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
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since is has more vegetables and is a good combination of fiber and carbohydrates.


  • 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 Vegetable Hyderabadi Biryani

  • 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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Very nice

Very nice

Apr 04, 2015

Average: 4 (1 vote)
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