Veg Hyderabadi Dum Biryani Recipe

– Mahesh Hegde

My cousin Raghu Hegde gets full credits for this unique recipe.

– Ghee (or refined oil)
– Spices (cloves, cinnamon, bay leaves, elachi, turmeric powder)
– Knorr hyderabadi biryani masala (no other masala will do)
– Basmati rice ( I prefer any long grain basmati rice)
– Onions, beans, garlic, potatoes and cauliflower
– Curds
– Salt
– Lemon

For Raita –
– Onions, tomatoes, cucumber
– Ginger garlic paste
– Red chilli powder
– Salt

You will also require –
– Thick and wide bottom vessel
– Thin cotton cloth
– Passion to cook
– Lots of patience

Wash the basmati rice and keep it soaked in water for a while and put it aside.

Take a thick vessel in which you can prepare the biryani. Put it on a sim flame and add ghee / oil. Once hot add all the spices except turmeric powder. Allow some time so that the flavors dissolve in the ghee / oil. Add onions chopped into long pieces and fry till light brown. Mash the skinned garlic, add them and fry. Add the beans cut into long pieces, diced potatoes and fry till half cooked. Sprinkle salt and Knorr hyderabadi biryani masala, some turmeric, mix and spread the vegetables like a layer at the bottom of the vessel.

Drain the water from the basmati rice and add it as a second layer over the vegetables. Remember, DO NOT MIX. Sprinkle a layer of Knorr Hyderabadi biryani masala and salt. Over the rice. Slowly add 2 measures of water for each measure of rice without disturbing the two layers. Now you should have a layer of vegetables and spices at the bottom of the vessel, a layer of basmati rice and a layer of water standing above the basmati rice. Close the vessel with a damp cotton cloth and allow the rice to cook on a sim flame.

In a bowl, mix some curd and the biryani masala and keep it aside.

Add some ghee / oil. Add some chopped onions once the oil is hot and fry the onions till light brown. Use a medium / high flame. Add cauliflower (you may use sliced potatoes instead of flower), biryani masala, salt and some lemon juice. Fry till the onion is almost totally roasted and the cauliflower is fully cooked. Avoid using water to cook this. Keep this aside once fully cooked.

One the rice is almost cooked, add the curd, masala mix as a layer over the rice and sprinkle little water over it so that the curd sinks in the rice. Close the vessel with a damp cloth and allow to cook for some more time on a sim flame. Turn off the flame once the water has fully evaporated.

The biryani is almost ready. Now, for the Raita.

Chop onions, tomatoes and cucumber fine and put them in a bowl. You may optionally add some cooked and mashed potatoes. Add, ginger garlic paste, fine red chilli powder, salt, curd and a little water. Mix and mash well with your bare HAND. Raita is ready.

Just before serving, add the cooked cauliflower and onions over the rice and mix the rice well before serving. Make sure the layer of vegetables at the bottom of the vessel is mixed well with the rice. Best served hot with raita as a side.


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