Hyderabadi Dum Subz Biryani | Veg Biryani

Hyderabadi Dum Subz Biryani | Veg Biryani is one of the popular dish which is prepared widely during celebrations.This is the vegetarian version of rice biryani.And like Chicken Biryani this also have a fabulous taste.

What is Dum Biryani

Dum means to simmer.Where the food is cooked slowly on very low flame, mostly in sealed containers.Here the vege’s or meat are made to cook as much as possible,in their own juices. In this method the pot is covered and is then sealed to create pressure to ensure cooking is low and slow.

Is Veg biryani and Pulao same?

Veg Biryani and Pulao are not the same.Draining method is used to prepare the veg biryani or dum biryani whereas for making the pulao absorption method.The quantity of spices used in preparing biryani are high as compared to pulao,this gives the biryani a richer aroma and texture

Draining method of cooking rice

In this method rice is first rinsed then soaked & then the excess water from the rice is strained out.Then this rice is par-boiled in water till it is partially cooked to 75-80 percent.Then the excess water is discarded.The rice is kept on colander so that the excess water is removed completely.This rice is used for preparing biryani’s.The rice cooked by draining method is perfect and fluffy.

ABSORPTION METHOD of cooking rice

In this method the rice is washed then soaked for 30 minutes.Here one measure of rice and two measures of water is the standard measurement.Sometimes the quantity of water may vary as per the variety of rice used.In this method when water comes to boil the soaked rice along with all ingredients is added.Then the rice is allowed to cook on gentle simmer for 10-15 minutes by covering it with the lid.After 12-15 minutes the rice absorbs the water.Here the rice fluff’s up and is cooked completely on steam.

Ingredients for Biryani

Ingredients are easily available in your kitchen.The best quality long grain biryani rice,Whole spices like black pepper,cinnamon sticks,green elaichi,black elaichi,mace,bay leaf,cloves…these are easily available in our kitchen.

Next we need the biryani masala,if this is not available you can use homemade garam masala also.This also gives a nice taste and flavour to the biryani,haldi powder,coriander powder,red chilli powder,curd,kesar(saffron sticks) or saffron colour and ginger-garlic paste for flavouring.You can also add cashew-nuts,almonds and raisins to add more richness to the biryani.And finally desi ghee to finish the preparation.

If we go through this basic ingredients we find that this are the same as we use for non-veg biryani.Only instead of chicken or mutton we have the fresh vegetables.

Type of Rice

Long grain basmati rice are the best for biryani’s.Also the rice which is not sticky and whose rains are long and separated after boiling that is the best.

For best result soak the rice prior for 30-60 minutes…I generally follow this step and time for soaking.

Vege’s or Vegetables Needed

Now the vegetables needed are as per your choice,but I like adding most of them like cauliflower,carrots,potatoe,green peas,capsicum,tomatoes,onions,green chillies,fresh mint leaves,chopped coriander leaves…if you like paneer,soya chunks and mushrooms then go for it…

Assembling of Biryani

I have kept the vegetable gravy layer at the bottom.Then it is layered with rice on the top followed by drizzling a tablespoon of ghee followed by saffron milk or saffron colour.Then added the layer of chopped coriander and fresh mint leaves.Finally layering with fried onions.

Cover the pot with a tight lid or cover it tightly with cloth or seal the top with dough and let the biryani cook for 20-30 minutes on low flame.Place the biryani pot on a tawa or girdle to prevent the bottom layer from getting burnt.

