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vegetable dum biryani
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5 from 2 votes

Vegetable Dum Biryani

A flavourful and aromatic vegetable  biryani cooked in dum ,popularly known as Hyderabadi Dum Biryani 
Course Main Course
Cuisine Indian
Keyword Biryani, Hyderabadi, Rice Varities
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 People
Calories 685kcal
Author Muktha H S


Vegetables and Greens

  • 1 Onion finely sliced
  • 1 ½ inch Ginger crushed to paste or ½ tablespoon -¾ tablespoon Ginger paste
  • 10-12 Medium size Garlic cloves crushed to paste or 1 tablespoon Garlic paste
  • 2 Green chillies slit
  • 1 Medium sized carrot ,cut in circles
  • 5-6 French Green Beans , cut 1 ½ inch lengthwise
  • 1 Cup Cauliflower florets
  • 1 Medium size potato cut into chunks
  • cup Fresh / frozen green peas
  • ¼ cup Chopped coriander leaves
  • ½ cup Torn mint leaves
  • 1 teaspoon Lemon Juice
  • 1 Onion sliced and fried to brown

Cooking Rice

  • 11/2 cup Basmati Rice aged
  • ¼ teaspoon Shahi Jeera
  • 1 Bay leaf
  • 2 Green cardamom
  • 1 teaspoon Oil
  • 1 teaspoon Salt
  • 6 cups Water

Whole Spices

  • 2 inch Cinnamon sticks
  • 2 Green cardamom
  • 1 Black cardamom
  • 2 Strands mace
  • 1 Star anise
  • 6 Cloves
  • 1 Bay leaf
  • ½ teaspoon Shahi jeera

Other Ingredients

  • 4 tablespoon Ghee /Clarified Butter
  • 1 Cup Curds
  • 2 teaspoon Biryani Masala Powder
  • ½ teaspoon Red chilli powder
  • teaspoon Turmeric Powder
  • 5-6 Saffron strands
  • 3 tablespoon Milk
  • 1 tablespoon Raisins or as required
  • 2 tablespoon Cashews or as required
  • 1 teaspoon Salt or as required



  • Wash and rinse rice grains well 3-4 times,till water runs clear.Soak it in water for 30 minutes.
  • Soak 5-6 saffron strands in ¼ cup of hot milk /water , let it sit for few minutes.
  • In a kadai /pan ,heat 1-2 tablespoon ghee /oil ,fry raisins and cashews . Keep it aside. IN the same kadai/pan ,fry onions till brown and crisp. Take care not to burn. Keep  it aside. It's used while assembling the gravy and rice layer.
  • Whilst,wash and clean all vegetables ,slice onions ,slit green chilies lengthwise, cut carrot into circles ,french beans of 1 " inch in length ,cauliflower medium-size florets and medium-sized potato chunks.
  • Prepare ginger garlic paste from one  1 ½ inch ginger and 10-12 garlic cloves ,and keep it aside.

Preparing Gravy for Biryani

  • In a pressure pan or heavy bottom vessel ,heat 4 tablespoon ,ghee /clarified butter , add all whole spices and fry till aromatic.
  • Add sliced onions , fry well till it turns brown.
  • Add ginger garlic paste, fry well till raw smell vanishes.
  • Add slit green chillies , all chopped veggies ,fresh /frozen green peas and saute for 3-4 minutes.
  • Add turmeric powder ,red chilli powder , biryani masala powder and fry well.
  • Add ¾ cup curds and mix well. Close lid and cook till all vegetables are cooked ,it may take around 8-10 minutes.
  • Open the lid , add salt , ¼ cup curds ,1 tablespoon chopped coriander leaves , 2 tablespoon of mint leaves and mix well.
  • Set aside half portion of the vegetable mix.

Cooking Rice

  • Bring 6 cups of water to boil, add whole spices ,1 teaspoon of oil , 1 teaspoon of salt and soaked rice.
  • Cook for 6-7 minutes ,such that it is only 70 % cooked. It should be undercooked from inside.
  • Drain water ,rinse with cold water ,drain water completely and spread it on a large wide plate.

Assembling the rice

  • Now spread half of the parboiled rice over the vegetable gravy , sprinkle 2 pinches of biryani masala powder , ½ tablespoon coriander leaves ,1 tablespoon of mint leaves ,half of saffron milk ,½ teaspoon lemon juice.
  • Now again repeat the above step by adding vegetable gravy followed by parboiled rice , fried raisins and cashews , torn mint leaves ,coriander leaves , saffron milk , lemon juice and biryani masala powder.
  • Cover biryani and seal it with atta or aluminium foil.

Cooking on Dum

  • Heat iron griddle on high heat and place the biryani vessel over it.
  • Place a huge vessel filled with water above the biryani.
  • Simmer the flame and allow it cook on dum for 30-45 minutes.
  • Serve it hot accompanied with onion tomato raita or onion cucumber raita of your choice and gravy.


Calories: 685kcal