RAACHI Hyderabadi Veg Mutton Biryani Recipe | Veg Mutton Dum Biryani | Veg Goat Biryani with detailed 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 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 recipeFurthermore, 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. easy hyderabadi veg mutton biryani recipe | veg mutton dum biryani | veg goat biryani Prep Time10 mins Cook Time45 mins Soaking Time1 hr Total Time1 hr 55 mins Course: biryani Cuisine: hyderabadi Keyword: hyderabadi veg mutton biryani recipe Servings: 4 Servings Calories: 678kcal My RAACHI Organic Spices Ingredients for marination: 1 cup curd 1 tsp RAACHI chilli powder ¼ tsp RAACHI turmeric 2 tsp ginger garlic paste 2 tbsp RAACHI 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 RAACHI 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: 678kcal | Carbohydrates: 92g | Protein: 15g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 3868mg | Potassium: 608mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4100IU | Vitamin C: 120mg | Calcium: 196mg | Iron: 4mg How to make veg mutton dum biryani with step by step:- 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. 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. 3 instant lunch box vegetable rice recipes with leftover rice | leftover instant rice lunch box ideaHealthy Methi Bajra Roti with Spicy Dahi Garlic Chutney Lunch Combo Meal | Gujarati Methi na DhebraAuthentic Bisi Bele Bath Recipe - Homemade Instant Spice Mix Powder | Karnataka Special Bisibelabath