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hyderabadi veg biryani recipe – kacchi veg hyderabadi biryani recipe

hyderabadi veg biryani recipe with step by step photos – a relatively easy recipe of kacchi hyderabadi veg biryani.

usually biryanis take a lot of time in preparation. cooking the rice, cooking the veg gravy, frying the onions etc and then layering and dum cooking the biryani. this recipe skips one step and that is cooking the veggies. here the veggies are only marinated. for best result i would suggest to marinate for a couple of hours or overnight in the fridge. if in a hurry, then you can also marinate for about 30 minutes.

in hindi, the word ‘kachchi’ or ‘kacchi’ means ‘raw’. the kacchi biryani is so called since the main ingredient like the chicken or mutton is not pre cooked first. they are just marinated and then dum cooked with rice. here i have used the same method to cook veggies.

when the veggies are marinating, you can cook the rice and then later you just need to layer the biryani and dum cook it. if you are on the look out for a more easier version of biryani, then you can even check this pressure cooker biryani recipe.

you can use your choice of veggies in the biryani. i have not added any dry fruits, but you can add dry fruits.

there are a few popular biryani recipes already shared on the blog. you can have a look at mughlai veg biryanirestaurant style vegetable dum biryani, tomato biryani and hyderabadi veg biryani recipe also.

like all other biryanis, serve this hyderabadi veg biryani too with a raita. you can also serve with mirchi ka salan.

if you are looking for more biryani recipes then do check kerala biryanibombay biryani, mushroom biryani, chana dal biryani and veg biryani recipe in pressure cooker.

hyderabadi veg biryani recipe card below:

4.5 from 8 votes
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kacchi hyderabadi veg biryani recipe
prep time
45 mins
cook time
30 mins
total time
1 hrs 15 mins
 
hyderabadi veg biryani recipe - biryani recipe made using the kacchi or raw method, where the veggies are not cooked initially. the veggies are marinated and then dum cooked with pre cooked rice.
course: main
cuisine: hyderabadi
servings: 3 -4
author: dassana amit
ingredients (1 cup = 250 ml)
for prepping rice:
  • 1 cup heaped basmati rice, 200 grams basmati rice
  • ¾ cup water for soaking rice
for cooking rice:
  • 1 inch cinnamon (dalchini)
  • 2 to 3 green cardamom (hari elaichi or choti elaichi)
  • 2 cloves (lavang)
  • 1 to 2 single mace strand (javitri)
  • ¼ teaspoon caraway seeds (shah jeera)
  • ½ teaspoon salt or add as required
  • 4 cups water for cooking rice
for frying onions
  • 2 medium onions, thinly sliced, 165 to 175 gram onions or 1 cup thinly sliced onions
  • 4 tablespoon ghee, you can also use oil instead of ghee
for vegetable marination:
  • 100 gram carrots or ½ cup chopped carrots
  • 100 gram potato or ½ cup chopped potatoes
  • 100 gram green peas (matar) or ½ cup green peas
  • 3 to 4 green chilies, crushed
  • 3 tablespoon coriander leaves (dhania patta)
  • 3 tablespoon mint leaves (mint patta)
  • ¼ teaspoon caraway seeds (shah jeera)
  • 2 green cardamom (hari elaichi or choti elaichi)
  • 2 cloves (lavang)
  • 1 inch cinnamon (dalchini)
  • 1 single strand of mace (javitri)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon salt or add as required
  • ½ tablespoon lemon juice
  • ½ tablespoon ginger paste, 5 grams or 1 inch ginger crushed to a paste
  • ½ tablespoon garlic paste, 5 grams or 8-9 medium sized garlic crushed to a paste
  • ½ cup curd or 150 grams curd (yogurt or dahi)
for layering hyderabadi veg biryani:
  • cup milk + ¼ teaspoon saffron strands (kesar)
  • ½ tablespoon rose water or kewra water
  • 2 tablespoon coriander leaves (dhania patta)
  • 2 tablespoon mint leaves (pudina patta)
  • 1 to 2 tablespoon ghee (optional)
how to make recipe
soaking rice:
  1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 3/4 cup of water for 30 minutes.
  2. after 30 minutes drain the rice and keep aside.
preparing birista for hyderabadi veg biryani:
  1. when the rice is soaking, prep the veggies. then heat 4 tbsp ghee in a shallow frying pan.
  2. then add 1 cup of thinly sliced onions.
  3. stir well and begin to saute the onions on a low to medium flame.
  4. add a pinch of salt, to hasten the cooking process of the onions.
  5. keep on stirring often while frying the onions, so that they cook evenly.
  6. fry till the onions become golden or caramelize.
  7. remove the fried onions with a slotted spoon and place them on a kitchen paper towel. also keep the ghee in which the onions are fried aside.
preparing marination for veg biryani:
  1. now take the chopped veggies in a mixing bowl. do chop the veggies in small pieces, so that they cook evenly and well. if the veggies are chopped in large pieces, they won't cook well. 

  2. add 1/2 cup curd, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 3 to 4 crushed green chilies, 3 tbsp each of chopped coriander and mint leaves.
  3. then add the spices - 1/4 tsp shah jeera/caraway seeds, 2 green cardamoms, 2 cloves, 1 inch cinnamon, 1 single strand of mace, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder.
  4. add half of the fried onions, 1/2 tsp salt and 1/2 tbsp lemon juice.
  5. now add the ghee in which we had fried the onions.
  6. mix everything very well. cover and keep aside to marinate for 30 minutes to two hours or overnight in the refrigerator. if keeping for 30 minutes, you can keep at room temperature. for more than 30 minutes, keep the bowl in the fridge. before layering, bring the marination to room temperature.
cooking rice for biryani:
  1. take a deep bottomed pan. add 4 cups water and heat the water on a high flame.
  2. when the water becomes hot, add all the spices - 1 inch cinnamon, 2-3 green cardamom, 2 cloves, 1 to 2 single mace strand and 1/4 tsp shah jeera/caraway seeds.
  3. add 1/2 tsp salt. bring the water to a rolling boil.

