Monday, June 11, 2018

Hyderabad Vegetable Dum Biryani | Authentic Dum Biryani Recipe

Biryanis are a set of rice varieties made with Basmati rice and vegetables, flavoured with aromatic spices and nuts and most importantly slow-cooked so that the flavours blend excellently. The Persian word 'Birian' refers to 'Roasted before cooking'. Vegetables are roasted and rice is par-cooked first and then layered and slow-cooked on a Dum. The cooking method of Biryani originated in Persia. All authentic Biryanis are essentially cooked using a special technique called 'Dum Pukht', which is steam-cooking in a sealed Claypot, on a very low fire, thus retaining the maximum nutrition and allowing the flavours to infuse into the Biryani. This Hyderabad Dum Biryani is a Mughlai food and the Mughal cuisine is known for its richness and exotic use of spices, dried fruits and nuts together with lots of milk or cream. They cooked each meal grand and to have a balance, reduced the number of meals in a day. Though the process of Dum cooking may seem to be elaborate and time-consuming, trust me, once you have tried this recipe and tasted the delectable Biryani, you would never cook an authentic Biryani using other Shortcut methods..The Hyderabad Dum Biryani was a superhit with my family and friends and the feedback I got was that it tasted out of the world and way beyond comparison with any other Rice delicacies. Do try and see for yourself!

Blogging Marathon 89- Wk2, Day2
Theme - One-pot meals

Preparation time - 15mins
Cooking time - 1hr
Serves - 6

For cooking the rice:-
Basmati rice - 1 cup
Green & Black cardamom - 2, each
Cloves - 2
Cinnamon - 1/2" piece
Bay leaf - 1 
Mace / Jadhipathri -2strands

Other Ingredients:-
Ghee - 2 tbsp
Shah Jeera - 1tsp
Green & Black cardamom - 2, each
Cloves - 2
Cinnamon - 1/2" piece
Bay leaf - 1 
Mace / Jadhipathri -2strands
Garlic pod - 1, finely cut (optional)
Ginger - 1/2" piece, julienned
Green Chilli - 1,slit
Onion - 1, finely sliced
Potato - 1, diced
Carrot - 1, diced
Beans - 10, julienned
Cauliflower - few florets
Green Peas - 1/2cup
Turmeric powder - 1tsp
Red Chilli powder - 1-2tsp
Biryani Masala - 1-2tblsp
Curd - 1cup, beaten
Milk - 1/4cup
Saffron strands - 1/4tsp
Fresh lemon juice -1 tbsp (Optional)
Mint / Pudhina - 3tblsp
Coriander leaves - 3tblsp
Salt - As needed
Cashews - 2tblsp, chopped
Raisins - 2tblsp


1. Wash and soak the Basmati Rice in lukewarm water for 30mins. Bring around 2cups of water to boil, add in the spices and the soaked rice and let the rice get cooked until 3/4th cooked. It should not be fully cooked, as we would again cook it over DUM. Adding the spices is important as they get infused in the rice which gives a lovely flavour.

2. Let it cool down a bit. Fluff up the rice so that the grains are separate. 


3. In a handi or Pressure cooker, heat the ghee and add all the given whole spices followed by ginger, garlic, green chilli and onion. Saute for a min until onion is browned.

4.  Add the veggies,1/2 of the curd, turmeric powder, chilli powder and Biryani masala and stir well to combine. Pressure cook for just 2mins until veggies are half-cooked

5. Warm milk and soak the saffron for few mins until it softens. In another 1/2cup curd, add the milk-saffron mixture and keep this ready.  

6. Now, the layering for Biryani starts. Spread 2tblsp of Saffron mixture over the veggies.

7. Top it with some coriander-mint mix, then 1/2 of the rice and some cashews and raisins.

8. Again, spread another 2tblsp of Saffron mixture and top with coriander-mint mix.

9. Spread the remaining rice. For DUM cooking, place a mosit cloth on top and cover with a lid. Place a heavy weight on top. Cook on a very low flame for 15mins on direct flame. Then, its better to heat an iron Tawa and place the Handi on top of it and cook for another 10mins. 

10. In a tblsp of oil, fry some onion and top it on the cooked Biryani for added deliciousness.

DUM Biryani is ready to be served hot! Pair up with some gravy or a simple Raita and enjoy.

This goes for Valli's Blogging Marathon for day 1 of Wk-2. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 89



  1. How flavourful and delicious this dum biriyani looks, i dont mind having a plate rite now for my lunch. Inviting..

  2. The biryani looks so inviting, though it is a lengthy process, it is worth making this meal!

  3. The spices in the biryani sound perfect. My husband is a fan of Dum Biryani and so I shall try this version soon.

  4. That is one long list of ingredients and every elaborate process. But the end result looks fabulous.

  5. Dum biryani looks very flavorful. I've never made it by covering with a damp cloth. Will try this method of cooking next time.

  6. My mom used to place a plate full of coal on top of the biryani and let it simmer and it would taste amazing. Your version of dum sounds easier and let me try it next time I make it. The biryani looks so flavourful and spicy...

  7. That biriyani is worth all the effort. Looks amazing and I am literally drooling over the pictures.

  8. A super inviting and delicious biryani.....Can finish the whole plate myself :)

  9. totally worth the effort there, but worth it.. brings me back to my Hyderabad work days when a veg biryani like this would make the day's work seem light :)

  10. Biryani looks so inviting and delicious.. perfect with pachadi or raita.

  11. Flavorful and healthy Biryani. Loved the way you have explained it.

  12. love the variety of vegetables you used in this biryani - looks so delicious

  13. The briyani has turned out so well Sujatha.Even thought he process and the list of ingredients is lengthy , I am sure it is all worth the taste right!