • Author: Siri
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

A fragrant and tasty Hyderabadi Vegetable Dum Biryani made with layers of marinated vegetables and half-boiled basmati rice studded with whole spices cooked under a special dum. This is a healthy version that is suitable for weight loss and calorie counting diets. 

Ingredients

Scale

Preparing half-boiled rice

  • 2 cups long grain basmati rice
  • 1/2 tablespoon ginger-garlic paste
  • 1 teaspoon back cumin seeds
  • 3 green cardamom pods 
  •  4 cloves
  • 1 bay leaf
  • 2 tablespoon salt
  • few drops of vegetable oil
  • 3 tablespoon mint and coriander leaves
  • 2–3 litres water

Marinating Vegetables

  • 1/2 cup low-fat Greek yoghurt
  • 1/2 tablespoon ginger garlic paste
  • 2 teaspoons ghee
  • 1/4 cup fried onions
  • 2 tablespoons kewra water
  • 1/2  lemon juice extracted
  • 1/4 cup paneer cubes
  • 2 carrots cut into slices
  • 10 green beans cut diagonally
  • 1 large potato cut into chunks
  • 10 cauliflower florets medium-sized
  • 1/4 cup frozen green peas
  • 5 mushrooms cut into halves
  • 2 green chilli slit
  • 1/3 bunch of coriander leaves chopped
  • 2 tablespoon mint leaves
  • 1 teaspoon black cumin seeds
  • 4 cloves 
  • 3 green cardamom pods 
  • 1-inch cinnamon stick cut into 2 halves
  • 1 big bay leaves
  • 1-star anise
  • 1 black cardamom
  • 1 teaspoon black cumin seeds 
  • 1/4 teaspoon turmeric powder 
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon biryani masala powder
  • 1 teaspoon salt(or to taste)

Making Dum for Biryani

  • 2 tablespoons warm  milk
  • a pinch of saffron or orange food colouring
  • 1 tablespoon kewra water
  • 3 teaspoons melted butter or ghee
  • chopped coriander and mint leaves
  • 1/4 cup fried onions

Instructions

  • Cooking Half Boiled Rice
  • 1 -Wash basmati rice well in cold water well until you remove all the white starch. Soak long grain basmati rice in clean water for at least 30 minutes.
  • 2- In a heavy-bottomed pot, bring water to a rolling boil. Add 2 tbsp salt(or to taste), few drops of oil,1 bay leaf, mint leaves, chopped coriander leaves,3 green cardamom pods, 3 cloves, 1 tsp of black cumin seeds.
  • 3- add soaked basmati rice and let the rice cook until the grain is 70% cooked. the grain should break easily but still be firm. This should take 7- 8 minutes roughly.
  • 4- Immediately drain the rice using a strainer and if required pour cold water to stop further cooking of rice.
  • Marination of Vegetables
  • 5- While the rice water is boiling, add the cut vegetables in another pot of boiling water along with a pinch of salt and turmeric. Boil for 5 min until the veggies are tender but not too soft.
  • 6- Strain the water from vegetables and pour cold water to stop further cooking.
  • 7 – In an ovenproof dish, spread the vegetables and allow them to cool done for a few minutes.
  • 8- Add in all spice powders, whole spices, mint leaves, coriander leaves, salt, ginger garlic paste, paneer, mushrooms and mix well.
  • Layering or preparing dum for biryani
  • 9- Add in low-fat Greek yoghurt and mix well.
  • 10- As an optional step let the marinated vegetable rest for 30 minutes, you can also do this ahead of time.
  • 11 – Layer half-boiled basmati rice, fried onions, saffron milk, coriander leaves mint leaves, melted ghee and repeat the process until the rice is over.
  • 12- Sprinkle rose water or kewra water on the top. If you think rice is undercooked, you can sprinkle some hot water at this stage.
  • Cooking Dum Biryani
  • 13- Close the dish with a kitchen silver foil(not wrapping foil) and seal the edges well.
  • 14- Place the sealed dum biryani in the middle rack of the oven and bake in a pre-heated oven at 180 C for 40 minutes by checking in between.
  • 15- Once it is done, do not open the foil for at least 10 minutes. then open and fluff it up with a fork making sure the grains are not breaking.
  • 16- Serve hot with onion raitha and a salad like a cucumber and carrots.

Notes

  1. Pick long grain basmati rice, soaking them for at least 30 min help to get long fluffy grains. You can substitute with normal rice but it won’t be fragrant.
  2. Parboiled rice is very imp step, so undercooked is also ok but don’t let it overcook as it cannot be repaired.
  3. You need to add enough quantities of salt while boiling the rice, ideally more as most of it will be discarded when you drain the rice.
  4. Biryani masala you will get in Indian stores, use any biryani masala.
  5. Garam Masala and Biryani masala are close to each other, you can use either one of them if needed, just adust the quantities.
  6. You can also fry onions on your own but for easy use, I buy fried onions in my grocery shopping.
  7. If you don’t have ghee, use melted butter instead. Stick to the portions to keep the calories low.
  8. Use thick or plain or greek yoghurt preferably low-fat but make sure it is not very thin as excess water content can spoil the texture of biryani.
  9. Saffron imparts great fragrance to the rice if you don’t have, use orange or yellow food colouring.
  10. rose water or kewra water again gives fragrance to biryani, skip it if you don’t have.
  11. Substitute veggies with any meat of your choice, it’s the same procedure almost.
  12. Whole spices to be left in the biryani, they soften when cooked and impart nice taste, you can discard them while eating the rice.
  13. Making this on the stovetop is also easy, Use the same method throughout. Instead of the baking tray, season a heavy-bottomed wide pot with some ghee and place thickly sliced potatoes and layer the rice and marinated vegetables. check the post above for detailed steps.
  14. If you don’t have mints leaves fine but chopped coriander is a must!
  15. Leftovers will be very tasty, just re-heat and enjoy with raitha, you may notice the rice gets harder but should be fine when reheated, serve with plain yoghurt also.
  16. you can even cook the rice ahead of the time and marinate the vegetables to store in the fridge for a day, just layer the biryani when ready.
  17. The calorie information is an estimate only, the calculation doesn’t include any spices/spice powders but only the main ingredients like rice, yoghurt, fried onions, ghee etc.
  • Category: Mains
  • Method: Oven
  • Cuisine: Indian

Keywords: biryani, indian, rice, healthy, dum biryani

Find it online: https://www.fatrainbow.com/hyderabadi-vegetable-dum-biryani/