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Vegetable Hyderabadi Biryani

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A popular Hyderabadi biryani having mixed vegetables marinated in spicy yogurt and cooked with rice.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 41-50 minutes

Servings : 4

Vegetable Hyderabadi Biryani

Main Ingredients

Basmati rice, Potatoes

Cuisine

Hyderabadi

Course

Rice

Level Of Cooking

Medium

Ingredients

  • Basmati rice
    1 1/2 cups
  • Potatoes 1/2 inch cubes
    2 large
  • Carrots 1/2 inch cubes
    3 medium
  • French beans 1/2 inch pieces
    5-6
  • Cauliflower
    1/4 small
  • Salt
    to taste
  • Saffron (kesar)
    4-5 strands
  • Milk
    2 tablespoons
  • Onions thinly sliced
    4 large
  • Oil
    to deep fry
  • Yogurt
    1/2 cup
  • Biryani masala
    3 tablespoons
  • Ginger paste
    1 1/2 teaspoons
  • Garlic paste
    1 1/2 teaspoons
  • Pure ghee
    4 tablespoons
  • Fresh mint leaves chopped
    2 tablespoons
  • Fresh coriander leaves chopped
    2 tablespoons
  • Cashewnuts quartered
    5
  • Almonds blanched and halved
    10
  • Raisins
    2 tablespoons
  • Wheat flour dough to seal
    as required

Method

Step 1


Pick, wash and soak rice in three cups of water for half an hour. Drain.

Step 2


Add four cups of water and salt. Bring to a boil and cook till the rice is three fourth done.

Step 3


Drain excess water and spread out on a plate to cool. Parboil potatoes, carrots, French beans and cauliflower in two cups of salted water.

Step 4


Drain and keep aside. Dissolve saffron in warm milk. Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Beat yogurt. Add two tablespoons of Biryani Masala, half of the fried onions, ginger paste and garlic paste and parboiled vegetables. Allow to marinate for one hour. Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.

Step 5


Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes. Preheat oven to 180°C.

Step 6


Transfer the vegetables into a thick bottomed handi. Layer the rice over the cooked vegetables.

Step 7


Sprinkle the remaining Biryani Masala, mint leaves, coriander leaves and the remaining fried onions. Garnish with cashewnuts, almonds and raisins.

Step 8


Sprinkle saffron milk. Place a moist cloth on top, cover with a lid and seal with dough.

Step 9


Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes.

Step 10


Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes. Serve hot.

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