Looking for the best Hyderabadi Veg Dum Biryani recipe? Then you are at right place. This authentic veg biryani is layered with aromatic basmati rice, spiced mixed vegetables, golden fried onions, and saffron milk. Slow cooked on dum, this Vegetable Biryani is a fragrant and flavorful one-pot dish. A perfect vegetarian main course for festivals, family dinners, or special occasions. Here’s a simple, step-by-step recipe to make restaurant-style Hyderabadi Veg Dum Biryani at home with ease and perfection.
More Main Course Recipes To Try – Egg Dum Biryani, Soya Dum Biryani, Paneer Dum Biryani, Aloo Dum Biryani, Peas Pulao, Chana Pulao
About The Veg Biryani
This Hyderabadi Veg Dum Biryani calls for long-grain basmati rice, colorful vegetables, curd, and whole spices. It is layered and slow-cooked using traditional dum method. The base is a spicy vegetable masala, and the top is cooked rice. Saffron, fried onions, and fresh herbs like mint and coriander leaves bring all the magic.
The recipe is divided into parts:
- Cook rice with spices.
- Prepare vegetable masala.
- Fry onions till golden.
- Layer and cook on dum.
Each step adds depth and taste to the biryani. This vegetarian biryani is hearty, satisfying, and perfect for special occasions or weekend lunches.
Notes on Ingredients
- Basmati Rice: Use long-grain aged basmati rice for the best results. Soaking the rice 30 minutes before cooking helps it cook evenly and gives fluffy, separate grains.
- Mixed Vegetables: Potatoes, carrots, beans, and green peas are common veggies, we use in making veg biryani. They add color, texture, and nutrition. Cut them in similar sizes so they cook evenly.
- Curd (Yogurt): Thick curd makes the masala rich and flavorful. It balances the heat from the spices and helps tenderize the vegetables.
- Ginger-Garlic Paste: This adds depth and a strong base flavor to the biryani. Use freshly ground paste for better taste.
- Fried Onions (Birista): Crispy golden onions are a key flavor booster. Birista adds a sweet, smoky flavor and we also use it in layering.
- Saffron Milk: Saffron soaked in warm milk adds royal color, aroma, and richness. It gives that classic Hyderabadi touch to the biryani.
- Garam Masala & Other Spices: Garam masala, chili powder, turmeric, and coriander powder bring warmth and flavor. Use good-quality spices for the best taste.
- Coriander and Mint Leaves: These fresh herbs brighten up the biryani and add a lovely aroma. Mint is optional but highly recommended.
- Lemon Juice: It adds a slight tang and helps balance all the rich flavors in the dish.
- Kasuri Methi (Dry Fenugreek Leaves): This optional ingredient gives the biryani a unique earthy aroma and a restaurant-style finish.
Choice of Vegetables and Variations
Use fresh, firm vegetables that hold their shape while cooking. The most common choices are:
- Potatoes: They soak up the masala well and add a soft texture.
- Carrots: They bring a hint of sweetness and color.
- French Beans: Add crunch and freshness.
- Green Peas: A touch of sweetness and great texture.
You can also add cauliflower, baby corn, or capsicum for variation. Make sure to cut all the all the veggies in similar size for even cooking. Avoid watery vegetables like zucchini or cucumber.
Add Soya or Paneer for Protein
To make the biryani more filling and protein-rich, add either:
- Soya Chunks: Soak in hot water, squeeze out the water, and cook with the masala. They absorb flavors beautifully.
- Paneer Cubes: Lightly fry or use fresh cubes. Add them gently to the masala just before layering to avoid breaking.
Both options work well and make the biryani more wholesome, especially if you’re serving it as a main course.
Veg Biryani or Pulao? The Delicious Debate!
Let’s face it—the great Veg Biryani vs. Pulao debate is as flavorful as the dish itself!
