Hyderabadi style dum biryani

Hyderabadi style dum biryani is the delicious and authentic dish which comes from the mughal empire.Basically, the most popular version of biryani is mutton biryani and chicken biryani. Vegetable biryani recipe is the alternate version for vegetarians. Hyderabadi dum veg Biryani is a delicious and aromatic preparation of Rice, Vegetables and spices cooked in a traditional Hyderabadi Dum Biryani style. It is left on a slow fire or dum for a fragrant and aromatic flavour. it is prepared with the lots of veggies and dry spices which gives a aromatic flavor.

HYDERABADI STYLE DUM BIRYANI

Recipe card for hyderabadi style dum biryani recipe:

HYDERABADI STYLE DUM BIRYANI

PREP TIME: 45 MINUTES

COOK TIME: 45 MINUTES

TOTAL TIME: 1Hrs 30 MINUTES

CUSINE: NORTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

Preparing rice

1 bayleaf

2 cup basmati rice

1 cup water for soaking rice

1 tablespoon oil

1/2 teaspoon salt or add as per taste

4 cups water for cooking rice

Preparing vegetable for biryani

1.5 cups medium cauliflower florets

2 medium potatoes, roughly chopped

1 medium to large carrot, roughly chopped or 5–6 baby carrot

1 small to medium green bell pepper, roughly chopped

½ cup green peas, fresh or frozen

1 large onion, thinly sliced onions or fried onions

2 tablespoon green chili paste

2 tablespoon ginger garlic paste

For biryani gravy

3 tablespoons ghee, can use 3 tablespoons oil instead of ghee

1 teaspoon caraway seeds (shah jeera)

1 bay leaf (tej patta)

1 cup fresh whisked curd or 200 grams (yogurt)

½ teaspoon turmeric powder

1 teaspoon red chilli powder

½ cup water for pressure cooking

salt as required

For assembling and layering biryani

2 tablespoon coriander leaves, finely chopped

4 to 5 tablespoons milk

1/4 teaspoon saffron strands

2 teaspoons kewra water or rose water

INSTRUCTIONS:

Preparing rice

1. Soak 1 cup basmati rice for 30 minutes. if you are using cela rice, then soaked for 1.5 -2 hour.
2. After the rice has soaked, drain the water using a strainer.Now, take a deep bottomed pan, add 5 cups water and heat the water on a high flame.
3. Add oil, bay leaf and 3/4 teaspoon salt to it. Let it come to a boil.
4. After boiling, add rice, and stir with spatula. Let it cook at high flame almost 70 -80% rice cooked not fully cooked and the grains should have a slight bite to them when cooked.This process takes place around 6–7 minutes.
5. Switch off the flame and remove and drain rice with the help of strainer.Keep it set aside.

Preparing vegetable for Biryani

1. Heat up deep sauce pan, add 2 tablespoon ghee and bay leaf.
2. Add the green chilli paste and ginger paste.
3. Saute it for a few minutes until the raw smell goes away.
4. Now, add shah jeera, Kashmiri red chilli powder, coriander powder, turmeric powder, cumin seeds and garam masala. Saute it for a minute.
5. Add finely chopped onion, fry until it gives colour golden brown or you can use fried onion.
6. Now, onions take a lot of time to cook, so add a pinch of salt to quicken read more….