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Hyderabadi Vegetable Biryani Yum
A very flavorful and delicious Hyderabadi Vegetable Biryani. Serve the biryani with mirchi ka salan, khatti dal and burani raita. This menu is special enough to serve for guests. With a little preparation, this meal can make any weekend special.
Hyderabadi Vegetable Biryani
Prep Time
20 minutes

Cook Time
45 minutes
Servings
Servings
Ingredients
For the Rice Layer:
  • 2 cups Basmati Rice (soaked for at least 30 minutes)
  • 2 tsp salt
  • 1 tsp Oil
  • 2 Cardamom pods, crushed
  • 2 Cloves
  • 1″ Cinnamon stick
  • ¼ tsp Shahjeera
  • 2 tbsp Mint leaves, coarsely chopped
For Biryani Masala (Spice blend):
  • 2 tbsp Cashews
  • ½ tsp Fennel seeds
  • 2 Cloves
  • 2 Cardamom pods
  • 1″ Cinnamon stick
  • 2 tsp Poppy seeds
For the Vegetable Layer:
  • 2 tbsp Oil
  • 1 tbsp ghee
  • ¼ tsp Shahjeera
  • 1 Star Anise
  • 2 bay leaves
  • 3 Green Chilies, slit
  • ¼ cup Mint leaves, finely chopped
  • ¼ tsp turmeric
  • 1 Medium Onion, thinly sliced
  • 1 cup Brown Onions*
  • 2 tsp Ginger+garlic paste
  • 2 Medium Potatoes, peeled and diced
  • 8~10 Green Beans, chopped
  • 1 Medium Carrot, peeled and diced
  • ½ cup Cauliflower florets
  • ¼ cup Green Peas
  • 1 Medium Tomato, chopped
  • ¼ tsp garam masala
  • 1 tsp Ground Coriander
  • ¼ tsp Ground Cumin
  • ½ cup yogurt
  • 2 tsp lemon juice
  • To taste salt
Other Ingredients:
  • 2 tsp lemon juice
  • 2tbsp Cilantro, chopped
  • 2 tbsp Mint, chopped
  • Pinch of Saffron soaked in 2tbsp warm milk (optional)
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Servings
Ingredients
For the Rice Layer:
  • 2 cups Basmati Rice (soaked for at least 30 minutes)
  • 2 tsp salt
  • 1 tsp Oil
  • 2 Cardamom pods, crushed
  • 2 Cloves
  • 1″ Cinnamon stick
  • ¼ tsp Shahjeera
  • 2 tbsp Mint leaves, coarsely chopped
For Biryani Masala (Spice blend):
  • 2 tbsp Cashews
  • ½ tsp Fennel seeds
  • 2 Cloves
  • 2 Cardamom pods
  • 1″ Cinnamon stick
  • 2 tsp Poppy seeds
For the Vegetable Layer:
  • 2 tbsp Oil
  • 1 tbsp ghee
  • ¼ tsp Shahjeera
  • 1 Star Anise
  • 2 bay leaves
  • 3 Green Chilies, slit
  • ¼ cup Mint leaves, finely chopped
  • ¼ tsp turmeric
  • 1 Medium Onion, thinly sliced
  • 1 cup Brown Onions*
  • 2 tsp Ginger+garlic paste
  • 2 Medium Potatoes, peeled and diced
  • 8~10 Green Beans, chopped
  • 1 Medium Carrot, peeled and diced
  • ½ cup Cauliflower florets
  • ¼ cup Green Peas
  • 1 Medium Tomato, chopped
  • ¼ tsp garam masala
  • 1 tsp Ground Coriander
  • ¼ tsp Ground Cumin
  • ½ cup yogurt
  • 2 tsp lemon juice
  • To taste salt
Other Ingredients:
  • 2 tsp lemon juice
  • 2tbsp Cilantro, chopped
  • 2 tbsp Mint, chopped
  • Pinch of Saffron soaked in 2tbsp warm milk (optional)
Hyderabadi Vegetable Biryani
Instructions
Make Rice:
  1. Add the whole spices to a large pot of water and bring to a boil. Drain the soaked rice and add to the boiling water. Bring to a boil and cook for 4~5 minutes or until the rice is 85%~90% cooked through. Drain the water and set the aside to cool slightly.
Make Biryani Masala:
  1. Dry fry 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.
Make Vegetable Layer:
  1. Heat oil in a pan, add shahjeera, star anise, bay leaves and cook for 30 seconds. Next add green chilies, onion and mint leaves. Cook for 3~4 minutes or until the onion turns translucent.
  2. Next add ½ cup brown onions, turmeric, ginger+garlic paste and salt. Cook for 2 more minutes.
  3. Stir in the veggies and cook till tender, about 8~10 minutes.
  4. Season with salt, garam masala, ground coriander, ground cumin and the biryani masala.
  5. Next add yogurt and tomato. Cook till the tomato is mushy, about 5 minutes. Turn off the stove and add the lemon juice.
Assemble the Biryani:
  1. Lightly spray cooking spray in an oven safe pan or a pan to cook on the stove top.
  2. Spread all of the vegetable mixture on the bottom, followed by some of the remaining brown onions and all of the cooked rice. Top the rice with lemon juice, the rest of the brown onions, chopped cilantro, mint and the saffron milk. Cover tightly with a foil or a tight fitting lid.
  3. Bake in a preheated 400°F oven for 15~20 minutes.
  4. Alternately cook on the stove top on medium-high heat for 3~4 minutes, then on low heat for 5 minutes. Turn off the heat and let it sit for another 10 minutes before serving.
Recipe Notes
  • Make Brown onions by sauteing 2 large thinly onions in 2tbsp oil on medium flame until nicely caramelized and browned. Make sure that they don’t burn.
  • Alternately you can also used store bought brown onions.
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