Hyderabadi Veg Biryani or Vegetable Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron, and flavourful basmati rice which no one can resist. The best part is you can make a great restaurant-style version at home easily. Here is how to make it.
Here are some more Biryani Recipes, that will surely tickle your taste buds and make you crave for more – Mushroom Biryani, Mutton Biryani, Chicken Biryani, Egg Dum Biryani, Kathal Biryani, and Hyderabadi Fish Biryani.
Biryani, everyone is familiar with this oh so popular Indian delicacy. It is a rice preparation, where fragrant rice is cooked along with a spicy Vegetable or Meat Masala, Fried Onions, Saffron Infused Milk, and a lot of fresh herbs.
Rice, Egg, Paneer, Mushroom, Chicken/Lamb/Mutton/Fish/Prawns, or Vegetable Masala, both are cooked separately and then layered with fried onions, saffron-infused milk, coriander, and mint leaves and nuts such as almonds, cashews, etc. Finally, it is cooked together on dum, resulting in a delicious and aromatic rice preparation.
Today we are going to make Veg Biryani in traditional and Authentic Hyderabadi style.
The Best Veg Biryani Recipe
Biryani, the name itself makes you crave it and when it comes to veg recipes, I assure you this Hyderabadi Vegetable Biryani will be a superstar at your dining table. This will definitely hit the right spots with its impeccable taste and beautiful aroma.
Veg Biryani is just a rich and complex rice and vegetable curry casserole dish. There are multiple ways in which a biryani can be made – Hyderabadi, Mughlai, Ambur, Kerala style, just to name a few.
Hyderabadi Biryani is the most popular among all the others. It is made by cooking rice with a spicy vegetable medley under Dum. Dum Pukth translates to slow cooking. The rice and masala are cooked in a sealed pan and they get cooked in their own juice and steam. This method yields a biryani which is a delight to taste buts and the nutritions are not lost as well.
A lip-smacking combination of fragrant rice, spicy vegetable masala, saffron milk, fried onions, coriander leaves, mint leaves, and lots of ghee, this Veg Dum Biryani recipe has become a hit among my friends and family.
This Restaurant Style Hyderabadi Vegetable Biryani is a rather elaborate recipe that requires you to marinate the vegetables and layer it with rice, don’t get me wrong, but this dish is absolutely worth it.
So if you love your Hyderabadi Chicken and Mutton Biryani, you have to try this Veg Dum Biryani too. It is a bomb in flavor and you will definitely make it again and again for a veg delight.
Some of you might start a debate stating that there is no such thing as a veg biryani, but as legend has it, this was the dish that some of the vegetarian workers who were working for the Nizam’s made for themselves and hence the name.
This Hyderabadi Veg Biryani is,
- Rich & Royal
- Aromatic with Exotic Flavours
- Absolutely Lip Smacking
- Hard to resist
- A great way to use leftover vegetables
- Perfect for festive meals
- Can be halved, doubled, or tripled
Veg Dum Biryani vs Veg Pulao
Although both pulao and biryani are made using similar ingredients, there is a world of difference between the two. While pulao is a one-pot, short cut meal, biryani is a dish made for special occasions. Making biriyani is a multi-step process that takes time, patience, attention to detail, and cannot be made in a hurry.
Biryani is a royal dish truly fit for the kings and Queens and is totally worth the effort.
For the Vegetable Masala
Vegetables – The beauty of this veg biryani is that you can use any vegetable of your choice. It is also a great way to use up all the leftover vegetables in your fridge and make a delicious Biryani out of it.
I have used carrot, green peas, potatoes, cauliflower, and beans, but you can go ahead and add in any vegetable that you prefer. Broccoli, Corn, Mushrooms, Zucchini are a few examples.
Paneer, chickpeas, soya chunks (soaked in hot water), etc can be added to this biryani as well. You can also make biryani using a single vegetable like this Mushroom Biryani or use a mix of veggies like I have done here.
