Hyderabadi Dum Biryani

Servings

5-6

Prep

15 min

Cook

45 min

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Hyderabadi Dum Biryani is a mughlai recipe prepared by a lot of pressure (Dum), with lots of vegetables, desi ghee, basmati rice, curd, spices and herbs gave a awesome flavour.

 

The word “Biryani” is derived from Persian language.The “brinj” means rice and “biryan” means to fry or roast.Originally in biryani chicken or mutton are commonly used, but we are presenting you vegetarian version of the basic recipe.Often people confused between Biryani and Pulao, but the two are completely different recipes, each with its unique style of preparation.

 

Dum is a technique of cooking in which steam is not allowing to escape, and food is cooked in lot of pressure.In this recipe layers of rice and vegetables are put together in a earthen pot (HANDI)and cooked on low heat to release the flavours.

 

So, Let’s Start Now

INGREDIENTS

For Rice

 

Basmati rice -1 &1/2 cup
Green cardamoms – 2
Black cardamoms – 2
Cinnamon – 1 inch
Bay leaf – 1
Javitri – 2 strands
water – 5 cup
Salt – ¼ tsp (as taste)

For Biryani Masala

Whole dried red chillies – 6
Cloves – 6
Coriander seeds – 2 tbsp

For Vegetable Gravy

Cauliflower florets – 5-6
Carrot sliced – 1 medium
Potato cubed – 1 medium
French beans chopped – 2 tbsp
Fresh/Frozen peas – ½ cup
Onion sliced – 1 & ½
Ginger jullian – 2 tbsp
Chopped garlic – 1 tbsp
Cumin seed – 1 tbsp
Green cardamoms – 2
Black cardamoms – 2
Cloves – 2
Cinnamon – 1 inch
Bay leaf – 1
Javitri strands – 2
Whisked curd – 100gm
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Cashew nuts – 2tbsp
Raisins – 1tbsp
Almonds – 1 tbsp
Ghee – 3 tbsp
Salt – as taste
Green coriander chopped – 2 tbsp
Mint leaves – 10-12
Saffron – 10-12
Milk – 1-2 tbsp

For Garnishing

Fried brown onions – 2 tbsp
Fried almonds & cashew nuts – 2 tbsp

METHOD

For Rice

  1. Boil rice firstly to make biryani.
  2. Boil 5 cups of water in any utensil, add bay leaf, green cardamoms, black cardamoms, cloves, cinnamon & javitri strands.Boiling Rice
  3. When water boils, add wash & soaked rice in the water & cook 80% because they will be dum later.Rice cooked completely in dum process.
  4. when the rice is 80% done strain the rice with the help of a sieve.Boiled Rice
  5. Keep the rice on other side to cool completely.
  6. Remove bay leaf, cardamoms, cinnamon stick from the rice.

 

For Biryani Masala

  1. In a wok add whole dried red chillies, cloves and coriander seeds, dry roast till a nice fragrance not burn.Roasting masala
  2. Allow the spices to cool & then grind it into a coarse powder..Grinding masala

For Vegetable Gravy

  1. Use handi shaped pot, heat the ghee in a pot.
  2. Add onions to fry browned and take out on a kitchen paper to absorb extra oil.
  3. Now fried cashew nuts & almonds and keep aside for garnishing.Frying nuts
  4. Now in the same pan add whole garam masala like bay leaf, cumin seeds, cardamoms, cinnamon, cloves & javitri .Fry them till they crackle.Sauting masala
  5. Add onion, ginger, garlic and fry them for a minute.Add onions
  6. Add potatoes & fry them on a high flame,add cauliflower, carrots & fry them for a minute, add french beans and peas fry them for 1-2 minutes. Keep the vegetables crunchy, don’t fry too much.Add vegetables
  7. Add salt,turmeric powder,red chilli powder and give a stir, add 1 tbsp biryani masala and mix well.
  8. Add curd and roast the masala for few minutes.Adding Curd
  9. Now add little water & cooked till vegetables done.
  10. Now add half quantity of fried cashew nuts.almonds & raisins to the vegetables gravy and mix well.

Assembling Biryani

  1. Warm the.milk, add saffron to it.Let this saffron milk cool,keep aside.Saffron Milk
  2. In the same handi vegetables are cooked sprinkle half each of saffron milk, mint & coriander leaves.First layer of vegiesLayer of rice
  3. Now layer half of the rice, sprinkle half of the saffron milk, mint & coriander leaves.Layer of vegies
  4. Spread the remaining layer of the rice.Last layer of rice
  5. Sprinkle fried cashew nuts, almonds,brown onions and rest of the saffron milk.Sprinkle fried nuts
  6. Pour 1 tbsp  of pure ghee from the top.
  7. Cover the biryani tightly with lid,seal with wet flour.Seal with wet dough
  8. Place the handi on low flame for 10-15 minutes.
  9. After then keep the handi on tava for last 10 minutes to slow the flame & cooking process. Dum it properly.
  10. Now, open the lid and mix well all the ingredients. Hot & tasty biryani is ready to serve.Cooked biryaniReady to serve
  11. Serve it with curd, chutney, raita, salad or traditionaly “Mirch ka Salan”.Served Biryani

 

 

Enjoy your Hyderabadi Dum Biryani.

 

 

 

 

 

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