Thursday, March 26, 2009

Hyderabadi Vegetable Dum Biryani

I want to tell all hyderabadis a place where u can get perfect vegetable dum biryani . It is in 'santosh dhaba' ( purely vegetarian) , it has 2 branches one in Begum bazar and other in Banjara hills . I ate veg dum biryani in almost all famous restaurants like paradise , bawarchi , seventh heaven , ... etc,. But i never found one like a santosh dhaba biryani . What a flavour , aroma and superrrrr taste . When i was in chennai whenever i visit my parents its my condition to take me to that restaurant atleast once in my visit . If u are a hyderabadi and a pure vegetarian then u must go there for all vegge yummy dishes . There they serve biryani in bowls in layers of curry and rice . Anyway now we will see my version of making Vegetable dum biryani. Hope u like it.

Preparation :-

  • Soak 2 electric rice cooker cups /250 gms of basmathi rice in sufficient water for 45 mins .

  • In mean time chop 1 big onion , 4 green chillies , 1 potato , 10 french beans , 1 carrot , few cauliflower florets , 1 tomato . Chop all into big chunks.

  • Take half handful of pudina leaves ,wash them and chop them .

Biryani Masala :-

  • Heat a pan dry fry 5-6 cashews , 1/2tspn fennel seeds(saunf) , 3 cloves , 3 cardamoms , 1" cinnamon stick , 1 tspn poppy seeds . Grind these to a fine powder .

  • In second round , in same mixcy container add 3 green chillies , 5 strigs of coriander leaves , 3 tbspns of fresh/frozen coconut , 1 big garlic pod , equivalent ginger piece. Grind these all into a fine paste . Donot add water while grinding.

Cooking Rice :-

  • Take a big vessel and fill it with water , bring it to boil , while boiling add 2 tspns of salt , 1 tspn of oil , 2 lightly crushed cardamoms , 2 cloves , 1" cinnamon stick , 1/4 tspn shajeera , 5 pudina leaves . Once water is boiling nicely add soaked and drained rice. Cook rice till 90% . After rice is cooked Strain rice . After 5 mins add 1 tspn ghee on rice and fluff the rice carefully with a fork.

Curry preparation :-

  • Heat a wide pan , add 2 tbspns oil , add whole garam masala ( 1/4 tspn shajeera , 3 cloves , 3 lightly crushed cardamoms , cinnamon stick , 2 star anise , mace , 2 bay leaves , 2 anasa puvvu.

  • Next add chopped green chillies ( 3) , pudina leaves , add sliced onions. Add pinch of salt & 1/4 tspn turmeric and brown onions . Next add 1/4 tspn ginger garlic paste .

  • Now add all vegetables ( potato , beans , carrot , cauliflower , frozen peas) except tomato . Add 1 tspn salt , mix all nicely and fry vegetables till they are 90% done (while frying veggies put lid ) . For checking take a potato piece and pierce it with a spoon , if it cuts easily then u can know that veggies are cooked .

  • Now add 1/4 tspn garam masala powder , 1 tspn coriander powder , 1/4 tspn cumin powder, mix nicely and add grinded biryani masala paste . Mix nicely and fry for 5 mins .

  • Next add 1 cup of thick curd and tomato pieces. Mix nicely and fry for 5 mins . Switch off the stove and add 2 tspns lemon juice , mix it well and put a lid . With this ur curry is completed.

Layering :-

  • Take a oven safe pan or aluminium tray , spray oil allover . Spread curry nicely , sprinkle fried onions on top.

  • Now as second layer spread cooked rice uniformly.

  • On top of it add 2 tspns lemon juice all over , sprinkle fried onions , finely chopped coriander and mint leaves , sprinkle 1 tbspn oil allover the rice , now sprinkle food colour mixed water ( u can use multi colours or a single colour) .

  • Now seal the pan tightly with aluminium foil .

  • Bake this in preheated oven @ 400 degree F for 30 mins . After that switchoff oven and after a standby of 5 mins u can open the seal and serve hot with raitha or salan . (Best way to know whether biryani is baked perfectly or not is by looking at fried onions , coriander and mint leaves . They should turn dark )

Note :-

  • After opening seal u can serve without mixing it . if u do like this u get curry in down layer and rice on top layer.

  • If u are making biryani in large quantity then put rice as first layer , on top add curry , on top add again rice , next curry , finally spread rice . on top sprinkle coriander leaves , pudina leaves , oil , fried onions and food colour. Seal it and bake it . when u are baking large quantity bake @ 400F for 40 mins .

