Hyderabadi Vegetable Biryani Recipe 

This Hyderabadi vegetable biryani is not just a recipe, but it is the kind of a comfort meal which can be cooked anytime. The aroma of the spices, and the dum-cooking of the biryani makes me feel connected to the rich food culture of Hyderabad. 

What I love most about this Hyderabadi vegetable biryani recipe is the way the vegetables soak up the flavours which make every bite of it fragrant and satisfying.

This recipe is my simple and homemade style of making the royal Hyderabadi vegetable biryani. 

Recipe time 

Preparation time : 30 minutes

Cooking time : 45 minutes

Dum cooking time : 15-20 minutes 

Total time : 1 hour 30 minutes 

Servings : 4-5 people

Preparing Hyderabadi Vegetable Biryani

Step-1 : Preparing the Vegetables

1. For preparing the vegetables you will need these ingredients –

– Mixed vegetables (carrot, beans, potato, peas) :  2 cups (chopped)
– Cauliflower florets : ½ cup
– Salt : ½ tsp

– Water (required amount)

2. Wash all the vegetables and chop them. Then parboil them in salt water for about 5 minutes until they get soft. Parboil means partially cooking the vegetables in boiling water.
3. Drain all the water and keep it aside. Make sure not to overcook.

Step-2 : Cooking the Basmati Rice 

1. Ingredients : 
   Basmati rice – 2 cups
   Water – 8 cups
   Bay leaf – 1
   Green cardamom – 2
   Cloves – 3
   Cinnamon – 1 small stick
   Salt – 1½ tsp
   Oil or ghee – 1 tsp

2. Wash and soak the rice for 30 minutes.
3. Then in a bowl, boil water and add the whole spices like cardamom, cloves, and cinnamon, a little bit of salt and oil.
4. To this now add the soaked rice and boil it until it is 70-80% cooked.
5. Drain the water from the rice and spread the rice gently.

Step 3: Making the Biryani Masala

1. To make biryani masala, we need : 
   Oil – 3 tbsp
   Ghee – 2 tbsp
   Sliced onions – 3 medium
   Ginger-garlic paste – 1 tbsp
   Green chillies – 2 
   Mint leaves – ½ cup 
   Coriander leaves – ½ cup 
   Turmeric powder – ¼ tsp
   Red chilli powder – 1 tsp
   Coriander powder – 1 tsp
   Garam masala – 1 tsp
   Salt – as per taste

2. In a heavy-bottomed pan, heat oil and ghee. We will make fried onions (birista) by frying onions until golden brown.
3. Add green chillies, ginger-garlic paste and cook it until the raw smell disappears. 
4. Add mint and coriander leaves, turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix it well.

Step 4: Cooking the Vegetable Gravy

1. Ingredients list : 
   Fresh curd – 1 cup
   Parboiled vegetables – all prepared vegetables
   Lemon juice – 1 tbsp
   Water – ¼ cup

2. To the pan, add freshly whisked curd and mix gently on low flame. 
3. Add the parboiled vegetables, lemon juice, and a little water. Give it a mix.
4. Cook this for 5-7 minutes until the texture turns thick.

Step 5: Layering the Biryani

1. To layer the biryani, we need:
   Cooked rice 
   Vegetable gravy
   Saffron – 10–12 strands
   Warm milk – ¼ cup
   Fried onions – 2 tbsp
   Ghee – 1 tbsp

2. Take warm milk in a bowl and add a few saffron strands.
3. Start layering by adding the vegetable gravy over the cooked rice. 
4. Add fried onions, saffron milk, and ghee.
5. If you have more quantity, you can repeat the layers. 

Step 6: Dum Cooking 

1. For dum-cooking you will just need wheat dough or a tight lid to cover the sealing. 
2. Make sure to cover the pot tightly as we need to trap the steam.
3. Cook on low flame for about 15-20 minutes.
4. Then switch off the flame and let the biryani rest for 10 minutes for the flavours to be well-settled. 

Serving the vegetable biryani 

You can serve Hyderabadi Vegetable Biryani with:

1. Onion raita
2. Mirchi ka salan
3. Lemon wedges

Frequently Asked Questions 

Can I make Hyderabadi vegetable biryani without curd?

Yes, you can make Hyderabadi vegetable biryani without curd. Replace curd with half cup of coconut milk or add a little extra lemon juice for balance.

Which vegetables work best for veg biryani?

Carrot, beans, potato, peas, and cauliflower work best for cooking veg biryani. Avoid using watery vegetables like bottle gourd.

Why should rice be cooked only 70–80% before dum?

This is because partially cooked rice finishes its complete cooking during the dum-cooking which helps the grains stay long, fluffy, and separate.

 Can I prepare veg biryani in a pressure cooker?

Yes, vegetable biryani can be cooked in a pressure cooker. Layer the biryani and cook on very low flame for 10–12 minutes without the whistle.

 How do I prevent biryani from becoming mushy?

Avoid overcooking the rice, make use of thick curd, and only mix gently after resting. These help prevent biryani from becoming mushy.

How long can leftover vegetable biryani be stored?

Leftover vegetable biryani can be stored in the refrigerator for up to 2 days. You can reheat it before serving.

What is the best side dish for Hyderabadi veg biryani?

Onion raita and mirchi ka salan are the best side dishes for Hyderabadi veg biryani.