How to make Hyderabadi Veg Biryani
Make thin slices of onion and fry them in oil till they become golden brown and crisp. Remove them from oil and keep aside. If you are using store-bought fried onion, then skip this step.
Soak saffron strands in 2 tablespoons of warm milk. Keep aside for 10–15 minutes.
To prepare vegetable gravy for Hyderabadi veg biryani, chop all the vegetables and keep aside.
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Heat oil or ghee in a pan. You can use the oil used for frying the onion. When the oil is hot enough, add cinnamon, cardamom, bay leaf and saute for a few seconds. Add sliced onion, green chili, ginger garlic paste, peppercorns, cumin seeds, and saute well. Saute till onion turns light brownish in color.
Add chopped potato, green peas, beans, cauliflower, 1/4 teaspoon salt and mix well. Saute for a few minutes.
Reduce the flame to low and cook covered till the veggies get cooked well. Keep stirring in between to avoid sticking to the bottom of the pan.
Once the veggies are cooked well, add turmeric powder, red chili powder, coriander powder, biryani masala, and cumin powder. Mix well and cook for one more minute.
Add whisked yogurt, coriander leaves, and mix well. Cook for 2 more minutes. Turn off the flame. Cover and keep the mixture aside till the rice gets ready.
Wash 3/4 cup of rice in clear water and soak it in enough water for 15–20 minutes. After 20 minutes, drain the excess water, and keep aside.
Bring 3 to 4 cups of water to a boil in a pan. When the water starts boiling, add the soaked and drained rice, along with shah jeera, cardamom, cloves, bay leaf, cinnamon stick, salt and one teaspoon of oil. Cook till rice is 3/4 done. Don’t cook the rice completely, otherwise, the biryani will turn mushy.
Transfer the rice to a colander to drain excess water and spread the rice on a plate and allow it to cool.
For layering, use a flat heavy-bottomed deep pan for making layered biryani which can hold the prepared rice along with gravy and it should be possible to cover the pan with a lid.
Add half of the prepared vegetable gravy at the bottom of the pan and spread it evenly. Add the cooked rice on top of it and spread evenly. Sprinkle half of the prepared saffron milk on top of it. On top of that add half of the fried onion, few finely chopped mint leaves and coriander leaves.
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On top of the rice again spread one layer of vegetable gravy, and rice on the top. Again add the rest of the saffron mixture, few finely chopped mint and coriander leaves, and the fried onion on top. Add 1 teaspoon of ghee on the top.
Place a tight fitting lid on top of the pan. If you don’t have a tight-fitting lid, then place an appropriate lid on top of the pan and seal it up with a wheat flour dough or else, cover the pan with an aluminium foil and place a lid on top. On top of the lid, place a heavy object.
Heat a tawa over low flame. Place the pan on top of it and cook for 12-15 minutes to get the dum cooking effect. After 15 minutes, turn off the flame. Let it rest for a few minutes. Hyderabadi veg biryani is ready to serve.