Recipe for Hyderabadi veg biryani is in this post. A rice dish that is flavorful and absolutely delicious. This menu is special enough to serve for guests at a party. With a little preparation, this meal can make any weekend special.
What is a Thali
I love cooking and serving ’thali’. So what is a thali? It literally means a platter or plate in Hindi. When you see that word in an Indian restaurant menu, it is a platter that includes a variety of dishes. Each region in India has its own unique cuisine. So depending on the region, the dishes in the thali vary. Here are a few examples, Tamil Nadu thali, Gujarati thali and Rajasthani thali. Today I have a delectable Hyderabadi veg biryani thali with biryani and some delicious side dishes. Here’s what I have in my thali:
Hyderabadi Vegetable Biryani (recipe follows)Hyderabadi khatti dalMirchi baingan ka salanBhurani raitaShahi Tukda (sweet fried bread served in creamy rabri)Roti
About the recipe
The word Biryani comes from persian word Birian, which means ‘fried before cooking’. Word Birinj means ‘rice’ in Persian. So, basically the ingredients are fried and then cooked under ‘dum’ or ‘steamed’ until all the flavors mingle. Biryani usually refers to a meat based dish. But being a vegetarian does not mean you miss out on enjoying this delicious dish. The key is in packing it with flavor. I use freshly made spice powder to achieve that. I love making biryani and keep trying new recipes. See below for more biryani recipes ideas. This Hyderabadi veg dum biryani is from one of my recipe books. It is a delicious and a crowd pleasing recipe.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Like most biryani recipes this one also has a long list of ingredients. But most of the ingredients are pantry staple spices. I am going to break down the ingredients by the layer: For spice powder:
cashews, fennel seeds, cloves, cardamom, cinnamon, poppy seeds
For the rice layer:
Basmati riceWhole spices - cardamom, cinnamon, cloves, shah jeera, bay leavesHerbs - mint and cilantroSalt
For the Vegetable layer:
Whole spices - cardamom, cinnamon, cloves, shah jeera, bay leaves, star aniseOnion, ginger & garlic paste, green chilies Mixed vegetables - You can choose any combination of vegetables. Here are some of favorite - potato, carrot, green beans, green peas, cauliflower, bell peppers and tomato. Other veggies you can use are broccoli, jackfruit, zucchini, edamame and so on.Add paneer or cooked beans for protein to the dish.Herbs - mint and cilantroYogurt, lemon juice, fried onions (either homemade or store-bought). See Tips section on how to make fried onions.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Making biryani needs time. So plan to make it on a relaxed weekend. Follow the steps as written and you will be rewarded with delicious biryani. Here is how to make the veg Hyderabadi biryani recipe. In a small skillet, sauté cashews, fennel seeds, cloves, cinnamon, cardamom and poppy seeds until lightly golden and aromatic. Cool slightly and grind to a powder. This can be made ahead and stored in an airtight container. Soak the rice for at least 30 minutes. Bring a large pot of water along with whole spices, salt and oil to a boil. Drain the soaked rice and add to the boiling water. Bring to a boil and cook for 5~8 minutes or until the rice is 85%~90% cooked through. Drain the water and set the aside to cool slightly. Heat oil and ghee in a large pan on medium heat. Add shahjeera and all the whole spices, cook for 30 seconds. Next add onion, green chilies and cook for 4~5 minutes or until the onion turns translucent and lightly browned around the edges. Next add turmeric, ginger+garlic paste and cook for 1 minute. Stir in the veggies and cook till tender, about 8~10 minutes. Season with salt, garam masala, ground coriander, cumin and the ground spice powder. Next add yogurt and tomato. Cook till the tomato is mushy, about 3~5 minutes. Turn off the stove and add the lemon juice. Remove half of the vegetable into a small bowl. Add half of the rice over the veggies, sprinkle half of the chopped herbs and fried onions. Top with the reserved vegetable mixture, remaining rice, herbs and fried onions. Drizzle with the saffron milk, if using. Cover tightly with a foil or a tight fitting lid. Cook on the stove top on medium~high heat for 4~5 minutes, then lower heat and cook for 5 minutes. Turn off the heat and let it sit for another 10 minutes before serving.
Expert Tips
Spice powder can be made ahead of time. You can also double or triple the ingredients and store it in airtight container for up to 1 month.Since there are quite a few steps in this vegetable biryani recipe, make sure to read the recipe completely before starting the cooking process.You can use any of your favorite vegetables in this dish. Broccoli, jackfruit, zucchini, edamame and so on would work beautifully.I recommend cooking rice using the boiling method because it gives the best texture to the grain. But you can also use a pressure cooker or Instant Pot to cook the rice. For basmati rice, I use 1:1¼ ratio of rice:water and cook for 5 minutes in the Instant Pot.Make sure to add enough seasoning in both rice and vegetable layers so that the final biryani tastes good.To make Hyderabadi Paneer biryani, add 2 cups of chopped paneer or cooked beans to the veggies. This not only adds flavor it will make it protein packed and wholesome.
You might also like
Here are few more biryani recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
