Hyderabadi Veg Mutton Biryani Recipe | Veg Mutton Dum Goat Biryani

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Hyderabadi Veg Mutton Biryani Recipe | Veg Mutton Dum Biryani | Veg Goat Biryani with detailed photo and video recipe. Basically, a vegetarian or meat-free biriyani recipe prepared with a meat alternative. It carries the same meat-like texture with the same set of spices and can be served as a mutton biriyani alternative. The biriyani masala and the meat alternative is marinated with the same technique as the goat biriyani and then later cooked in dum style for an authentic taste.
veg mutton dum biryani


Hyderabadi Veg Mutton Biryani Recipe | Veg Mutton Dum Biryani | Veg Goat Biryani with step-by-step photo and video recipe. Biriyani recipes have always been synonymous with the choice of meat used in it. However, there have been so many vegetarian alternatives with potatoes, paneer, mushroom and soya for non-meat eaters. But there has always been an argument, that it is not even close to authentic taste. Well, this meat-free mutton biriyani is not an answer to it, but certainly an alternative to meat-based biriyani.

I have always been a huge fan of pulao or flavoured rice recipes. However, there has been a gradual shift to biriyani recipes lately. This is mainly due to my new Telugu friends and the influence they bring to the food. My love for biriyani has grown to an extent that, I or my husband prepares it for every Saturday or weekend dinner plus some good movie. This affection has also led to experiments with vegetarian biriyani alternatives. From the combination of vegetables to individual paneer or aloo flavoured biriyani. Having said that, in this post, I have used jackfruit or also known as kathal to prepare the veg mutton dum biryani. It is basically used or marinated and dum-cooked to get the same authentic taste as you may get in a meat-based one. Again, this is not replacing the authentic mutton biriyani but an alternative option, especially if you have stopped eating it.

hyderabadi veg mutton biryani recipe Furthermore, some more additional tips, suggestions and variants for the veg mutton dum biryani. Firstly, marination is key for this recipe. I have used a simple blend of spices which makes it authentic in taste. Do not skip it and more importantly, do not compromise on the set of spices used while marinating it. Secondly, adding veggies is optional and you can either skip it or expand it as per your taste and choice. I have added potatoes, and carrots, but you may expand it with mushroom, paneer, beans etc. Lastly, I would heavily recommend using wide and flat-based tawa to dum cook the biriyani. This would help to evenly distribute the gravy and eventually the rice with flavour evenly distributed.


Finally, I would request you to check my other related Biryani Recipes Collection with this post on hyderabadi veg mutton biryani recipe. It mainly includes my other related recipes like donne biriyani, veg biriyani, jackfruit biriyani, aloo dum biryani, bombay biryani, paneer biryani, brinji rice, matka biryani, biryani masala, kofta biryani. Further to these, I would also like to add some more related recipe categories like,

Hyderabadi Veg Mutton Biryani video recipe:

Recipe Card for hyderabadi veg mutton biryani:

veg mutton dum biryani

hyderabadi veg mutton biryani recipe | veg mutton dum biryani | veg goat biryani

HEBBARS KITCHEN
easy hyderabadi veg mutton biryani recipe | veg mutton dum biryani | veg goat biryani
5 from 7 votes
Prep Time 10 mins
Cook Time 45 mins
Soaking Time 1 hr
Total Time 1 hr 55 mins
Course biryani
Cuisine hyderabadi
Servings 4 Servings
Calories 678 kcal


Ingredients
 

for marination:

  • 1 cup curd
  • 1 tsp chilli powder
  • ¼ tsp turmeric
  • 2 tsp ginger garlic paste
  • 2 tbsp biryani masala
  • ½ tsp salt
  • ½ lemon
  • 2 tsp oil
  • 2 cup raw jackfruit
  • 1 carrot (chopped)
  • 4 potato (cubed)
  • 2 tbsp fried onions
  • 2 tbsp coriander (chopped)
  • 2 tbsp mint (chopped)

for rice cooking:

  • 2 cup basmati rice
  • 1 bay leaf
  • whole spices
  • 2 chilli
  • 2 tbsp salt
  • 1 tsp ghee
  • ½ lemon
  • water (for soaking & boiling)

for biryani:

  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 tsp cumin
  • 1 onion (sliced)
  • ½ capsicum (chopped)
  • 1 cup water
  • 4 tbsp coriander (chopped)
  • 4 tbsp mint (chopped)
  • 4 tbsp fried onions
  • 2 chilli (slit)
  • 2 tbsp kesar milk
  • ½ tsp biryani masala
  • 1 tbsp ghee

Instructions
 

how to marinate for biryani:

