Hyderbad Veg Dum Biriyani Recipe

Soak & prepare rice

Rinse basmati rice under cold water until water runs clear. Soak rice in cold water for 30 minutes. Meanwhile bring 5 cups water to a vigorous boil in a large pot.

Add 1.5 tsp salt and the soaked, drained rice to the boiling water. Cook rice until it is 70-80% done (about 5-6 minutes depending on rice). Grains should still have a slight bite. Drain the rice in a colander and spread to stop cooking.

Prepare marinade

In a bowl whisk together yogurt, ginger-garlic paste, red chili powder, turmeric powder and lemon juice. This will be used to marinate the vegetables.

Bloom whole spices: Heat 2 tbs oil and 1 tbs ghee in a heavy-bottomed wide pan or Dutch oven over medium heat. Add bay leaves, green cardamom, cloves, cinnamon stick, black peppercorns and cumin seeds. Sauté for 30-45 seconds until fragrant.

Fry onions: Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, until they turn deep golden brown and caramelized (about 12-15 minutes). Remove half the onions and reserve as additional garnish (if you prefer more birista).

Cook vegetables: Add the remaining 1 tbs oil and the chopped mixed vegetables to the pan. Sauté 4-5 minutes until they start to soften. Add the chopped tomatoes and slit green chilies; cook until tomatoes break down, about 3-4 minutes.

Marinate vegetables: Lower heat and add the prepared yogurt marinade to the pan, mixing thoroughly to coat the vegetables. Add biryani masala, garam masala, crushed kasuri methi and salt to taste. Cook on medium-low for 6-8 minutes until vegetables are tender but not mushy and oil begins to separate from the masala.

Layering prep: Stir in chopped coriander and mint, reserving a small handful of each for final garnish. Crush saffron threads into warm milk and set aside to infuse for 5 minutes.

First layer: Spread half of the cooked vegetable mixture evenly on the bottom of the same heavy-bottomed pan. Sprinkle half of the reserved fried onions and a tablespoon of chopped mint and coriander over the vegetables. Optionally drizzle 1 tbs ghee over the layer.

Add rice layer: Gently spread half of the par-cooked drained rice over the vegetable layer, taking care not to press down. Sprinkle half of the saffron-milk, some more fried onions, and a pinch of biryani masala across the rice.

Repeat layers: Add the remaining vegetable mixture as the next layer, followed by the remaining rice. Top with the remaining saffron-milk, the rest of the fried onions, reserved mint and coriander, and dot with the remaining 1 tbs ghee.

Seal and dum cook: Seal the pot with a tight-fitting lid. For an extra seal, place a sheet of aluminum foil over the rim before putting the lid. Cook on very low heat for 25-30 minutes to allow 'dum' (steaming) — this finishes cooking the rice and allows flavors to meld.

Rest and finish: Turn off heat and let the biryani rest, sealed, for 10 minutes. Then gently fluff the rice from the edges toward the center with a fork to mix layers lightly without breaking grains. Adjust salt if needed and garnish with remaining fresh herbs and reserved fried onions before serving.