Dum Hyderabadi Briyani Recepie

8/17/2015
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veg biryani - hyderabadi

vegetable biryani recipe, veg
biryani recipe
by Dassana Amit July 15, 2010 8 min read original
https://www.readability.com/articles/0ruicji4
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Hyderabadi Vegetable Biryani Recipe This is the most popular veg biryani recipe in
the blog, tried and tested by many readers. Another popular vegetable biryani recipe on
the blog isrestaurant style vegetable dum biryani.
One of my favorite food is the vegetablebiryani. My mom makes the best veg biryanis
and I have seen her many times cooking biryani with a lot of love and care. You really
have to cook the biryani with a lot of love and care. There should be no hurry and
cooking a biryani takes up some time. Yet it is worth it. It is one of the most grand, noble
and delectable recipe from India.
The biryanis which I have seen my mom making at home have always been cooked on
dum. When I saw on the internet, that food bloggers have recipes for pressure cooked
biryanis, I was amazed as well as shocked. How can one cook a biryani in a pressure
cooker.
For a biryani to be a biryani.. it has to be cooked on dum. The biryanis which are
pressure cooked, do not remain a biryani anymore.. at least they should not be
called biryani.
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An authentic vegetable biryani is always slow cooked on dum. This cooking on dum
gives the biriyani itsuniqueness and originality. This is how the biryani has the
beautiful medley of the aromas, flavors and tastes caused by the blending of the
ingredients used in making it. Now what is dum cooking or dum pukht?
Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. Dum
Pukht literally means choking off the steam. The food is kept in a sealed container
usually clay pots (also known as handi in India) which are sealed tightly with wheat
flour dough. This does not allow the steam to pass. The food gets cooked in its own
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steam and juices on a slow fire infusing the flavors and aroma of its own herbs and
spices in the food. Nutrients are not lost in this process and thus the food is nutritious
too.
This tradition of dum pukht originated in Persia where the dish was prepared, sealed
and then buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisine
which is from the city of Lucknow Uttar Pradesh. Nowadays Dum Pukht is also used
in Hyderabadi, Mughlai and Punjabi cuisines.
Some of the popular dum recipes are : Kashmiri Dum Aloo, Punjabi Dum Aloo, Bengali
Dum Aloo,Mushroom Biryani E Dum Pukht,Handi Veg Biryani, Dum Chicken biryani,
Phaldari Kofta.
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This Hyderabadi Vegetable Biryani Recipe is one of the best biryani I have made
so far. I have also cooked my moms version and that too comes out great. I will also
post her recipe one day. There is also the Lucknowi Biryani, Mughlai Biryani, Kashmiri
Biryani, Kerala Biryani. They all have their own tastes and flavor.
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This Vegetable Biryani recipe is light, mild and delicious. In fact, it came out so well and
tasted lip smackingly yum. that I went for a second helping of it. The rice grains were
fluffy, cooked well and separate.
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The subtle flavors of the garam masala, onions and curd were so infused in the
vegetables. Each bite of the vegetable had the taste,flavorand aroma of the masala as
well as the unique taste of the vegetable. All I can say is that each bite of this
hyderabadi dum vegetable biryani recipe was heavenly.
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As far as the ingredients are concerned, its best to use all the ingredients as mentioned
below. Personally, I did not have mace, so i was not able to use it. And for the almonds, I
was too lazy to blanch, peel and slice the almonds, so I have not added the almonds.
This veg biryani recipe post is my most lengthy post till now with maximum
pictures. I have included step by step recipe details with pictures for this post. I just did
not want to write a simple post with just one or two pictures for this beautiful veg
biryani dish. I hope you enjoy making this recipe as much as I enjoyed and also, that
these pictures inspire you to cook not only the biryani but any recipe.
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Lets Start Step by Step Hyderabadi Vegetable Biryani Recipe:

