Basmati Rice                      - 2 cups

Carrots                               - 1/2 cup

Cauliflower                        - 1/2 cup

Beans                                  - 1/2 cup

Peas                                    - 1/2 cup

Potato                                 - 2

Tomato                               - 2

Green chillies                     - 3

Yogurt                                - 1/2 cup

Milk                                    - 1/4 cup 

Oil                                       - 5 tbsp 

Ghee                                   - 3 tbsp

Cashew Nuts                       - few

Raisins                                - 2 tbsp

Saffron                               - 6  strands 

Cloves                                 - 6

Black cardamom                - 2

Green cardamom                - 3

Star Anise                           - 2

Cinnamon                           - 2 " stick

Bay leaves                           - 2 

Coriander powder               - 1 tbsp

Garam masala                     - 1 tbsp

Ginger and Garlic paste      - 1 tbsp

Chilli Powder                      - 1/2 tbsp

Coriander leaves                  - 3 tbsp

Mint leaves                           - 3 tbsp

Fried onions                         - 1/2 cup

Salt                                       - to taste 


Fry onions and cashews in oil till golden brown and drain all oil and keep aside.

Soak saffron in warm milk and keep aside.


Wash and soak rice in water for 30 mins.

Add 2 cloves ,one green cardamom, 1 tbsp oil to it and cook till 3/4 done.

Drain the water and keep it aside.


Chop carrot ,beans ,potato, cauliflower  into big florets , tomato into big squares and simply add peas.

Marinate the vegetables with  ginger and garlic paste, chilli paste, coriander powder, garam masala powder, coriander leaves, mint leaves, oil 1 tbsp and 1 tbsp of salt.

Mix them well ,close with a lid and marinate for 15 mins.

Take a large pan.when hot.

Add 4 tbsp oil then. 

Add 4 cloves , black cardamom,  green cardamoms , star anise,bay leaves,cinnamon and saute for a min.

Add ginger garlic paste and saute till the raw smell fades.

Add chopped tomatoes and saute for 2 minutes.

Now add the marinated vegetables , chillies  to the oil. saute  well 

Add 1/2 cup of curd and mix well 

Cook on a medium flame till the vegetables are 3/4th cooked.

Remove from  flame and keep it aside.

Take a wide bottomed vessel..

Spread half of the masala as a first layer. 

Throw in coriander leaves, mint leaves, on the top of the first layer of gravy.

Second layer is rice ..spread half of the cooked rice.

Again the third layer is done with the remaining masala, throw in mint, coriander leaves on the top of the gravy.

Spread the remaining rice on the top of the gravy.

Add  milk on the top most layer of rice in a circular form.

Spread fried cashew nuts and fried onions and apply ghee on the top of the rice and cook on a very low flame covering with tight lid for 30 mins.

Then remove from flame.Open just before serving.

Yummy Hyderabadi Veg Dum Biryani is now ready to taste.

Goes well with any raita.