Hyderabadi Veg Biryani Recipe – Restaurant Style

Hyderabad’s rich cultural heritage is reflected not only in its architecture and traditions but also in its cuisine. Biryani ranks among the culinary gems that the city has gifted to foodies around the world. While non-vegetarian biryani varieties are popular, the Hyderabadi Veg Biryani Recipe is a royal treat that vegetarians swear by.

Perfect for a festive occasion or when you’re craving something special, this fragrant and flavorful dish will tantalize your taste buds.
If you are a foodie, an Indian food lover, or a vegetarian looking for a luxurious meal, this blog post is a great guide to making authentic Hyderabadi Veg Biryani at home.

Ingredients

Before wearing your handi make sure you have the following ingredients.

For the rice

• 2 cups Basmati rice
• 4 cups water
• 2 bay leaves
• 4 cloves
• 2 cardamom pods
• 1-inch cinnamon stick
• 1 star anise
• ½ teaspoon caraway seeds (shahi jeera)
• Salt to taste

For the biryani masala

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 tablespoon ginger garlic paste
• ½ cup yogurt (beaten)
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 2 teaspoons biryani masala
• Salt to taste

For the vegetable layer

• 1 cup cauliflower florets
• ½ cup carrots, diced
• ½ cup green beans, chopped
• ½ cup green peas
• 2 medium-sized potatoes, cubed
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped
• Fried onions for garnish
• Saffron strands, soaked in ¼ cup warm milk (optional)

How to Make Hyderabadi Veg Biryani Recipe

Preparing the Rice

1. Rinse the Basmati rice until the water runs clear, and soak it for at least 30 minutes.
2. In a large pot, bring water to a boil and add the whole spices and salt.
3. Drain the rice and add it to the boiling water.
4. Cook until the rice is about 70% done, then drain and set aside.

Crafting the Biryani Masala

1. Heat oil in a pan and fry the onions until golden brown. Set some aside for garnish.
2. In the same oil, add the ginger-garlic paste and sauté until aromatic.
3. Mix in the beaten yogurt, chili powder, turmeric, biryani masala, and salt.
4. Cook until the oil separates from the masala, then set aside.

Assembling the Vegetable Layer

1. Parboil the cauliflower, carrots, beans, and potatoes until just tender.
2. In a thick bottomed vessel, layer the cooked vegetables with the mint, cilantro, and prepared biryani masala.
3. Top with a layer of partially cooked rice, some more mint and cilantro, and fried onions, and drizzle the saffron milk mixture over the rice (if using).

Cooking to Perfection

1. Cover the vessel with a tight-fitting lid or seal it with dough.
2. Cook on low heat for about 20-25 minutes until the rice is fully cooked and the flavors have melded together.
3. Gently fluff the biryani before serving.

Chef Tips for Veg Biryani

• For an authentic touch, use a heavy bottom vessel to prevent the biryani from sticking.
• Always use high-quality Basmati rice for the best flavor and aroma.
• The key to a good biryani is in the layers ensure even distribution of rice, masala, and vegetables.
• Allow the biryani to rest for 10-15 minutes after cooking to help the flavors fully develop.

Restaurant Style Vegetable Biryani Recipe

The essential elements for achieving that restaurant style flavor at home include using fresh ingredients, fried onions for garnish, and the optional but highly recommended addition of saffron for its distinct aroma and subtle flavor.