Cooking the Rice:
Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
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Now you can microwave or cook or pressure cook the rice. You have to cook the rice
till its 3/4th done. The rice should not be fully cooked but almost cooked.
In a pan, pressure cooker or a microwave cooker, add the pre-soaked rice, all the
spices mentioned above with some salt.
rice spices for veg biryani
Cook till the rice till is almost done.Fluff the rice and keep it aside.
Making the Vegetable Biryani Gravy:

Traditionally biryani were made in clay pots, known as handis. If you have a clay
pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker
shaped like a handi, so I used it. If you have a handi shaped pot made up of
aluminium, you could use it also.
Heat ghee in the handi.Add all whole garam masala: caraway seeds, cardamoms,
mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
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Fry the onions till golden brown.Add the green chilli, ginger and garlic. Fry for a
minute.
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Add the turmeric and red chili powder.
Give the mixture a stir.Now add the vegetables and stir for a minute.
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Add the curd/yoghurt.Stir and then add 3/4 cup water plus salt. Stir the mixture
well.
If using a pressure cooker for cooking the veggies, then cover the cooker with a lid
and pressure cook for 2 minutes.If not using a pressure cooker, then bring the
entire vegetable mixture to a boil. Then simmer until the vegetables are cooked.
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Add the dry fruits almonds, raisins and cashew nuts to the vegetable gravy.
Check the salt. Add more if required.
Assembling the Veg Biryani and slow cooking it on Dum:

Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to
this mixture and mix well.
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In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored
curd/yoghurt, mint and coriander leaves.
Now spread half of the rice.
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Sprinkle the remaining saffron-flavored curd/yoghurt.
add the chopped mint and coriander leaves.

assembling vegetable biryani
Spread the remaining rice. I stopped here, but if you want you can make more
layers. The rice should be the last layer.
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assembling veg biryani

Sprinkle rose-water. This is optional and you could skip it.Place a moist cloth on
top.
veg biryani covered with wet cloth
Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kept
a heavy weight on the lid.
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This is one technique that you could use for dum cooking if you do not have the
wheat flour dough.
Place the sealed handi on the gas stove at low fire.
Cook for 20-25 minutes more. If you think and feel, that you do not want the base to
get burnt while cooking the biryani there is a technique for avoiding this disaster.
Right at the beginning, before dum cooking the biryani. take a tava/griddle and
heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to
the lowest and cook for 20-25 minutes.
For the first 15 minutes, I dum cooked the biryani on direct low flame and for the
last 10 minutes, I placed the handi on the tava and cooked on a low flame.
You could also preheat the oven to 190 degree celsius and then bake the biryani in
the oven for 15-20 minutes. Please remember to use an oven proof utensil like the
pyrex ones for baking in the oven. You will have to assemble the biryani as
mentioned above in the oven proof utensil and then bake it.
While serving the veg biryani, make sure you equally serve the vegetables as well
as rice. Here is a pic of the layers seen inside the handi.
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Serve the yummy hyderabadiveg biryani with your choice of raita, onion-mint
salad-kuchumber, mango pickle, roasted papad.
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Other accompaniments for this Hyderabad Veg Biryani would be Hyderabadi

Mirchi ka Salan. the way the Biryani is traditionally served in Hyderabad.
you might also love to check thesebiryani recipes:
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Hyderabadi Vegetable Biryani recipe below:

Hyderabad Veg Biryani Recipe
1 and half cup basmati rice

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2 green cardamoms/hari elaichi or choti elaichi

