Ingredients
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6 onion
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oilas required
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10 piece beans
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15 piece green peas
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150 gms cauliflower
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2 medium carrot
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1 large capsicum
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8 pieces mushroom(optional)
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6 tbsp curd
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1 inch ginger
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10 cloves garlic
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1 large green chilli
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1 handful pudina leaves(only leaves)
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1 handful coriander leaves(finely chopped)
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2 tspn rose water
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4-5 drops kewra water
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4 tbsp milk
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1 whole pinch saffron
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2 - 3 bay leaf
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3 - 5 green cardamom
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1 - 2 black cardamom
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2 star anise
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1 - 2 strands javitri
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6 cloves
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1 tspn shahi jeera
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1/2 tspn turmeric powder
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1 1/2 tspn kashmiri chilli powder
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1 tspn coriander powder
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1/2 tspn Jeera powder
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salt(as required)
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1/2 tspn honey
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wateras required
Directions
Homemade Hyderabadi Veg Dum Biryani Recipe
If you’ve always wanted to recreate an authentic Hyderabadi veg dum biryani at home, this recipe is for you. Fragrant basmati rice, perfectly spiced vegetables, caramelised onions, fresh herbs, and the traditional dum cooking method come together to create a biryani that can easily rival your favourite restaurant.
Once you try this recipe, I’m confident you’ll want to make it again and again.
Ingredients
For Cooking the Rice
- 2 cups basmati rice
- Water for boiling
- 3 cloves
- 1 bay leaf
- 1 blade mace (javitri)
- 2 green cardamoms
- 5 peppercorns
- A few broken cashews (optional)
For the Vegetable Marinade
Choose vegetables of your choice. I used:
- Carrots
- French beans
- Cauliflower florets
- Green peas
- Capsicum
- Mushrooms (optional)
For the marinade:
- Thick curd (yogurt)
- Ginger-garlic-green chilli paste
- Red chilli powder
- Kashmiri chilli powder
- Turmeric powder
- Coriander powder
- Salt
- Mace & cardamom powder
- Shahi jeera
- Cloves
- Bay leaf
Step 1 – Cook the rice.
Wash and soak the basmati rice for 30 minutes.
Bring a large pot of water to a rolling boil.
Add
- Cloves
- Bay leaf
- Mace
- Green cardamom
- Broken cashews
- Raisins
Add the soaked rice and cook for about 5 minutes, until it is around 70% cooked.
Drain immediately and rinse lightly under running water to stop the cooking process. Set aside.
Step 2 – Marinate the Vegetables
Combine all the chopped vegetables with the prepared marinade.
Mix well until every vegetable is evenly coated.
Allow it to marinate for 10 minutes.
Step 3 – Prepare the Vegetable Base
Heat oil and ghee in a heavy-bottomed pot.
Add
- Cloves
- Cinnamon
- Bay leaf
- Star anise
Once aromatic, add the marinated vegetables.
Cover and cook for 10–12 minutes until they are partially cooked.
Step 4 – Prepare the Fried Onions
Meanwhile, thinly slice onions and deep fry them until golden brown.
Drain on kitchen paper.
Wash and keep fresh mint leaves (pudina) ready.
Step 5 – Prepare the Aromatic Milk (Jhol)
This is one of the secrets to a beautifully fragrant dum biryani.
In a small pan:
- Heat a little oil and ghee.
- Add slit green chillies.
- Pour in saffron-infused warm milk.
- Add about ¼ cup plain milk.
- Turn off the heat.
- Stir in kewra water and rose water.
This aromatic milk adds richness and fragrance and helps create the signature Hyderabadi biryani flavour.
Step 6 – Layer the Biryani
Once the vegetables are half cooked:
- Spread the cooked rice evenly over the vegetables.
- Sprinkle the fried onions.
- Add plenty of fresh mint leaves.
- Pour the prepared aromatic milk (jhol) evenly over the rice.
Seal the pot tightly using dough or aluminium foil before placing the lid.
Step 7 – ‘Dumb’ Cooking
Place the biryani pot over a tawa (griddle).
Cook on the lowest flame for 20 minutes.
Alternatively, if using a thick cast-iron or heavy-bottomed pot, cook directly on a very low flame for about 10–15 minutes.
Allow the biryani to rest for 10 minutes before opening the lid.
Garnish with freshly chopped coriander leaves and gently fluff the rice before serving.
Quick Biryani Raita
Mix together:
- Finely chopped onions
- Finely chopped tomatoes (mandatory)
- Green chilli
- Curry leaves
- Fresh coriander leaves
- Salt
- Thick curd (yogurt)
Mix everything well and serve chilled alongside the biryani.
Tips for the Perfect Hyderabadi Veg Dum Biryani
- Always use aged basmati rice for long, separate grains.
- Do not overcook the rice before layering.
- Thick curd gives the best marinade.
- Fresh mint and fried onions are essential for authentic flavour.
- Dumb cooking on low heat allows the rice to absorb all the aromas.
- Let the biryani rest for 10 minutes before serving for the best texture.
“Dum” is a traditional Indian slow-cooking technique where the pot is tightly sealed and cooked over low heat. The trapped steam gently cooks the rice and vegetables together, allowing every grain to absorb the rich aromas of herbs, spices, saffron, and caramelised onions. This method is what gives Hyderabadi biryani its signature flavour and fragrance.
A day in my life having homemade dum biryani:-
Steps
|
1
Done
5-10 mins
|
Step 1 - Frying onionsDeep fry onions until crisp golden brown. |
|
2
Done
5-7 mins
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step 2 - Preparing half cooked basmati riceIn a boiling hot water Add the spices as mentioned. bring it to rolling boil until half cooked. |
|
3
Done
20 - 30 mins
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Step 3 - Marinating vegetablesadding all spices and letting it sit for 15 minutes. |
|
4
Done
10 mins
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Step 4 - Preparing Jholthis is kind of a tempering, special aroma booster, we add to make the biryani taste creamier and be moistful throughout the cooking process. |
|
5
Done
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Step 5 - Setting up to Dum the biryaniDum meaning cooking the dish in sealed manner and on indirect slow fire cooking. |
