Hyderabadi Veg Biryani | Biryani Recipe

Hyderbadi Vegetable Biryani is most sought after popular biryani recipe originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam(Rulers of the old Hyderabad State)
Biryani is adopted all over india and prepared with different styles according to the region. South india has more varieties of biryani compartively as rice is the staple food for south indians.


Hyderbadi Vegetable Biryani is prepared using dum cooking in which the rice and the gravy will be cooked by layering , so that the flavours spreads well while the rice remains fluffy. You can add any vegetables you like, usually this biryani is little bit on the spicier side.

Hyderabadi Vegetable Biryani Recipe Cuisine: Karnataka |  Recipe Category: Rice Prep Time:  15 minutes   |  Cook time: 40 minutes    |  Serves: 8 to 9 BASMATHI RICE – 3 CUP ONIONS – 6 NOS GREEN CHILLI – 3 NOS GINGER GARLIC PASTE – 1 TBLSPN CARROT – 5 NOS BEANS – 30 NOS (400 GMS) POTATOES – 3 NOS(MEDIUM) CAULIFLOWER FLORETS  – 1 CUP   CURD – ¼ CUP TOMATO – 2 NOS CORIANDER LEAVES – 1/2 CUP MINT LEAVES – 3/4 CUP TURMERIC POWDER – ¼ TSPN GARAM MASALA – 1 TBLSPN RED CHILLI POWDER – 1 TBLSPN CINNAMON STICKS - FEW BAY LEAF - FEW CARDAMOM - FEW CLOVES - FEW MILK - 2 TSPN SAFFRON - FEW STRANDS FRIED ONIONS - 3 TBLSPN GHEE OR BUTTER - 4 TBLSPN OIL - AS REQD SALT – TO TASTE WATER - AS REQD

METHOD OF PREPARATION:

1. Wash and soak rice for 30 minutes. Chop all the vegetables that you prefer for briyani. Soak the saffron stands in 2 tspn of hot milk.Finley chop the coriander and mint leaves.

2. Cook the soaked rice in pressure cooker along with few finely chopped mint,coriander leaves, ghee, cloves,cinnamon, bay leaf, cardamom until its cooked 3/4th (1 whistle). Ghee will be seen in the top layer of the rice and the rice will be very fluffy.

3. Take a pan add oil and butter or ghee(optional). When the oil is hot temper it with cinnamon, bay leaf, cardamom and clove

4. When you start getting aroma add the onions and green chilli and saute it till onions become translucent in color. Then add the ginger garlic paste and fry it till you get aroma.

5. Add all the chopped vegetables to the pan and saute them for 5 mins

6. Then add the chopped tomatoes, mix it well and close it with the lid and cook it for 7 to 10 mins

7. Open the lid and add chilli powder, garam masala powder, turmeric powder, salt to the vegetables and fry it for 4 to 5 mins, then add curd and mix it well. Leave this mixture for few mins until the oil separates from the curry.

8. Taste the curry and adjust the salt as required. Now the mixture is ready for layering. Add the remaining mint and coriander leaves as a layer above the vegetable mixture then add the fluffy rice as another layer. Now pour the saffron soaked in milk on top of the rice. If you wish you can put multiple layers. As im using the curry pan itself for layering i have made only one layer.

9. Now dum cook it for 20 mins by placing a pan above the dosa tawa and closing the pan with lid and thick cloth so that the flavor doesnt escape. 10 mins in high flame and 10 mins in low flame.
Now the biryani is ready, mix the rice with the curry and add fried onions on the top.