We are a Biriyani loving family like any true blue South Indian and that’s putting it mildly. Making Biriyani for lunch on Sunday is one of the essential rituals that I would probably never give up. One of the best childhood memories is waking up to elaborate breakfast on Sunday followed by delicious Vegetable Biriyani that amma makes. Biriyani is very nostalgic for me and I have posted several variations of Biryani recipes – Thalappakkati Veg Biriyani, Chettinad Mushroom Biriyani, Kolkatta Egg Biryani, Palak Biryani, Green Peas Biriyani, Coconut based Veg Biriyani, Tomato Biriyani or Zaffrani Pulao – check out all the other biriyani recipes on this blog!
So when my sister made one of the best Hyderabadi Dum Biryani versions I have ever tasted during my last visit to the US, I got the recipe from her. It seemed really versatile to make Vegetable Dum Biryani or Paneer Dum Biryani. And the best part – she made it in a single tray in the OTG. Pre-cook rice and vegetables. Marinate the vegetables in a yogurt sauce. Arrange the Biryani on the tray. Set it in the oven and forget about it. This version of Easy Hyderabadi Dum Biryani was totally fuss-free and won me over.
My hands were itching the moment I landed in India and once I was back on my feet, I made a vegetable version of it. I was kicking myself about not being able to take pictures, as I made it for dinner and it was gone in no time. As usual, it is not so bad that the cooked food got over quickly. I made another batch but with Baby Potatoes that were lying in my kitchen and it turned out amazing! Baby Potato Hyderabadi Dum Biryani might be my new found love 😀
For making this Baby Potato Hyderabadi Dum Biryani, I made a simple and quite fragrant Biryani masala powder from scratch. Yet again, I realized that nothing matches the quality and flavor of homemade stuff. I might just make a big batch of this amazing masala powder and use it in the place of garam masala powder. By the way, this recipe of Dum Biryani works well with plain vegetables, mushroom or paneer. For those who love meat, chicken should work great too! Although I like to make this in the oven or OTG, I have included details on how to make this on the stovetop too.
How to make Baby Potato Hyderabadi Dum Biryani | Easy Dum Biryani Recipe in Oven
📖 Recipe
Detailed step-wise picture recipe of making Baby Potato Hyderabadi Dum Biryani | Easy Dum Biryani Recipe in Oven
In a thick bottomed pan, dry roast all ingredients under Biriyani Masala Powder until they are fragrant – takes about 3-4 mins on low flame.
Once cooled down, grind into a smooth powder.
Pressure cook the baby potatoes for one whistle and immediately release the pressure. Run them through cold water and peel off the skin. The potatoes should be firm but cooked.
In a bowl add the baby potatoes along with freshly prepared biryani masala powder, Kashmiri chilli powder, red chilli powder, turmeric powder, salt as needed.
Add ¼ cup of golden fried onions and thick curd along with slit green chillies.
Mix well and let this marinate for atleast 30 mins or until the rice is ready.
In a pan, heat 1 tablespoon oil and fry whole spices – cloves, cardamom, cinnamon, star anise and bay leaf.
Add water and salt as needed. As the water comes to a boil, reduce the flame to low and add the basmati rice.
Cook the rice covered on low flame for 6-7 mins until it is ¾th done. Let the rice cool down completely.
Pre-heat the oven at 200°C. To assemble the biryani, grease a thick bottomed pan (I used my Lodge cast iron pan) with 1 tablespoon ghee.
Spread the prepared baby potato marinade as the first layer.
Add a layer of basmati rice as the next layer and sprinkle golden fried onions on top.
Squeeze half a lemon (or 1 tablespoon lemon juice) all over the rice.
Spread the remaining rice and fried onions in alternate layers until all rice is used up. Sprinkle finely chopped coriander leaves and mint leaves all over along with any left over golden fried onions on top.
Crush the saffron until it is coarsely ground and mix it with warm milk. Sprinkle this milk all over the rice.
Cover the pan with aluminum foil. Set the pan in a pre-heated oven at 200°C on bake mode for 25-30 mins.
To make this Dum Biryani on stove top, set an iron tawa on medium flame and place the pan with biryani on the tawa. Cook it for 20-25 mins.
Alternatively, set the pan on the smallest burner at lowest heat for 20-25 mins.
Gently fluff the rice and mix the biriyani masala from bottom before serving.
20. Serve hot with cut onions and lemon wedge.
Recipe Notes
Use fresh, thick curd for best results. If the curd is watery or if the veggies or mushroom leave water, the best trick is to save ¼ cup of basmati rice from cooking and sprinkling it as the first layer That way, any extra moisture or water will be absorbed by the uncooked basmati rice.
To golden fry the onions, heat 2 tablespoon oil in a thick bottomed pan. Fry finely sliced onions on low flame until golden. I had to use 4 large onions to get a cup of golden fried onions. Adjust spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
