Ok so this is not a short recipe and takes about 1.5 hours from start to finish so let’s get going.
However, for making it easier to make dum biryani at home, I have just used aluminium foil which gives us the same results more or less. In restaurants, you may have seen a seal of dough around the cooking pot which is the traditional method. Dum cooking is nothing but cooking a mixture of ingredients – in the case of biryani that’s vegetables or meat, rice, and spices – on a very low flame to slowly tease out the flavours of individual ingredients and get them to becomes friends. I am not sure if I am able to recreate that taste at home but I do make biryani about once a month and while it’s tempting to resort to the easy pressure cooker biryani recipe, I try to cook it the ‘right’ way using the dum pukht method. He made a fiery chicken biryani and a very flavourful and delicious vegetable biryani which he produced upon request. My favourite place was this almost-roadside street vendor in Moti Nagar where I stayed. For example, Paradise Hotel in Secunderabad is super famous for their biryani but I disliked it and never went back after the first time. We all had our favourites and often, this wasn’t the most popular place in the city. When living in Hyderabad, one of the favourite food topics among friends was where to get the best Hyderabadi biryani in the city.
Hyderabadi dum biryani is special, I think we can all agree with that. I have included notes and all detailed information below that I personally found useful when preparing this dum biryani.
#Veg dum biryani how to#
Learn how to make vegetable dum biryani with this detailed and step by step recipe. Hyderabadi vegetable dum biryani – vegetable dum biryani recipe made Hyderabadi-style cooked using the dum method.
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