Have you just done grocery shopping and are in the mood for some heavy cooking? Stretch yourself up before you plunge into the best 2 hours of kitchen time!
From where I come, Hyderabadi Dum Biryani is much fussed about. Be it eating out or bring it home, my family and I heavily audit the credentials of the restaurant/recipe before swiping our card. I’m sure many of you may be on the same page as I, this dish can easily turn around a bad day for many!
Similar to many popular Indian Food varieties, the Biryani recipe has innumerable variants, mostly named after their region of origin. To name a few, Hyderabadi Dum Biryani, Delhi Biryani, Lucknowi Biryani, Dindigul Biryani, Ambur Biryani, Chettinad Biryani, Kerala Biryani, Mughlai Biryani, Kalyani Biryani, Afghan Biryani are among the popular ones. This list is unending as many of the above Biryani types have several variations. Given the constraint of space and time, I’m going to stick to the favorite of favorites in this blog post, Hyderabadi Veg Dum Biryani.
Hyderabadi Dum Biryani comes from the land of Nawabs and is widely enjoyed for its unique combination of spices, flavors, and aroma. I personally enjoy three aspects of this Dum Biryani- Caramelized Onions, Dum Masala (which is inconsistently spread through the Basmati rice), and cashews fried in ghee (oh yes- for that I give bonus points!).
PS: This recipe pairs best with mirchi ka salan and onion raita
Given this recipe is pretty elaborate and that I’m very picky about the perfect recipe, I’ve brought together some of my favorite recipes out in the internet, do take a look!
For those of you who enjoy Egg Biryani, I’ve added in some of the good recipes as well!
Vegetable Dum Biryani
Egg Dum Biryani