Green hydrabadi dum biryani

Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal? Hyderabadi Dum Biryani is the king of all biryanis who has having Mughlai influence. I personally feel it has more flavors and taste to it. Nothing can beat a dum biryani when it is properly made. You can also make chicken biryani or lamb biryani or meat biryani by adding those too. So you can make it anyway you like.

Ingredients

  • For rice preparation:
  • Basmati rice – 1 Cup
  • Water – For cooking rice
  • Star Anis (Baadiya) – 1
  • Cinnamon sticks – 1 Inch
  • Cloves – 4
  • Cardamom – 1
  • Salt – As per needed
  • Oil – 1 TSP
  • For crushed masala:
  • Green chili – 1 large
  • Garlic cloves – 5
  • Ginger – 2 Inch
  • For cilantro puree:
  • Cilantro – 1 Big bunch
  • Lime Juice – 1 TSP
  • Water – 1/4 Cup
  • Green food color – Optional
  • Sliced Onions – 2 Cups for fried onion
  • For biryani preparation:
  • Oil – 2 TBS
  • Black paper – 5
  • Cloves – 4
  • Cinnamon stick – 2 Inch
  • Cardamom – 2
  • Star Anis – 1
  • Chopped onions – 1/2 Cup
  • Chunks of paneer – 100 grams
  • Cauliflower – 1/2 Cup
  • Mint leaves – Handfull
  • Chopped carrots – 1/4 Cup
  • Chopped green beans – 1/4 cup
  • Split cashew – 1/4 Cup
  • Raisins – 2 TBS
  • Yogurt – 3/4 Cup
  • Salt – As per the taste
  • Red chili powder – 1 TSP
  • Coriander cumin powder – 1 TSP
  • Turmeric powder – 1/4 TSP
  • Garam masala – 1/2 TSP
  • Biryani masala – 1 TSP
  • Salt – As per the taste
  • Kitchen king masala – 1 TSP
  • Fried Onions – 2 TBS
  • Water – 1/3 Cup
  • Kesar Milk – 3 TBS

Method

  • Wash and soak basmati rice in water for 15minutes.
  • Now add plenty of water to pot and add whole spices mentioned in rice preparation along with salt and oil.
  • Add enough salt until rice can get it’s taste or rice will taste blend in biryani.
  • When water starts to boiling, at that time ONLY add soaked rice to it. Discard water of it before adding it.
  • Now wait until it again starts boiling.
  • As soon it stared boiling, let it cook on medium-high flame for exactly 2 1/2 minutes and then drain it in sieve. Pour cold water on top to stop cooking process and let your rice rest there until water drip down completely.
  • *Make sure you watch the time while cooking your rice, drain it even though it’s looks like un-cook. By cooking it more, you’ll ended up with mushy and sticky biryani. It will be cook evenly when our biryani will done.
  • Now lets crush ginger, garlic and green chilies until it coarse.
  • Same way puree one bunch of cilantro by adding 1 TSP of lime juice + water.
  • Now heat up oil and fry sliced onions until its golden brown to make fried onion or you can use store bought too.
  • Now as we done with preparation, lets start to make biryani.
  • Heat up oil in nonstick handi or any heavy gage broad faced vessel.
  • When oil is hot, add whole spices to it and fry it for 1 minute on medium flame.
  • Now add split cashew to it and again fry it until golden color.
  • Add crushed ginger,garlic,green chilies to it and let it saute for 1 minute.
  • Add onions to it and mix it and let it cook by covered pot for next 2 minutes.
  • As soon as onions done cooking, add cilantro puree to it and mix it.
  • *You can also use half-half. one part of cilantro puree and one part of boiled and puree spinach. This version of biryani will taste good too.
  • Now add rest of spices mentioned in biryani preparation after cilantro puree cook for minute.
  • Add green food color if you desire.
  • Let all cook for 1 minute and off your stove.
  • Add yogurt, raising, 2 TBS of fried onions, 10-12 mint leaves,paneer cubes and rest of vegetables to handi when cilantro mixture cool down completely.
  • Mix everything well and let your veggies get marinated by 1-2 hour of resting time.
  • *If you are in hurry then you can start making biryani without resting time too.
  • Add water to handi after veggies marinated and heat on your flame.
  • Now add cooked rice to it and add mint leaves and rest of fried onions on top.
  • Pour kesar milk on top which is nothing but kesar strands soaked in warm milk for 15 minutes.
  • first cover your handi with aluminum foil followed by it’s lid. place enough pressure on it like heavy vessel etc on top so it helps air to set inside, thats call dum and that dum will enhance flavor of your biryani.
  • Let it cook on medium-low flame for 30 minutes.
  • Once done, off your flame and give 10minutes of standing time before you open your handi.
  • Serve it hot with creamy cucumber raita and enjoy.

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