For: Nitra Zaiqa-E-Hind Basmati
Hyderabadi Vegetable Dum Biryani
- Vegetarian
- Indian
- 50 min
- Serves 4
A robust, deeply spiced vegetable biryani in the Hyderabadi style — layered, sealed, and cooked low and slow so every grain carries the masala.
Method
- 1
Marinate the vegetables
Whisk the yoghurt with garam masala, turmeric, ginger-garlic paste, green chillies and salt. Toss in the chopped vegetables and marinate 20–30 minutes.
- 2
Par-boil the rice
Soak the rice 20 minutes, then boil in salted water with the whole spices for 6–7 minutes until about 70% cooked. Drain.
- 3
Cook the vegetable masala
Heat the ghee in a wide pan and cook the marinated vegetables over medium heat for 10–12 minutes until just tender and the masala has thickened around them.
- 4
Layer
In a heavy-based pot, alternate layers of the vegetable masala and par-cooked rice, finishing with a rice layer. Scatter fried onions, herbs and saffron milk over the top.
- 5
Dum-cook
Cover tightly and cook over the lowest possible heat for 20–25 minutes, letting the biryani steam through undisturbed.
- 6
Rest and open
Rest off the heat, still covered, for 10 minutes before opening. Mix gently from the sides to combine the layers without mashing the rice.
Hyderabadi biryani leans on the marinade time — if you can, marinate the vegetables an hour ahead for a deeper flavour.