35 Comments:

  1. Asha said...
    Makes me visit H'bad now! :D

    Looks fabulous. Happy Ugadi! Enjoy.
    MY WORLD OF RECIPES said...
    Hi asha , these days whenever i post a recipe immediately i am waiting for ur comment . yesterday i saw ur blog and it took day long to see half of ur blog . its really fantastic . Anyway happy ugadi to u and ur family.

    with cheers,
    preethi.
    Lavanya said...
    your biryani is killing me..looks tempting n yummy too,want ot taste it preethi :)
    MY WORLD OF RECIPES said...
    Lavanya just fly to new jersey , i will prepare fresh biryani again for u.

    with cheers,
    preethi.
    Pavani said...
    Man.. that biryani looks delicious. Thanks for the detailed recipe, I'm going to try this soon. BTW where in NJ do you live?
    MY WORLD OF RECIPES said...
    Hi pavani , we live in Edison (dhuram woods) , where do u stay in NJ?
    Pavani said...
    Ugadhi Subhakankshalu to you and your family Preethi. We live in Secaucus, NJ.
    Rajani Rayudu said...
    Hi Preethi,

    Excellent recipe. Never tried vege biriyani and also in an oven. Yours look too good and saw the kachi biriyani too well explained. Ugadi baga jarupukunnara.........message pedadamu anukunna kani busy that day ma friends vacharu so cooking, baga enjoy chesamu.

    cheers
    rajani
    MY WORLD OF RECIPES said...
    Hello rajani garu ,
    happy to hear that u enjoyed ugadi with ur frds and family. On that day i just prepared ugadi pachadi , pulihora , rava kesari . So meeru emi chesaru?
    defnetley try this vegetable biryani . This is an excellent recipe in vegetarian .

    with cheers,
    preethi.
    Rajani Rayudu said...
    This comment has been removed by the author.
    Rajani Rayudu said...
    Hi Preethi,

    Nenu ayite Pulihora, Pesara pappu payasam, Badam payasam, Pesara pappu vada, Bendakaya vepudu, Rasam, Kandi podi and Nuvvu podi..........ante no ugadi pachadi :-(

    Na blog lo photos pedadamu ante ma friend valla camero lo vunnayi photos. I am waiting for my photos........

    Ya definately should try that anni Biriyani lu chesa kani no vege.

    cheers
    rajani
    valli said...
    hi preethi....just now i made this biryani...really i am surprised...it came out well...thank you so much....
    Anonymous said...
    hii preethi...

    nice recipe.. Actually, okka chinni question... party for 50 ki biryani cheyyali ante approximately quantity entha theeskovalo cheppa galguthara??? First time try chesthunnanu.. so, andukani..

    Thanks a ton,
    priya
    MY WORLD OF RECIPES said...
    Hi priya , before doing biryani for the first time in large quantity it is always suggested to try atleast once before hand . So that u will know wat to do and wat not to do . Any way when u r cooking for 50 members it always depends upon wat the other items are. for example if there r 2 or 3 starter/snack varities and white rice then u can cook 20 rice cooker cups of biryani and 20-25 rice cooker cups of white rice.In general if i am the one hosting complete party for 50 members then i would chhoose 4 rice items like biyani , white rice , tomato rice , pulihora . So that u willl do 4*10 cups . It will be easy preparing 10 cups each item . Anyway if u r preparing for a potlock prepare 20 rice cooker cups of biryani.Hope this helps.

    -Cheers,
    Preethi.
    Raj said...
    Hi Preethi, That's so tempting yummy biryani. I would like to visit your place to have this biryani. Your blog looks so good Preethi with detailed photoes.

    With cheers
    Rajani
    Prathima said...
    Hi Preethi,
    ur blog is too good. I wanna try this recipe, but i ve a doubt.Is it safe to use aluminium foil in the conventional oven?

    Regards,
    Prathima
    MY WORLD OF RECIPES said...
    Hi prathima , u can use aluminium foil in conventional oven otherwise u can use any oven safe dish like corningware.


    -Regards,
    Preethi
    Anonymous said...
    Preethi,
    Thanks a lot for the quick response.Can we keep this dish uncovered in the oven and cook?

    Regards,
    Prathima
    MY WORLD OF RECIPES said...
    hi prathima , the whole secret of biryani lies in how well u arrest the steam . so u should cover it up.Dont ever try to do biryani uncovered.

    Regards,
    preethi
    satya said...
    Hi Preethi,

    Today i tried your vdg dum biryani recipe.Biryani came awesome.
    Thank you
    swathi said...
    Hi Preeti,

    U just rock with your recipe and the measurements.I live in San Jose,US and here Peocock restaurant Veg biryani is considered the best.But after trying your recipe ,the biryani came sooooooooooooooooooooo well and much much more better than the best in San Jose...This is the third consecutive week end we are cooking biryani at our home...

