Veg Biryani
Hyderabadi Veg Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavourful basmati rice which no one can resist.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp Ghee
- 1 tbsp Vegetable Oil
- 1/2 cup Potato (Peeled and cubed)
- 1 cup Cauliflower (Cut into small florets)
- 1/4 cup Peas
- 1/4 cup Beans (Cut into small pieces)
- 1/4 cup Carrot (Peeled and cubed)
- 2 tbsp Hung Curd
- 2 tsp Ginger Garlic Paste
- 1 tsp Green Chilli Paste
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 4 tbsp Golden Fried Onion (Crushed)
- 1 tbsp Lemon Juice
- 2 tbsp Coriander (Chopped)
- 2 tbsp Mint (Chopped)
- 1 tsp Salt
- 1 tbsp Vegetable Oil
- 2 cup Long Grain Basmati Rice
- 1 tbsp Ghee
- 2-3 clove 2-3 Cloves
- 2 Bay Leaves
- 1 inch Cinnamon
- 1 tsp Lemon Juice
- 2 tsp Salt
- 2 tbsp Ghee
- 1 tbsp Corinader (Chopped)
- 1 tbsp Mint (Chopped)
- 10-12 strands Saffron (Soaked in 2 tbsp milk)
- 1/4 cup Golden Fried Onion
- 10-12 Cashew Nuts (Fried)
- 10-12 Raisins (Fried)
Instructions
- 1
Heat ghee and oil in a pan.
- 2
Fry the vegetables on high heat for 4-5 minutes.
- 3
Remove the vegetables in a bowl.
- 4
Mix the ingredients for marinating in a bowl.
- 5
Add the sautéed vegetables in it and mix well.
- 6
Cover and keep aside for an hour.
- 7
Wash the rice and soak in enough water for 30 minutes.
- 8
Heat ghee in a pan.
- 9
Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
- 10
Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
- 11
Cover and cook on low heat until 80 % done. The rice must have a bite.
- 12
Add the marinated vegetables in a heavy bottom pan.
- 13
Fry for 3-4 minutes.
- 14
Top with cooked rice.
- 15
Drizzle ghee on top.
- 16
Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
- 17
Cover the pan tightly with a lid.
- 18
Keep a griddle over low flame.
- 19
Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
- 20
Fluff with a fork gently to mix the layers.
- 21
Serve hot with Onion Tomato Raita.