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Sunday, 21 February 2016

Hyderabadi Vegetable Dum Biriyani

This time its a rice dish that iam sharing. Everyone love biriyani. But have you tasted a Dum Biriyani?

Dum is the process of making biriyani. Hyderabadi Dum Biriyani is one of the famous among them.

Dont be alarmed by seeing the list of ingredients :) Iam sure all of them would be easily available in your pantry. Its a bit lengthy process but believe me, its worth it....

Hope you will love it. Do let me know how you liked the taste...


2 Onion (thinly sliced for deep frying)
½ cup Oil

For cooking rice:

1 ½ cup Basmati rice (soaked for 30 minutes)
2 Green Cardamoms
2 Black Cardamoms
2 Cloves
1 inch Cinnamon Stick
1 Bay leaf
2 Mace strands
3 cups Water
Salt to taste

For the Vegetable Gravy:

½ medium sized Cauliflower (cut into florets)
1 medium sized Carrot (cut into cubes)
1 medium sized potato (cut into cubes)
1 cup French Beans (cut into pieces)
½ cup Peas (optional)
2 medium sized Onion (thinly sliced)
1 Green chili (slit into half)
2 tbsp Ginger (julienned)
1 tbsp Garlic (finely chopped)
1 tsp Shah Jeera
2 Green Cardamoms
2 Black Cardamoms
2 Cloves
1 inch Cinnamon stick
1 Bay leaf
2 Mace strands
100 gms Curd (whisked)
¼ tsp Turmeric powder
½ tsp Red chili powder
2 tbsp Cashew nuts
1 tbsp Raisins
2 tbsp Almonds (sliced)
3 tbsp Ghee
Salt to taste
¾ cup water

Herbs for the assembling:

½ cup Coriander leaves (chopped)
½ cup Mint leaves
100 gms Curd (whisked)


Wash basmati rice and soak it in water for about 30 minutes.

Heat oil in the a cooker for deep frying. Add the sliced onion in it and fry for 2 minutes or till it becomes golden brown colour. Transfer the fried onion onto a tissue paper and keep aside.

Put the soaked basmati rice along with 3 cups of water, salt, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands in a thick bottomed pan. Mix and keep it on high flame. When the water starts to boil, reduce it to low flame and cover it with a lid. Let it cook till the rice is half done. Transfer the rice on to a bowl and keep aside.

Heat ghee in a cooker and add shah jeera, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands. Saute for 1 minute and then add the sliced onion. When the onion starts to change its colour (it might take 2 minutes), add green chilli, ginger and garlic. Mix well and sauté for 1 minute. Now add turmeric powder and red chilli powder. Mix well. Add the vegetables and and sauté for 2 minutes. Adjust salt. Add curd and mix again. Pour 3/4th cup of water and mix well. When the water starts to bubble, reduce it to low flame and cover it with the lid. Let the vegetables cook for about 3 - 4 minutes. Now add the chopped almonds, cashew nuts and raisins. Let it cook uncovered for another 1 minute. Transfer the contents into a bowl and keep aside.

For assembling Dum biriyani:

Spread half of the vegetable gravy in the cooker. On top of it spread half of the cooked rice. Pour little curd on it. Spread little fried onion, coriander leaves and mint leaves on its top. Spread the remaining half of the vegetable gravy. On top of it spread the remaining cooked rice. Pour little curd, fried onion, coriander leaves and mint leaves. Place an aluminium foil on top of the cooker and place the lid on it to create the dum effect. Heat a tawa on high flame. When it becomes really hot, reduce the flame to low. Place the super cooker on the hot tawa for 25 minutes. Remove the lid and the aluminium foil and serve it hot.

* I usually take the quantity of the spices as per my taste. So you can always adjust it as per your taste*

Thanks for visiting
Happy Cooking!!


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