    Thank You,
    Swathi and Chandana
    swathi said...
    Hi Preeti,

    Do you have an alternative recipe to prepare this biryani in India?I want to tell this to my parents ...but they don't have an Oven...

    Regards,
    Swathi
    MY WORLD OF RECIPES said...
    Hi swathi , when i was in India i used to use pressure cooker pan for biryanis . Just greese the cooker pan with ghee and layer curry , rice , fried onions alternatively , on top add few tspns of oil , finally add food colour and put a tight steel lid and on top put some heavy weight like pestle or dosa pan (just to arrest moisture) put this pan on stove , cook for 20-25 mins on slow flame . U can see my chicken dum biryani there i used pressure cooker.

    -Cheers,
    Preethi.
    Sreeram's Blog said...
    Hi Preethi,
    I went to Paradise when I was in india and fell in love with the biryani. Searched the web and came across your recipe. Today I tried it in my place and it came really good. I have few questions though

    1) When we prepare the biryani masala, I dont see it becoming a paste. Rather it is kind of little bit wet and dry. Is there something I am missing?
    2)In curry preparation, you didnt add any water, I was wondering how does the veggies get cooked? I tried this cooking at medium heat and at some point I had to add some water (as the veggies were not cooked fully and they were getting toasted)
    3) I see from the picture the curry prepared is very rich. but, from my prep it was not so rich. I used all the ingredients you have suggested in there.
    4) Once I take out the biryani from the oven and immediately if I remove the biryani, i see the gravy a little watery. Did I something wrong? But, one good thing is, once i leave it for few minutes after taking it out of the oven i dont see the same issue.

    Again thanks for excellent recipe. Appreciate your response.
    Sreeram's Blog said...
    Adding to my previous questions,
    1) Do you have a recipe for salan(veggie)?

    Thanks once again
    MY WORLD OF RECIPES said...
    Hi Sreeram , first a fall thank u for trying my recipe. Here are the answers for ur questions:

    1) Yes the masala paste will be like wet /dry consistency. We are not adding water in it but as we are grinding ingredients like coconut , garlic , ginger ,coriander leaves it will be like a dry paste.Dont worry abt it .
    2)Yes i didnot add any water while preparing curry . I used a nonstick pan , i cook covered (putting lid veggies cook with the vapor created inside so u dont need to add water ) .
    3)If u add thick curd then it will come like my curry consistency . after adding curd i cook for couple of minutes and switch off stove.
    4)After taking out from oven give a good mix and then serve . Then u will not feel it is watery because now all the rice grains absorbs the gravy. When we layer curry and rice only the part of rice above curry absorbs the gravy of curry .So mixing will uniform it.
    5)Here is the recipe of salan / sherva
    http://myworldofrecipes.blogspot.com/2009/06/veg-shorva-sherva.html


    Hope i cleared ur doubts.

    Cheers,
    Preethi
    Sreeram's Blog said...
    Hi Preethy,
    Thanks for the reply. I will try this the coming weekend and update.

    Sreeram
    Sreeram's Blog said...
    Hi Preethy,
    Second time it came out even better. thanks for the recipe. I have one suggestion if you dont mind. is it possible to list out all the ingrediants in the beginning? Also, is it possible to mention the heat variation?

    Thanks once again.

    Sreeram
    Rajee said...
    Hi Preethi,
    Ur Briyani luks yummy...1 clarification pls... U used the same cup for measuring rice & curd? That is 2:1 ratio on same cup? pls let me know....
    MY WORLD OF RECIPES said...
    Hi Rajee, 1/2 electric rice cooker cup of curd will be sufficient.

    -Preethi
    Srividya said...
    Thanks for the quick response preethi garu!try chese chustanu.mee blog lo vunna veg pulao try chesanu.chaala baaga vachinde! naa friends andaru recipe adigithe secret ani cheppanu:-)appudu naaku doubt vachinde asalu meeru anni recipes intha baaga ela cheyya galugutunnaru ani.Anyways I love your blog and keeping posting new recipes.bye!!

    Srividya.
    KennQ29 said...
    this is the best blog i ever visited. please keep on posting recipes. thanks
    Lavern Owie said...
    perfect post. i love this recipe and wish to have it this coming weekends. best for my whole family. thank you for sharing this yummy and mouthwatering recipe.

    Regards,
    Lavern
    Davis said...
    Good Information. Thank you for sharing and I want to share information about Tandoori Chef which is An authentic North Indian, fine dining restaurant, Tandoori Chef offers Hackensack and the surrounding area a wonderful taste of Indian cuisine.
    sathya said...
    Hi preethi

    u r blog is excellent

    vegetable dum biryani is yummy yummy

    its too good

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