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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.
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4 from 21 votes

Veg Biryani Recipe

Hyderabadi Veg Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavourful basmati rice which no one can resist.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 people
Author: Neha Mathur

Ingredients

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 tbsp 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

For Layering

  • 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
US Customary - Metric

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 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.

Video

Notes

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 occasions and we should definitely not worry about the extra calories when making it.

Nutrition

Calories: 459kcal | Carbohydrates: 58g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 821mg | Potassium: 359mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 2.4mg
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