Hyderabadi Veg Biryani Recipe is most favourite Dish of all Indians, because it is everyone’s favorite dish since the time of Ancient INDIA. It is the main Cuisine from Hyderabad (INDIA), Basicaly it is of many types, bt the Hyderabadi Veg and Hyderabadi Dum is most prefered Dish.
Hyderabadi Biryani is generally thought to have originated in the kitchen of Nizam Hyderabad in the historic Hyderabad state as a mixture of Mughlai and Iranian cuisine. Hyderabadi Biryani is a major center of Indian cuisine.
And my friend, this is mine favourite Dish too, i love to cook and have special this Dish. So, Let[s not to waste your time more and move to the Recipe. Keep in mind that I have taken the quantity of the ingredients for 4 people. So Let’s start.
INGREDIENTS FOR cooking Biryani Rice
- 2 small size Bay Leaf (tej patta)
- 1 Black Cardamom
- 2 Green Cardamom
- 1 Cinnamon
- Water as Needed – 4 cup appox (for cooking)
- Salt – approx ½ tsp (as per your taste – remember we will add salt in biryani also)
INGREDIENTS For Hyderabadi Biryani
- 400 gm Basmati Rice
- 100 gm Potatoes (use red potato for better taste)
- 100 gm Culiflower
- 80 gm green Peas
- 70 gm beans (you can use Boda also)
- 50 gm carrot
- 50 gm paneer
- 60 gm mushroom (optional)
- 1 tsp garlic paste
- 4 – 6 garlic kali (optional)
- 1 tsp ginger paste
- 100 gm chopped onion
- 4 green chilli
- 2 Cloves
INGREDIENTS for Gravy of Hyderabadi Veg Biryani
- 1 Bay Leaf (Tez Patta)
- 2 tbsp Desi ghee
- 50-70 gm Curd (optional)
- ½ tsp of cumin seeds
- 1 Black Cardamom
- 2 Green Cardamom
- 1 Cinnamon
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp Garam masala powder
- Cup of Dry fruits (cashew, raisins, almond, etc – as available)
- Salt as Needed
INGREDIENTS for Layering Biryani
- 4 tbsp Cream Milk
- 1 tsp saffron (kesar)
- 2 tbsp rose water
- 50 gm Coriander leaves
- Wheat Dough (for sealing)
Let’s Start Making
Process for making Hyderabadi veg Biryani
Soak the 400 gm Rice in any Bowl for 30 – 40 Minutes, After 30 minutes drain the rice from the bowl and keep aside.
Cut all the vegis along with Coriander leaves till rice is soking, Remember to chop all vegis in small size for better result. Also boil the mushroom.
Process for making Rice
Now take one pan (Patila), and boil 4 cup of water in it on high flame, so the water boil fast. After becoming water Hot, put your 1 Bay leaf, 2 Green Cardamom, 1 Black Cardamom, 1 Cinnamon along with salt and boil it for 2 mins.
Now after 2 mins Add your rice in it, and stir it gently( remember this to do not reduce your flame for better result), now see when your rice is cooked 70 – 80 %, turn off the flame and drain the water in the sink with the help of filter (chhani/chalni).
Preparation for Making Gravy of Hyderabadi Biryani
Take a Fresh Pan and Heat it on medium flame, then put 2 tbsp of Desi Ghee, and heat it for sec, and then put1 bay Leaf (Tez patta), ½ tsp of cumin seeds, 1 Black cardamom,2 cloves, 2 Green Carmom and 1 Cinnamon and stir it for couple of minutes.
After Couple of minutes, Add chopped onion along with chopped green chili and fry it till it turns golden brown, it will take approx 4 – 6 minutes. Now your onion turns Golden brown, so after turning onion golden brown, Now it’s time to add all chopped vegis to fry including 100 gm Potatoes, 100 gm chopped culiflower, 50 gm chopped carrot, 70 chopped gm beans, 80 gm peas along with 60 gm boiled chopped mushroom and fry it for 10 to 12 minutes. 10-12 minutes of cooked vegies, put your chopped small sized paneer and fry it for next 4-5 mins by stiring.
Boil the milk with kesar (saffron), till the veggies fry and keep it aside.
Add 2 tsp Ginger-Garlic paste, and cook for next 3-4 mins, then add 1 tsp red chilli powder, 1 tsp cumin powder, ½ tsp turmeric powder, 1 tsp Garam Masala Powder along with Salt (as needed), also add water as needed, and fry it till the ghee separate or also you can check by your own.
Stir it by every half minute then add 50-70 gm of curd with water and stir it to not make curd bound (thakka) and cook for 5-10 mins, and after 5 – 10 mins If there is too much water left in the vegies, then open the lid of the pan and dry it for a minute. After 5 mins, Add your all dry fruits in it and cook it for next 5-7 mins. Remember to use water in small small quantity for gravy for better experience.
After completing veggies, keep it aside.
Preparation for layering Hyderabadi Veg Biryani Recipe
Take a Fresh thick bottom Pan (you can also use Handi, that will be much better), Put half of the veggies gravy in it, then put Half of the rice in it, then sprinkle the chopped coriander leaves and the put 2 tbsp of kesar milk in it. Remember that to not put the rice first, because it gives burnt taste.
Do the same for the remaining, you can make 4 – 6 layers according to your choice, mainly you know, I make only 4 layers.
Then Sprinkle the whole rose water on the top, and seal the top of Pan/Handi with the wheat flour dough with the help of any lid or Plate.
Process for making Hyderabadi Veg Biryani Recipe
- Take a Tawa, and heat it on medium flame, then put your sealed pan/ handi on it.
- Cook it for 15-20 minutes.
- After 20 minutes, reduce your flame to low and cook next 3-4 mins on low flame.
- After this, your Hyderabadi Dum Biryani is Ready.
- Now you can serve it, Granish it with coriander leaves, Decorated onion, or as per your choice.
- Serve the veggies equal as Biryani, for better experience,
- Serve the Biryani with Pickles, Salad or with Raita.
- Serve Hot for better taste.
- Always use fresh vegis for better result.
- Do not over cook.
- Do not use first layer for Rice.
- Enjoy with Raita.
Chef Aviral Kr. Asthana
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