Hyderabadi Vegetable Dum Biryani

Biryani… I have always loved it, and this is one thing I can never say no to.. When in Hyderabad we usually used to go to Paradise Biryani, even during office hours to relish the yummy biryani… Now in Bangalore Meghana Biryani is a topper on the list of eat out places.. ūüôā¬†

Thanks to Divya’s¬†SNC Event¬†that I came across this recipe.. Also thanks to Swasthi¬† who blogs at Indian Healthy Recipes¬†for the fabulous recipe, I really really enjoyed preparing the same and then had a grand dinner with a plate full of truly amazing biryani…

Dum Biryani

Preparation Time:-  15 mins (apart from soaking time) |  Cooking Time:Р45 mins |  Serves:- 3 people


  • Fried Onions:
    • 2 Medium sized Onions finely sliced length wise
    • Oil to shallow fry
  • Vegetable Masala:
    • 4 table spoons ghee or oil
    • 2 inch cinnamon stick (Dalchini)
    • 4 green cardamoms (Elaichi)
    • 1 black cardamom (Badi Elaichi)
    • 2 big strands of mace (Javitri)
    • 1 star anise (Chakra Phool)
    • 6 cloves (Laung)
    • 1 bay leaf (Tej Patta)
    • ¬Ĺ¬†¬†tsp shahi jeera
    • 1 large boiled potato cubed (peel the skin and boil till ¬ĺ done)
    • 8 medium sized cauliflower florets
    • 1 large carrot chopped
    • fistful of green peas
    • 5-6 French beans chopped roughly
    • 1 tbsp ginger garlic paste
    • 1 tsp of¬†biryani masala powder¬†(readily available at any store)
    • 1/3¬†¬†tsp red chili powder (Lal Mirch powder)
    • 1/8 tsp turmeric (Haldi Powder)
    • ¬†6 table spoons of Curd (Dahi)
    • 1 ¬Ĺ tbsps mint leaves chopped finely (Pudina)
    • 1 Green Chilli slit from middle (Hari Mirch)
    • salt to taste
  • Rice:
    • 1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
    • 1 tea spoon ghee or oil
    • ¬ľ¬†¬†tsp shahi jeera
    • salt to taste
  • For Dum:
    • Few saffron strands
    • 10 table spoons for Curd (Dahi)
    • 30 ml hot milk to soak the saffron strands
    • almonds as per your desire (optional, I have not used)
    • raisins as per your desire
    • cashews as per your desire
    • 2 table spoons of Mint leaves finely chopped (Pudina)
    • 2 table spoons of Coriander leaves finely chopped (Hara Dhaniya)
Hyderabadi Dum Biryani
Fried Onions:
  • Heat the oil in a pan and add the onions. Fry them till they become brown.
  • Do not overcook. Remove the onions from the oil. Drain the excessive oil. Set aside.
Vegetable Masala:
  • Heat oil in a pan,¬†add the dry spices except shahi jeera . Saut√© till you get an aroma. takes around a min, do not burn.
  • Add shahi jeera and saut√©.
  • Add ginger garlic paste and saut√© for a min.
  • Add potatoes and fry for 2 to 3 mins.
  • ¬†Add the rest of the vegetables and fry for 2 to 3 mins.
  • ¬†Add turmeric, salt, red chili powder and biryani masala powder. Fry for a min.
  • Pour 6 tbsps curd and mix and cook covered for 2 to 3 mins.
  • Cook uncovered till the moisture in the yogurt evaporates.
  • Add mint and green chilies. Mix well and fry for a min. Set aside.
For Cooking Rice:
  • In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
  • Cook this rice till it is ¬ĺ done. Drain off the excess water and set aside.
For Dum Biryani:
  • Transfer half of the vegetable masala to a utensil or pressure pan with a heavy bottom or your dum biryani utensil. Set aside the other half of the veggies masala.
  • Add nuts and raisins.
  • Sprinkle half of the Fried onions.
  • Pour the 10 tablespoons of curd to the biryani pan, (not to the one that is set side). Mix well and check the salt. Begin to heat on a low flame.
  • Layer half of the rice on top of this masala.
  • Now add a layer of the remaining vegetable masala.
  • Add a few Fried onions and layer with remaining rice.
  • Add nuts, chopped mint and coriander leaves and the remaining fried onions.
  • Begin to heat an old heavy bottom tawa (griddle).
  • In the biryani pan add the milk with saffron strands dipped.
  • Cover the pan with 2 thick moist kitchen towels. Place the lid and a heavy object on the lid.
  • Move this pan to the hot tawa, cook on medium flame for 5 mins & set the flame to low. cook this way for 5 mins
  • Serve hot with Onion Raita, or any gravy dish.
  • Garnish with nuts or mint leaves or fried onions.


Jhatpat Vegetable Biryani

Saturday, time to try out something new… as we had to be at home the entire day… was getting a bit bored.. so I started on looking at a recipe for Biryani… Me and my husband love Biryani… I just mixed two recipes and ended up in something superb, and in no time at all… So here is what you have to do for a Jhatpat Subz Biryani…
Vegetable Biryani

Preparation Time:- 15 mins |  Cooking Time:Р20 mins |  Serves:- 3-4 people


  • 2 cups of long grain rice (Basmati Chawal) soaked for 20 mins
  • 1 medium sized Onions finely chopped length wise
  • 3/4 tea spoon Ginger paste
  • 2 tea spoon Garlic Paste
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi)
  • 1/2 tea spoon Red Chilly Powder (Lal Mirch Powder)
  • 1 Bay Leaf (Taj Patta)
  • 4 table spoon Oil/Ghee
  • 1 medium sized Potato diced as cubes
  • 1 small Carrot diced as cubes
  • 7-8 French Beans chopped as 3/4 inch pieces
  • 4-5 Cauliflower florets broken into very small florets
  • 2 table spoon Boiled or Frozen Peas
  • 1 medium tomato puree
  • 1 lemon juice
  • 5-6 Saffron Strands soaked in about 2 table spoons of water
  • 1/2 cup Curd (Dahi)

For Biryani Masala:

  • 4-5 pepper corns (Kali Mirch)
  • 2 green Cardamom (Choti Elaichi)
  • 1 inch Cinnamon (Dal Chini)
  • 2 Cloves (Laung)
  • 1/2 tea spoon Cumin Seeds (Jeera)


For Rice, boil about 10 cups of water and add the rice to it, with 2 tea spoon of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Now take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.

For the Biryani Masala grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. You can also use some market product of Shahi Biryani Masala instead.

Heat the oil in a pan and add the bay leaf and onions to it. Fry the onions till golden brown.

Now add the ginger & garlic paste. Mix well. Now add the beans and cook them till half cooked. Sprinkle some water if required.

Now add the boiled vegetables, and mix properly. Add 2 tea spoons of the biryani masala and mix it properly. Cook for 4-5 mins.

Add the pureed tomatoes, turmeric powder, salt and chilly powder. Cook for 2 mins.

Stir in the curd to the vegetables. Fold the vegetables properly in the curd. Cook for 2 mins.

Add the boiled rice to this masala. Add the remaining lemon juice and the saffron.

Mix properly and serve hot.


  • Serve hot with some raita.

Tasty Cooking..!!

Sending this recipe to:

Healthy Food for Healthy Kids-Combo Meal Event &  Nithus Main Event

Celebrating 4 years with Kid’s Delight Potluck Party

Favorite Recipes Event: Vegetarian Recipes