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veg biryani recipe, how to make hyderabadi veg biryani recipe | biryani recipes

hyderabadi vegetable biryani recipe with step by step photos – this is the most popular veg biryani recipe posted on the blog, tried and tested by many readers. hyderabadi veg biryani recipe is one of the delicious varieties of biryani and taste awesome.

i have also posted restaurant style vegetable dum biryani. you can also check this:

one of my favorite biryani is the hyderabadi vegetable biryani. my mom makes the best biryanis and i have seen her many times cooking biryani with a lot of love and care. you really have to cook biryani with patience, care and attention. there should be no hurry and cooking a biryani takes up some time. yet it is worth it. it is one of the most royal and grand rice based dish from the indian cuisine.

the biryanis which i have seen my mom making at home have always been cooked on dum. ideally biryanis are cooked on dum. but i have seen and read pressure cooked biryani recipes too. i tried various methods and techniques to cook biryani in a pressure cooker. except for one method, the rest of the methods did not succeed and the biryanis, tasted to me like pulaos.

an authentic vegetable biryani is always slow cooked on dum. this cooking on dum gives the biriyani its uniqueness and originality. this is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.

what is dum cooking or dum pukht – dum pukht is a technique of cooking in steam by not allowing the steam to pass. dum pukht literally means choking off the steam. the food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. this does not allow the steam to pass. the food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. nutrients are not lost in this process and thus the food is nutritious too.

this tradition of dum pukht originated in persia where the dish was prepared, sealed and then buried in hot sand to mature. dum pukht is part of the avadhi/awadhi cuisine which is from the city of lucknow – uttar pradesh. dum pukht method is also used in hyderabadi, mughlai and punjabi cuisines.

some of the popular dum recipes are:

  1. kashmiri dum aloo
  2. punjabi dum aloo
  3. restaurant style dum aloo
  4. mughlai biryani.

this hyderabadi vegetable biryani recipe is one of the best biryani i prepare. i also cook my mom’s version and that too comes out great. i will also post her recipe one day. there are many popular biryani recipes like:

  1. ambur biryani
  2. kashmiri biryani
  3. kerala biryani
  4. chettinad veg biryani
  5. dindigul veg biryani

they all have their own tastes and flavors. this vegetable biryani recipe is light, a bit spicy and super delicious.

the subtle flavors of the garam masala, onions and curd are so infused in the vegetables. each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique taste of that veggie. all i can say is that each bite of this hyderabadi dum vegetable biryani recipe was heavenly. as far as the ingredients are concerned, its best to use all the ingredients as mentioned below.

this hyderabadi veg biryani recipe post is one of my lengthy post with a lot of pictures. i have included step by step recipe details with pictures for this post. i hope you enjoy making this recipe as much as I enjoy making this biryani. i also hope that these pictures inspire you to cook not only biryani but any recipe.

if you are looking for more biryani recipes then do check gobi biryani, south indian veg biryani, tomato biryani, paneer biryani and mushroom biryani in pressure cooker.

hyderabadi veg biryani recipe below:

4.67 from 102 votes
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hyderabadi veg biryani recipe
prep time
45 mins
cook time
45 mins
total time
1 hrs 30 mins
 

hyderabadi veg biryani recipe - a vegetable biryani recipe from the land of the nawabs - hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.

course: main
cuisine: Indian
servings: 5
author: dassana amit
ingredients (1 cup = 250 ml)
prepping rice for veg biryani:
  • 1.5 cups basmati rice OR 300 grams basmati rice
  • 1 cup water for soaking rice
prepping veggies for veg biryani:
  • 150 grams cauliflower OR 1.5 cups medium cauliflower florets
  • 90 to 100 grams potatoes OR 2 medium potatoes or ¾ to 1 cup chopped potatoes
  • 90 to 100 grams carrots OR 1 medium to large carrot or ½ cup chopped carrots
  • 50 grams french beans OR 11 to 12 french beans or ¼ cup chopped french beans
  • 8 to 10 white button mushrooms, sliced or chopped, (optional)
  • 1 small to medium green bell pepper OR 40 to 60 grams capsicum or ¼ to ⅓ cup chopped bell pepper (optional)
  • ½ cup green peas, fresh or frozen
  • 115 grams onion OR 1 large onion or 1 heaped cup thinly sliced onions
  • 10 grams ginger OR 2 pieces of 2 inch ginger or 1.5 tablespoons finely chopped ginger or 1 tablespoon ginger paste
  • 5 grams garlic OR 10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic or ½ tablespoon garlic paste
  • 2 green chilies, slit or sliced
for cooking biryani rice:
  • 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 black cardamom (badi elaichi)
  • 3 cloves (laung, lavang)
  • 1 inch cinnamon (dalchini)
  • 1 tej patta (indian bay leaf)
  • 2 single mace strands (javitri)
  • 5 cups water
  • ½ teaspoon salt or add as per taste
for veg biryani gravy:
  • 3 tablespoons ghee, can use 3 tablespoons oil instead of ghee
  • 1 teaspoon shah jeera (caraway seeds)
  • 1 tej patta (indian bay leaf)
  • 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 black cardamon (badi elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 cup fresh whisked curd or 200 grams (dahi, yogurt)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder (lal mirch powder)
  • ½ cup water for pressure cooking and ¾ cup water if cooking in a pot
  • 2 tablespoons cashews (kaju)
  • 1 tablespoons sultanas or raisins
  • 2 tablespoons almonds (badam), raw or blanched, peeled and sliced
  • salt as required
for assembling and layering vegetable biryani:
  • 20 grams coriander leaves OR ⅓ cup chopped coriander leaves
  • 5 grams mint leaves OR ⅓ cup mint leaves, chopped
  • 4 to 5 tablespoons milk
  • 1/4 teaspoon saffron strands (kesar)
  • 2 teaspoons kewra water or rose water
how to make recipe
preparation for hyderabadi veg biryani recipe:
  1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 1 cup of water for 30 minutes.

