This Hyderabad-style Veg Dum Biryani is a flavorful one-pot meal prepared in layers.
Step 1: Preparation & Marination
Table of Contents
Rice:
Soak 3 cups basmati rice in water for 30 minutes.
Vegetables:
Cut beans, potatoes, cauliflower, carrots, and other vegetables into large pieces.
Wash the cauliflower in hot water.
Marination:
In a large bowl, combine the vegetables with:
- 1 tbsp biryani masala
- 1½ tbsp coriander powder
- 1 tsp turmeric
- 2 tsp salt (or to taste)
- 2 tsp red chili powder
- 1 tbsp fresh ginger-garlic paste
- 1¼ cups thick, slightly sour yogurt
Mix well and marinate for at least 30 minutes.
Step 2: Fry the Onions, Cashews & Tofu/Paneer
Lightly fry 1/2 cup cashews until golden brown and set aside.
Slice 7–8 onions and deep fry until golden brown and crispy. Drain and set aside.
Fry 150–200 g tofu or paneer cubes for about 2 minutes.
Step 3: Cook the Vegetables
Add some crushed fried onions and another 1/2 tbsp biryani masala to the marinated vegetables.
Heat some of the leftover onion-frying oil in a large pot.
Add cumin seeds and whole spices.
Add the marinated vegetables and cook on medium heat with the lid on.
Pour in 1/2 cup water and add green chilies.
Cook until the vegetables are about 50–60% done.
Add chopped tomatoes and the fried tofu or paneer, then switch off the heat.
Step 4: Cook the Rice
Boil 8–9 cups water with whole spices such as bay leaf, cloves, star anise, cardamom, cinnamon, and black pepper.
Add the soaked rice, 2 tsp salt, 1 tbsp lemon juice, and 1 tsp oil.
Cook until the rice is about 60–70% cooked so it remains slightly firm.
Step 5: Layer & Dum
Divide the vegetable mixture into two portions.
Spread one portion in the pot, then add a layer of rice.
Top with mint leaves, coriander leaves, fried cashews, and fried onions.
Repeat the layers with the remaining vegetables and rice.
Cover the pot tightly.
Place it on a hot tawa and cook on low heat for 15–20 minutes.
Let the biryani rest for 10 minutes before opening the lid.
Step 6: Serve
Serve gently without over-mixing so the layers remain intact.
Garnish with extra crispy fried onions and roasted cashews before serving.