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 course
Author: Dassana Amit
1.5cupsbasmati riceor 300 grams basmati rice
1cupwaterfor soaking rice
prepping vegetable for biryani
150gramscaulifloweror 1.5 cups medium cauliflower florets
90 to 100gramspotatoesor 2 medium potatoes or ¾ to 1 cup chopped potatoes
90 to 100gramscarrotsor 1 medium to large carrot or ½ cup chopped carrots
50gramsfrench beansor 11 to 12 french beans or ¼ cup chopped french beans
8 to 10white button mushrooms,sliced or chopped, (optional)
1small to medium green bell pepperor 40 to 60 grams capsicum or ¼ to ⅓ cup chopped bell pepper (optional)
½cupgreen peas,fresh or frozen
115gramsonionor 1 large onion or 1 heaped cup thinly sliced onions
10gramsgingeror 2 pieces of 2 inch ginger or 1.5 tablespoons finely chopped ginger or 1 tablespoon ginger paste
5gramsgarlicor 10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic or ½ tablespoon garlic paste
2green chilies,slit or sliced
for cooking biryani rice
1tej patta(indian bay leaf)
2single mace strands
½teaspoonsaltor add as per taste
for biryani gravy
3tablespoonsghee,can use 3 tablespoons oil instead of ghee
1teaspoonshah jeera(caraway seeds)
1tej patta(indian bay leaf)
1cupfresh whisked curdor 200 grams (yogurt)
1teaspoonred chilli powder
½cupwaterfor pressure cooking and ¾ cup water if cooking in a pot
1tablespoonssultanas or raisins
2tablespoonsalmonds, raw or blanched, peeled and sliced
for assembling and layering biryani
20gramscoriander leavesor ⅓ cup chopped coriander leaves
5gramsmint leavesor ⅓ cup mint leaves, chopped
4 to 5tablespoonsmilk
2teaspoonskewra water or rose water
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.
After 30 minutes drain the rice and keep aside.
When the rice is soaking prep all the veggies and other ingredients. Keep aside.
Take a deep bottomed pan. Add 5 cups water and heat the water on a high flame.
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.
Bring the water to a boil. Then add the rice.
Just gently stir with a spoon or fork, after you add the rice.
Do not reduce the flame and continue to cook the rice.
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.
Drain the rice in a colander. Gently fluff and keep aside.
making vegetable biryani gravy
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.
Now add the onions. Stir and sauté them on a low to medium flame.
Onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
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.
Sauté the onions till they become golden brown or caramelize.
Then add the ginger-garlic paste and sliced green chillies. You can also finely chop the ginger-garlic and add.
Sauté till the raw aroma of ginger-garlic goes away.
Add the turmeric and red chili powder. Stir and mix well.
Next add the chopped veggies. Sauté for a minute or two.
Add the yogurt. Stir. Then add water.
Season with salt. Stir again.
Pressure cook for 1 whistle on medium flame. If cooking in a pot, then cook till the vegetables are done. Don’t over cook the vegetables.
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.
When the pressure settles down on its own, remove the lid and check the gravy. If the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked. If there is too much of water or stock in the gravy, then simmer till some water dries up. The veg biryani gravy should have a medium or slightly thick consistency and should not be watery.
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.
layering and making veg biryani
Now in a thick bottomed pan, layer half of the veg biryani gravy first.
Then layer half of the rice.
Sprinkle half of the chopped coriander, mint leaves and saffron milk.
Layer the remaining veg biryani gravy.
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.
dum cooking veg biryani
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.
Take a tava/griddle and heat it on medium flame.
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.
Once done, give a standing time of 5 to 7 minutes and then serve.
While serving, make sure you equally serve the vegetables as well as rice.
Serve the delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this biryani are mirchi ka salan and veg shorba gravy.
For baking veg biryani
You could also preheat the oven to 180 degree celsius and then bake the veg biryani in the 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 vegetable biryani as mentioned above in the oven proof utensil and then bake it.