Chop the vegetables in similar sized cubes to make sure they cook evenly and also look good. Peel and cube the potatoes and soak them in water until ready to use to avoid their oxidation.
If using frozen vegetables, soak them in water until they thaw and then drain and use them.
Oil/Ghee – You can use a combination of these two or use any one of these, the choice is yours. I recommend using ghee, as it adds a lot of flavor and richness as compared to oil.
For the marination – The vegetables are cooked slightly and then marinated just like mutton or chicken.
For the marination, we will need hung yogurt (Greek yogurt), ginger garlic paste, green chili paste, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, golden fried onions, lemon juice, coriander leaves, mint, salt, and vegetable oil.
You can make the fried onions ahead of time and store, as it takes time. These ingredients when combined together give the vegetables a burst of flavors, that add to the magnificent taste of biryani.
Make sure the herbs like mint and cilantro are fresh. You can also adjust the amount of spices according to your taste and spice level.
For the Rice
Rice – This recipe calls for two cups of basmati rice and the better aged the rice the better it’s going to taste. I always prefer to use extra-long grain Basmati Rice, as they turn out fluffy and has flavor and aroma of its own.
Restaurant-style biryani use Sella Chawal or Parboiled Basmati Rice. It has a sturdy texture and grains don’t break during the cooing process.
Whole Spice – To make the rice more fragrant, we will use some whole spices such as cloves, bay leaf, and cinnamon stick.
Others – Other than this, we will add kewra essence, ginger garlic paste, green chili paste, lemon juice, salt, and water.
For Layering –
Saffron Infused Milk – Mix a little saffron in milk and pour it on the top. This gives the Biryani a nice subtle yellow-orange flavor.
Slightly roasting the saffron and crushing it makes it release all it’s flavour.
Fried Onions – You can make fried onions and keep so that it comes in handy whenever you need it. Here is my recipe for how to make it at home and store – Fried Onions(Birista).
Coriander & Mint Leaves – These herbs adds a beautiful freshness and even enhances the taste of the veg biryani. Do not miss it.
Ghee – Add lots of ghee on top, gives it a rich and royal taste.
Dry Fruits – At the end, top it with fried Raisins and Cashews to add more royalness to your Hyderabadi Veg Biryani. This is optional, you can even miss adding them.
How to make Veg Biryani?
For the Vegetables:
Heat ghee and oil in a pan.
Fry the vegetables on high heat for 4-5 minutes.
Remove the vegetables in a bowl.
For Marinating the Vegetables:
Mix the ingredients for marinating in a bowl. Add the sautéed vegetables in it and mix well.
Cover and keep aside for an hour.
For the Rice:
Wash the rice and soak in enough water for 30 minutes. Heat ghee in a pan.
Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
Drain the rice.
Add in the pan along with 4 cups of water, lemon juice, ginger-garlic paste, green chilies, and salt.
Cover and cook only heat until 80 % done. The rice should have a slight bite to it and it should not be fully cooked.
For Layering the Biryani:
Add the marinated vegetables in a heavy bottom pan. Fry for 3-4 minutes.
Top with cooked rice. Drizzle ghee on top.
Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
Cover the pan tightly with a lid. Keep a griddle over a very low flame. Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
Fluff with a fork gently to mix the layers. Serve hot with Onion Tomato Raita.
Frequently Asked Questions
Both the taste and visual appeal of Biryani should stand out in its preparation and hence the choice of rice is very important.
Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. The longer the grain, the better it would be. I always choose the rice which is extra-long and stands out as individual grains.
This gives the visual appeal of a blooming flower and makes it an enjoyable experience. Hence Basmati rice is the best choice to make it, it stands out individually, without forming lumps while cooking.
In the market, you now even get specially selected long grain Basmati Rice, which is perfect for this recipe. I have used Fortune Biryani Special Rice to make this.
