Hyderabadi vegetable Dum Biryani

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Dum Biryani is a famous Hyderabadi(South Indian) rice  dish, belongs to Mughalai cuisine. Dum is a cooking technique where food is cooked in a Handi. The specific shape of Handi prevents steam to escape.Also food is cooked on low heat.

Typically when dum biryani is cooked the semi cooked rice and vegetable mixture are spread in alternate layers and the Handi is sealed so everything is cooked with steam on low heat. This method enhances the flavors of the dish.Also so many spices are used to flavor the Biryani.The typical dum biryani is made with meat but for the sake of herbivores a vegetable biryani recipe was also developed :-).  As an Eggarian, I use same recipe for Egg biryani, I just add marinated, spiced fried eggs on top to the recipe. 

Since we cannot replicate this technique, the modern way of cooking is, cooking in oven in low temperature setting. I also explained how to cook on stove in case of no oven.

I love Biryani. When I started cooking Dum style this became our favorite. At a time I would cook big quantity for two of us coz biryani taste better the next day and also it's a laborious process so when made we fully enjoy it for two days :-)

Last week I made this for a lunch party. So I made a big quantity and finally noted down the recipe. Between the party and clickin photos I tried to cover the procedure as best as I can.So try it for your next party.

Servings:
Six-Eight (6-8)

Total time:
90 minutes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

Garam Masala:You need 2-3 tbsp masala for Biryani. This recipe will make more. You can store it for later use.

• 20 Cloves (Lavangalu)
• 10 Cardamom pods (Yalakulu)
• 3 inch Cinnamon stick (Dalchin chekka)
• 8-10 black peppercorns
• 1 teaspoon Coriander seeds (Dhaniya)
• 1 teaspoon Cumin seeds(Jeera)
• 1 teaspoon Shahi jeera
• Dry roast all the spices which would enhance their flavor.
• Then make a powder using coffee grinder or blender.

When I don't have Garam masala on hand , I use store bought Garam Masala . 

  

To make a paste:

• 1 big onion
• 1 bunch mint leaves

For Rice Layer:

• 4 Cups rice
• 1Tablespoon butter
• 1 Tsp garam masala powder
• Salt to taste enough for Rice
• Few Saffron strands
• 3 tablespoon milk
• 1/2 cup Fried onions (I used store bought)
• Bunch ofCoriander leaves 

For vegetable layer:

• 5 Tbsp butter
• 2 Tbsp oil
• 4 bay leaves
• 2 Teaspoon Shahi jeera
• 1 star Anise
• 3 Tablespoon ginger garlic paste
• 2 Tbsp Chilli powder or adjust (use green chillies instead)
• 2 Russet potatoes big size
• 1.5 carrots big size
• 1/3 cup green peas
• 3 Tablespoons cut French beans
• 1/4 cup cauliflower florets big
• 1/4 cup soy chunks (Optional)
• 1/2  cup yogurt or curd (preferably lil sour)
• 6-8 tablespoon Shan Special Bombay Biryani Mix (Skip if you do not have but highly recommend it). Pic shows meat on it but no meat in masala.

• 2 tbsp Garam Masala or more if you like spicy
• Salt to taste 

Fried Onions:I use store bought one. They are really good and saves lot of time. But if you want to make em home Cut 2 big onions into thin strips and deep fry in oil to golden brown color.

Also You need a baking dish or Aluminum tray for Baking.

Hyderabadi vegetable Dum Biriyani step-by-step Recipe 

• Wash 4 cups Basmati rice twice and add 6 cups of water. Leave aside.Soaking rice enhances the length of the rice. Soak at least for 30 minutes.
• Cut the onion into big pieces.
• Take 1 tbsp butter in a deep pan. Add ginger, garlic paste.Cook. Add mint leaves, cook for a minute.Add onions. Sautee the onions in the butter till they turn slight color.  Sautéeing in butter gives nice flavor. Sautéeing onions before grinding takes away the raw taste.
• Take the mixture in a bowl. Let it cool down before grinding. 
• Grind  onion mint mixture to a smooth paste. Take it in a bowl.
• Now cut Potatoes and carrots into long strips typical for dum biriyani. Thaw the green peas if using the frozen one. Use indian variety green peas.They taste awesome in Biryani. I get Deep brand from Indian store. Cut french beans into small pieces.
  
