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Restaurant style Hyderabadi Vegetable Biryani Recipe
A hyderabadi vegetable dum biryani is a royal dish that is aromatic and delicious. Vegetable dum biryani is one of the favorite among the vegetarians.
Ingredients
For the rice
1 1/2 cups long grained rice (basmati) , soaked and drained, 1 bayleaf (tejpatta)
25 mm (1”) piece cinnamon (dalchini), 1 clove (laung / lavang), 1 cardamom (elaichi), salt to taste
For the vegetable gravy
1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes), 2 tbsp oil, 1/2 tsp cumin seeds (jeera), 3/4 cup finely chopped onions, 2 tsp ginger-green chilli paste, 1/4 tsp turmeric powder (haldi), 2 tsp coriander (dhania) powder, 1 tsp chilli powder, 1/2 tsp garam masala, 1 cup roughly chopped tomatoes, 1/4 cup paneer (cottage cheese) cubes, salt totaste, 1/4 cup milk, a pinch of sugar
Other ingredients
1/4 cup fresh curds (dahi), 1/4 cup finely chopped coriander (dhania), a few drops of edible saffron colour, 2 tbsp ghee.
How to make
For the rice
Combine 41/2 cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside.
For the vegetable gravy
Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute.
How to proceed
Combine the curds, coriander and saffron color in a bowl and mix well. Add the prepared rice mixture and mix well. Transfer 1/2 of the rice mixture in a handi and spread it evenly with the back of a spoon. Add all the prepared vegetable gravy on it and spread it evenly.
Top it with the remaining 1/2 of the rice mixture and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve immediately.
Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings
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