Name: Vegetable Dum Biryani (Hyderabad Deccan's) recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Basmati rice or any preferable long grain rice - 1 kg; A mix of various vegetables of your choice. I have used potatoes, green peas, cauliflower, capsicum, french beans and spring onions- 5 cups; Oil 2 cups; ginger garlic paste - 1 tbsp; Curd - 400 gms; Juice of 1 medium sized lemon; Chilli powder - 2 tbsp; Green chillies - 4; Garam masala - 1 tbsp; Turmeric powder - 1 tsp; Coriander and mint leaves, finely chopped 1 cup; Salt 2-3 tbsp (for both rice and vegetable mix); Onions 3 large, sliced and deep fried; Cashew nuts for garnishing; Almonds for garnishing; Whole spices - cardamom pods 5; Cinnamon sticks 5; Bay leaves 4; Caraway seeds 1 tsp; Black peppercorns 8; Cloves 5; Saffron strands soaked in 2 tbsp milk; Biryani colour 1/8 tsp mixed in 2 tbsp milk

ABOUT Vegetable Dum Biryani (Hyderabad Deccan's) RECIPE

Its an aromatic and super delicious delicacy enjoyed by many across the world as an even healthier way of savouring a mix of different vegetables.

Ingredients Serving: 8

Basmati rice or any preferable long grain rice - 1 kg
A mix of various vegetables of your choice. I have used potatoes, green peas, cauliflower, capsicum, french beans and spring onions- 5 cups
Oil 2 cups
ginger garlic paste - 1 tbsp
Curd - 400 gms
Juice of 1 medium sized lemon
Chilli powder - 2 tbsp
Green chillies - 4
Garam masala - 1 tbsp
Turmeric powder - 1 tsp
Coriander and mint leaves, finely chopped 1 cup
Salt 2-3 tbsp (for both rice and vegetable mix)
Onions 3 large, sliced and deep fried
Cashew nuts for garnishing
Almonds for garnishing
Whole spices - cardamom pods 5
Cinnamon sticks 5
Bay leaves 4
Caraway seeds 1 tsp
Black peppercorns 8
Cloves 5
Saffron strands soaked in 2 tbsp milk
Biryani colour 1/8 tsp mixed in 2 tbsp milk

Instructions

Soak rice for 15 minutes. Cook it along with the whole spices and keep aside after draining it.
Fry the onions and keep aside. Similarly, fry all the vegetables and keep aside. Reserve some chopped coriander and mint plus fried onions for the final garnishing just before dum.
After they cool down, mix all the other ingredients along with the vegetables.
Final step is to layer it according to your preference. The topmost layer should be that of rice. Add saffron and biryani colour on top along with some chopped coriander and mint plus some fried onions.
Cover it properly and put it on a medium flame for the first 10 minutes. Lower the flame for the next 20 minutes. Do not open the lid during this. Let all the flavours infuse properly. Just before serving, garnish with fried cashews and almonds.
Serve it hot with any raita of your choice.

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