Hyderabadi Vegetable Biryani

This Hyderabadi vegetable biryani is one of the best vegetarian biryani recipes. This kind of biryani liked by friends, family, and readers alike for more than 10 years.

Ingredients

Rice: I have a preference to use aged basmati rice, but regular basmati rice is also suitable.

Water: For sopping rice and for cooking the rice and vegetable gravy. You will also need rose water or kewra water for coating the dish.

Veggies: Veg biryani can actually be made with just one vegetable or several varieties of veggies. In this recipe, I have added a mix of cauliflower, potatoes, carrots, green peas, onions, French beans, bell pepper (capsicum), and button mushrooms. You can even add Aborigines, cabbage, broccoli, spinach, and kale to cook this delicious vegetarian biryani.

Dairy: Ghee or clarified butter, Curd (yogurt), and milk.

Nuts: Cashews and almonds.

Seasonings:  Paprika, salt, pepper, bay leaf, cardamoms, cloves, cinnamon, mace and saffron strands, turmeric powder, red chili powder,

Other Ingredients: caraway seeds, raisins (without seeds), ginger, garlic, chilies, coriander leaves or cilantro, mint leaves

 

Direction

1. First, wash 1.5 cups of basmati rice (300 grams) in clean water so extra starch washes out. You can use a bowl to rinse the rice. Make sure you immerse the rice remain in the water for about 30 minutes.

2. Once the rice has been able to immerse for about 30 minutes, groove all the water and set aside.

3. While the basmati rice is sopping, use that time to make ready the other ingredients. First, you will want to wash, peel and cut all kinds of veggies you have. This will make the quick process of cooking.

4. After you have ordered and cut all of your vegetables, it is time to cook the basmati rice. You can use any method to cook your rice – microwave, pressure cooking, instant pan, or cooking in a pan. If cooking your rice in a pan, use a deep-bottomed pan and add 5 cups of water.

5. When the water is hot, add all the spices.

6. After adding the ingredients, bring the water to a boil on high heat.

7. Now it is time to add the rice to the spice mixture in the pot to cook your vegetarian biryani.

8. Gently blend with a spoon or fork after you add the sopping basmati rice. Check the taste of the water and confirm it is a little salty.

11. Drain the semi-cooked rice in a strainer. You can also wash them gently with water so that the grains stop cooking.

12. In a 2-liter pressure cooker or a pan, heat 3 tablespoons of ghee, then add the following spices. Sauté the whole spices until they crack. You can make the vegetable gravy in a pan as well.

13. Next, add the sliced onions.

14. Stir and cook the onions on low to medium heat. Onions can take a long time to cook, so add a pinch of salt to make the process quick. Stirring often cooks the onions so that they cook consistently.

16. When the onions are cooking, take 1 cup of fresh yogurt in a bowl.

17. Cook the onions till they change their color. Try not to burn them.

18. Now add the sliced green chilies and ginger garlic paste.

19. Cook the mixture for some seconds until the raw smell of ginger-garlic goes away.

20. Add ½ teaspoon turmeric powder and 1 teaspoon red chili powder. Cook and mix well.

21. Next add the cut veggies.

21. Mix thoroughly and cook veggies for about 1 to 2 minutes.

22. Lower the heat and add the beaten yogurt. Stir as soon as you add the yogurt.

23. Then add ½ cup of water to the pressure cooker. If you decide to cook the veggies in a pan, add ¾ cup water.

25. Pressure cook for about 3 to 4 minutes on medium heat. If cooking in a pan, then cook until the veggies are done. 

26. When the pressure settles down on its own, remove the top and check the gravy.

27. Add 2 tablespoons cashews, 1 tablespoon raisins, and 2 tablespoons almonds to the vegetable gravy.

29. While the veggies are cooking, warm 4 to 5 tablespoons of milk in a microwave or in a small pan on the stovetop. Add ¼ teaspoon of saffron strands.

30. Now in a thick-bottomed pan, layer half of the vegetable curry first.

31. Then layer half of the semi-cooked rice.

32. Sprinkle half of the cut coriander (cilantro), mint leaves, and saffron-infused milk.

33. Layer the left-behind gravy.

34. Layer the remain of the rice, and sprinkle the remaining coriander leaves (cilantro), mint leaves, and saffron milk on the top. You can also sprinkle 2 teaspoons of rose water or kewra water at this point.

35. Seal and secure the pan with aluminum foil.

36. Then cover the pan with a tight-fitting top.

39. Then keep a heavy weight on the top.

40. Take a skillet and heat it on medium heat. You can begin to preheat the skillet when you start amassing the Hyderabadi veg biryani.

41. Preheat the oven to 180 degrees Celsius for about 15 minutes and then bake the vegetable biryani in a preheated oven for about 30 to 40 minutes.

42. After 30 to 25 minutes, switch off the flame, and use a fork or spoon to check the bottom layer of the biryani. There should be no liquids at the bottom. If there are liquids, then continue to dump cook. After dump cooking, give a resting time of about 5 to 7 minutes and later serve Hyderabadi veg biryani. While plateful the vegetarian dump biryani, make sure you equally serve the vegetables as well as rice layers.