Hyderabadi Veg Biryani – An aromatic and flavorful biryani with vegetables made quickly in a stove-top pressure cooker, and that’s what I am going to share today. Check out the spicy and delicious Hyderabadi biryani recipe with step-wise pictures.
I am back with a regional biryani recipe and this time – it is one of the staple biryani of India. It is the Hyderabadi biryani, and according to Wikipedia, it is believed to have originated in the kitchens of the Nizam of Hyderabad. It is more like Mughal style biryani and there are two different styles in Hyderabadi biryani. One is the kacchi style and the other one is the pakki style. But today, I am going to share my own version/style.
Hyderabadi DUM biryani is quite famous worldwide, but as I mentioned in the Ambur biryani recipe, I am not going to share the DUM style biryani. My goal is to share quick and easy pressure cooker/Instant Pot versions of biryani, and I made this Hyderabadi biryani in the stove-top pressure cooker. I know purists might not agree, but sometimes quick and easy biryanis come in handy. :-)
I learned this biryani from our friend Srinivas who is a chef and a restaurateur. It’s not the only recipe that I shared from him. I have learned quite a few, and I have shared it on the blog as well. TamilNadu style Dum biryani, zero oil salna, Tirunelveli sodhi are some of the recipes that I learned from him. I have a few more coming up as well.
Like Kolkata biryani, the ingredient list might be lengthy but believe me; the cooking part is simple. We need to marinate the vegetables, saute them and then pressure cook. That’s all.
Now let’s see the Hyderabadi veg biryani recipe.
Ingredients:
- To Marinate:
- 5 cauliflower florets, big florets
- 1 potato, medium-sized, cut into big chunks
- 1 carrot, cut into big pieces
- 5 broccoli florets, big florets
- 1 zucchini, cut into big pieces
- ½ cup Greek yogurt
- 1.5 tbsp red chili powder
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 2 tbsp lemon juice
- 2drops of kewra essence
- Other Ingredients:
- 3 tbsp oil
- 1 tbsp ghee
- 1bay leaves
- 2-inch cinnamon stick
- 5cardamom pods
- 1black cardamom
- 3 cloves
- 1-star anise
- a small piece mace
- 1onion, chopped length-wise
- ½ tsp grated nutmeg
- ½ tsp turmeric powder
- 2.5 tsp salt
- 1 tbsp rose water
- ½ cup mint leaves, roughly chopped and loosely packed
- ½ cup cilantro, loosely packed
- 1.5 cups basmati rice
- 2 cups of water
Steps:
- Marinate the Vegetables & Soak the Rice:
- In a mixing bowl, add all the vegetables, yogurt, ginger-garlic paste, red chili powder, oil, lemon juice, and kewra water.
- Mix thoroughly and let it marinate for atleast 30 to 45 minutes.
- Also, wash the basmati rice and soak it in water for 15 minutes and drain the water.
- Prepare the Biryani:
- In a pressure cooker, add the oil and ghee. When the oil is hot, add the bay leaf, cinnamon, cardamon both green and black, star anise, cloves, and mace. Fry for 30 seconds.
- Then add the onion and cook until they turn translucent.
- Now add the grated nutmeg, turmeric powder, and salt. Mix well.
- Then add the mint and cilantro leaves and cook until they wilt.
- Next, add the marinated veggies.
- Mix thoroughly and ensure the spices are well coated.
- Now add the water, drained rice and the rose water. Gently mix.
- Close the pressure cooker and put the weight on and cook for one whistle.
- Allow the pressure to release naturally and open the lid.
- Let the biryani to cool for 5 minutes and fluff it with a fork. Serve hot with raita.
Recipe Notes –
- Adjust salt and spice according to your preference.
- Make sure you chop the veggies into big chunks for this biryani. You need approx 4 cups of mixed vegetables for this recipe.
- If you can’t find kewra water or rose water, you can ignore them but add saffron soaked milk along with a tsp of sugar.
PS: If you try this pressure cooker Hyderabadi Veg biryani recipe, don’t forget to comment and rate the recipe. Also, follow my YouTube Channel for new video recipes.
