Hyderabadi Veg Dum Biryani

Serves 1
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Directions

  1. 1Add potato, carrot, french beans, turmeric and salt in boiling water.
  2. 2Add cauliflower and cook 70%.
  3. 3Take it in a bowl and add cold water.
  4. 4In a heavy bottomed vessel, add the parboiled vegetables.
  5. 5Add fresh peas, fried onion, coriander, mint, ginger-garlic paste, shahi jeera, cinnionon, biryani leaf, cardamoms, cloves, salt, chili powder, turmeric, coriander powder, garam masala, dhania powder, green chillies and lemon juice.
  6. 6Mix all the vegetables gently.
  7. 7Add fresh curd, oil and ghee then coat it well and keep it aside.
  8. 8Boil water, add shahi jeera, cloves, cinnionon, cardamoms, black cardamom, anise flower, biryani leaf, salt and ginger-garlic paste.
  9. 9Add basmati rice, lemon juice, and green chillies and cook 70%.
  10. 10Add the rice in layers over the vegetables.
  11. 11Add the remaining rice after cooking it for another 5 minutes.
  12. 12Add ghee, rice water, garam masala, saffron milk, fried onions and coriander on top of the rice.
  13. 13Seal it with tissue napkins.
  14. 14Cover it with a lid and cook it for 8 minutes on high flame and 7 minutes on low flame.
  15. 15Let it rest for 15 minutes.

Ingredients

  • 1 Large potato
  • 1 carrot
  • 6 French beans
  • 0.25 tsp turmeric
  • salt
  • 10 to 15 pieces cauliflower
  • 0.5 cup fresh peas
  • 0.25 cup fried onion
  • 2 tbsp chopped coriander
  • 2 tbsp chopped mint
  • 1 tbsp ginger-garlic paste
  • 1 tsp sahi jeera
  • 1 inch cinnionon
  • 1 biryani leaf
  • 4 cardamoms
  • 5 cloves
  • salt
  • 1 tbsp chili powder
  • 0.25 tsp turmeric
  • 1 tsp coriander powder
  • 0.5 tsp garam masala
  • 1 tsp dhania powder
  • 2 green chillies
  • lemon juice
  • 0.5 litre fresh curd
  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 tsp sahi jeera
  • 6 to 7 cloves
  • 2 inches cinnamon
  • 6 crushed cardamoms
  • 1 black cardamom
  • 1 anise flower
  • 2 biryani leaf
  • 2 tsp salt
  • 1 tbsp ginger-garlic paste
  • 1.5 cups basmati rice
  • 0.5 piece lemon juice
  • 1 green chillies
  • 3 tbsp ghee
  • 50 ml rice water
  • 0.25 tsp garam masala
  • 2 tbsp saffron milk
  • 2 tbsp fried onions
  • 1 tsp chopped coriander

Equipment

potbowlheavy bottomed vesselspoonstrainertissue napkinslid

Tips

  • Visit vismaifood.com to learn more tips.
  • Salt should be added more to the water.
  • When cooking the vegetables, cook them 70%.
  • When cooking the rice, cook it 70%.

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