Hyderabadi Vegetable Biryani. Veg Biryani Recipe with step by step photos. Traditional method of making delicious hyderabadi vegetable dum biryani recipe. this is a tried & tested fool proof vegetable biryani recipe. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum. veg dum biryani hyderabadi biryani with step by step photo and video recipe. there are several variation and varieties to the biryani recipes which changes with the region and community. but the hyderabadi dum biryani is the most popular recipe and widely appreciated. it is generally served as primary dish in a meal and is often served with choice of raita and.

Hyderabadi Veg Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavorful basmati rice which no one can resist. The best part is you can make a great restaurant style vegetable biryani at home easily. Here is how to make it Recipe at home. You can have Hyderabadi Vegetable Biryani using 28 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Hyderabadi Vegetable Biryani

It's 1.1/2 cup of Basmati Rice.
You need 1.1/2 cup of Water.
Prepare 1 tsp of ghee.
Prepare 2 of Black Cardamom.
It's 7-8 of Cloves.
Prepare 3 of Bay leaves.
You need 1 tsp of Cumin Seeds.
Prepare to taste of Salt.
Prepare 1 of cinnamon stick.
It's 2 of medium carrots chopped.
Prepare 12-15 of French beans chopped.
Prepare 8-10 of mushrooms cleaned and chopped.
Prepare 1 of medium capsicum chopped.
It's 2 of big onions chopped in thin slices.
It's 1.1/2 cup of cauliflower cut in small florets.
It's 1.1/2 tsp of Garlic paste.
Prepare 1 tsp of Ginger paste.
Prepare 1 cup of smooth yogurt.
Prepare 1 cup of tomato puree.
Prepare 1/2 tsp of Red chilli powder (or you can add more as per your liking).
You need 3/4 tsp of Turmeric powder.
You need 2 tsp of Coriander powder.
Prepare 1/2 tsp of Cinnamon powder (or use one stick).
You need 1/2 tsp of Garam Masala powder.
Prepare 1 cup of chopped coriander leaves.
Prepare 1/2 cup of chopped mint leaves.
It's of Few strands of Saffron mixed with 1 cup warm milk.
Prepare 2 tbsp of oil.

Hyderabadi Vegetable Biryani or Tarkari ka Khaana A creamy gravy mixture (also called the "akhni") using potatoes, string beans, carrots, and yogurt is layered with aromatic basmati rice to create. Hyderabadi DUM biryani is quite famous worldwide, but as I mentioned in the Ambur biryani recipe, I am not going to share the DUM style biryani. My goal is to share quick and easy pressure cooker/Instant Pot versions of biryani, and I made this Hyderabadi biryani in the stove-top pressure cooker. Hyderabadi Biryani is a traditional celebration meal made using meat and rice and is a staple of Hyderabadi cuisine.

Hyderabadi Vegetable Biryani step by step

First of all wash Basmati rice thoroughly in running water and then soak them in 1 cup of water for at least 20 minutes, in the mean time you can prepare your Vegetables..
After soaking strain the rice and keep aside, heat a pan and add some Ghee in it, when ghee is warm add Cumin seeds, bay leaf, black Cardamom and cloves in it let them crackle.
Now add strained rice, stir them with the spices for a few minutes then add water and salt and close the lid.
Let them cook till rice soaks all the water it would 75% cooked by then, keep them aside.
Now take another pan heat oil in it and put in the whole spices – cloves, bay leaves, black Cardamom, and cinnamon stick, let them crackle.
Add onions and fry them till you get a nice pink colour now add garlic and ginger paste, stir it.
Now add Vegetables, firstly add carrots And beans then rest of the Vegetables, give them a good mix.
Add all the powdered spices – salt, chilli, turmeric, coriander powder, Garam Masala, cinnamon powder(avoid if you already added a cinnamon in the beginning). Mix it well.
Now add tomato puree and mix then cover the lid and let it cook for 5 minutes. Now open the lid and add the yogurt and mix well again cover the lid for 4-5 minutes.By this time the Vegetables would be cooked if not, use your judgement and cook for some more time..
After removing the lid let it cook open for another 2-3 minutes, and this is ready..
Layering can be done in a ‘Clay Handi’ this will give a nice earthy flavor to your Biryani.
First layer is rice, make a flat-bed of rice in the Pan or Handing, sprinkle some chopped coriander and mint leaves on it and then put some 4-5 tsp Saffron milk spreading everywhere..
Now layer the prepared Vegetables and then again repeat the previous step of rice layer..
This way you can make the number of layers you wish to make, the upper most layer should be coriander and mint and Saffron milk on rice..
Now cover the Handi/pan tightly so that there is no room for steam to come out, the Biryani will cook in it's own steam now and thus will retain it's beautiful flavors. Traditionally the Handi is covered with attadough(wheat flour dough) on it's sides. While I do a shortcut I put a weight usually my Chakla(heavy round stone on which we roll roti) on the covered pan so that the steam can’t escape..
Now let it simmer on for about 10 minutes, voila yummy Biryani is ready..

This recipe was shared to me by a Muslim friend who makes the most awesome Biryani that I have tasted. The recipe of Hyderabadi Biryani has a few stages to making it. I make it in many different ways and the one mentioned below is one of the methods to make it super delicious. Learn to Make Vegetable Biryani Recipe Restaurant Style Hyderabadi Veg Dum Biryani Recipe with step by step video tutorial.