Hyderabadi Veg Dum Biryani

 

Hyderabadi Veg Dum Biryani:

Hyderabadi Vegetable Dum Biryani is an amazingly flavorful main course rice dish. The chopped vegetables in a spicy masala is a rich treat to all Veg Lovers. In this recipe , the biryani is cooked partly on steam / dum to reatain the aroma and taste. 

This staple food of Hyderabadi cuisine is a traditional celebration meal and is most popular of all other versions of biryani recipes.

Lets see  the recipe of delicious Hyderabadi Dum biryani..you should try!

Ingredients:

• Basmati rice                  -  2 cups


• Garam masala pwd        -  1 tbsp


• Onion                            - 2


• Vegetables chopped ( carrot, peas, beans, potato ) -  1 ½  cup


• Green chilly                   - 2


• Saffron                         - few strands


• Milk                              - 2 tbsp


• Ghee                            - ¼ cup


• Ginger garlic paste        - 1 tbsp


• Turmeric pwd                - a pinch


• Red chilly pwd              - 1 tbsp


• Curd                             - 1 cup


• Cashew                        - 6


• Raisins                         - 8


• Mint and coriander leaves          - ½  cup


• Salt to taste

Method:

1. Wash and soak the basmati rice for 5 mins.


2. Drain the water.


3. Add 3 1/2 cups of water, sprinkle salt and garam masala.


4. Combine well and cook until done.


5. Allow to warm, separate the rice grains and keep it aside.


6. Chop onions, vegetables, slice green chillies lengthwise.


7. Soak saffron in warm milk for 10 mins.


8. Heat a heavy bottomed fry pan and add ghee.


9. Add remaining garam masala pwd and sauté for a minute.


10. Add onions and fry to light brown.


11. Add green chillies, ginger garlic paste and sauté further.


12. Now add turmeric pwd, red chilly pwd, salt, chopped vegetables and stir well in medium flame.


13. Divide curd to two equal portions.


14. Add one portion of curd, combine well.


15. Now add half cup of water and allow the vegetables to cook covered.


16. Simmer until the vegetables are done.


17. Add half of the freshly chopped coriander , mint leaves and sauté for 30 seconds.


18. Dissolve saffron soaked in milk to second portion of curd.


19. Sprinkle half of this over the cooked vegetables.


20. Spread half of the cooked rice and sprinkle again the remaining mint , coriander leaves and saffron curd.


21. Now top it with remaining rice.


22. Spread fried onion, cashew, raisins evenly on top of rice.


23. Seal it with a  moist white cloth on top tightly.


24. Keep it in dum for 10 to 15 mins.


25. Remove from flame and fluff the rice gently

26. Enjoy  hot with raita, chips and mint chutney!

Have a lovely day..!