The age of the rice is also very crucial to make a good recipe. Choose the rice grain which is at least 1 year old. The older the rice, the better it is.
Of course, yes! Just use vegetable oil instead of ghee, replace the dairy yogurt with almond milk yogurt and coconut milk yogurt and use non-dairy milk for infusing saffron.
If you are planning to cook Vegetable Biryani as a one-pot meal, then I would call it Pulao instead of Biryani. Veg Biryani has perfect layers, which is the main key of a perfect Hyderabadi Style Biryani.
You can instead cook everything separately and then layer in the pressure cooker. Cook for a whistle and let the pressure release naturally.
Cook the rice and marinate the vegetables as mentioned. Now transfer the vegetables in an oven proof tray. Top with partially cooked rice and top the biryani with saffron soaked in milk, cilantro, mint and fried cashews and raisins. Pre heat the oven to 180 Degrees C (350 Degrees F). Now pop the tray in the oven and bake it for 30-35 minutes.
Once the biryani is cooked, let it rest for 10 minutes. Then using a large spoon or fork, scoop it from the bottom so that the vegetables and masala get mixed slightly with the rice.
Do not forget to serve some thinly sliced onions and a fried Papad on the side with Veg Dum Biryani.
This Veg Biryani will last in the fridge for 3-4 days when stored in an airtight container. If you are making it in bulk, reheat only the amount you want to serve.
Reheating Biryani again and again can decrease the shelve life of the Biryani.
the rice must be cooked only 80%. It should have a bite.
or Birista here. They bring out the visual appeal in this dish and making them at home is the best way to go.
Do not skimp on ghee. Biryani is a dish for special occassions and we should definitely not worry about the exra calories when making it.
You might also like
Veg Biryani Recipe
For the vegetables
- 2 tablespoon Ghee
- 1 tablespoon Vegetable Oil
- ½ cup Potato (Peeled and cubed)
- 1 cup Cauliflower (Cut into small florets)
- ¼ cup Peas
- ¼ cup Beans (Cut into small pieces)
- ¼ cup Carrot (Peeled and cubed)
For marinating the vegetables
- 2 tablespoon Hung Curd
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Green Chilli Paste
- 1 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- 4 tablespoon Golden Fried Onion (Crushed)
- 1 tablespoon Lemon Juice
- 2 tablespoon Coriander (Chopped)
- 2 tablespoon Mint (Chopped)
- 1 teaspoon Salt
- 1 tablespoon Vegetable Oil
For the rice
- 2 cups Long Grain Basmati Rice
- 1 tablespoon Ghee
- 2-3 Cloves
- 2 Bay Leaves
- 1 inch Cinnamon
- 1 teaspoon Lemon Juice
- 2 teaspoon Salt
- 2 tablespoon Ghee
- 1 tablespoon Corinader (Chopped)
- 1 tablespoon Mint (Chopped)
- 10-12 strands Saffron (Soaked in 2 tablespoon milk)
- ¼ cup Golden Fried Onion
- 10-12 Cashew Nuts (Fried)
- 10-12 Raisins (Fried)
For the vegetables
- Heat ghee and oil in a pan.
- Fry the vegetables on high heat for 4-5 minutes.
- Remove the vegetables in a bowl.
For marinating the vegetables
- Mix the ingredients for marinating in a bowl.
- Add the sautéed vegetables in it and mix well.
- Cover and keep aside for an hour.
For the rice
- Wash the rice and soak in enough water for 30 minutes.
- Heat ghee in a pan.
- Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
- Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
- Cover and cook on low heat until 80 % done. The rice must have a bite.
For Layering the Biryani
- Add the marinated vegetables in a heavy bottom pan.
- Fry for 3-4 minutes.
- Top with cooked rice.
- Drizzle ghee on top.
- Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
- Cover the pan tightly with a lid.
- Keep a griddle over low flame.
- Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
- Fluff with a fork gently to mix the layers.
- Serve hot with Onion Tomato Raita.