Hyderabadi Dum Veg Biryani recipe (वेज हैदराबादी बीरयानी)
by , Published: March 27, 2014
When people hear the name Biryani, Hyderabadi Biryani is what pops into every mind at first. It is one of the most popular and widely accepted varieties of Biryani. It has the perfect blend of rich Mughlai cuisine and spicy Andhra Pradesh cuisine.
Biryani, the pride of Hyderabad, is definitely one dish which everyone knows to cook in their very own ways and styles. Biryani is one such thing which totally distinguishes itself with the plain rice we eat daily and the regular pulao. Biryani is the BIRYANI. So, lets look into the detailed procedure of the much loved Hyderabadi delicacy, the vegetarian version. Oh yes, this is the Hyderabadi Dum Veg Biryani!
Prep time:
Cook time:
Total time:
Yield: Makes 1 cup sauce
Ingredients:
For Vegetables:
1 medium diamond shape cut carrots (गाजर)
1 medium diamond shape cut potatoes (आलु)
1/2 cup cottage cheese (पनीर)
1/2 cup cauliflower (फुलगोबी)
1/2 cup green peas (मटर)
1/2 cup yogurt (दही)
3 tbsp fresh chopped mint leaves (पुदीना)
3 tbsp fresh chopped coriander leaves (धनीया)
1 tbsp ginger garlic paste (अदरक लेहसुन की पेस्ट)
4 - 5 nos. green chillies (हरी मीर्च)
2 tbsp oil (तेल)
salt , as per taste (नमक)
1 1/2 tbsp Everest shahi biryani masala (बीरयानी मसाला)
1/2 tsp red chilli powder (लाल मीर्च)
1/4 tsp garam masala powder (गरम मसाला)
whole garam masala (साबुत गरम मसाला)
For Rice
2 cups 15-20 minutes soaked basmati rice (बासमती चावल)
2 tbsp oil (तेल)
whole garam masala (साबुत गरम मसाला)
salt (नमक)
For Dum:
1/2 cup yogurt (दही)
few saffron strands dipped in milk (केसर)
2 handfuls of mint and coriander leaves (पुदीना और धनीया)
1 cup fried onions (तली हुइ प्याज)
4-5 slits green chillies (हरी मीर्च)
1/4 cup water (पानी)
Method :
For Vegetables:
1. In a kadhai add oil. Now add whole garam masala, ginger-garlic paste. Saute for a minute. Now add carrot, potatoes, cauliflower, peas and salt. Saute until they are lightly cooked.
2. After veggies are bit cooked, add in biryani masala, red chili powder, garam masala powder and gradually add yogurt stirring well to prevent curdling of curd.
3. Now add mint, coriander, paneer. Cook until the moisture gets dried out which was caused due to adding yogurt. This would take approx 5 minutes. Veggies should not be cooked completely as we will dum it later on. It should be 70% cooked.
4. After the moisture is dried, add some fried onions and transfer to a bowl.
For Rice:
1. Boil water. Add oil, whole garam masala, salt. Boil until roaring boil. Add the soaked rice. In about 3-4 minutes in high flame rice will be 70% done. Test by eating some of it or press between ur fingers. If it breaks into 2 parts its ready. Strain it and spread on a big plate.
For Dum:
1. Take a cooker, add half of the vegetables, yogurt, green chilli, a pinch of salt. Let it heat. Now add a handful of mint coriander. Now top it off with a good layer of rice.
2. Next add the remaining vegetables, remaining mint-coriander(leave 1 tsp. for top), fried onions and the rice. Spread the rice and add the saffron mixture with a bit of mint-coriander, fried onion.
3. Now sprinkle 1/4 cup of water over it, Cover and cook for 2 minutes in lowest flame.
4. Transfer the cooker to a big pot with some water. This water bath prevents the dum to get burnt.
5. In about 30-35 minutes the Biryani is ready to make you dig into it.
Tips:
1. Cut vegetables in a uniform size.
2. Veggies are less, but the rice is used more for Biryanis.
3. You could use raw chopped nuts or saute them in oil and add.
4. Make sure to soak rice for atleast 15-20 minutes.
1. In a kadhai add oil. Now add whole garam masala, ginger-garlic paste. Saute for a minute. Now add carrot, potatoes, cauliflower, peas and salt. Saute until they are lightly cooked.
2. After veggies are bit cooked, add in biryani masala, red chili powder, garam masala powder and gradually add yogurt stirring well to prevent curdling of curd.
3. Now add mint, coriander, paneer. Cook until the moisture gets dried out which was caused due to adding yogurt. This would take approx 5 minutes. Veggies should not be cooked completely as we will dum it later on. It should be 70% cooked.
4. After the moisture is dried, add some fried onions and transfer to a bowl.
For Rice:
1. Boil water. Add oil, whole garam masala, salt. Boil until roaring boil. Add the soaked rice. In about 3-4 minutes in high flame rice will be 70% done. Test by eating some of it or press between ur fingers. If it breaks into 2 parts its ready. Strain it and spread on a big plate.
For Dum:
1. Take a cooker, add half of the vegetables, yogurt, green chilli, a pinch of salt. Let it heat. Now add a handful of mint coriander. Now top it off with a good layer of rice.
2. Next add the remaining vegetables, remaining mint-coriander(leave 1 tsp. for top), fried onions and the rice. Spread the rice and add the saffron mixture with a bit of mint-coriander, fried onion.
3. Now sprinkle 1/4 cup of water over it, Cover and cook for 2 minutes in lowest flame.
4. Transfer the cooker to a big pot with some water. This water bath prevents the dum to get burnt.
5. In about 30-35 minutes the Biryani is ready to make you dig into it.
Tips:
1. Cut vegetables in a uniform size.
2. Veggies are less, but the rice is used more for Biryanis.
3. You could use raw chopped nuts or saute them in oil and add.
4. Make sure to soak rice for atleast 15-20 minutes.
Come on. Everest masala? If a recipe has a ready masala mix in it, I feel like it is cheating.
ReplyDeleteIt does work for some people, just not for me.
Yes, you are right. At times I prepare my own Masala for Biryani. But this one calls for Everest masala. If you still want to use your own, go ahead with Cinnamon, Cardamom, Clove and Pepper corn. Grind them together. And make sure the Masala has dominating taste of Cinnamon and Cardamom. This will give Biryani enhanced flavor.
DeleteAs a Hyderabadi, I agree. If you are going to use Store Bought Masala, might as well use the recipe on the box.
ReplyDeleteAlso, if you do want to try the store bought stuff and use the recipe within, there is a Hyderabadi Masala Maker "Banne Nawab" whose mixes are pretty authentic. Certainly better than Everest.
Banne Nawab is comes in kind of a Ready to eat boxes. You just need to add rice and vegetables to premix and your Biryani is ready. I am very choosy about Hyderabadi Biryanis, so I doubt if I try it anytime. But if at all I give it a try, I will surely document my review for my readers here.
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