Vegetable Hyderabadi Biryani is an authentic preparation of long grain rice in the flavored spices, topped with layers of ghee, vegetables and other flavorsome ingredients. It is truly a shahi style biryani recipe, which melts everybody’s mouth when is to be presented.

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1 cup basmati rice
• 1 onion cut into slices and shuffled
• 2 tsp ginger-garlic paste
• 4 green chillies cut into thin slices
• 1 cup french beans, chopped
• 1/2 cup frozen /fresh green peas (mattar)
• 1/2 cup cauliflower florets chopped
• 1 tbsp curd
• 2 tbsp ghee
• A pinch of saffron
• 2 tbsp milk
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp biryani masala
• 1/2 tsp cardamom powder
• 1 tsp fresh lemon juice
• 1/2 cup mint (pudina) paste
• 1/4 cup coriander (dhania) paste
• Oil to deep fry
• Salt to taste

Whole garam masala:

• 2 bay leaves (tej patta)
• 2 cloves (lavang / laung)
• 1 black cardamom (big elaichi)
• 2 green cardamoms (small elaichi)
• 1 dried kashmiri red chilli
• 1 inch cinnamon (dalchini)
• 3-4 peppercorns (whole kali mirchi)

For garnishing you need:

• 1 tsp dried fenugreek leaves (kasuri methi)
• Few cashew nuts sliced
• Few almonds sliced
• Few raisins

How to make Vegetable Hyderabadi Biryani:

1. Wash and soak the rice in the water for about 10 minutes.
2. Boil them until each grain looks separate.
3. Heat sufficient oil in a pan and deep fry the slices of onion.
4. Fry until they turn into crispy golden brown in color.
5. Fry the onion evenly, drain on an absorbent paper and keep aside.
6. Dissolve the saffron in the milk and keep aside.
7. Heat the pan and add 1 tsp of oil.
8. Add whole garam masala and saute well.
9. Now add ginger-garlic paste and slices of green chillies.
10. Cook on medium high heat until saute well.
11. Add chopped beans, green peas, cauliflower and mint and coriander paste. Also mix salt to taste.
12. Stir in curd, red chilli powder and turmeric powder.
13. Add 1/2 cup of water and cook the veggies until tender.
14. Add lemon juice and biryani masala and cook for 2 more minutes.
15. Switch off the gas and take out this gravy from the vessel.
16. Now lets make the layers.
17. Turn on the gas and keep the same pan on the low heat.
18. Add 1 tsp of ghee, half of the gravy made, half of the cooked rice, 1 tbsp saffron with its milk, half of fried onions, half of the ingredients of garnishing.
19. Repeat the same procedure again and arrange the remaining spices and gravy along with the rice. Also add cardamom powder this time.
20. Pour the whole remaining ghee and cover the lid tightly.
21. Leave to cook on low flame for about 5 minutes on dum.
22. Vegetable Hyderabadi biryani is ready to serve with boondi raita or mixed veg raita.

Chef Tips:

1. For making this biryani you have to go step by step, in this way you can make restaurant style biryani.
2. Add more spices if you like spicy biryani.
3. You can add your choice of vegetables, but make sure you have to cook all of them evenly.