Hyderabadi Veg Dum Biryani is an aromatic and richly layered rice preparation that pours out the culinary legacy of Hyderabad. Known for their elaborate flavours and repute in palaces, this veg version of biryani is truly the best mixture of aromatic basmati rice and a medley of fresh vegetables, thus making it a favourite for foodies. Enjoy this flavourful Hyderabadi veg dum biryani recipe. A marination of generous seasonal vegetables like potatoes, carrots, peas, and bell peppers is the starting preparation step. These are flavoured by an aromatic spice mix that consists of saffron, cardamom, and cloves, along with the yoghurt mix. Such marination flavours not only the vegetables but also tends to them. The same marination is used to drench whole spices into parboiled long-grain basmati rice which infuses rich aromas into it. This mark of Hyderabadi Dum Biryani comes with the "dum" cooking procedure, in which layered rice and marinated vegetables get cooked together in a sealed pot. Here's a delightful recipe of Hyderabadi veg dum biryani to try. This slow-cooking process allows the flavours to blend perfectly so each grain of rice can soak up spices and the essence of vegetables. Once readied, a garnish made up of fried onions, fresh coriander, and mint leaves over the biryani, whose colours and freshness burst into your senses. Being served with raita or salad, Hyderabadi Veg Dum Biryani is not a meal-it is a journey that brings you to the richness of culture that Hyderabad pulls down. It is this revelry in flavours that makes Hyderabadi Veg Dum Biryani one of the most sought-after dishes at special occasions and gatherings.

• 1 cup curd
• 2 tbsp ginger garlic paste
• 2 chilli
• 2 tsp lemon juice
• 2 tbsp oil
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander powder
• 2 tbsp garam masala
• 2 tsp salt
• 2 potato
• 5 beans
• 1 carrot
• 3 tbsp peas
• 10 mushroom
• 5 tbsp mint
• 5 tbsp coriander
• 2 cup basmati rice
• Spices
• 3 chilli
• 2 tsp lemon juice
• 4 tbsp ghee
• 1 onion
• Whole spices-saffron saffron
• 1/2 cup milk
• 1 tsp biryani masala

• Start with marinating the vegetables. Take a big bowl and put into it one cup of curd, 2 tablespoons of ginger garlic paste, 2 chopped green chillies, 2 teaspoons of lemon juice, 2 teaspoons of oil, 1/2 teaspoon of turmeric, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, 2 tablespoons of garam masala, and 1 teaspoon of salt.
• Mix well to get a smooth marinade. Now add 2 cubed potatoes, 5 chopped beans, 1 chopped carrot, 3 tablespoons of peas, and 10 chopped mushrooms to the bowl. Throw the vegetables in marinade and toss them until all are well coated.
• Finally, add 3 tablespoons of each chopped mint and coriander to it. Cover the bowl and let the vegetables marinate for at least 30 minutes, during which the flavours will have melded together.
• Meanwhile, prepare the basmati rice: Wash the 2 cups of basmati rice in cold water. You should change the water several times until the water runs clear, then soak the rice in water for approximately about 30 minutes.
• This process helps the rice grains to cook evenly after which the rice is drained off and set aside. Bring to a boil in a large pot of water. Add the soaked rice, 3 slit green chillies, 2 Tbsp chopped coriander, 2 Tbsp of mint leaves, 2 Tbsp salt, and 2 Tsp lemon juice. Let it boil till 70% done. Once done, drain the water and set it aside.
• Assemble the biryani. Heat 2 tablespoons of ghee and 2 tablespoons of oil in a heavy-bottomed pot over medium heat. Add 1 sliced onion and saut until it turns golden brown. Caramelising the onions gives richness to the biryani.
• Add 1 cubed capsicum and saut for a few minutes until softening the vegetables. Once the vegetables are saut ed, add the marinated vegetable mixture to the pot, spreading it evenly.
• Now layer half the partially cooked rice over the marinated vegetables. Spread it gently over. Pour 1/2 cup of saffron milk. Sprinkle 1 Tsp biryani masala, 2 Tsp of ghee.
• Closing the pot with a tight-fitting lid is essential to achieve the 'dum' effect required for biryani. If you prefer, you can close the sides of the pot with a dough made from flour and water so that steam cannot escape.
• Burners should be reduced to low flame and then kept on to allow the biryani to cook for about 25-30 minutes. This slow cooking makes the flavours infuse well and allows for tender vegetables along with perfectly cooked rice.
• The moment the cooking time is over, turn off the flame. Allow the biryani to rest for at least 10 minutes upon releasing the steam with the help of the lid. This resting time ensures that the flavour mixes for the last time. Then, you should very gently fluff the biryani using a fork without breaking any of the rice grains.
• Serve the Hyderabadi Veg Dum Biryani hot garnished with fried onions, additional chopped mint, and coriander if preferred. This is a great biryani served just with a raita or simple salad.
• In short, recipe of Hyderabadi Veg Dum Biryani is a labor of love that will reward you with a feast of flavours and aromas.
• It indeed is a divine concoction, with its unique blend of spices and freshness of vegetables- a perfect accompaniment for the dining table. Taste the richness of the dish and cherish every mouthful!