Hyderabadi Subz BiryaniVeg
Indulge in an authentic Veg Hyderabadi Biryani—a royal, deeply aromatic feast made with aged long-grain Basmati rice and fresh mixed vegetables. Carefully marinated in rich curd, warm ground spices, green chillies, fresh mint, coriander, and crispy golden fried onions, the ingredients are layered and slow-cooked on dum. This traditional method seals in every layer of steam, rich flavor, and vibrant color, delivering a true restaurant-quality Hyderabadi biryani right to your home.
Ingredients
1 kg Basmati Rice
as needed Water
3 piece Cinnamon Stick
4 nos. Bay Leaf
2 nos. Mace
4 nos. Green Chilli
6 nos. Green Cardamoms
6 nos. Cloves
2 tbsp Salt
4 tbsp Oil
2 pinch Saffron Strands
1 tsp Yellow Food Colour
1 cup Clarified Butter (Ghee)
1 cup Mint Leaves
500 g Cauliflower
300 g Carrot
200 g Green Peas
1 cup Curd
1 pinch Saffron Strands
1 tbsp Red Chilli Powder
2 tbsp Green chilli paste
2 tbsp Ginger-Garlic Paste
2 tbsp Sahi Jeera
10 nos. Green Cardamoms
1 tbsp Turmeric Powder
Salt (For Marinating) - 1 tbsp
1 cup Oil
1 cup Fresh Coriander
1 cup Mint Leaves
1 cup Water
1 tbsp Kasuri Methi Powder
1 cup Brown Onion
1 cup Milk
300 g Green Beans
Instructions
1
Wash and soak 1 kg basmati rice in water.
2
Prepare two small bowls: mix 2 tbsp milk with saffron in one, and a pinch of red or yellow food color with a little water in the other.
3
In a large bowl, add chopped cauliflower, carrots, french beans, and green peas. Add curd, saffron, red chilli powder, green chilli paste, ginger garlic paste, shahi jeera, crushed green cardamoms, kasuri methi, turmeric powder, and salt.
4
Add fried onions, chopped mint leaves, chopped coriander leaves, and 1 cup hot water. Mix thoroughly and set the vegetable masala in the bottom of the cooking pot.
5
In a large pot, bring water to a boil with bay leaves, mace, green chillies, green cardamoms, cloves, salt, and oil/ghee.
6
Add the soaked basmati rice and lemon juice to the boiling water. Cook the rice until 60-70% done.
7
Strain the rice and layer it directly over the raw marinated vegetable mix in the pot.
8
Garnish the top layer of rice with saffron milk, red food color, 1 cup of desi ghee, fried onions, fresh mint leaves, and fresh coriander leaves.
9
Cover the pot with foil or dough seal, place a tight lid on top, and cook on high flame for 10 minutes to generate steam.
10
Reduce the flame to low and cook on dum for 15 minutes (use a flat tawa underneath if the pot base is thin).
11
Turn off the heat, let it rest for a few minutes, then scoop from the bottom and serve hot!
Nutrition Facts
6 servings per recipe
