Hyderabadi vegetable biryani or veg biryani recipe is a rich, spiced, flavourful rice recipe prepared with vegetables and spices. it is typically served along with Hyderabadi mirchi ka salan or bhindi ka salan and raita to reduce the spice heat.
What is Biryani?
Biryani is a rice-based (basmati/ sheila basmati rice) dish made with chicken, egg, meat or vegetables. I am pure vegetarian so I only prefer vegetable biryani. It is originated from Turkey/Persia and brought to SouthAsia later. It was one of the most famous dishes in the kitchen of Mughal Empire. Biryani is one of the national dish of Pakistan. It is prepared in Handi and known for its unique flavour and spices.
In India, There are two famous regions that are known for their best biryani. One is Hyderabad and another is Lucknow. It is always believed that preparing aromatic biryani is one of the most difficult recipes in Indian cuisine. but it is not true, agree it is time-consuming but not difficult.
Biryani Varieties
There are different types of biryanis you can prepare. Chicken dum biryani, Mutton dum biryani, egg biryani, Fish Biryani, Hariyali biryani re one of the common and famous varieties of biryani recipe. We are vegetarian and we don’t eat meat so, veg dum biryani is like our staple recipe.
Difference between Hyderabadi Biryani and Lucknowi Biryani
Authentic Hyderabadi biryani is a slow-cooked in a handi and covered completely so that no steam is allowed to escape. This method of cooking is known as dum–pukht. The key feature of Hyderabadi Biryani is the use of strong spices and it’s Presentation. Hyderabadi Biryani clearly retained its essence of Turkish, Mughlai and Arabic influences.
Lucknow biryani also known as Awadhi Biryani is also cooked in dum- pukht style but it is believed that biryani is not just one singular dish, its a combination of Biryani, Tari (special gravy which is meant to be eaten with biryani) and Raita. While the hyderabadi biryani is rich in spices, Lakhnavi biryani is more pleasant to the stomach and has a soothing aroma.
Ingredients
List of ingredients is pretty long here đ let me tell you that You need a good quality of basmati rice to make amazing biryani. Rest, Vegetables and Indian spices are used. There is another key ingredient I want to mention is Birasta. Birasta is a fried brown onion used in biryani to enhance the flavour of biryani. Birasta is a must-need ingredient to make biryani.
How to make veg dum biryani?
For Rice preparation:
Take muslin cloth first, Add all the spices like cardamom and others and prepare a pocket.
Add water in your vessel and boil the water first. Add Masala pocket which we prepared from muslin cloth.
Add soaked rice and salt to taste. Boil and keep it aside.
for vegetable preparations:
Boil Water and add All chopped vegetables and parboil it. Keep the parboiled vegetables aside.
For curd mixture:
Add curd in a bowl. Add red chili powder,turmeric powder,coriander powder and biryani masala. mix well and keep it aside.
Final Vegetable gravy and assembling:
firstly heat ghee and oil.add jeera, Add asafoetida when they crackle. Now add ginger-chili-garlic paste and saute.
Add onions and saute. next, add all the vegetables and fry for 2 -3 mins.
Add curd mixture and cook the mixture until oil separation.
When the vegetable is cooked, Add HALF portion of rice into the cooked veggies and gently mix.
Layer the remaining rice portion.
sprinkle some tomatoes, fried onions, coriander and mint.
serve hot.
Other Delicious rice recipes on the blog,
- Mushroom pulao – easy recipe with minimal ingredients.
- Jeera Rice – Indian style cumin rice which goes best with any curries, dals, raita.
- Coriander pulao – made with fresh cilantro.
- Rajma pulao – This is my personal favourite recipe.
Vegetable Dum biryani
Equipment
- Deep pan (with lid preferable)
- spatula
Ingredients
for boiling Rice:
- 1 cup basmati rice, soaked
- 3 cups water, to boil
- salt to taste
- 3 nos green cardamom
- 1 inch cinammon stick
- ½ tsp cumins
- 1 muslin cloth
For Curd Mixture:
- 1 cup curd
- 1 tbsp biryani masala, optional
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
Vegetables:
- 1 medium potato, chopped
- 10 nos OR 100 gms beans, chopped
- 1 small carrot, chopped
- Âź cup cabbage, chopped,optional
- ½ cup cauliflower, chopped
- 2 tbsp green peas
for vegetable gravy:
- 1 tbsp ghee
- 1 tbsp oil
- ½ tsp cumins /jeera
- a pinch of asafoetida(hing)
- 2 tbsp ginger-chili-garlic paste
- 1 medium onion, sliced
- salt to taste
- 1 tbsp fried onions(birasta)
assembling and layering:
- ½ cup coriander leaves, chopped
- 8 nos mint leaves, chopped
- 1 medium tomato, sliced
- Ÿ cup saffron milk, ½ tsp Saffron soaked in milk
- birasta, as per need
Instructions
For Rice preparation:
- Take muslin cloth first ,Add all the spices like cardamom and other and prepare a pocket .
- Add water in your vessel and boil the water first.
- Add Masala pocket which we prepared from muslin cloth.
- add soaked rice and salt to taste. Boil and keep it aside.
for vegetable preparations:
- Boil Water and add All chopped vegetables and parboil it. Keep the parboiled vegetables aside.
For curd mixture:
- Add curd in a bowl. Add red chili powder,turmeric powder,coriander powder and biryani masala. mix well and keep it aside.
Final Vegetable gravy and assembling:
- firstly heat ghee and oil.add jeera, Add asafoetida when they crackle.
- now add ginger-chili-garlic paste and saute.
- Add onions and saute.
- next, add all the vegetables and fry for 2 -3 mins.
- Add curd mixture we prepared earlier and mix. Cook the mixture until oil separation.also add cashews and tomato and mix well.
- When the vegetable is cooked, Add HALF portion of rice into the cooked veggies and gently mix.
- Layer the remaining rice portion.
- sprinkle some tomatoes,fried onions,coriander and mint.
- cover with lid and cook on low flame for 4 mins.
- serve hot
Video
Notes
- I don’t recommend to store this biryani for more than 3 days.Â
- I have not tried deep freezing biryani yet. So, I can not say how this biryani tastes after deep-freezing. However, I will keep you guys updated whenever I try.
My mouth is watering just reading your recipe. Long ingredient lists do not deter us at all as all delicious Indian recipes have long recipe list most generally, right? This recipe is something we don’t make often at home but when we go out love to have. Thanks for your fabulous video and step by steps.
Thank you so much bobbi đ