Name: Veg Hyderabadi Dum Biryani
Prep time: 30 min
Cook time: 35 min
Yield: 4
Ingredients: Rice — 300 g; Ghee — 50 g; Cloves — 1 g; Bay leaves — 1 g; Cardamom — 1 g; Cinnamon sticks — 1 g; Pepper — 1 g; Salt — 15 g; Water — 4 cups; Carrots (1-inch pieces) — 62 g; Beans (1-inch pieces) — 62 g; Peas — 62 g; Cauliflower (1-inch pieces) — 75 g; Paneer (1-inch pieces) — 75 g; Hyderabadi biryani masala — 7.5 g; Salt — 13 g; Turmeric (haldi) — 2 g; Chilli powder — 5 g; Ginger-garlic paste — 32 g; Fried onions — 25 g; Yoghurt — 125 g; Lemon juice — 2.5 ml; Ghee — 25 ml; Mint, finely chopped, leaves only — 15 g; Coriander, finely chopped, leaves only — 15 g; Kewra — a few drops; Saffron strands — a few, mixed in warm milk

What you’ll need

For the rice

300 gRice
50 gGhee
1 gCloves
1 gBay leaves
1 gCardamom
1 gCinnamon sticks
1 gPepper
15 gSalt
4 cupsWater

For the vegetable masala

62 gCarrots (1-inch pieces)
62 gBeans (1-inch pieces)
62 gPeas
75 gCauliflower (1-inch pieces)
75 gPaneer (1-inch pieces)
7.5 gHyderabadi biryani masala
13 gSalt
2 gTurmeric (haldi)
5 gChilli powder
32 gGinger-garlic paste
25 gFried onions
125 gYoghurt
2.5 mlLemon juice
25 mlGhee
15 gMint, finely chopped, leaves only
15 gCoriander, finely chopped, leaves only
a few dropsKewra
a fewSaffron strands, mixed in warm milk

The method

Masala

01Marinate all vegetables with yoghurt, ginger-garlic paste, salt, turmeric, chilli powder, ghee, fried onions, Hyderabadi masala and lemon juice. Set aside.

Rice

02Rinse the rice, then soak it for 30 minutes and drain.
03Heat the ghee in a pan. Add the cardamom, cinnamon, pepper and cloves, then sauté briefly until fragrant.
04Add the rice and water and cook until done. Strain any excess water.

Biryani

05Pour the vegetable masala mix into a heavy-bottomed pan (the ghee is already added).
06Cook the mix for 10–15 minutes until the vegetables are almost done.
07Spread the mix evenly in the pan and top with the cooked rice. Sprinkle over the kewra and saffron milk, then scatter with chopped coriander and mint.

Nutrition information

Serving size 25 g · 4 servings per package

Nutrition information, average quantity per serve and per 100 grams
Average quantity	Per serve (25 g)	Per 100 g
Energy	402.5 kJ	1610 kJ
Protein	2.95 g	11.8 g
Fat, total	3.33 g	13.3 g
Fat, saturated	0.28 g	1.1 g
Carbohydrate	11.9 g	47.6 g
Sugars	0.98 g	3.9 g
Sodium	24.25 mg	97 mg

Figures are averages for the recipe as prepared in our kitchen and may vary with portion and seasonal produce.