Hydrabadi Veg Dum Biryani


For vegetables: 1 tbsp ghee, ½ cup each dice cut potato, cauliflower, carrot, beans, ¼ cup peas

For marinating vegetables: 2 tbsp thick curd, 2 tsp ginger garlic paste, ½ tsp each of red chilli powder, turmeric, coriander, garam masala, 1 big fried onion, 1 tsp lemon juice, 1 tsp salt, chopped coriander & mint leaves, 1 tbsp vegetable oil

For rice: 2 cups basmati rice, 2 cloves, 2 bay leaves, 1 cinnamon, salt to taste. For Layering: chopped mint & coriander, 7-8 saffron strands soaked in 2 tbsp milk, fried nuts


  1. Heat ghee in pan and fry vegetables on high heat for 3-4 minutes. Keep veggies aside.
  2. In a bowl marinate the sautéed vegetables with the marinating ingredients and keep aside for an hour.
  3. Cook rice 80% add cloves, bay leaf, cinnamon and salt.
  4. Now to Layer the biryani, add marinated veggies in heavy bottom pan. Top with cooked rice. Sprinkle coriander, mint leaves, saffron milk, fried nuts on top.
  5. Cover the pan tightly and let the biryani cook for 15 minutes on low flame. Mix & fluff gently with a fork. Serve with Raita.

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