Hyderabadi Veg Biryani Recipe
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5 from 4 votes

Hyderabadi Veg Biryani

An aromatic and flavorful biryani with vegetables made quickly in a stove-top pressure cooker.
Prep Time50 mins
Cook Time28 mins
Marinating + Soaking Time45 mins
Total Time1 hr 18 mins
Course: Entree
Cuisine: Andhra/Telangana Cuisine
Keyword: hyderabadi veg biryani, vegetarian biryani varieties
Servings: 6
Calories: 369kcal
Author: Srividhya G

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
  • 1/2 cup Greek yogurt
  • 1.5 tbsp red chili powder
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil
  • 2 tbsp lemon juice
  • 1/8 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
  • 1/2 tsp grated nutmeg
  • 1/2 tsp turmeric powder
  • 2.5 tsp salt
  • 1 tbsp rose water
  • 1/2 cup mint leaves roughly chopped and loosely packed
  • 1/2 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

Calories: 369kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1038mg | Potassium: 515mg | Fiber: 5g | Sugar: 3g | Vitamin A: 53.3% | Vitamin C: 35.3% | Calcium: 8.9% | Iron: 15.4%