Quick Hyderbadi Vegetable Biryani Recipe

Hyderabadi Vegetable Biryani Recipe

Hyderabadi Vegetable Biryani is a royal and flavorful dish layered with fragrant rice, aromatic spices, and a medley of vegetables. It is cooked in the traditional "dum" style, which seals in all the flavors.

Ingredients

For the Rice:

Basmati rice – 2 cups (soaked for 30 minutes)

Water – 8 cups

Bay leaves – 2

Green cardamoms – 4

Cloves – 4

Cinnamon stick – 1 inch

Shahi jeera (caraway seeds) – 1 tsp

Salt – to taste

For the Vegetables:

Mixed vegetables (carrots, beans, peas, cauliflower) – 2 cups, diced

Potatoes – 1 large, diced

Green chilies – 2, slit

Yogurt – 1 cup

Ginger-garlic paste – 2 tbsp

Red chili powder – 1 tsp

Turmeric powder – 1/2 tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Mint leaves – 1/4 cup, chopped

Coriander leaves – 1/4 cup, chopped

For Layering:

Saffron – 1/4 tsp (soaked in 1/4 cup warm milk)

Fried onions (Birista) – 1 cup

Kewra water – 1 tbsp

Ghee – 4 tbsp

Instructions

Step 1: Prepare the Rice

1. Boil water in a large pot with bay leaves, cardamom, cloves, cinnamon, shahi jeera, and salt.

2. Add soaked rice and cook until 70% done (rice should still have a bite). Drain and set aside.

Step 2: Cook the Vegetables

1. Heat 2 tbsp of ghee in a large pan. Add diced potatoes and sauté for 2 minutes.

2. Add the rest of the vegetables and cook for 3-4 minutes. Add green chilies and ginger-garlic paste, and sauté until the raw smell disappears.

3. Add yogurt, red chili powder, turmeric, coriander powder, and garam masala. Mix well and cook until the vegetables are tender.

4. Stir in half of the fried onions, mint leaves, and coriander leaves. Remove from heat.

Step 3: Layer the Biryani

1. In a heavy-bottomed pot, spread a layer of cooked rice. Add a layer of vegetables.

2. Drizzle with saffron milk, kewra water, and a little ghee. Sprinkle some fried onions, mint, and coriander leaves.

3. Repeat the layers until all rice and vegetables are used, finishing with rice on top.

Step 4: Dum Cooking

1. Seal the pot with a tight-fitting lid or dough to trap steam.

2. Place the pot on low heat for 20-25 minutes. Alternatively, place it on a tawa (griddle) to prevent burning and cook on low heat.

Serving Suggestion

Serve the Hyderabadi Vegetable Biryani hot with raita, mirchi ka salan (spicy chili curry), or a simple salad. Garnish with extra fried onions and mint leaves.

Comments

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