Hyderabadi Veg Dum Biryani – Authentic Vegetarian Dum Rice
Hyderabadi Veg Dum Biryani is a majestic Indian rice dish, known for its fragrant spices, perfectly cooked vegetables, vibrant saffron hues, and that slow-cooked dum finish which infuses every grain of basmati rice with flavour. This vegetarian version captures all the richness of the classic meat biryani but keeps it entirely plant-based.
Why This Biryani Recipe Works So Well
- Long-grain basmati rice ensures the grains remain separate, not mushy, and give an elegant texture.
- Vegetables like potatoes, carrots, beans, peas, and mushrooms provide colour, texture, and nutrition.
- Marination of vegetables in yogurt, spices and herbs infuses deep flavour before layering.
- Authentic spices (garam masala, coriander, chilli, turmeric) plus saffron and ghee add richness and aroma.
- Dum cooking (slow cooking with a tight lid or seal) retains moisture and lets flavours meld together fully.
Ingredients
| Component | What You’ll Need |
|---|---|
| Vegetable Marination | Yogurt, ginger-garlic paste, chopped chillies, lemon juice, oil, turmeric, chilli powder, coriander powder, garam masala, salt, mixed vegetables (potatoes, beans, carrot, peas, mushrooms), fresh mint, fresh coriander |
| Rice | Long-grain basmati rice, salt, water for soaking & boiling, lemon juice, chopped mint & coriander, ghee (for flavour) |
| Biryani Base & Layering | Ghee + oil, sliced onions, capsicum (bell peppers), fried onions for garnish, saffron steeped in warm milk, biryani masala, extra ghee, fresh herbs (mint, coriander) |
Step-by-Step Method
1. Marinate the Vegetables
- In a bowl, combine yogurt, ginger-garlic paste, chopped chillies, lemon juice, oil, turmeric, chilli powder, coriander powder, garam masala, and salt.
- Add chopped potatoes, beans, carrot, peas, mushrooms, mint, and coriander. Mix so vegetables are well coated.
- Cover and marinate for about 30 minutes.
2. Prepare the Rice
- Rinse basmati rice thoroughly and soak for ~30 minutes.
- Boil water with salt, lemon juice, herbs, and a bit of ghee.
- Add soaked rice and cook until about 70-80% done (grains still firm). Drain water and let rice rest.
3. Cook the Vegetable Base (Gravy)
- Heat ghee + oil in a heavy pan.
- Fry sliced onions until golden brown. Set some aside for garnish.
- Add bell peppers and sauté till slightly tender.
- Add the marinated vegetables and cook until vegetables are almost done.
4. Layering & Dum Cooking
- In a thick-bottom pot, spread vegetable base first.
- Place some fried onions, chopped mint & coriander over it.
- Add a layer of partially cooked rice.
- Repeat: fried onions, herbs, rice.
- Pour saffron-milk over top, sprinkle biryani masala and drizzle extra ghee.
- Seal the pot (foil + tight lid). Cook on very low flame for ~20-25 minutes to let flavours infuse (dum).
Tips for Best Results
- Use a thick-bottomed vessel so that heat doesn’t burn the bottom.
- Maintain low flame during dum to avoid sticking or burning.
- Soaking the rice helps get long, fluffy grains.
- Rest biryani for 10-15 minutes before opening the lid; this helps settle flavours.
- Generous use of herbs, fried onions, and saffron enhances aroma and presentation.
Serving Suggestions
- Serve hot with cool raita – cucumber or onion-tomato combo helps balance the spice.
- Pair with mirchi salan (spicy gravy) or a mild curry.
- Garnish with extra fried onions, mint leaves, coriander before serving.
Final Thoughts
If you want a restaurant-style biryani that is vegetarian yet rich in flavour, this Hyderabadi Veg Dum Biryani recipe delivers. The layers of flavour, aroma, and textures come together in each bite. Patience during marination and dum stage is the key. Once done, this biryani turns any meal into a festive occasion.
