Hyderabadi biryani is also known as Hyderabadi dum biryani from Hyderabad, India. Originating in the kitchens of the Nizam of Hyderabad, it is a combination of Hyderabadi and Mughlai cuisines. So, the ingredients used in this recipe are fried onions or beresta, vegetables like carrot, beans, green peas etc of your choice, spice powders like turmeric powder, chili powder, coriander powder, garam masala, ginger garlic paste, thick curd, mint leaves, coriander leaves, fenugreek leaves(optional), green chilies and spices like bay leaf, star asin, cardamom, cinnamon stick, cloves, fennel seeds, finally basmati rice, salt to taste, ghee, oil, water as required.
Best Combos:
Usually biryani is served with onion raita, dahi chutney, Mirchi ka salan or with Baghaar e baingan and along with salad inculdes onions, cucumber, carrot, lemon and even with beetroot.
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Tags: Hyderabadi Veg Dum Biryani, Hyderabadi biryani, dum biryani, veg dum biryani, biryani.
How to make Hyderabadi Veg Dum Biryani:
Hyderabadi Veg Dum Biryani.
Hyderabadi biryani is also known as Hyderabadi dum biryani from Hyderabad, India. Originating in the kitchens of the Nizam of Hyderabad, it is a combination of Hyderabadi and Mughlai cuisines. It goes well with onion raita, dahi chutney, Mirchi ka salan or with Baghaar e baingan and along with salad inculdes onions, cucumber, carrot, lemon and even with beetroot.
- Mixing bowl
- Large bottom pan
- 4 cups Basmati Rice
- 5 tbsp Oil
- 1 tbsp Ghee
- 4 Large Onions
- 1 Big tomato
- 4 Cardamom
- 6 Cloves
- 2 inch Cinnamon sticks
- 2 Bay leaf
- 2 Star anise
- 2 tbsp Ginger garlic paste
- ½ cup Cut beans
- 2 carrots
- 1 Khol
- ½ cup Green peas
- ⅛ tsp Turmeric powder
- 5 Green chilies
- Chili powder as required
- 1 tsp Coriander powder
- ½ tsp Garam masala powder
- 1 tbsp Kashmiri chili powder
- 1 tbsp Kasuri methi
- ½ cup Mint, coriander and fenugreek leaves
- 2 tbsp Thick curd
- Salt to taste
- Water as required
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Firstly heat a pan and add in enough oil and sliced onions and fry them till golden brown or crispy and then keep it aside.
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Firstly heat a large pan and add in washed basmati rice, enough water, salt to taste, spices like cinnamon, cardamom, fennel seeds, bay leaf, star anise and cook till the rice cooks 80 percent and then immediately strain off the excess water and allow it cool down completely.
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Take another bowl and add in thick curd, ginger garlic paste, green chilies, turmeric powder, kashmiri chili powder, coriander powder, garam masala powder, red chili powder, salt to taste.
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Finally add in fried onions, chopped veggies, all spices such as fennel seeds, bay leaf, cardamom, cinnamon then give a mix.
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Heat a large bottom pan and add in oil, ghee, cardamom, cinnamon, fennel seeds, cloves and some fried onions and fry for 1 minute.
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Add in chopped tomatoes and cook for 2 minutes.
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Now add in chopped vegetables and give a mix and close the lid and cook for 5 to 10 minutes in low flame.
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And then add in some chopped mint and coriander leaves. Fenugreek leaves (optional).
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Add in some dry kasuri methi leaves. And then add salt to taste at this stage if required.
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Now add in 80 percent cooked rice on the top of the veggies and garnish it with fried onions, mint and coriander leaves.
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And then close the lid and dum cook for 15 to 20 minutes in low flame.
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Finally Hyderabadi Veg Dum Biryani is ready to serve.
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