Hyderabadi Veg Biryani Recipe

Hyderabadi Veg Biryani

  • Prep Time
    20 minutes
  • Cook Time
    15 minutes
  • Difficulty Level
    Advanced

Hyderabadi Veg Biryani is an authentic rice preparation.

Hyderabadi Veg Biryani is a spicy and vegetables mixed flavored rice dish. It is typically prepared with gravy with vegetables and basmati rice in a pot/handi. This is simple and easy to make but loaded with nice flavors. Moreover, the whole spices, saffron milk, and kewra essence add a beautiful aroma. Serve it as a lunch or dinner on special occasions and it goes best with the raita. In addition, you can prepare it as a great lunch box or tiffin box for kids as well as adults. So try to make this delicious recipe in your kitchen and share your feedback with us in the comment section.

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This is recipe no. 1 from Hyderabad prepared in the Zayka Premier League – Season 3 by a lovely Mom: Vimki Giria

Tips and Suggestions by the Mom Chef :

  • Onion is optional.
  • Rice should be fluffy.
  • Rosewater can be added instead of kewra essence.

For more such exciting recipes like Hyderabadi Veg Biryani, Please click on the following links:

  1. Medu Vada With Tomato Chutney
  2. Adai Dosa
  3. Misal Pav | Mumbai Street Style Misal Pav

Current Recipe Rating

(4.5 / 5)

2 ratings

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Ingredients

  • FOR MARINATION :
  • Thick curd / Hung curd - 2 Cups whisked
  • Turmeric powder / Haldi powder - 1/4 Teaspoon
  • Red chilli powder / Lal mirch powder - 1 Teaspoon
  • All spice mix powder / Garam masala - 1/2 Teaspoon
  • Coriander powder / Dhaniya powder - 1 Teaspoon
  • Ginger-garlic- green chilli paste / Adrakh lahsun hari mirchi paste - 1 Teaspoon
  • Carrot / Gajar - 1 Chopped into thin long pieces
  • Green Peas / Matar - 1/4 Cup
  • Cauliflower/Gobhi – 1 cup
  • Water - As required
  • FOR BOILING RICE :
  • Basmati rice / Chawal - 1 Cup
  • Water - As required
  • Cardamom / Elaichi - 2
  • Cinnamon stick / Dalchini - 1
  • Cloves / Laung - 3
  • Bay leaf / Tej patta - 1
  • Salt - As per taste
  • FOR PREPARING BIRYANI GRAVY :
  • Clarified butter / Ghee - 1 Tablespoon
  • Cardamom / Elaichi - 2
  • Cinnamon stick / Dalchini - 1
  • Cloves / Laung - 2
  • Bay leaf / Tej patta - 1
  • Onion / Pyaz - 2 Sliced
  • Salt - As per taste
  • FOR SERVING IN HANDI :
  • Saffron / Kesar - 15 to 20 Strands soaked in milk
  • Kewra essence - As required
  • Coriander leaves / Hara dhaniya - A handful
  • Mint leaves / Pudina - A handful
  • Fried cashew / Kaju - 10 to 12

Instructions

  1. FOR MARINATION :
  2. Parboil carrot, green peas, and cauliflower in a pressure cooker till 1 whistle. Let it cool down. Drain water and keep it aside.
  3. Take curd in a bowl. Add turmeric powder, red chilli powder, all spice mix powder, and coriander powder. Mix well.
  4. Then add ginger garlic green chilli paste. Mix well. Then add boiled carrot, green peas, and cauliflower.
  5. Coat the vegetables with curd. Then keep it aside for marination for 15 minutes.
  6. FOR BOILING RICE :
  7. Boil rice in water with salt, cardamom, cinnamon stick, clove, and bay leaf. Once done, keep it aside.
  8. FOR PREPARING BIRYANI GRAVY :
  9. Heat ghee in a pan. Add cardamom, cinnamon stick, clove, bay leaf, and onion. Mix well. Saute it for 2 to 3 minutes on medium flame till onion becomes nice golden brown.
  10. Then keep the flame low and add marinated vegetables. Mix well. Cook it for 10 to 12 minutes on medium flame till curd evaporated.
  11. Now add salt. Mix well. Once done turn off the flame.
  12. FOR SERVING IN HANDI :
  13. Take a handi/pot. First, make a layer of gravy. Then make a second layer of cooked rice.
  14. Now pour some saffron milk and kewra essence. Then add coriander leaves and mint leaves.
  15. Likewise, make another layer. Then garnish it with fried cashew. Cover it with a lid.
  16. 'Hyderabadi Veg Biryani' is ready to be served.

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