  2. after 30 minutes drain the rice and keep aside.

  3. when the rice is soaking prep all the veggies and other ingredients. keep aside.

cooking rice for veg biryani:
  1. take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

  2. when the water becomes hot, add all the spices and ½ tsp salt - 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon, 2 single strands of mace.

  3. bring the water to a boil. then add the rice.

  4. just gently stir with a spoon or fork, after you add the rice.

  5. do not reduce the flame and continue to cook the rice.

  6. the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

  7. drain the rice in a colander. gently fluff and keep aside.

making veg biryani gravy:
  1. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices - 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

  2. now add the onions. stir and sauté them on a low to medium flame.

  3. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

  4. when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it become smooth.

  5. sauté the onions till they become golden brown or caramelize.

  6. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

  7. sauté till the raw aroma of ginger-garlic goes away.

  8. add the turmeric and red chili powder. stir and mix well.

  9. next add the chopped veggies. sauté for a minute or two.

  10. add the yogurt. stir. then add water.

  11. season with salt. stir again.

  12. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies.

  13. warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

  14. when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.

  15. now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

assembling, layering and making hyderabadi veg biryani:
  1. now in a thick bottomed pan, layer half of the veg biryani gravy first.

  2. then layer half of the rice.

  3. sprinkle half of the chopped coriander, mint leaves and saffron milk.

  4. layer the remaining veg biryani gravy.

  5. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

  6. now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.

  7. take a tava/griddle and heat it on medium flame.

  8. when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

  9. once done, give a standing time of 5 to 7 minutes and then serve the veg biryani.

  10. while serving the veg biryani, make sure you equally serve the vegetables as well as rice.

  11. serve the delicious hyderabadi veg biryani with your choice of raita, onion salad,mango pickle, roasted papad. other accompaniments for this hyderabad veg biryani are hyderabadi mirchi ka salan and veg shorba gravy.

recipe notes

for baking hyderabadi veg biryani:

  1. you could also preheat the oven to 180 degree celsius and then bake the veg biryani in the oven for 20-25 minutes.
  2. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.
  3. you will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it.


how to make hyderabadi veg biryani recipe:

prepping rice and veggies for biryani:

1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs clear of starch. soak the rice in water for 30 minutes.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.

  • i have used 3 cups mixed veggies including green peas. you can use your choice of mixed vegetables.
  • slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
  • finely chop or crush 10 grams ginger (2 pieces of 2 inch ginger or 1.5 tbsp finely chopped ginger).
  • finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tbsp finely chopped garlic).
  • slit 3 to 4 green chilies also.
  • chop coriander leaves and mint leaves. you should get ⅓ cup each of chopped coriander leaves and mint leaves.

4. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.

6. bring the water to a boil on a high flame.

7. then add the rice.

8. just gently stir with a spoon or fork, after you add the rice. check the taste of water and it should taste slightly salty. if the water is not tasting slightly salty, then add some more salt.

9. do not reduce the flame and continue to cook the rice.

10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

11. drain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking.

making hyderabadi vegetable biryani gravy:

12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices – 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

13. now add the sliced onions.

14. stir and sauté them on a low to medium flame.

15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

16. when the onions are cooking, take 1 cup fresh curd/yogurt (200 grams) in a bowl. beat the curd with a spoon or whisk till it become smooth.

17. sauté the onions till they become golden brown or caramelize.

18. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

19. sauté till the raw aroma of ginger-garlic goes away.

20. add the turmeric and red chili powder. stir and mix well.

21. next add the chopped veggies.

21. sauté for a minute or two.

22. add the beaten yogurt/dahi. stir.

23. then add ½ cup water.

24. season with salt. stir again.

25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies. when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.

26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

assembling, layering and making veg biryani recipe:

29. now in a thick bottomed pan, layer half of the gravy first.

30. then layer half of the rice.

31. sprinkle half of the chopped coriander, mint leaves and saffron milk.

32. layer the remaining gravy.

33. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

34. there are a few ways the biryani can be dum cooked:

method one – a) seal and secure the pot with aluminium foil.

b) then cover the pan/pot with a tight fitting lid.

35. method 2 – a) you can also seal the handi/pan with a moist cotton cloth.

b). then keep a lid on top.

c). then keep a heavy weight on the lid.

36. take a tava/griddle and heat it on medium flame. you can begin to preheat the tava when you start assembling the biryani.

37. when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook veg biryani for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

for baking veg biryani – you could also preheat the oven to 180 degree celsius and then bake the biryani in a preheated oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil. cover with aluminium foil or the pyrex bowl lid and then bake.

38. after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7 minutes and then serve the biryani.

39. while serving the veg biryani, make sure you equally serve the vegetables as well as rice. here is a pic of the layers seen inside the handi.

40. serve this delicious hyderabadi veg biryani with your choice of raita, onion-salad-kuchumber, mango pickle, roasted papad. other accompaniments for this hyderabad veg biryani are hyderabadi mirchi ka salan and veg shorba gravy.




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This post was last modified on November 19, 2017, 12:21 pm

    Categories Hyderabadi CuisineMain CoursePopular Indian RecipesRice Recipes