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.

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Vegetable Hyderabadi Biryani
Main Ingredients Potatoes, Carrots
Cuisine Hyderabadi
Course Rice
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Difficult
Others Veg

Ingredients list for Vegetable Hyderabadi Biryani

  • 2 large Potatoes peeled and cut into ½ inch cubes
  • 2 large Carrots peeled and cut into ½ inch cubes
  • 5-6 French beans stringed and cut into ½ inch pieces
  • 8-10 Cauliflower florets
  • 11/2 cups Basmati rice soaked for 30 minutes
  • for deep-frying Oil
  • 4 large Onions sliced
  • 1/2 cup Yogurt
  • 3 tablespoons Biryani masala
  • 11/2 tablespoons Ginger paste
  • 11/2 tablespoons Garlic paste
  • to taste Salt
  • 4-5 Green cardamoms
  • 2-3 Cloves
  • 2 Bay leaves
  • 4-5 Black peppercorns
  • 4-5 saffron strands
  • 2 tablespoons Milk
  • 4 tablespoons Ghee
  • 2 tablespoons Mint leaves chopped
  • 2 tablespoons coriander leaves chopped
  • 5 Cashewnuts halved and fried
  • 10 Almonds fried
  • 2 tablespoons Raisins fried
  • as required Whole wheat flour (atta) dough
  • for garnish Mint leaves


  1. Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain on an absorbent paper.
  2. Beat yogurt. Add two tablespoons of biryani Masala, half of the fried onions, ginger paste and garlic paste, salt and vegetables. Allow to marinate for thirty minutes.
  3. Drain the soaked rice.
  4. Add four- five cups of water to a deep non-stick pan along with green cardamoms, cloves, bay leaves, black peppercorns and salt. Bring to a boil, add rice and cook till the rice is three fourth done. Drain and spread on a plate.
  5. Dissolve saffron in warm milk.
  6. Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
  7. Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes.
  8. Layer rice evenly over vegetables.
  9. Sprinkle the remaining biryani masala, mint leaves, coriander leaves. Reserve some fried onions and sprinkle the remaining on top. Sprinkle cashew nuts, almonds and raisins.
  10. Drizzle saffron milk. cover with a lid and seal with dough.
  11. Put the sealed handi on a heated tawa and cook on very low heat for fifteen to twenty minutes.
  12. Garnish with some fried onions, mint leaves and serve hot.

Nutrition Info

Calories 2861
Carbohydrates 399.8
Protein 47.2
Fat 119.4