There’s something magical about the word Biryani ..the moment you hear it, your appetite wakes up on its own! And if that biryani is a true Hyderabadi-style dum biryani, filled with aromatic basmati rice, richly marinated vegetables, fried onions, ghee, saffron (or color), and delicate whole spices… the soul feels satisfied with the very first bite.
Many people believe veg biryani tastes like pulao—but try this recipe once, and you’ll understand the real difference. This version uses proper Hyderabadi dum technique: slow cooking, layered flavors, and deep marination. Follow the steps carefully, and you’ll serve a biryani so delicious that everyone at home will ask for it again and again!
Let’s get started.
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For Rice –
- Basmati rice – 2 cups
- Water – 1.5 liters
- Bay leaf – 1
- Black peppercorns – 4–5
- Green cardamom – 2
- Black cardamom – 1
- Star anise – 1
- Mace – 1
- Cloves – 2
- Shahi jeera (black cumin) – ¼ tsp
- Ghee – 1 tsp
- Salt – 1 tbsp (or to taste)
For Vegetable Marinade
- French beans (chopped) – ¼ cup
- Cauliflower florets – ¼ cup
- Green peas – ¼ cup
- Carrot (chopped) – ¼ cup
- Mushrooms – ½ cup
- Blanched soya chunks – ¼ cup
- Capsicum (chopped) – ¼ cup
- Curd/Yogurt – 1 cup
- Ginger–garlic–green chili paste – 1.5 tbsp
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Biryani masala – 1 tbsp
- Chaat masala – 1 tsp
- Garam masala – 1 tsp
- Kasoori methi – ½ tsp
- Sugar – ¼ tsp
- Fresh coriander – 2 tbsp (finely chopped)
- Ghee – 1 tbsp
- Salt – to taste
For Layering
- Oil – 3 tbsp (preferably leftover oil from frying onions)
- Sliced onion – 2 (fried until golden)
- Fried onion – ½ cup (for layering)
- Fried potato – 1
- Fried paneer – 150 g
- Fried cashews – 10–12
- Mint leaves – 2 sprigs
- Ghee – 1 tbsp
- Kewda water – ¼ tsp
- Food color – a pinch (optional)
- Water saved from boiling rice – ¼ cup
Method
Step 1: Marinate the Vegetables (30 minutes)
- In a large mixing bowl, add chopped french beans 1/4 cup , cauliflower florets – 1/4 cup, carrots chopped – 1/4 cup, green peas – 1/4 cup , mushrooms – 1/2 cup. Add blanched soya chunks – 1/4 cup, chopped capsicum – 1/4 cup..
- Then add 1 cup yogurt into it. Next add spices, Ginger–garlic–chili paste – 1.5 tbsp, Turmeric powder – 1/2 tsp, red chili powder – 1 tsp. Biryani masala – 1 tbsp, chaat masala – 1 tsp, garam masala – 1 tsp, Kasoori methi – 1/2 tsp, Sugar – 1/4 tsp and salt – as per taste.
- Next add chopped coriander leaves and 1 tbsp ghee.
- Mix everything very well so all vegetables are coated. Cover and let it marinate for 30 minutes.
Step 2: Prepare the Rice (Cook 90%)
- To make biryani rice, wash the basmati rice and soak it for 30 minutes.
- Boil 1.5 liters water in a large pot.
- Add salt as per taste, ghee 1 tsp, and all whole spices – Bay leaf – 1, Black peppercorns – 4–5, Green cardamom – 2, Black cardamom – 1, Star anise – 1, Mace – 1, Cloves – 2, Shahi jeera (black cumin) – ¼ tsp.
- Once water boils, add soaked rice.
- Cook only 90% (grains should be long and still slightly firm). Strain the rice and reserve ¼ cup of the water for later use.
Step 3: Cook the Marinated Vegetables
- Heat 3 tbsp oil in a heavy-bottomed pot (the same oil used for frying onions gives amazing flavor).
- Add Cumin seeds – 1 tsp , Bay leaf – 1, Green cardamom – 1.
- Add sliced onions – 2 (med size) and fry until golden brown and crispy.
- Add all the marinated vegetables and cook on high flame for 10 minutes, stirring often.
- Add Fried potato – 1/2 cup,Fried paneer – 1/2 cup, Fried cashews – 10 to 12, Capsicum pieces – 1/4 cup and
Kasoori methi – 1/4 tsp. add salt as per taste and sugar – 1/4 tsp. - Mix well and sauté for another 2–3 minutes.
Step 4: Layering the Biryani
- Spread some fried onions and mint leaves over the cooked vegetables.
- Remove any whole spices from the rice (optional).
- Add the 90% cooked rice over the vegetables evenly.
- Top with Fried onions, some mint leaves, Food color (optional), Kewda water – 1/4 tsp , 1 tbsp ghee and pour ¼ cup rice water (for moisture)
Step 5: Dum Cooking (Slow Steam)
- Seal the pot with a tight lid (or cover with foil + lid).
- Cook on low flame for 30 minutes.
- Turn off the heat and rest for 10 minutes before opening.
- Gently fluff from the sides and serve.
Our Hyderabadi Veg Dum Biryani is Ready!
The rice will be long, fluffy, and perfectly separated. The vegetables will be flavorful and aromatic with rich Hyderabadi spices. Serve hot with boondi raita, onion raita, or mint raita.
Tips & Tricks for Perfect Biryani!!
- Don’t skip soaking the rice.
It helps the grains become long and separate. - Cook rice only 90%.
Fully cooked rice will turn mushy during dum. - Marination is key.
The yogurt and spices must enter the vegetables for best flavor. - Use fried onions (birista).
They give sweetness and authentic Hyderabadi aroma. - Keep the flame very low during dum.
Slow cooking is what makes biryani special. - Paneer can be added without frying.
But fried paneer adds better texture. - Don’t stir after layering.
Biryani should have visible layers.
