hyderabadi vegetable biryani recipe or veg biryani recipe with step-by-step photo recipe and video recipe. it is usually thought that preparing aromatic biryani is among the hardest recipes in indian cuisine. but it's not the case, agree the time is right consuming although not difficult.
authentic hydrabadi biryani are slow cooked on dum . there are lots of methods for preparing biryani. of all hyderabadi biryani is most widely used because of its wealthy flavours of spices. benefit from the biryani with bhindi ka salan .
biryani are often prepared with chicken. however, there are lots of vegetarians much like me who love biryani in veg form. the wealthy flavour of indian spices infused in aromatic veg biryani constitutes a complete dinner.
hyderabadi vegetable biryani recipe veg biryani video recipe:
hyderabadi vegetable biryani recipe veg biryani recipe card:
hyderabadi vegetable biryani recipe veg biryani recipe
to cook grain:
- 1 cup basmati grain / lengthy grain grain
- 5 cloves
- 1 bay leaf / tej patta
- 10 pepper
- 5 cups water
- 1 teaspoon oil
- teaspoon salt
- 1 large onion thinly sliced
- 2 teaspoon ghee
vegetables for gravy:
- 1 potato, cubed
- 10 cauliflower, florets
- 1 carrot, chopped
- fistful of eco-friendly peas
- four to five bean, chopped
- 10 mint leaves / pudina
- 1 tomato (optional)
for vegetable gravy:
- 3 teaspoon ghee / oil
- 1 teaspoon jeera
- 3 cardamoms
- 4 cloves
- 1 " cinnamon / dalchini
- 1 bay leaf / tej patta
- 1 star anise
- 2 teaspoon ginger root-garlic clove paste
- 6-7 teaspoon curd
- 5 cashews
- teaspoon turmeric powder
- 1 teaspoon red chilli powder
- two to three teaspoon biryani masala powder (any ready to use hyderabadi biryani masala)
- salt as needed
assembling and layering:
- cup coriander leaves, chopped
- cup pudina leaves
- cup milk (optional)
- teaspoon of saffron / kesar strands in five teaspoon of milk
- 10 cashews
- prepare the basmati grain with cloves, bay leaf, pepper, oil, salt and 5 cups water. prepare up until the grains are done or simply cooked. drain and aside.
- thinly slice onions and shallow fry them in ghee / oil until they turn crisp and golden
- you may also seep fry the onions. keep stirring frequently to evenly brown them and stop burning. (my onions are burnt little don't burn the onions)
- put aside 1 / 2 of these inside a plate
- how to exactly the same pan add jeera. cardamom, bay leaf, star, cloves and cinnamon. saute till turn aromatic.
- now add ginger root-garlic clove paste. and saute till raw smell disappears.
- next, add all of the vegetables and fry for just two -3 mins.
- add salt, turmeric, red chilli powder, biryani masala powder. saute for five more minutes.
- pour 6 teaspoon of curd and provide good stir.
- include cashews and tomato and blend well. (adding tomato is optional)
- pour half glass water and prepare covered for fifteen minutes on low flame. don't overcook the veggies.
- add mint towards the cooked vegetables. boil for any minute. mix well and spread rid of it evenly.
assembling and layering:
- layer the grain, and pour drenched saffron milk.
- sprinkle 2 pinches of biryani masala powder. then sprinkle couple of fried onions, mint and coriander leaves, cashews.
- also pour half glass of milk evenly. (adding milk is optional add in case your gravy is simply too dry)
- cover the pan with aluminium foil. put the lid tightly. prepare on medium flame for 15 mins. let it rest not less than 15 mins.
- veg biryani is able to serve. serve having a raita or bhindi ka salan- biryani gravy.
