Vegetable biryani — Hyderabadi dum style, the Rutherford Sunday dinner
Serves 6 · Prep 30 min · Cook 1 h + 30 min dum
Layered dum vegetable biryani with basmati, whole spices, saffron and a mixed-veg base.
Pantry list
- Banno or India Gate basmati 500 g
- Mixed vegetables 1 kg
- Fresh paneer 200 g (optional)
- Full-cream yoghurt 250 g
- Cow ghee · vegetable oil
- Whole spices (cardamom, bay, cloves, cinnamon)
- Biryani masala · Kashmiri chilli
- Ginger-garlic paste · saffron
Add-all-to-cart arrives with the product catalogue.
Method
Marinate vegetables (and paneer, if using) 20 min in yoghurt, ginger-garlic, spices, salt. Parboil basmati with whole spices to 70%. Layer veg → fried onions → rice → mint/coriander; drizzle saffron milk + ghee. Dum on lowest heat 25 min. Rest, fluff, serve with raita.