2 black cardamoms/badi elaichi
2 cloves/laung/lavang
1 cinnamon/dal chini of 1 inch
1 bay leaf/tej patta
2 mace strands/javitri
3 cups water
salt
medium sized cauliflower/phool gobi, florets removed
1 medium sized carrot/gajar, diced
1 medium sized potato/a;pp, cubed
1 cup of chopped french beans
cup frozen/fresh peas/matar
1 and half onion/pyaaz, finely sliced
1 green chili, slit
2 tbsp ginger/adrak, julienned
1 tbsp chopped garlic/lahsun
1 tsp caraway seeds/shah jeera
2 green cardamom/hari elaichi or choti elaichi
2 black cardamoms/badi elaichi
2 cloves/laung/lavang
1 cinnamon/dal chini of 1 inch
1 bay leaf/tej patta
2 mace strands/javitri
100 gms whisked yogurt/curd/dahi
tsp turmeric powder/haldi
tsp red chili powder/cayenne pepper
2 tbsp cashewnuts
1 tbsp sultanas/raisins
2 tbsp almonds/badam, blanched, peeled and sliced
3 tbsp ghee
salt
cup chopped coriander/cilantro leaves/dhania patta
cup mint leaves/pudina patta
100 gms whisked yogurt/curd/dahi
a few saffron/kesar, strands
1 tbsp milk
1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
2. Now you can microwave or pressure cook the rice. You have to cook the rice till its
th done. The rice should not be fully cooked but almost cooked.
3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices
mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice
and cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
4. Traditionally biryani were made in clay pots, known as handis. If you have a clay
pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker
shaped like a handi, so I used it. If you have a handi shaped pot made up of
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aluminium, you could use it also.

5. Heat ghee in the handi. Add all whole garam masala: cardamoms, mace, cloves,
cinnamon, bay leaves. Fry the garam masala till they crackle.
6. Now add the onions. Fry the onions till golden brown.
7. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red
chili powder. Give the mixture a stir.
8. Now add the vegetables and stir for a minute. Add the curd/yoghurt.
9. Stir and then add cup water plus salt. Stir the mixture well.
10. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid
and pressure cook for 2 minutes.
11. If not using a pressure cooker, then bring the entire vegetable mixture to a boil.
Then simmer until the vegetables are cooked. Add the dry fruits almonds, raisins
and cashew nuts to the vegetable gravy.
12. Check the salt. Add more if required.
13. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to
this mixture and mix well.
14. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored
curd/yoghurt, mint and coriander leaves.
15. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt,
mint and coriander leaves.
16. Spread the remaining rice. Sprinkle rose water. This is optional and you could skip
it.
17. Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or
keep a heavy weight on the lid.
18. This is one technique that you could use for dum cooking if you do not have the
wheat flour dough.
19. Place the sealed handi on the gas stove at low fire.
20. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to
get burnt while cooking the biryani there is a technique for avoiding this disaster.
21. Right at the beginning, before dum cooking the biryani. take a tava/griddle and
heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to
the lowest and cook for 20-25 minutes.
22. For the first 15 minutes, I dum cooked the biryani on direct low flame and for the
last 10 minutes, I placed the handi on the tava and cooked on a low flame.
23. You could also preheat the oven to 190 degree celsius and then bake the biryani in
the oven for 15-20 minutes. Please remember to use an oven proof utensil like the
pyrex ones for baking in the oven. You will have to assemble the veg biryani as
mentioned above in the oven proof utensil and then bake it.
24. While serving vegetable biryani, make sure you equally serve the vegetables as well
as rice.
25. Serve the yummy veg biryani with your choice of raita, onion-mint saladkuchumber, mango pickle, roasted papad.
26. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka
Salan. the way the Biryani is traditionally served in Hyderabad.
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Original URL:
http://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dumbiryani-recipe/
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8/17/2015

veg biryani - hyderabadi

Lets Start Step by Step Hyderabadi Vegetable Biryani Recipe:

Making the Vegetable Biryani Gravy:

Add the turmeric and red chili powder.

Check the salt. Add more if required.

Assembling the Veg Biryani and slow cooking it on Dum:

Now spread half of the rice.

Sprinkle the remaining saffron-flavored curd/yoghurt.

add the chopped mint and coriander leaves.

assembling veg biryani

Other accompaniments for this Hyderabad Veg Biryani would be Hyderabadi

Hyderabadi Vegetable Biryani recipe below:

1 and half cup basmati rice

2 green cardamoms/hari elaichi or choti elaichi

aluminium, you could use it also.

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