Authentic Hyderabadi Veg Dum BiryaniVeg

1

Fry cauliflower, beans, and carrots in hot oil until lightly browned. Remove and set aside.

2

Fry the blanched green peas until they crack open.

3

Thinly slice onions and fry them until golden brown, then set aside.

1

Soak long-grain Basmati rice for 30 minutes.

2

Create a 'potli' (bundle) of ginger, garlic, cumin, green cardamom, cloves, and bay leaf using muslin cloth.

3

Add this bundle to a pot of boiling water. Once the water is infused, add the drained rice, plenty of salt (the water should taste like sea water), and a little ghee.

4

Cook the rice until it is 70% done, then drain.

1

In the Biryani pot, saute whole spices (cinnamon, shahira, clove, mace, black cardamom, black pepper, and green cardamom).

2

Add ginger-garlic paste and fry until the raw smell disappears.

3

Stir in turmeric, kashmiri chili powder, coriander powder, and Biryani Masala.

4

Pour in fresh thick curd and simmer, stirring continuously.

5

Mix in the fried vegetables, slit green chilies, crushed kasuri methi, optional nuts (almonds/cashews), and fresh cream.

1

Add the 70% cooked rice over the vegetable masala.

2

Layer with fried onions, chopped mint, coriander, slit green chilies, saffron milk, and kewra water.

3

Add a final drizzle of ghee.

4

Seal the pot with aluminium foil and a tight lid to trap the steam.

5

Place the pot on a preheated flat iron tawa on medium flame for 25–30 minutes.

6

Allow it to rest for 20 minutes before opening and serving gently.