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Easy Weekly Veg Hyderabadi Biryani

Easy Weekly Veg Hyderabadi Biryani

The layered Biryani inspired by the Mughlai and Telangana cooking style, this Biryani is layered with flavorful yogurt based curry, topped with rice and later layered with fresh mint, cilantro, saffron milk and caramelized onions.
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Course: Main Course
Cuisine: Indian
Keyword: Biryani, Easy Rice Recipes, Veg Hyderabadi Biryani
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4
Author: Aayushi Patel

Equipment

  • Heavy Bottom Pot
  • Skillet
  • Spice Grinder

Ingredients

For Biryani Masala

  • 4 Kashmiri Dried Red Chilies
  • 3 Bay Leaves
  • 3 Cinnamon Sticks
  • 3-4 Green Cardamom
  • 6-7 Black Peppercorns
  • 6-7 Cloves
  • 2 Star Anise
  • 1 Mace
  • 1/2 Tbsp Fennel Seeds
  • 1/2 Tbsp Cumin Seeds
  • 1/2 Tbsp Coriander Seeds
  • 1/2 Tsp Nutmeg Powder

Marinate the Vegetables and Paneer and The Curry

  • 1 Cup Plain Yogurt You can also use plain unsweetened greek yogurt. To make it Vegan, I prefer using Forager Project Cashew milk Unsweetened Yogurt.
  • 1 Tsp Red Chili Powder
  • 1/4 Tsp Turmeric
  • 1 Tsp Cumin-Coriander Powder (Dhanajeeru)
  • 3 Tsp Biryani Masala 1 Tsp for Marination and 2 Tsps for the Curry
  • 1/2 Tsp Salt For Marination
  • 2 Tbsp Finely Chopped Fresh Mint we will use this in 2 parts, a Tbsp each for marination and curry
  • 2 Tbsp Finely Chopped Fresh Cilantro we will use this in 2 parts, a Tbsp each for marination and curry
  • 2 Tbsp Finely Chopped Fresh Scallions we will use this in 2 parts, a Tbsp each for marination and curry
  • 2 Tbsp Ginger Garlic Green Chili Paste we will use this in 2 parts, a Tbsp each for marination and curry
  • 2 Medium Potatoes Cut into Chips
  • 1 Cup Cauliflower Florets
  • 1/3 Cup Frozen Peas
  • 1 Carrot cut into long medium slices
  • 100 Grams Paneer Cubed Add Tofu to Make it Vegan
  • 1 Tbsp Kasuri Methi
  • 2 Tsp Oil
  • 1 Tbsp Ghee Add Vegan Butter or Oil to make it Vegan
  • 1 Tsp Cumin Seeds
  • 1/2 Part Caramelized Onions
  • 1 Roma Tomato Finely Chopped
  • 1 Tbsp Tomato Paste
  • Salt to Taste
  • 1/4 Cup Water

Caramelized Onions

  • 3-4 Tbsp Oil
  • 2 Large Thinly Sliced Onions

Basmati Rice

  • 1 + 1/2 Cups Long Grained Basmati Rice
  • 5 Cups Water
  • 4 Cloves
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 3 Green Cardamom Pods
  • 1 Tsp Salt

Layering

  • 4-5 Slit Green Chilies
  • 1 Tbsp Freshly Chopped Mint
  • 1 Tbsp Freshly Chopped Cilantro
  • 1/2 Part Caramelized Onions
  • 2 Tbsps Saffron Milk Warm 2 Tbsps Milk in Microwave for 20 secs. Add 3-4 strands of Saffron. Give it a light stir

Instructions

Biryani Masala

  • Dry roast the spices on a low-medium flame until they smell earthy in a skillet. Making sure they don't burn. Don't add nutmeg powder at this time. (Use the same skillet to make the caramelized onions later)
  • Let it cool down completely
  • Transfer the whole spices in a spice grinder jar. Add Nutmeg Powder
  • Give it 2-3 pulses giving it a mix making sure all spices are getting a good pulse
  • Keep it aside.

Marinate the Vegetables and Paneer

  • In a deep bowl add yogurt. Whisk it until smooth.
  • Next add in red chili powder, turmeric, cumin-coriander powder , salt and 1 Tsp Biryani Masala.
  • Next goes in 1 Tbsp each freshly chopped mint, cilantro and scallions
  • Give everything a good mix.
  • Time to add the vegetables and paneer in 2 parts to make sure you coat them well in the marinade.
  • Cover it with a plastic wrap. Place it in the refrigerator for minimum 2 hours

Caramelize Onions

  • Wash and soak the rice before starting to cook the onions
  • On a medium low flame, add oil in a skillet. Once it is medium hot add thinly sliced onions.
  • Stir them every now and then. Let them cook until brown.
  • Place them in a paper towel, to strain the excess oil. keep it aside

Cook the Basmati Rice

  • Take a heavy Bottom Pan. Add water. Cover it and bring it to a boil.
  • Add whole spices and salt in the water
  • Next add in the drained rice
  • Cover it and let it cook for a minute or two.
    Check the grain. If you can break it easily with your tip of a finger its done.
  • Strain the rice. Run Cold Water over it to stop the cooking process of the rice.

Make the Curry

  • Give a wipe to the heavy bottom pan you used to make boil the rice.
  • Add Oil and ghee to the pot. Once hot add cumin seeds and let them splutter.
  • Next add in the 1Tbsp each of ginger garic green chili paste, kasuri methi, mint and cilantro along with finely chopped tomatoes.
  • Once the tomatoes are mushy, add in the 2 Tsp's biryani masala and remaining 1/2 part of caramelized onions. Give it a good mix.
  • Next add in the tomato paste. cook it for 30 secs.
  • Now add the marinated vegetables and paneer with all the marinade. Give it a good mix.
  • Add water and let it cook until the veggies are cooked.

Layering

  • Layer all the cooked rice on top of the curry.
  • Next layer slit green chilies
  • Next layer with freshly chopped mint and cilantro
  • Next layer with remaining half part of the caramelized onions
  • Drizzle saffron milk
  • At this point you can also drizzle about 1/2 Tsp of kewra water or rose water.
  • Add a splash of water. Let it cook on low flame for about 15 mins.
  • Serve it with Raita ,Onions and papadams