Rice · Origin: Hyderabad, South India · Draft

Vegetable Dum Biryani

Cost recipe Kitchen mode

Finished-dish photo

Sample recipe: layered basmati rice and vegetables finished on dum.

Recipe notes

Use a heavy-bottomed handi; maintain layer depth and cook in separate pots for large batches.

Allergens: Milk. Check packaged ingredient labels and cross-contact.

Servings 6Cooked yield Not recordedPrep 40 minMarinate/Rest 0 minCook 40 minTotal 80 min

Factor

×1

Custom

Ingredients

Rice

Vegetables

Dum finish

Base recipe unchanged · 6 servings → 6 servings · batch ≈ 1708 g

Method

1
Rinse rice, soak in separate water for 30 minutes, then drain.
2
Bring a generous pot of water to the boil; salt to taste and cook the rice until about three-quarters done, with a firm centre.
3
Drain.
4
Boiling water and its salt are not included in the ingredient batch weight.
5
Heat oil in a heavy handi or kadai.
6
Fry onions until golden; reserve one-third for layering.
7
Add ginger-garlic paste and cook briefly.
8
Lower heat.
9
Add vegetables, curd, biryani masala, chilli powder and salt.
10
Cook until vegetables are nearly tender and the gravy is thick, stirring to prevent scorching.
11
Layer the drained rice over the vegetables.
12
Top with reserved onions, ghee, mint and coriander.
13
Cover tightly and cook on very low heat, using a tawa underneath if necessary, until the rice and vegetables are fully cooked.
14
Check doneness rather than multiplying the dum time for a larger batch.
15
Rest off the heat, covered, then gently lift through the layers to serve with raita.

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