Hyderabadi Veg Dum Biryani
A fragrant and aromatic rice dish made with layers of long-grain basmati rice and spiced mixed vegetables cooked under pressure (dum).
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Ingredients
- 2 cups Basmati Rice
- 3 cups Mixed Vegetables (Carrots, Beans, Peas, Potatoes)
- 1 cup Thick Yogurt (Curd)
- 1 cup Fried Onions (Birishta)
- 4 tablespoons Ghee
- 2 tablespoons Ginger-Garlic Paste
- 2 tablespoons Biryani Masala Powder
- 1 pinch Saffron Strands soaked in warm milk
- 1/2 cup Fresh Mint and Coriander Leaves
- 1 set Whole Spices (Cinnamon, Cardamom, Cloves, Bay Leaf)
Instructions
- 1
Soak basmati rice for 30 minutes, then parboil in salted water with whole spices until 70% cooked; drain and set aside.
- 2
In a large heavy-bottomed pot, heat ghee and sauté ginger-garlic paste with the mixed vegetables until slightly softened.
- 3
Whisk the yogurt with biryani masala and salt, then pour over the vegetables, cooking until the gravy thickens.
- 4
Layer half of the parboiled rice over the vegetable base, followed by a sprinkle of fried onions, mint, and coriander.
- 5
Add the remaining rice as a second layer and drizzle the saffron milk and remaining ghee over the top.
- 6
Seal the pot tightly with a lid (using dough or a heavy weight) to create a 'dum' environment.
- 7
Cook on very low heat for 20-25 minutes to allow the flavors to infuse and the rice to fully steam.
- 8
Fluff gently with a fork before serving hot with raita.
Nutrition per Serving
450
Calories
12g
Protein
65g
Carbs
18g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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