How to make Vegetable Hyderabadi Biryani - A popular Hyderabadi biryani having mixed vegetables marinated in spicy yogurt and cooked with rice.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Potatoes (आलू)

Cuisine : Hyderabadi

Course : Rice

Vegetable Hyderabadi Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Vegetable Hyderabadi Biryani Recipe Card

Vegetable Hyderabadi Biryani
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Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Vegetable Hyderabadi Biryani Recipe

  • Basmati Rice 1 1/2 cups

  • Potatoes 1/2 inch cubes 2 large

  • Carrots 1/2 inch cubes 3 medium

  • French beans 1/2 inch pieces 5-6

  • Cauliflower 1/4 small

  • Salt to taste

  • Saffron (kesar) 4-5 strands

  • Milk 2 tablespoons

  • Onions thinly sliced 4 large

  • Oil to deep fry

  • Yogurt 1/2 cup

  • Biryani masala 3 tablespoons

  • Ginger paste 1 1/2 teaspoons

  • Garlic paste 1 1/2 teaspoons

  • Pure ghee 4 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Cashewnuts quartered 5

  • Almonds blanched and halved 10

  • Raisins 2 tablespoons

  • Wheat flour dough to seal as required

Method

Step 1

Pick, wash and soak rice in three cups of water for half an hour. Drain.

Step 2

Add four cups of water and salt. Bring to a boil and cook till the rice is three fourth done.

Step 3

Drain excess water and spread out on a plate to cool. Parboil potatoes, carrots, French beans and cauliflower in two cups of salted water.

Step 4

Drain and keep aside. Dissolve saffron in warm milk. Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Beat yogurt. Add two tablespoons of Biryani Masala, half of the fried onions, ginger paste and garlic paste and parboiled vegetables. Allow to marinate for one hour. Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.

Step 5

Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes. Preheat oven to 180°C.

Step 6

Transfer the vegetables into a thick bottomed handi. Layer the rice over the cooked vegetables.

Step 7

Sprinkle the remaining Biryani Masala, mint leaves, coriander leaves and the remaining fried onions. Garnish with cashewnuts, almonds and raisins.

Step 8

Sprinkle saffron milk. Place a moist cloth on top, cover with a lid and seal with dough.

Step 9

Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes.

Step 10

Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.