  4. add the basmati rice. do not reduce the flame and continue to cook the rice without a lid.
  5. 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.
  6. drain the rice in a colander. gently fluff and keep aside.
  7. while draining rice, reserve 1/2 cup of the hot water in which the rice was cooked.
  8. add this rice stock to the veg marination mixture. mix very well. check the salt in the marination and add more if required.
  9. dissolve 1/4 tsp saffron strands in warm milk and keep aside.
layering and cooking hyderabadi veg biryani:
  1. now place the marination mixture in a thick bottomed pan or pot.
  2. layer with the cooked rice.
  3. next layer with 2 tbsp each of coriander and mint leaves. also add half of the fried onions.
  4. pour the saffron dissolved milk evenly all over.
  5. dot with 1 to 2 tbsp of ghee. also sprinkle 1/2 tbsp of rose water or kewra water.
  6. seal the pan tightly with an aluminium foil. place the pan on a pre heated tava or griddle.
  7. cover with a tight fitting lid and dum cook the veg hyderabadi biryani on a low flame for 30 to 40 minutes.
  8. give a resting time of 5 to 7 minutes and then serve the veg biryani.
  9. serve hyderabadi veg biryani with raita or mirch ka salan. you can also serve with this onion tomato shorba.
recipe notes

substitutions:
curd - cashew yogurt or almond yogurt
ghee - oil
caraway seeds - cumin seeds


stepwise kacchi hyderabadi veg biryani recipe:

soaking rice:

1. pick and rinse 1 heaped cup basmati rice in running water till the water runs clear of starch. then soak the rice in ¾ cup of water for 30 minutes.

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

preparing birista:

1. when the rice is soaking, prep the veggies. then heat 4 tbsp ghee in a shallow frying pan.

2. then add 1 cup of thinly sliced onions.

3. stir well and begin to saute the onions on a low to medium flame.

4. add a pinch of salt, to hasten the cooking process of the onions.

5. keep on stirring often while frying the onions, so that they cook evenly.

6. fry till the onions become golden or caramelized.

7. remove the fried onions with a slotted spoon and place them on a kitchen paper towel. only remove the crisp golden fried onions. the ones which are still light golden, you can continue to fry till they become golden. also keep the ghee in which the onions are fried aside.

preparing marination for biryani:

1. now take the chopped veggies in a mixing bowl or pan. do chop the veggies in small pieces or cubes, so that later, they cook evenly and well. if the veggies are chopped in large pieces, they won’t cook well. you can use the same pan in which you will be cooking the biryani or a separate bowl. i used the same pan.

2. add ½ cup fresh curd.

3. then add ½ tbsp ginger paste, ½ tbsp garlic paste and 3 to 4 crushed green chilies.

4. add 3 tbsp each of chopped coriander and mint leaves.

5. mix very well.

6. then add the whole spices – ¼ tsp shah jeera/caraway seeds, 2 green cardamoms, 2 cloves, 1 inch cinnamon, 1 single strand of mace. also add the following spice powders – ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder.

7. mix again very well.

8. add half of the fried onions and ½ tsp salt.

9. now add all the ghee in which we had fried the onions.

10. add ½ tbsp lemon juice.

11. mix everything very well.

12. cover and keep aside to marinate for 30 minutes to two hours or overnight in the refrigerator. if keeping for 30 minutes, you can keep at room temperature. for more than 30 minutes, keep the bowl or pan in the fridge. before layering, bring the marination to room temperature.

cooking rice for veg biryani:

1. take a deep bottomed pan. add 4 cups water and heat the water on a high flame.

2. when the water becomes hot, add all the spices – 1 inch cinnamon, 2 to 3 green cardamom, 2 cloves, 1 to 2 single mace strands and ¼ tsp shah jeera/caraway seeds.

3. add ½ tsp salt.

4. bring the water to a rolling boil.

5. add the basmati rice.

6. do not reduce the flame and continue to cook the rice without a lid.

7. 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.

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

9. while draining rice, reserve ½ cup of the water in which the rice was cooked.

10. add this hot rice stock to the veg marination mixture. mix very well. check the salt and add more if required.

11. dissolve ¼ tsp saffron strands in warm milk and keep aside.

layering and cooking veg biryani:

1. now place the marination mixture in a thick bottomed pan or pot.

2. layer with the cooked rice.

3. next layer with 2 tbsp each of coriander and mint leaves. also add the remaining half of the fried onions.

4. pour the saffron dissolved milk evenly all over.

5. dot with 1 to 2 tbsp of ghee. also sprinkle ½ tbsp of rose water or kewra water.

6. seal the pan tightly with an aluminium foil. place the pan on a pre heated tava or griddle.

7. cover with a tight fitting lid and dum cook the veg hyderabadi biryani on a low flame for 30 to 40 minutes. give a resting time of 5 to 7 minutes and then serve the veg biryani. there should be no gravy or liquid at the bottom of the pan. if you see some gravy in the biryani, then continue to dum cook for some more minutes.

9. serve hyderabadi veg biryani with raita or mirch ka salan. you can also serve with this onion tomato shorba.




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This post was last modified on September 11, 2017, 10:38 pm

    Categories Hyderabadi CuisineMain CoursePopular Indian RecipesRice RecipesSouth Indian Recipes