If you want more rice recipes just go through the below mentioned rice recipes on this blog;

Restaurant Style Dal Khichda
Moong Dal Khichdi
Maharashtrian Style Masale Bhaat
Veg Pulao
Restaurant Style Jeera Rice
Curd Rice
Chicken Dum Biryani
Maharashtrian Khichdi Bhaat

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How to make Hyderabadi Dum Subz Biryani | Veg Biryani

course : main

cuisine : indian

prep : 40 minutes

cook : 40 minutes

total : 1 hour 20 minutes

servings : 4

author : suchita pradeep satpute

Ingredients :

For cooking Rice

2 cups long grain Basmati rice
3-4 Green Cardamom or Elaichi
1-2 Star Anaise or Chakrafool
1 small stick of Cinammon or Dalchini
1-2 tsp Caraway Seeds or Shah Jeera
4-5 Cloves or Lavang
1 small Mace or Jaipatri
5-6 Black Pepper or Mire
1 Big Cardamom or Masala Elaichi
1 medium sized Lemon
Salt as per taste

For Biryani Gravy

½ cup Green Peas
1 cup Cauliflower florets
½ cup lengthwise chopped Carrots
½ cup lengthwise chopped Capsicum
½ cup diced Potatoes
6-7 sliced green chillies
2-3 sliced big Onions
2 big sliced Tomatoes
¼ cup Ginger—Garlic paste
¼ cup chopped Mint / Pudine
¼ cup chopped Fresh Coriander
½ cup Fresh Curd
1 tsp Jeera
½ tsp Haldi Powder
1-2 tsp Coriander Powder
1-2 tsp Red Chilli Powder
1-2 tsp Biryani Masala or Garam Masala (whichever is available)
Salt as per taste

For Garnishing

½ cup fried Onions / Barista
Chopped Mint / Pudine
Chopped Fresh Coriander
Pinch of Biryani masala
Wheat dough or Cloth to seal

Step by step method of preparing Hyderabadi Dum Subz Biryani | Veg Biryani :

How To Cook Rice

Wash the rice with 2-3 waters so that extra starch is removed.
Now soak this rice in fresh water for about 30 minutes to an hour.

Next on a gas keep water for boiling.The quantity of water must be 3-4 times more than the rice quantity.
Once the water comes to boil add all the whole spices to it.
Add the lemon juice to the water.
Add salt as per taste.
Let it boil nicely.

Now add soaked rice .
Let everything boil on medium to high flame.
Keep on checking the rice.
Once the rice gets 80 percent cooked,immediately strain the excess water from the rice.

Do not cook the rice completely,as it will get cooked in dum while preparing biryani.
Drain off the water,to stop the cooking process.
Keep the rice for straining.
Your rice for dum biryani is ready.

How To Prepare Veg Biryani Gravy

Wash all chopped veges’s nicely and keep them aside.
In a thick bottom pan add oil.
Once oil gets nicely heated add jeera for tempering.
Next add sliced onions.

Fry onions till they turn golden brown.

Next add green chillies and mix.
Add carrots,potatoes and give a nice mix.
Now add the cauliflower florets,green peas,capsicum,tomatoes,chopped coriander & pudina.

Next add ginger garlic paste and curd.
Give everything a nice mix.

Now add red chilli powder,haldi,coriander powder,garam masala or biryani masala and salt as per taste.

Nice mix everything.
Add a little amount of water so that all the vege’s gets cooked properly and also a good amount of gravy is obtained.

Keep a lid on the it and let everything get cooked.
Once the vege’s gets 70-80 percent cooked remove the lid and stir again.

Now add the cooked Basmati Rice above the gravy.
We don’t have to mix everything,just give the layer of rice above the vege’s gravy.
Add the fried brown onions or barista over the rice layer.
Also add chopped coriander and fresh chopped pudina.

Sprinkle pinch of biryani masala to get that extra aroma and flavour.
Again give a layer of rice over it.
Now pour saffron water or saffron colour over the rice.
Add nice tbsps. Of ghee over the rice layer.

How cover the whole pan with a lid.
Seal the lid with kneaded wheat dough or by tieing a piece of cloth to the lid.
This is done so that the extra steam or dum remains inside the pan.
Keep the pan onto the tava.(This is done so that biryani doesn’t get burnt at the bottom)
Keep the flame on low,cook for 15 minutes or till the rice and vegetables get completely cooked in the presence of steam or dum.