• Separate cauliflower florets and use few big pieces.Cauliflower slightly mashed after cooking, mixed with rice gives nice texture. Today I do not have em handy :-(
• Soak soy chunks(meal maker) in hot water.This is optional. My family loves soy chunks in Biriyanis.since they are a good protein source I use em.
  
• Now take a deep pan and add 4 tbsp butter/Ghee to it. Add 2 tbsp oil to prevent butter from burning. Add Shahi jeera, bay leaves, star anise to the butter, sautee for 30 sec. 
• Add the potatoes and carrots. Sautee them for 5 minutes as they take more time to cook. You will see little browning of vegetables which makes them taste good. Do not cover with lid. Steaming veggies is not for Biryani. 
• Add peas, cauliflower and beans. Sautee for 2 minutes.
• Add Soy chunks.
• Add the Onion, Mint, GG paste we made before to the pan. Fry it till water is evaporated and it comes together.
  
• Add 6-8 tbsp Shan bombay biriyani mix , 2 tbsp Gram masala powder, salt to taste, 2 tbsp Chilli powder, yogurt to the pan . Mix well. The spices I have mentioned are for medium spicy. If you like it spicier, add more. I suggest taste before you add.
  
  
  
  
  Shan masala gives a typical Dum Biryani taste to the rice without making it spicy. I highly recommend it. If you do not have it on hand, skip it.
• Stir in everything and cook until vegetables are soft and you see oil floating on top. My photos are not so good between cooking and clickin :-( so bear with me. 
• Now the Curry is ready. Keep aside.
  
  
  
  

Cooking rice layer: you can do Rice and vegetable layer prep parallel.I start cooking Rice , then work on Veg layer so they both are done Parallal.

• Take 4 cups rice with 6 cups water in a rice cooker or a vessel. add 1 tablespoon butter and 1 teaspoon garam masala to it. add salt to taste, enough for rice. 
• You can add whole masalas in place of garam masala but I do not like the pieces coming in between while eating.
• Turn on stove/rice cooker.Once Rice is done, remove bowl immediately and keep aside. also when water is almost over in Rice, I give a gentle mix so rice is all evenly spiced.

Layering: 
Oven cooking:

• Use Oven proof wide dish or Alluminium Tray.
• Put half the curry  in a layer spreading in the tray.
• On top, layer enough rice to cover vegetables, about half rice.
• Fried onions. I used store bought one. They are really good and helps you save lot of time.
• Rest of the vegetable mixture.
• Rice layer. Use almost all the rice. Leave some rice for a final layer.
• Fried onions
• Coriander
• Finally add saffron infused warm milk to the rest of the rice. Mix it. add as top layer.Top it with fried onions and coriander. This would be last layer.
• Now cover the tray with Alluminium foil tightly .
• Keep the tray in the oven at 375 F for 30-35 minutes.
• Take the tray out when done.
• You can serve it like this. But I like to mix it before serving. As I do not like getting un even amount of rice and curry. 
• Open foil .Mix the biryani gently. It will spread nice aroma. If needed you can heat more.you can determine this by the moisture left in the biryani.
• Serve it with raita and Salan gravy. 
• Dum biryani taste better next day. The more time it is, the better the flavors mix in with rice. Trust me on this. 
  
  
  

Stove top;

• Add the rice on top of the vegetable mixture.  Top it with fried onion and coriander. Now seal the lid tight. Use the wheat flour dough to seal the lid.I didn't seal the lid but covered with a wide steel dish on top of the lid. I put stove on low which is the minimal setting. Left it for 20 minutes.If you are using gas, simmer it all the way down. You can also put the vessel on a heated tawa to give low heat .
• After 20 minutes break the seal and mix rice gently. It's ready to serve.Serve with Raita and Salan gravy.
  
  
  
  
  
  
  
  
  

Tips: 

• The level of spice I added is moderate.If you would like it spicier add more chilli powder and Garam Masala.
• You can use green chillies or chilli powder for spice.
• When garam masala used instead of shan masala, adjust it according to your spice level.

Related Recipes:

• Coconut Pulao
• Tawa Pulao
• Sprouts Tawa Pulao