Vegetable dum biryani

Vegetable Dum Biryani

Recipe by Maya Akhil

6 Serves
30 mins
Mildly Spicy

A vegetarian alternative to the classic Hyderabadi dum biryani, prepared with basmati rice and a blend of aromatic herbs and spices.


Heat 1.5 tbsp butter / ghee in a deep heavy-bottomed pan. Add cauliflower, potato and carrot pieces. Season with salt. Saute at medium-high heat for 5 – 6 minutes until slightly golden. Add green beans and cook for 2 minutes. Add turmeric powder, chilly powder and cook for a minute. Transfer to a plate and set aside.
In the same pan, heat 2 – 3 tsp oil. Add whole spices, ginger-garlic paste, green chilies and cook for 2 minutes at medium-low heat. Add fried onion, chopped tomatoes and cook for 2 – 3 minutes until tomatoes turn mushy. Add 1/4 tsp turmeric powder, 1/2 tsp kashmiri chilly powder and 3/4 tsp garam masala powder. Mix well. Stir for a minute.
Add vegetables, yoghurt and mix well. Taste-check for salt. Switch off. Sprinkle 2 tbsp each of chopped mint and cilantro. Top it with cubed paneer (you can shallow fry the paneer, if you want) and set aside.
To cook rice – Boil water in a large vessel. Add all the ingredients remaining spices ( Whole spices – Cardamom – 2, cloves – 3, kala jeera/ shahi jeera – 1/4 tsp, cinnamon stick – 1/2 inch, star anise – 1 small, Fried onion – 1/4 cup Salt – As required) except rice. Taste-check for salt (the water should be slightly salty). Add soaked and drained rice. Bring it to a boil and cook for 7 – 9 minutes until rice is 75 % done. Drain well in a colander and add the hot rice on top of the cooked vegetables. Top it with fried onion, chopped mint and cilantro. Sprinkle saffron milk. Cover it with an aluminium foil and place the lid.
Heat a large tawa at medium heat. Place the biriyani pot on top of the tawa and cook at medium heat for 6 – 8 minutes. Bring down the flame to low and cook for 20 minutes. Switch off. Set aside for 10 – 15 minutes. Open the lid and mix gently. Serve hot with raita, pickle and pappad.


4 tbsp
1.5 cup
1 medium-large, cubed
1/2 cup cut into 1 inch pieces
1 medium large, cubed
1/4 cup
1 inch
1/2 tbsp
2 tbsp
2 slit
3/4 cup, fried
1 medium, chopped
4 tbsp, chopped
1 cup, cubed
2.5 cups, soaked in enough water for 25 mins
1/2 cup fried
3 tbsp chopped
1 pinch, soaked in 2 tbsp hot water / milk

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