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

This is an exclusive website recipe.

Main Ingredients : Basmati rice, Potatoes

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 - how to make Vegetable Hyderabadi Biryani


Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Basmati rice 1 1/2 cups

  • Potatoes 1/2 inch cubes2 large

  • Carrots 1/2 inch cubes3 medium

  • French beans 1/2 inch pieces5-6

  • Cauliflower 1/4 small

  • Salt to taste

  • Saffron (kesar) 4-5 strands

  • Milk 2 tablespoons

  • Onions thinly sliced4 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 halved10

  • Raisins 2 tablespoons

  • Wheat flour dough to seal as required


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.