How to make Vegetable Hyderabadi Biryani -

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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Carrots (गाजर)

Cuisine : Hyderabadi

Course : Rice

For more recipes related to Vegetable Hyderabadi Biryani checkout Aloo Chutney Pulao, Dum Aloo Biryani - SK Khazana. You can also find more Rice recipes like Sprouted Methi Rice Quinoa and Vegetable Pulao Spinach Fried Rice Quinoa Lemon Rice - SK Khazana

Vegetable Hyderabadi Biryani

Vegetable Hyderabadi Biryani Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Vegetable Hyderabadi Biryani Recipe

  • Potatoes peeled and cut into ½ inch cubes 2 large

  • Carrots peeled and cut into ½ inch cubes 2 large

  • French beans stringed and cut into ½ inch pieces 5-6

  • Cauliflower florets 8-10

  • Basmati rice soaked for 30 minutes 11/2 cups

  • Oil for deep-frying

  • Onions sliced 4 large

  • Yogurt 1/2 cup

  • Biryani masala 3 tablespoons

  • Ginger paste 11/2 tablespoons

  • Garlic paste 11/2 tablespoons

  • Salt to taste

  • Green cardamoms 4-5

  • Cloves 2-3

  • Bay leaves 2

  • Black peppercorns 4-5

  • saffron strands 4-5

  • Milk 2 tablespoons

  • Ghee 4 tablespoons

  • Mint leaves chopped 2 tablespoons

  • coriander leaves chopped 2 tablespoons

  • Cashewnuts halved and fried 5

  • Almonds fried 10

  • Raisins fried 2 tablespoons

  • Whole wheat flour (atta) dough as required

  • Mint leaves for garnish


Step 1

Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain on an absorbent paper.

Step 2

Beat yogurt. Add two tablespoons of biryani Masala, half of the fried onions, ginger paste and garlic paste, salt and vegetables. Allow to marinate for thirty minutes.

Step 3

Drain the soaked rice.

Step 4

Add four- five cups of water to a deep non-stick pan along with green cardamoms, cloves, bay leaves, black peppercorns and salt. Bring to a boil, add rice and cook till the rice is three fourth done. Drain and spread on a plate.

Step 5

Dissolve saffron in warm milk.

Step 6

Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.

Step 7

Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes.

Step 8

Layer rice evenly over vegetables.

Step 9

Sprinkle the remaining biryani masala, mint leaves, coriander leaves. Reserve some fried onions and sprinkle the remaining on top. Sprinkle cashew nuts, almonds and raisins.

Step 10

Drizzle saffron milk. cover with a lid and seal with dough.

Step 11

Put the sealed handi on a heated tawa and cook on very low heat for fifteen to twenty minutes.

Step 12

Garnish with some fried onions, mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.