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Hyderabadi Veg Dum Biryani Recipe

Dum style Hyderabadi veg biryani recipe made with rice and veg masala...
4 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main
Cuisine Hyderabadi
Servings 5 -6
Calories 550 kcal


For the veg biryani masala mixture:

  • 250 gms beans cut onto long pieces
  • 250 gms sliced carrots
  • 250 gms diced potatoes
  • 2-3 tablespoon matar
  • 2 tablespoon green chilli paste paste made by adding a pinch of salt
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 2 tablespoon ginger garlic paste
  • 1 bay leaf
  • 5-6 black pepper corns
  • 3-5 cloves
  • 2-3 small cinnamon sticks
  • 3-4 cardamoms
  • 3-4 kabab chini/chinese cubeb optional
  • 1 bunch fresh coriander leaves
  • 1 bunch fresh mint leaves
  • 1 cup deep fried crushed onions
  • 2 cups beaten yogurt
  • 1 teaspoon garam masala powder
  • 1 tablespoon lemon extracted juice
  • 2 tablespoon oil

For the rice

  • 1 kg basmati rice 6 - 7 cups of rice
  • water for boiling
  • 1 small cinnamon stick
  • 2 cardamoms
  • 2 teaspoon caraway seeds shahi zeera
  • 2-3 cloves
  • 1 tablespoon coriander leaves
  • 1 tablespoon mint leaves
  • salt to taste
  • 1 tablespoon oil
  • 1 tablespoon lemon juice

For seasoning the dum biryani:

  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon mint leaves
  • 2 tablespoon deep fried crushed onions
  • ¼ th cup saffron flavored milk saffron strands mixed with ¼th milk
  • 2 tablespoon lemon extracted juice
  • 3 tablespoon oil
  • 1 tablespoon ghee
  • 1 cup water


  • Firstly chop all the veggies that one would like to add into the biryani.
  • Soak the basmati rice in water for about 30-35 minutes and start preparing the veg mixture.

For the veg biryani masala mixture:

  • Firstly, in a flat bottom vessel, add some oil and heat it.
  • Into it, add beans and saute till they are stir fried well and color is changed and transfer them onto a plate.
  • Into the same vessel, add sliced carrots and saute well in oil for few minutes to get rid of the raw smell and take the carrots out on a plate.
  • Into the same vessel, add the diced potatoes and stir fry well in oil and take them out on a plate.
  • Into the same vessel, add peas(matar), stir fry for few minutes and take it out.
  • Into the same vessel, add all the stir fried veggies, add green chilli paste, add salt as per taste, add red chilli powder, add turmeric powder, add ginger garlic paste.
  • Add whole spices such as bay leaf, cloves, cardamoms, cinnamon sticks, black pepper corns and kabab chini into it.
  • Add deep fried crushed onions into it.
  • Add beaten yogurt into it.
  • Add coriander and mint leaves into it.
  • Mix the whole mixture well.
  • Add garam masala powder into it and mix.
  • Add lemon juice and oil if required into the mixture(optional) and mix.

For the rice:

  • When the veg mixture is getting ready and rice is soaking, take a cooking vessel, add water generously into it, add salt into it, add whole spices such as cinnamon, cardamoms, caraway seeds, cloves.
  • Also add coriander leaves and mint leaves into the water if required.
  • Bring the water to a boil and add saoked basmati rice into it.
  • Cook the rice until it is ¾th done and strain the rice completely.

Steps to give dum and season the biryani:

  • Take a cooking vessel, coat the base with oil.
  • Add the whole veg masala mixture into the vessel.
  • Add some coriander and mint leaves into it.
  • Add the whole rice that has been cooked over the veg mixture.
  • Season the biryani to be cooked with coriander and mint leaves, deep fried onions, saffron flavored milk, lemon extracted juice, desi ghee, add little water all over, add some oil all over the rice.
  • Cover the lid of the vessel.
  • Switch on the flame.
  • Place a tawa on the flame.
  • Place the cooking vessel on the tawa.
  • Seal the lid and vessel with chapati dough or place a weight over the lid.
  • Dum the biryani on high flame for about 15 minutes and on low flame for about 15 minutes.
  • Vegetable Biryani is ready to be served with raita or any side dish!!!


1.Add other preferred vegetables of one's choice such as phool gobi/cauliflower, soya chunks, paneer etc...
2.Adding oil in certain steps is very important and not doimg so makes the biryani very dry.
3.Soaking the basmati rice helps the grains to become longer in length while cooking.
4.Preparing the veg mixture without stir frying the vegetables gives a raw taste and it definitely does not give out a good taste to the biryani . If one is looking for a good taste then do stir fry the vegetables in oil.


Nutrition Facts
Hyderabadi Veg Dum Biryani Recipe
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.