Many food lovers argue that biryani must have meat. According to them, biryani means layers of rice and meat slow-cooked with spices on dum. So when it’s made with vegetables, they say it’s not biryani—it’s just pulao.
But here’s the twist: Veg Dum Biryani follows the same traditional technique. It uses the dum cooking method, layering of rice and masala, fried onions, and aromatic saffron milk—everything you find in a non-veg biryani, just without the meat.
On the other hand, pulao is a simpler dish. Everything is cooked together in one pot, usually without layering or dum. It’s quicker, milder, and has fewer spices.
So, is veg biryani really biryani?
Absolutely! If it’s layered, dum-cooked, rich with spices and flavor—it earns the title. In fact, Hyderabadi Veg Dum Biryani is a celebration of vegetables done the royal way.
Call it what you like, but one thing is for sure—Vegetable Dum Biryani is flavorful and extremely delicious!
Serving Suggestions For Veg Biryani
As you can see in the pictures, I served veg biryani with cucumber raita, kaddu ka dalcha and tawa paneer fry. Veg biryani tastes best when served with, Mirchi ka Salan, Hyderabadi Bagare Tamatar, Bagare Baingan, Dahi ki Chutney, Pudina Aloo, Kashmiri Dum Aloo, Pan Fried Tandoori Aloo, Ambade ki Bhaji (Gongura Chutney)
Hyderabadi Veg Dum Biryani
I actually prepared this Hyderabadi Veg Dum Biryani for a special guest—a new bride, who happens to be the wife of my husband’s close friend. It was her first visit to our home after the wedding, and I wanted to make something that felt warm, welcoming, and festive.
Instead of going with a meat-based biryani, I chose to make this rich, aromatic veg dum biryani—a recipe I trust for special occasions. To my joy, she loved it and even asked for the recipe before leaving. That moment reminded me how food can instantly build comfort and connection, even with someone you’ve just met.
This dish has always been close to my heart, and now, it carries one more beautiful memory.
Hyderabadi Veg Dum Biryani is a royal dish. It is flavorful, aromatic, and full of vegetables. This recipe brings the traditional dum cooking technique into a vegetarian version. The spices, herbs, and basmati rice create a beautiful combination. Every bite is a burst of flavors. It is a festive treat and perfect for weekends, potlucks, or any special day.
In this post, you will learn to make authentic Hyderabadi Veg Dum Biryani at home. The steps are simple and clear. You do not need fancy ingredients. Just patience and love for good food. Let’s begin!
Hyderabadi Veg Dum Biryani Recipe
Hyderabadi Veg Dum Biryani is a fragrant and flavorful rice dish made with spiced vegetables, saffron, and fried onions—slow-cooked to perfection using the traditional dum method. A festive favorite that’s perfect for special occasions or weekend meals.
Ingredients
Vegetables & Masala
- 2 Potatoes, peeled and cubed
- 2 Carrots, peeled and cubed
- 10 French Beans, trimmed and cut into 2-inch pieces
- 1/4 cup Green Peas (fresh or frozen)
- 2 Onions, finely sliced
- 2 Tomatoes, finely chopped
- 6 Cashews (optional, for richness)
- 2 tbsp Red Chili Powder
- ½ tbsp Turmeric Powder
- 2 Green Chilies, slit
- ½ cup Thick Curd (Yogurt)
- 2 tbsp Garam Masala
- 1½ tbsp Ginger-Garlic Paste
- ½ tbsp Roasted Coriander Powder
- 2 tbsp Chopped Coriander Leaves
- Salt, as per taste
- 2 tbsp. Mint leaves
For Cooking Rice
- 3 cups Basmati Rice (soaked for 30 minutes)
- ½ tbsp Garam Masala
- ½ tbsp Ginger-Garlic Paste
- Salt
For Layering
- 2 tbsp Lemon Juice
- A pinch of Saffron
- 2 tbsp Lukewarm Milk
- ½ tbsp Orange Food Color (optional)
For Fried Onions (Birista)
- 4 medium Onions, finely sliced
- ¼ cup Ghee
- ¼ cup Oil
Instructions
How To Make Veg Dum Biryani
Step-by-Step Recipe
1. Soak Basmati Rice
Wash basmati rice 2-3 times. Soak in water for 30 minutes. Set aside.
