Vegetable Hyderabadi Biryani

Vegetable Hyderabadi Biryani Recipe

Hyderabadi Biryani is a traditional celebration meal made using meat and rice and is a staple of Hyderabadi cuisine. The recipe of Biryani has a few stages to making it. We have made a vegetarian version and the one mentioned below is one of the methods to make it super delicious.

Cooking time
90 min
Serves
4
1

Ingredients

    • 1/2 cup green beans, diced, steamed
    • 1/2 cup carrots, diced, steamed
    • 1 cup cauliflower florets, steamed
    • 1 cup potatoes, boiled, peeled and cubed – keep them a little firm
    • 6 cloves garlic
    • 2 large inch piece of ginger
    • 1 large onion, roughly chopped
    • 2 green chilies
    • 2 cups basmati rice, rinsed
    • 1 cup tomatoes, finely chopped or 1/2 cup of tomato puree
    • 1 cup plain yogurt
    • 3 cloves
    • 1 inch stick of cinnamon
    • 4 pods of cardamom, peeled with seeds only
    • 2 bay leaves
    • 1 teaspoon of turmeric powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • salt to taste
    • 2 tablespoon Saffola oil for cooking

     

    For Garnishing

     

    • A small bunch cup freshly mint leaves, chopped 
    • 1/2 cup of onions, sliced and caramelized

How to make Oats Nut Crispbread

    • Cook the rice with 2 cups of water along with salt 
    • Thus, rice will be only half cooked as we are adding only half the about of water to cook the rice
    • The rice will then get cooked further along with the masala below
    • Heat 2 tablespoons of oil in a big saucepan; add the onion garlic and ginger paste and sauté on medium heat until the color has changed and the raw smell from the onions goes away
    • Pound the cardamom, cinnamon and cloves well in a pestle and motor
    • Add the turmeric powder, chilli powder, coriander powder, cinnamon, cloves, bay leaves and cardamom pods. Sauté for a few seconds until combined
    • Add the finely chopped tomatoes or the tomato puree
    • Sauté the tomatoes for about 5 minutes, add the yogurt at this point and simmer for another 5 minutes until it is bubbling and gets a good aroma
    • Finally, add the mint leaves potatoes, steamed vegetables, half cooked rice, chopped mint leaves and any additional salt that is required
    • Sauté for a few minutes until it gets combined with the rest of the masala
    • Turn the heat to low. Cover the pan with a tight fitting lid and simmer until all the rice is puffed up and cooked completely
    • Once cooked, turn off the heat keep the pan covered for about 5 more minutes before you can serve Open the pan and give the Vegetable Biriyani a gentle stir, to combine all the masala and vegetables into the rice
    • Finally, garnish with caramelized onions. Serve the Hyderabadi Vegetable Biryani with Hyderabadi Bagara Baingan or Hyderabadi Mirchi ka salan

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Comments

Very nice

Very nice

Apr 04, 2015

4
Average: 4 (1 vote)
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