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Hyderabadi Vegetable Dum Biryani

Cuisine: Indian

Serves: 4


  • Basmati rice -  2 cups
  • Garam masala pwd - 1 tablespoon
  • Onion - 2
  • Vegetables chopped ( carrot, peas, beans, potato ) - 1 ½  cup
  • Green chili - 2
  • Saffron - few strands
  • Milk - 2 tablespoons
  • Ghee - ¼ cup
  • Ginger garlic paste - 1 tablespoon
  • Turmeric pwd - a pinch
  • Red chilly pwd - 1 tablespoon
  • Curd/Yogurt - 1 cup
  • Cashew - 6
  • Raisins - 8



  1. Wash and soak the basmati rice for 5 minutes. Drain the water. Add 3 1/2 cups of water, sprinkle salt and garam masala.
  2. Combine well and cook until done. Allow to warm, separate the rice grains and keep it aside.
  3. Chop onions, vegetables, slice green chillies lengthwise. Soak saffron in warm milk for 10 minutes.
  4. Heat a heavy bottomed fry pan and add ghee. Add remaining garam masala pwd and sauté for a minute. Add onions and fry to light brown.
  5. Add green chillies, ginger garlic paste and sauté further. Now add turmeric pwd, red chilly pwd, salt, chopped vegetables and stir well in medium flame.
  6. Divide curd to two equal portions. Add one portion of curd, combine well. Now add half cup of water and allow the vegetables to cook covered.
  7. Simmer until the vegetables are done. Add half of the freshly chopped coriander, mint leaves and sauté for 30 seconds.
  8. Dissolve saffron soaked in milk to second portion of curd. Sprinkle half of this over the cooked vegetables.
  9. Spread half of the cooked rice and sprinkle again the remaining mint , coriander leaves and saffron curd. Now top it with remaining rice.
  10. Spread fried onion, cashew, and raisins evenly on top of rice. Seal it with a moist white cloth on top tightly.
  11. Keep it in dum for 10 to 15 minutes. Remove from flame and fluff the rice gently.




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