2. Prepare Saffron Milk
Take warm milk in a small bowl. Add a pinch of saffron. Let it soak for 10 minutes. You will use this for layering later.
3. Fry Onions – Make Birista
This is an important step.
Heat oil and ghee in a deep pan. Add thinly sliced onions. Fry on medium flame till golden brown.
Stir often to avoid burning. Once crisp, remove and drain on paper towel.
Tip: Fry in batches if needed. Do not overcrowd the pan. Save some fried onions for garnish.
4. Prepare Vegetable Masala
In a mixer jar, add sliced onions, chopped tomatoes, green chilies, cashews, coriander leaves and curd. Grind and make a smooth paste.
Whisk in red chili powder, turmeric powder, ginger-garlic paste, garam masala and roasted coriander powder. Crush and add ¾th of fried onion (birista) and combine well.
To this add chopped vegetables and salt. Combine well. Leave this to marinate for 15-20 minutes.
In a heavy bottom pan, add 2 tbsp. of oil-ghee (use the one from frying birista) and to this add above marinated vegetable mixture.
Fry till masala start to change color. To this add 2 cups of water and let this cook till veggies are soft yet firm and the gravy thickens. Now add lightly crushed kasuri methi. Turn off the flame and set aside.
The masala should be thick and not watery.
5. Cook Basmati Rice
By the time, vegetable masala is getting ready, you can start cooking rice.
Boil 6 cups of water in a large pot. Add salt, ½ tbsp garam masala, and ½ tbsp ginger-garlic paste. When water boils, add soaked rice. Cook until 80% done (grains should be soft but firm). Drain and set aside.
Tip: Do not overcook the rice. It will cook further during dum.
6. Layering the Biryani
Use a heavy-bottomed handi or deep pan for dum cooking.
Start layering like this:
Add 2 tbsp. of oil-ghee (from birista) and spread evenly on the bottom of the handi.Spread half of the cooked rice. On top of this spread all of the vegetable masala.
Drizzle 1 tbsp. saffron milk + 1 tbsp lemon juice. Sprinkle some fried onions and mint leaves. Add remaining rice.
Pour rest of the saffron milk and lemon juice. Drizzle some oil-ghee over the top of rice Add food color if using.
Add more fried onions and mint leaves. . Cover tightly with a lid. You can also seal the edges with dough to trap steam.
7. Dum Cooking
Option 1 – Gas Stove:
Place a tawa (griddle) on low flame. Keep the biryani pan on the tawa. Cook on dum for 20-25 minutes on low heat.
Option 2 – Oven:
Preheat oven to 180°C (350°F). Cover biryani pot with foil and lid. Bake for 20-25 minutes.
Once done, let it rest for 10 minutes before serving.
Add love to make this Hyderabadi Veg Dum Biryani taste Yummy.
Notes
Serving Suggestions
- Serve hot with raita or plain curd.
- Boondi raita, onion raita, or mint yogurt goes well.
- Add papad and pickle on the side.
- You can also serve it with Mirchi Ka Salan or Bagara Baingan or Dalcha for a Hyderabadi touch.
Tips and Tricks
- Soak rice properly. It gives long, fluffy grains after cooking.
- Don’t skip fried onions. They add aroma and flavor.
- Do not overcook vegetables. They should not turn mushy.
- Adjust spices to your taste.
- You can add paneer or soya chunks for more protein.
- Always rest biryani for 10 minutes before serving.
- Use fresh curd to avoid sour taste.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 519Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 25mgSodium: 407mgCarbohydrates: 73gFiber: 13gSugar: 17gProtein: 12g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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