  • firstly, in a boil take 1 cup curd. add 1 tsp chilli powder, ¼ tsp turmeric, 2 tsp ginger garlic paste, 2 tbsp biryani masala and ½ tsp salt.
  • also add ½ lemon, 2 tsp oil and mix well.
  • now add 2 cup raw jackfruit, 1 carrot, 4 potato and 2 tbsp fried onions.
  • additionally, add 2 tbsp coriander, 2 tbsp mint and mix well.
  • cover and marinate for 1 hour.

how to cook rice for biryani:

  • firstly, in a bowl take 2 cup basmati rice. rinse and soak for 30 minutes.
  • in a large vessel take 3 litre water, add 1 bay leaf and whole spices.
  • also, add 2 chilli, 2 tbsp salt, 1 tsp ghee and ½ lemon.
  • get the water to a rolling boil making sure the water is flavourful.
  • now add soaked rice and mix well.
  • boil for 5 minutes, or until it is 90% cooked.
  • drain off the rice and is ready to layer it for biryani.

how to make biryani base:

  • firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee. add 1 bay leaf, 1 tsp cumin and saute until the spices turn aromatic.
  • now add 1 onion and fry until the onions turn golden brown.
  • also add ½ capsicum, and saute for a minute.
  • additonally, add marinated mixture and cook for 5 minutes.
  • cook until the oil separates.
  • add 1 cup water, cover and cook for 10 minutes, or until the vegetables are almost cooked.
  • mix well and layer with 2 tbsp coriander, mint, fried onions and 2 slit chilli.
  • also, top with 90% cooked rice and spread uniformly.
  • further top with 2 tbsp coriander, mint and fried onions.
  • additionally, add 2 tbsp kesar milk, ½ tsp biryani masala and 1 tbsp ghee.
  • cover with aluminium foil to seal tight.
  • cover and simmer for 15 minutes or until the rice and everything is well cooked.
  • finally, veg mutton biryani with raita and salan.

Nutrition

Calories: 678kcalCarbohydrates: 92gProtein: 15gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 32mgSodium: 3868mgPotassium: 608mgFiber: 6gSugar: 6gVitamin A: 4100IUVitamin C: 120mgCalcium: 196mgIron: 4mg


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How to make veg mutton dum biryani with step by step photo:

how to marinate for biryani:

  1. firstly, in a boil take 1 cup curd. add 1 tsp chilli powder, ¼ tsp turmeric, 2 tsp ginger garlic paste, 2 tbsp biryani masala and ½ tsp salt.
  2. also add ½ lemon, 2 tsp oil and mix well.
  3. now add 2 cup raw jackfruit, 1 carrot, 4 potato and 2 tbsp fried onions.
  4. additionally, add 2 tbsp coriander, 2 tbsp mint and mix well.
  5. cover and marinate for 1 hour.

how to cook rice for biryani:

  1. firstly, in a bowl take 2 cup basmati rice. rinse and soak for 30 minutes.
  2. in a large vessel take 3 litre water, add 1 bay leaf and whole spices.

  3. also, add 2 chilli, 2 tbsp salt, 1 tsp ghee and ½ lemon.
  4. get the water to a rolling boil making sure the water is flavourful. now add soaked rice and mix well.
  5. boil for 5 minutes, or until it is 90% cooked.
  6. drain off the rice and is ready to layer it for biryani.

how to make biryani base:

  1. firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee. add 1 bay leaf, 1 tsp cumin and saute until the spices turn aromatic.
  2. now add 1 onion and fry until the onions turn golden brown.
  3. also add ½ capsicum, and saute for a minute.
  4. additonally, add marinated mixture and cook for 5 minutes.
  5. cook until the oil separates.
  6. add 1 cup water, cover and cook for 10 minutes, or until the vegetables are almost cooked.
  7. mix well and layer with 2 tbsp coriander, mint, fried onions and 2 slit chilli.
  8. also, top with 90% cooked rice and spread uniformly.
  9. further top with 2 tbsp coriander, mint and fried onions.
  10. additionally, add 2 tbsp kesar milk, ½ tsp biryani masala and 1 tbsp ghee.
  11. cover with aluminium foil to seal tight.
  12. cover and simmer for 15 minutes or until the rice and everything is well cooked.
  13. finally, veg mutton biryani with raita and salan.
    hyderabadi veg mutton biryani recipe

notes:

  • firstly, adding lemon juice while cooking rice makes rice nonsticky and cooks uniformly.
  • also, adding raw jackfruit gives a nice mutton texture to the biryani.
  • addiotnally, you can add vegetables of your choice.
  • finally, veg mutton biryani recipe tastes great when prepared slightly spicy.