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Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
For 4 servings
Prepare Rice, Saffron, and Birista
Marinate the Vegetables
Par-boil the Rice
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Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
This hyderabadi recipe takes 95 minutes to prepare and yields 4 servings. At 555.6 calories per serving with 14.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Layer the Biryani
Cook on 'Dum'
Rest and Serve
For a protein-rich version, add 200g of cubed paneer to the vegetable marinade. You can lightly pan-fry the paneer cubes before adding them for better texture.
Add 250g of sliced button or cremini mushrooms along with the other vegetables for an earthy, umami flavor.
Replace the curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt) and use vegetable oil instead of ghee for drizzling.
Increase the heat by adding 1-2 more slit green chilies and increasing the red chili powder to 1.5 teaspoons, or add a pinch of black pepper to the marinade.
The variety of vegetables like carrots, peas, and beans makes this dish a good source of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
The use of curd (yogurt) in the marinade introduces beneficial probiotics to the dish, which support a healthy gut microbiome and aid in digestion.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their powerful antioxidant and anti-inflammatory effects, which help combat oxidative stress in the body.
Basmati rice is a source of complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer compared to simple carbs.
A serving of this Subz Dum Biryani contains approximately 520 calories, making it a substantial and satisfying meal. The exact count can vary based on the specific vegetables and amount of oil used.
Yes, it can be a healthy dish. It's packed with vegetables, providing fiber and vitamins. The use of curd offers probiotics, and spices like turmeric have anti-inflammatory properties. To make it healthier, you can increase the vegetable-to-rice ratio and be mindful of the amount of ghee and oil.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot (a 'handi') on very low heat. The steam trapped inside cooks the ingredients in their own juices, allowing flavors to meld deeply and making the food incredibly aromatic and tender.
Yes. If you don't want to use dough, you can place a clean, damp kitchen towel over the pot and then press the lid on firmly. Alternatively, you can place a sheet of aluminum foil over the pot rim and press the lid down to create a tight seal.
The classic combination includes carrots, French beans, green peas, cauliflower, and potatoes. However, you can also add mushrooms, bell peppers, or paneer for variation. Ensure you cut harder vegetables like potatoes and carrots into smaller pieces so they cook evenly.
A sticky biryani is usually the result of overcooked rice. It's crucial to cook the basmati rice only until it's 70% done before layering. The grains should still have a firm bite. Rinsing the rice thoroughly before soaking also helps remove excess starch, leading to separate, fluffy grains.