The ever famous Hyderabadi Biryani!!! The tradition hyderabadi biryani recipe is prepared with goat or chicken meat but what about vegan persons? Is this biryani is not for Veggi people? Is there no vegetarian version of this hyderabadi biryani?
Yes, there is vegetarian version of hyderabadi biryani and here it is.
Try out it at your home and tell me how it is made? Is it yammi??? Did you get any good comment from your family after trying this recipe?
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Veg Hyderabadi Biryani
Course: Dinner, Lunch, MainCuisine: Indian4
servings20
minutes40
minutes250
kcal1
hourThis Veg Hyderabadi Biryani is made up by cooking rice with veggies and Indian spices. Can have with or without curd.
Ingredients
Basmati Rice (เคเคพเคตเคฒ) – 2 cups
Tomatoes (เคเคฎเคพเคเคฐ) – 2-3 medium size
Green Beans (เคซเคฒเคฟเคฏเคพเค) – ยฝ cup
Carrots (เคเคพเคเคฐ) – ยฝ cup
Cauliflower (เคซเฅเคฒเคเฅเคญเฅ) Florets – 1 cup
Potatoes (เคเคฒเฅ) – 1 cup
Garlic (เคฒเคนเคธเฅเคจ) – 6 cloves
Ginger (เค เคฆเคฐเค) – 2 large 1 inch piece
Onion (เคชเฅเคฏเคพเค) – 2 large
Green Chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค) – 2
Cinnamon (เคฆเคพเคฒเคเฅเคจเฅ) – 1 inch
Turmeric (เคนเคฒเฅเคฆเฅ) Powder – 1 tsp.
Coriander (เคงเคจเคฟเคฏเคพ) Powder – 1 tsp.
Curd (เคฆเคนเฅ) – 1 cup
Mint (เคชเฅเคฆเฅเคจเคพ) Leaves – 1 cup
Oil (เคคเฅเคฒ) for cooking.
Water (เคชเคพเคจเฅ) as required.
Salt (เคจเคฎเค) as per taste.
Directions
- Half cook basmati rice (เคเคพเคตเคฒ) with 2 cup of water, 2 tbsp. Oil and salt.
- Dice the green beans (เคซเคฒเคฟเคฏเคพเค), and carrots (เคเคพเคเคฐ). Partially cook green beans (เคซเคฒเคฟเคฏเคพเค), carrots (เคเคพเคเคฐ), cauliflower (เคซเฅเคฒเคเฅเคญเฅ) florets, potatoes (เคเคฒเฅ) by steaming them separately with salt. Peel the potatoes (เคเคฒเฅ) and cubed them. Keep aside all them.
- Make a paste of garlic (เคฒเคนเคธเฅเคจ), ginger (เค เคฆเคฐเค), 1 onion (เคชเฅเคฏเคพเค) and green chilies (เคฎเคฟเคฐเฅเค). Keep aside all them.
- Make spices powder of cloves (เคฒเฅเคเค), cinnamon (เคฆเคพเคฒเคเฅเคจเฅ), green cardamom (เคเฅเคเฅ เคเคฒเคพเคฏเคเฅ) and keep aside.
- Finely chop tomatoes (เคเคฎเคพเคเคฐ). Keep aside.
- Peel green cardamom (เคเคฒเคพเคฏเคเฅ) and take its seeds. Keep aside.
- Chopped mint (เคชเฅเคฆเฅเคจเคพ) leaves; slice 1 onion and caramelize it. Keep aside for garnishing.
- In a large sauce pan heat 2 tpsb. Oil and add garlic (เคฒเคนเคธเฅเคจ), ginger (เค เคฆเคฐเค), onion (เคชเฅเคฏเคพเค), green chilies (เคฎเคฟเคฐเฅเค) paste; sautรฉ on a medium heat until the color has changed to golden brown and row aroma of garlic (เคฒเคนเคธเฅเคจ), ginger (เค เคฆเคฐเค) and onion (เคชเฅเคฏเคพเค) goes away.
- Add bay leaves (เคคเฅเค เคชเคคเฅเคคเคพ), turmeric (เคนเคฒเฅเคฆเฅ) powder, red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder, coriander (เคงเคจเคฟเคฏเคพ) powder and spices powder. Sautรฉ for a few seconds.
- Add finely chop tomatoes (เคเคฎเคพเคเคฐ) and sautรฉ for 5-6 minutes.
- Add plain yogurt (เคฆเคนเฅ) and cook simmer for 5 minutes or until gets a good aroma.
- Finally add half cooked basmati rice, steamed vegetables, potatoes (เคเคฒเฅ), chopped mint and salt as required. Sautรฉ for a few minutes until it gets combined with the rest of the masala.
- On a low heat cook covered with tight fitting lid until all rice and vegetables cooked completely.
- When biryani is cooked completely, remove from the heat and let pan covered for about 5-6 minutes.
- After that open lid and give veg hyderabadi biryani a gentle stir, to combine all the masala and vegetables into the rice. Garnish with caramelized onions and serve hot.
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