hyderabadi dum biryani | veg biryani

I am back with yet another exciting and tummy full recipe. The recipe which I am sharing today is coming from the land of Mughals- the Hyderabadi  dum biryani..

It is a complete main course meal or a one pot meal in itself and is primarily made with basmati rice and vegetables with some strong aromatic spices and flavoring agents.

This is made with the technique of applying “Dum” to the cooking dish. Dum means ‘taking in air’

This culinary style allows for rice, coated with fresh spices and herbs, to slow cook in its own juices, retaining moisture and losing none of its succulent flavour and nutrients. It is a very easy technique to adopt in household cooking and surely is the best way to incorporate aromas and flavors to any dish. Chicken dum biryani is very famous one pot meal in non vegetarian cuisine. In vegetarian cuisine, Kashmiri dum aloo and Hyderabadi dum biryani are very delectable and famous dishes.

The main ingredient of this dish is rice and it is accompanied by numerous vegetables and flavored with strong aromatic spices like nutmeg powder, all spice powder, star anise, cardamom etc.

I sealed the edges of my pot with the wheat flour dough to apply Dum to my dish.WhatsApp Image 2018-08-22 at 1.11.20 PM

Benefits of dum cooking:
According to me when food is cooked in low flame and in slow speed then it does not loses its flavors and nutrient value and thus the nutrient quotient remains intact in the ingredients.

Benefits of rice:
The health benefits of rice include its ability to provide instant energy, regulate and improve bowel movements, stabilize blood sugar levels, and slow down the aging process. It also plays a role in providing vitamin B1 to the human body.

—For Rice:
Basmati Rice: 2 cups
Cumin seeds/jeera: 1 tsp
Bay leaf: 3-4 nos
Dalchini: 1 inch piece
Cloves: 2 nos
Blackpepper corns: 2 nos
desi ghee: 1 tsp
Lemon juice: 1 tsp
Water: for boiling the rice

—For Gravy:
Curd: 300 gms
Parboiled and diced Potatoes: 2 medium sized
Roughly chopped French beans: 15-20 nos.
Diced capsicum: 2 large sized
Cauliflower florets: 1 medium sized
Cottage cheese/paneer: 100 gms
Chopped coriander and mint: 1/4 cup
Red chili powder: 1tsp
Coriander powder: 3 tsp
Turmeric powder: 1/2 tsp
Biryani masala powder: 2-3 tsp
Garam masala powder: 1 tsp
Salt : 1 tsp
Asafoetida: a pinch of
Pudina powder: 1 tsp
Grated ginger: 1 tsp
Desi ghee: 1 tbsp
Kasuri methi: 1 tsp
Star anise: 2-3 nos
Mace: 1 nos
Cardamom: 2-3 nos
Cloves: 2-3 nos
Fennel seeds/saunf: 1 tsp
Cumin seeds/jeera: 1 tsp
Blackpepper corns: 2-3 nos

—Assembly of biryani:
Fried onions: 2 cups
Saffron milk: 1 cup
Grated ginger: 1 tsp
Desi ghee/clarified butter: 2 tbsp
Chopped coriander and mint : 1 cup
Rose water: 1 tbsp
Wheat flour dough

—Preparing rice:
1.Wash rice thoroughly and soak them in water for 30 minutes.
2. Add all the ingredients listed under rice preparation.
3. Boil the rice by adding water and just par boil them. As soon as they start boiling turn off the gas knob and strain them and spread them in a plate. They are now ready for getting cooked in dum for dum biryani. It should be broken with fingers.



—-Preparation of gravy:
1. Take curd in a bowl and mix all the powder spices in it.WhatsApp Image 2018-08-22 at 1.13.39 PM
2. Now add all the vegetables to it and give a nice stir and  marinate for 30 minutes.WhatsApp Image 2018-08-22 at 1.13.39 PM(1)
3. After 30 minutes, Heat a wok and add Cumin seeds, Fennel seeds, pepper corns, cloves, bay leaf, star anise, mace and kasuri methi and let them splutter.WhatsApp Image 2018-08-22 at 1.13.40 PM(1)
4. Cook for 2-3 minutes and turn off the gas knob.

—-Frying of onions:

Dice onions finely and deep fry them until they gets deep brown in colour.


—-Assembly of biryani:
1. Take a big vessel and start assembling the elements for making biryani.
2. Now put vegetable gravy layer.
3. Then a layer of rice, safforn water and fried onions.



4. Repeat the layers and then in the end put some Desi ghee and rose water.


5. Now close the container and seal the edges with the wheat flour dough so as to apply dum to it.WhatsApp Image 2018-08-22 at 1.14.53 PM
6. Now let the biryani get cooked under dum for around 15-20 minutes.
7. Open the lid and do not mix the biryani.whatsapp-image-2018-08-22-at-1-15-03-pm.jpeg
8. Serve the biryani from the sides so that each layer should comes out with lots of flavours.
9. Serve it with cucumber raita.WhatsApp Image 2018-08-22 at 1.10.14 PM


  1. Assembly of the layers has to be done carefully.
  2. The moisture content inside the pot has to be taken care off while applying dum so that the biryani must not get dried off.
  3. The benefits of rice taken from google.

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