Hyderabadi Vegetable Biryani
Hyderabadi Vegetable Biryani is a popular vegetarian version of Hyderabadi Biryani. It's a vegetarian's way of enjoying this traditional recipe.
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Servings: 6 Servings
Calories: 418kcal
Ingredients
For Rice
- 1.5 cups Basmati Rice
- 5 cups water for boiling rice
- 1.5 tsp Ginger garlic paste
- 1 tsp cardamon pods
- 7-8 whole cloves
- 1-2 medium bay leaves
- 1 tsp cinnamon
- 2 tbsp Lemon juice
- Salt to taste
Prepping Vegetables
- 1 whole Yukon gold potato (large) cubed into 1/2 to 3/4 inch pieces or 2 medium sized potatoes
- 1/2-3/4 cup Carrots cubed into 1/2 to 3/4 inch pieces
- 1/2-3/4 cup Green beans 1/2 to 3/4 inch pieces
- 1/2 cup Green Peas boiled
- 1/2-3/4 cup Cauliflower florets
- 1/2-3/4 cup Bell peppers any color (I used yellow)
- 1/2-3/4 cup Red Onion thinly sliced and caramelized/ golden brown
For Marination
- 4 tbsp plain yogurt or dairy-free alternative for vegan
- 1.5 tsp Ginger garlic paste
- 3 tsp Lemon juice
- 1 tsp garam masala
- 1 tsp coriander
- 1 tsp Cumin
- 2 tsp Red chilli powder
- 1/2 tsp Turmeric
- Salt to taste
For cooking
- 3 tbsp cooking oil for sautéing vegetables
- 3 tbsp Ghee or butter for caramelizing onions or olive oil
For Garnish
- 1/2 tsp Saffron or kesar
- 1/4 cup Milk dairy free alternative for vegan
- 1/4 cup Almonds chopped
- 1/4 cup cashew nuts chopped
- 3 tbsp Cilantro chopped
- 3 tbsp mint leaves chopped
Instructions
Prepping
- Measure, wash and soak basmati rice. Let it soak for 30 minutes before cooking.
- Wash and cut all the veggies. Sauté them and keep them aside.
- Before sautéing cauliflower, wash and par boil it. Strain. Then sauté.
- Boil green peas and strain.
- In a separate pan, heat ghee (or butter). Add sliced onions and fry until they turn golden brown or caramelized. Remove from pan and drain into a bounty to remove excess ghee.
Marinating the veggies
- In a medium sized bowl, beat yogurt to get a smooth consistency. Then add all ingredients for marination and mix well.
- Take the sautéed veggies (and green peas) in a separate container and add the marination mixture. (Excepting fried onions) Mix well. Let it marinate for 3-4 hours or overnight.
Cooking the rice
- In a large pot, bring around 5 cups of water to a boil. When the water is hot, add the spices listed under 'For Rice'. Get it to a boil and add rice.
- Gently stir with a spoon occasionally while the rice is cooking. Don't reduce the flame.
- Just when the rice is about 75% cooked (the rice grains should have a slight bite to them), drain the rice in a colander. Gently fluff and keep aside.
Layering and cooking
- Preheat oven to 180 degrees Celsius or 360 degree Fahrenheit.
- Grease a thick bottom oven safe pan/ disposable aluminum tray with cooking oil or butter (ghee).
- Heat milk and saffron in a small bowl. For convenience, use a microwave. Else, heat milk in a small saucepan and add saffron. Bring it to a boil and remove from heat. Keep aside.
- Layer half of the marinated vegetables. Next layer half of the 75% cooked rice.
- Sprinkle half of fried onions, cilantro, mint, saffron milk, almonds and cashew nuts.
- Layer the remaining marinated vegetables.
- Layer the remaining rice and sprinkle the remaining fried onions, cilantro, mint, saffron milk, almonds and cashew nuts.
- You can make 2 layers of vegetables and rice or 4 layers. Or more than that (depends on the depth of the container and the quantity you are cooking). But the top most layer should always be that of rice.
- Seal the container with an aluminum foil. Bake the biryani for 25-30 minutes.
- Serve hot and delicately flavored biryani with 'Dahi Ki Chutney' and 'Mirchi Ka Salad'. Enjoy!
Notes
If you want to cook over stove top follow the below:
1. Layer the vegetables and rice in a thick bottom pot and seal it's mouth with aluminum foil. Then place the lid of the pot.
2. Heat a tawa or griddle and once it becomes hot, reduce the flame to a medium. Now place the biryani pot onto the tawa and let it cook for 25-30 minutes.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.
Nutrition
Calories: 418kcal | Carbohydrates: 50g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 349mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2601IU | Vitamin C: 31mg | Calcium: 98mg | Iron: 2mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!