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Veg hyderabadi dum biryani

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Ingredients

Adjust Servings:
6 onion
oil as required
10 piece beans
15 piece green peas
150 gms cauliflower
2 medium carrot
1 large capsicum
8 pieces mushroom (optional)
6 tbsp curd
1 inch ginger
10 cloves garlic
1 large green chilli
1 handful pudina leaves (only leaves)
1 handful coriander leaves (finely chopped)
3 tspn rose water
2 tspn kewra water
4 tbsp milk
1 whole pinch saffron
2 - 3 bay leaf
3 - 6 green cardamom
1 - 2 black cardamom
6 -10 black peppercorns
2 - 3 star anise
1 - 2 javitri
5 - 7 cloves
1 tspn shahi jeera
1/2 tspn turmeric powder
1 1/2 tspn kashmiri chilli powder
1 tspn coriander powder
1/2 tspn red chilli powder
1/4 tspn elaichi powder
salt (as required)
1/2 tspn honey
water as required

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Veg hyderabadi dum biryani

Cuisine:

    "This is the authentic restaurant style biryani recipe explained in the simplest method. this recipe will definitely soothe your soul... Guranteed "

    • 2 hours
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    Hey everyone
    today i m going to share how to make a perfect homemade hyederabadi veg dum biryani in a taste that can beat any restaurant and you will surely win anyone’s heart that i can guarantee you.
    .
    .
    For rice:-
    Soak basmati for atleast half n hour.
    In a boiling hot water pot add 3 cloves, 1 bay leaves, 1 javitri, 2 elaichi, 5 peppercorns, few broken kaju
    Put the soaked rice and cook it for first five minutes.
    Drain the rice, run the tap water over it to stop it from further cooking and set aside.
    .
    For vegetable :
    winter carrots will be very soft so we cab choose them else go with regular carrots.
    French beans, cauliflower, green peas, capsicum and mushroom (optional).Marinate as follows and set aside for 10 mins:

    Add curd, ginger garlic green chilli paste, red chilli powder, turmeric, Kashmir chilli powder, coriander powder, salt, javitri elaichi powder,shahi jeera, cloves, bay leaf, ghee mix thoroughly.

    Preparing biryani:-
    Heat oil and ghee in a heavy base bottom pot and add cloves, cinnamon, bay leaf, star anise.
    Add the marinated mixture cover and cook for 10-12 mins.
    Meanwhile deep fry onions in oil, strain and set aside.
    Clean some pudina leaves and keep it ready.

    You need to prepare JHOL for igniting the aroma inside biryani and to get that creamy flavour in your biryani:
    Add oil and ghee in a small pan, add slit green chilli, add saffron diluted in milk, add plain milk around 1/4 cup, turn off the flame and add kewra & rose water without fail… Now in the half cooked vegetables, spread the par boiled rice evenly, sprinkle the fried onion, sprinkle pudina leaves, pour the jhol mixture evenly and seal it tightly.

    Set the pot above a tawa under a low flame and let it dum for around 20 minutes. Or you can use it directly on heavy cast iron pot with a very low flame for 10 minutes.
    Add chopped coriander leaves before serving.
    .
    .
    for biryani raita
    onions
    tomato (mandatory)
    green chilli
    curry leaves
    coriander leaves
    salt

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    Steps

    1
    Done
    5-10 mins

    Step 1 - Frying onions

    Deep fry onions until crisp golden brown.

    2
    Done
    5-7 mins

    step 2 - Preparing half cooked basmati rice

    In a boiling hot water Add the spices as mentioned. bring it to rolling boil until half cooked.

    3
    Done
    20 - 30 mins

    Step 3 - Marinating vegetables

    adding all spices and letting it sit for 15 minutes.

    4
    Done
    10 mins

    Step 4 - Preparing Jhol

    this 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

    Step 5 - Setting up to Dum the biryani

    Dum meaning cooking the dish in sealed manner and on indirect slow fire cooking.

    Monisha C.

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