Hyderabadi Veg Biryani

Hyderabadi Veg Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavorful basmati rice which no one can resist. The best part is you can make a great restaurant style vegetable biryani at home easily. Here is how to make it Recipe at home.

Did you know that Biryani is actually a Persian word and it’s a dish that was brought to us by the Mughals?

Even our very own Hyderabadi biryani has its strong Mughlai and Iranian influences, but nevertheless this rich and aromatic layered dish coupled with a few accompaniments makes for a delightful afternoon lunch or dinner.

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.

Just the aroma of ghee being combined with spices and herbs wafting in the air will tickle your taste buds.

Today I present to you an authentic recipe of the Hyderabadi dum biryani with a vegetarian twist, Hyderabadi Veg Biryani.

The use of vegetables instead of meat gives this a lighter and more exuberant taste.

Do check out some of my other interesting recipes as well – Raw Jackfruit Biryani.

I’ve also posted recipes for a Hyderabadi Mutton Biryani, Fish Dum Biryani, Egg Dum Biryani if you’re looking at incorporating some non-vegetarian elements.

Traditionally the dum style biryani is slow cooked in a handi and covered completely so that no steam is allowed to escape.

This is what gives its unique taste and royal flavor.

However this version is simpler, yet nothing short of traditional.

Made using vegetables that are cooked with some aromatic spices, later layered with saffron infused basmati rice and oodles of love, this Vegetable biryani has just the perfect mix of the most sensational flavors.

For me cooking this rice delicacy is just incredibly satisfying, it’s one dish that requires some effort but the results are nothing short of delightful.

It’s an extremely popular rice dish that is enjoyed by everyone, trust me when I say this, but there are very few people out there who won’t like to indulge in it.

This recipe calls for two cups of basmati rice and the better aged the rice the better it’s going to taste.

Also the key to making it absolutely delicious is to make it with lots of love.

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.

Well I believe that it doesn’t matter what you call it, as long as it tastes absolutely mouth-watering, like this one here.

How to choose rice to make it?

Both the taste and visual appeal of Biryani should stand out in its preparation and hence choice of rice is very important.

Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Longer the grain, 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 good recipe. Choose the rice grain which is at least 1 year old. The older the rice, the better it is.

Pro Tips

Use best quality rice to make it. Long grain basmati rice which is at least 2 years old is considered best.

Use a heavy bottom pan to assemble it. The biryani needs to be cooked for 15-20 minutes on low heat and if the pan is not heavy, it might burn.

You can check the recipe to make golden fried onion or Birista here. They bring out the visual appeal in this dish and making them at home is the best way to go.

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

Choose a pan with a tight fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. 

Traditionally, a sealing of dough used to be put around the pan and the lid but I don’t think that it is required if the lid fits tightly.

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Hyderabadi Vegetable Dum Biryani Recipe

Hyderabadi Vegetable Dum Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavourful basmati rice which no one can resist.

3.7 from 20 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 people

Calories: 459kcal

Author: Neha Mathur

Ingredients 

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For the vegetables

• 2 tbsp Ghee
• 1 tbsp Vegetable Oil
• 1/2 cup Potato (Peeled and cubed)
• 1 cup Cauliflower (Cut into small florets)
• 1/4 cup Peas
• 1/4 cup Beans (Cut into small pieces)
• 1/4 cup Carrot (Peeled and cubed)

For marinating the vegetables

• 2 tbsp Hung Curd
• 2 tsp Ginger Garlic Paste
• 1 tsp Green Chilli Paste
• 1 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 4 tbsp Golden Fried Onion (Crushed)
• 1 tbsp Lemon Juice
• 2 tbsp Coriander (Chopped)
• 2 tbsp Mint (Chopped)
• 1 tsp Salt
• 1 tbsp Vegetable Oil

For the rice

• 2 cups Long Grain Basmati Rice
• 1 tbsp Ghee
• 2-3 Cloves
• 2 Bay Leaves
• 1 inch Cinnamon
• 1 tsp Lemon Juice
• 2 tsp Salt

For Layering

• 2 tbsp Ghee
• 1 tbsp Corinader (Chopped)
• 1 tbsp Mint (Chopped)
• 10-12 strands Saffron (Soaked in 2 tbsp milk)
• 1/4 cup Golden Fried Onion
• 10-12 Cashew Nuts (Fried)
• 10-12 Raisins (Fried)

Instructions

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 only heat until 80 % done.

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.

Nutrition Facts

Hyderabadi Vegetable Dum Biryani Recipe

Amount Per Serving

Calories 459 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 32mg11%

Sodium 821mg36%

Potassium 359mg10%

Carbohydrates 58g19%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Vitamin A 1150IU23%

Vitamin C 21mg25%

Calcium 50mg5%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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