Vegetable Dum Biryani | Hyderabadi Veg Dum Biryani
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (197)

Vegetable Dum Biryani | Hyderabadi Veg Dum Biryani

NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 23%
CARBS 72G64% OF CAL
5G FIBER9G SUGAR58G OTHER
FAT 13G26% OF CAL
7G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A layered Hyderabadi biryani of basmati rice, spiced vegetable gravy, herbs, nuts, raisins, yogurt, and saffron, slow-cooked so each grain absorbs the aromatics. Rich, fragrant, and perfectly balanced with soft tender vegetables throughout.

mainindiangrain bowlgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 1.5 cups basmati rice (- 300 grams, preferably aged basmati rice)
  • 1 cup water (for soaking rice)
  • 1.5 cups cauliflower florets (- 150 grams)
  • 1 cup chopped potatoes (- 100 grams or 2 medium-sized)
  • ½ cup chopped carrots (- 100 grams or 1 medium to large carrot)
  • ¼ cup chopped french beans (- 50 grams or 11 to 12 french beans)
  • 8 to 10 white button mushrooms (sliced or chopped, (optional))
  • ¼ to ⅓ cup chopped bell pepper (- 50 grams or 1 small to medium (optional))
  • ½ cup green peas (- fresh or frozen)
  • 1 cup thinly sliced onions ((heaped) - 115 grams onion or 1 large onion)
  • 1.5 tablespoons finely chopped ginger (- 10 grams or 2 pieces of 2 inch ginger or 1 tablespoon ginger paste)
  • 1 tablespoon finely chopped garlic (- 5 grams or 10 to 12 medium garlic cloves or ½ tablespoon garlic paste)
  • 2 green chilies (- slit or sliced)
  • 3 green cardamoms
  • 1 black cardamom
  • 3 cloves
  • 1 inch cinnamon
  • 1 tej patta ((Indian bay leaf))
  • 2 single mace strands
  • 5 cups water
  • 1 teaspoon salt (or add as per taste)
  • 3 tablespoons ghee ((clarified butter) - use 3 tablespoons oil instead)
  • 1 teaspoon shahi jeera ((caraway seeds))
  • 1 black cardamon
  • 1 cup curd ((yogurt), whisked - 200 grams)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder (or cayenne pepper or paprika)
  • ½ cup water (for pressure cooking and ¾ cup water for cooking in a pan)
  • 2 tablespoons cashews
  • 1 tablespoons raisins ((without seeds))
  • 2 tablespoons almonds (- raw or blanched, peeled and sliced)
  • salt (as required)
  • ⅓ cup chopped coriander leaves ((cilantro) - 20 grams)
  • ⅓ cup chopped mint leaves (- 5 grams)
  • 4 to 5 tablespoons milk
  • ¼ teaspoon saffron strands
  • 2 teaspoons kewra water ((pandanus water) or rose water)
PREP
45M
SODIUM
821MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.