Hyderabadi Veg Biryani
Ingredients
To Marinate:
- 5 cauliflower florets big florets
- 5 broccoli florets big florets
- 1 potato medium-sized, cut into big chunks
- 1 carrot cut into big pieces
- 1 zucchini cut into big pieces
- ½ cup Greek yogurt
- 1.5 tbsp red chili powder
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 2 tbsp lemon juice
- ⅛ tsp kewra essence
Other Ingredients:
- 3 tbsp oil
- 1 tbsp ghee
- 2 bay leaves
- 2 inch cinnamon stick
- 5 cardamom pods
- 1 black cardamom
- 3 cloves
- 1 star anise
- 1 mace
- 1 onion chopped length-wise
- ½ tsp grated nutmeg
- ½ tsp turmeric powder
- 2.5 tsp salt
- 1 tbsp rose water
- ½ cup mint leaves roughly chopped and loosely packed
- ½ cup cilantro loosely packed
- 1.5 cups basmati rice
- 2 cups of water
Instructions
Marinate the Vegetables & Soak the Rice:
- In a mixing bowl, add all the vegetables, yogurt, ginger-garlic paste, red chili powder, oil, lemon juice, and kewra water.
- Mix thoroughly and let it marinate for atleast 30 to 45 minutes.
- Also, wash the basmati rice and soak it in water for 15 minutes and drain the water.
Prepare the Biryani:
- In a pressure cooker, add the oil and ghee. When the oil is hot, add the bay leaf, cinnamon, cardamon both green and black, star anise, cloves, and mace. Fry for 30 seconds.
- Then add the onion and cook until they turn translucent.
- Now add the grated nutmeg, turmeric powder, and salt. Mix well.
- Then add the mint and cilantro leaves and cook until they wilt.
- Next, add the marinated veggies and mix thoroughly.
- Now add the water, drained rice and the rose water. Gently mix.
- Close the pressure cooker and put the weight on and cook for one whistle.
- Allow the pressure to release naturally and open the lid.
- Let the biryani to cool for 5 minutes and fluff it with a fork. Serve hot with raita.
Notes
- Adjust salt and spice according to your preference. Make sure you chop the veggies into big chunks for this biryani.
- If you can’t find kewra water or rose water, you can ignore them but add saffron soaked milk along with a tsp of sugar.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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Super tempting take on Hyderabadi biryani in pressure cooker.. with all the spices the recipe sounds so inviting.. Love such easy and flavourful one pot meals.
Thanks much.
Hydrebadi veg biryani looks delicious. A good use of vegetables and specially broccoli. Awesome share for the theme.
Thanks :-)
This looks so flavourful and delicious! Cannot wait to try this later! Great share
Thanks :-)
Made it for Mother’s Day!!! Everyone loved. So much easier compared to other recipes.
Thanks a lot for the feedback. Really made my day. Happy Mother’s day.
Any type of biryani would be delicious when made with the hyderabadi masala… Lovely Veg biryani.. I made a version using Mutton so i knew how delicious it would be!!
Oh yeah. I am sure it would have been delicious.
Awesome Srividhya, the biryani looks stunning and so sinful!..will surely try it sometime..
Thanks, Valli.
Looks amazing and slightly easier than the layering type of biryani. Very colorful and definitely flavorful
Thanks much, Harini.
Such a flavorful and yummy looking biryani from Hyderabad. Good one
Thanks, Sushma.
I once made the dum version of Hyderabad biryani and we all loved it. This one pot version sounds easier and with all those spices, it would make an amazing delicious biryani.
Oh yeah, thanks much.
Nice to know u have a pressure cooker too :-) lol !! just kidding ! the flavour packed biryani is so tantalising. and hats off to ur effort of prepping for the entire week , shooting videos, sharing ur weekly meal plan AND makign such elaborate dishes… super stuff, pa !
Thanks Kalyani. I do get help from the family so its going ok. :-)
That is one classic and flavor loaded biryani. Looks very inviting. I too posted a version of Hyderabadi biryani today. :)
Thanks Suma. I am yet to see yours.