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Veg Biryani Recipe

This Veg Biryani is an authentic Indian recipe packed full of your favorite rice, veggies, and spices. Made with patience and lots of love, this delicious veg dum biryani recipe requires both care and attention to detail. The savory flavors in your first bite are well worth the time and effort spent in the kitchen.

Prep Time
45
 Cook Time
45
 Total Time
1
Cuisine
Hyderabadi, Indian
Course
Main Course
Diet
Vegetarian

Ingredients

For Soaking Rice

  • 1.5 cups basmati rice – 300 grams, preferably aged basmati rice

  • 1 cup water for soaking rice

Veggies And Herbs

  • 1.5 cups cauliflower florets – 150 grams

  • 1 cup chopped potatoes – 100 grams or 2 medium-sized

  • ½ cup chopped carrots – 100 grams or 1 medium to large carrot

  • ¼ cup chopped french beans – 50 grams or 11 to 12 french beans

  • 8 to 10 white button mushrooms sliced or chopped, (optional)

  • ¼ to ⅓ cup chopped bell pepper – 50 grams or 1 small to medium (optional)

  • ½ cup green peas – fresh or frozen

  • 1 cup thinly sliced onions (heaped) – 115 grams onion or 1 large onion

  • 1.5 tablespoons finely chopped ginger – 10 grams or 2 pieces of 2 inch ginger or 1 tablespoon ginger paste

  • 1 tablespoon finely chopped garlic – 5 grams or 10 to 12 medium garlic cloves or ½ tablespoon garlic paste

  • 2 green chilies – slit or sliced

Instructions

Soaking Rice

  • Pick and rinse basmati rice in running water till the

  • water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.

  • After 30 minutes drain the rice and set aside.

  • When the rice is soaking prep all the veggies and other ingredients. Set aside.

Cooking Rice

  • Take a deep bottomed pan. Add water and heat the water on a high flame.

  • When the water becomes hot, add the salt and following spices: tej patta, green cardamoms, cloves, black cardamom, cinnamon, strands of mace.

  • Bring the water to a boil. Then add the soaked basmati rice.

  • Just gently stir with a spoon or fork, after you add the soaked rice.

  • Do not reduce the flame and continue to cook the rice grains.

  • The rice has to be ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked.

  • The rice should not be fully cooked.

  • Drain the rice in a colander. Gently fluff and keep aside.

Dum Cooking

  • Now seal and secure the pot with an aluminium foil. Then cover with a lid. You can also seal the pan with a moist cotton cloth and then cover with a lid.

  • Take a tava/griddle/skillet and heat it on medium flame.

  • When the tawa become hot, then lower the flame. Keep the sealed veg biryani pan on the tawa.

  • Keep the flame to the lowest and cook for 30 to 35 minutes. You can dum cook hyderabadi veg biryani for the first 15 minutes on a direct low flame and then for the last 10 minutes, place the pan on the hot tawa/skillet and cook on a low heat.

  • Once done using a fork or spoon check the bottom layer of the biryani. There should be no liquids at the bottom.

  • If there are liquids, then continue to dum cook for some more time.

  • After dum cooking, give a resting time of 5 to 7 minutes and later serve the hyderabadi veg biryani.

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