Name: Hyderabadi Vegetable Biryani Recipe
Total time: 75 min
Yield: 6
Cuisine: Andhra

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Hyderabadi vegetable biryani recipe is a traditional and popular recipe served across all joints, stalls in india. Also known as tahiri or tarkari biryani. 

How to make Hyderabadi Vegetable Biryani Recipe

Flavors Of Mumbai

Crawler

Andhra

<p>Hyderabadi vegetable biryani recipe is a traditional and popular recipe served across all joints, stalls in india. Also known as tahiri or tarkari biryani. </p>

Basmati rice soaked in water for 30 mins then parboiled

Bay leaves

Cloves

Peppercorn

Black cardamom

Mace strands

Green cardamom

Cinnamon

A pinch of nutmeg powder

For the green paste

Ginger

Garlic

Coriander leaves

Mint leaves

Green chilies

Ghee or oil

Green Peas

Long brinjal chopped length wise

Medium sized potatoes chopped into chunks or wedges

Medium sized cauliflower florets

Onion chopped into julienne

Tomatoes chopped finely

Caraway Seed

2 bay leaves 2 ne cinnamon stick

Nagkesar 2 3 stoneflower

Star anise

Garam masala powder or biryani masala powder

Turmeric

Red chili powder

Yogurt beaten until smooth

Lime juice

Few drops of vetiver essence

Few color optional tbsp more ghee for layering rice

Salt as required

Cloves 4 5 green cardamom

Mace strands nutmeg powder

For the garnish

Medium sized onion chopped into julienne

Salt as per taste

Salt

For the spice powder dry grind all the ingredients for the spice powder and place aside. Soak the basmati rice for 30-40 mins.

step 1

In the meanwhile for garnish take some ghee or oil in a pan and fry the chopped onion till dark brown and crispy. Add little sugar which aids in caramelizing the onion faster. Place this aside and reserve for layering.

step 2

First take a big wok or vessel. Add water with few spices (1 bayleaf, 2 inch cinnamon stick, 3 green cardamom, 1 mace, 4 cloves, 4 to 5 pepper corn). Alternatively you could tie the whole spices in a muslin cloth like a potli. Boil the water with all these whole garam masala.

step 3

Take water as required to make the basmati rice.

step 4

Please note you just have to par boil the rice (half cook) or cook upto 70%. Don't cook the rice completely. Remove from fire once the rice is half cooked. Strain the water and keep the rice aside.

step 5

For the green paste combine all the ingredients and grind to a smooth paste. Add little water if required. Keep this green paste aside.

step 6

Take a heavy bottomed sauce pan heat ghee or oil, once oil is hot fry the potatoes.

step 7

step 8

Now fry the brinjal until golden brown in color.

step 9

Remove the brinjal and fry cauliflower florets until golden brown in color.

step 10

Time to fry the green peas. Fry for 3-4 mins. This way fry all veggies one by one.

step 11

In the same ghee or oil saute bay leaves, shahi jeera, rest of cloves, pepper corn, cinnamon, stone flower, nag kesar, black cardamom, star anise, nutmeg powder and green cardamom. Fry until they are fragrant and aromatic.

step 12

Now add chopped onion to it. Fry them until they are light brown in color but on low flame.

step 13

Put the chopped tomatoes saute and cook until they soften.

step 14

Add the 1 tablespoon of biryani masala or garam masala powder, teaspoon of turmeric and teaspoon of red chili powder.

step 15

Add the green paste along the fried veggies and salt.

step 16

Cook for 4-5 mins and add the beaten yogurt. Switch off the gas and combine all of them nicely.

step 17

Now we will arrange layers for the biryani. Take another big vessel. Now add half of the above veg gravy to it.

step 18

Cover the gravy with half of parboiled rice.

step 19

Sprinkle a teaspoon of grounded spice powder, some ghee, some food color, kewra water, some lime juice, few mint leaves and coriander leaves to the rice.

step 20

Now spread the rest of veg gravy and spread evenly.

step 21

Spread the rest of parboiled rice evenly covering the gravy.

step 22

Again sprinkle a tsp of grounded spice powder, some ghee, some food color, kewra water, some lime juice, few mint leaves and coriander leaves to the rice. Don't forget to garnish with fried onion on the top.

step 23

Heat a iron tava or a thick metal tava on high fire for 5 mins. Place the stacked layers of biryani vessel on the heated pan. Reduce the heat to low.

step 24

Cover the vessel with an aluminium foil, also cover with a metal lid or plate. I have placed a heavy object so the air doesn't escape out. Alternatively you could seal the periphery of the vessel with dough covering with a lid and placing an heavy object. This process is important to give dum (pressure) to the biryani.

step 25

Roughly about 30 mins your hyderabadi veg biryani is ready. Switch off the gas. Serve your veg biryani hot with salad or raita. Garnish your veg chicken biryani with fried onion and coriander leaves.

step 26