Hyderabadi Vegetable Biryani Recipe
4 to 5 servings
Hyderabadi Biryani is a traditional celebration meal made using meat and rice and is a staple of Hyderabadi cuisine. This recipe was shared to me by a Muslim friend who makes the most awesome Biryani that I have tasted. The recipe of Hyderabadi Biryani has a few stages to making it. I make it in many different ways and the one mentioned below is one of the methods to make it super delicious.
1/2 cup green beans, diced, steamed
1/2 cup carrots, diced, steamed
1 cup cauliflower florets, steamed
1 cup potatoes, boiled, peeled and cubed – keep them a little firm
6 cloves garlic
2 large inch piece of ginger
1 large onion, roughly chopped
2 green chilies
2 cups basmati rice, rinsed
1 cup tomatoes, finely chopped or 1/2 cup of tomato puree
1 cup plain yogurt
1 inch stick of cinnamon
4 pods of cardamom, peeled with seeds only
2 bay leaves
1 teaspoon of turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
Salt to taste
Oil for cooking
a small bunch cup freshly chopped mint leaves
1/2 cup of sliced and caramelized onions
Vegetables Ingredients for the Biryani
To be ground into paste (Grind the below ingredients to a paste and keep aside)
Main Ingredients for Biryani
Ingredients for Garnishing
To begin making the Vegetable Hyderabadi Biryani, we will first cook the rice with 2 cups of water along with salt and 2 tablespoons of oil and keep aside. Cooking in a Sauce Pan helps in maintaining the texture of the rice to be half cooked.
This rice will be only half cooked as we are adding only half the about of water to cook the rice. The rice will then get cooked further along with the masala below.
Pound the cardamom, cinnamon and cloves well in a pestle and motor and keep the spice powder aside.
Heat two tablespoons of oil in a large saucepan; add the onion garlic and ginger paste and sauté on medium heat until the color has changed and the raw smell from the onions goes away.
Add the turmeric powder, chilli powder, coriander powder, the spice powder and bay leaves. Sauté for a few seconds until combined.
Add the finely chopped tomatoes or the tomato puree. Sauté the tomatoes for about 5 minutes, add the yogurt at this point and simmer for another 5 minutes until it is bubbling and gets a good aroma.
Finally add in the mint leaves potatoes, steamed vegetables, half cooked rice, chopped mint leaves and any additional salt that is required. Give the vegetable biryani a taste, to make sure the overall salt and spice levels are good to go.
Sauté for a few minutes until it gets combined with the rest of the masala. Turn the heat to low. Cover the pan witha tight fitting lid and simmer until all the biryani rice is puffed up and cooked completely.
Once the Vegetable Biryani cooked, turn off the heat keep the pan covered for about 5 more minutes before you can serve.
Open the pan and give the Vegetable Biriyani a gentle stir, to combine all the masala and vegetables into the rice. Garnish the Hyderabadi Vegetable Biryani Recipe with caramelized onions and serve.
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I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.Website: plus.google.com/+ArchanaDoshi