BM # 71
Week 4, Day 2
Theme; Pick an Ingredient and make three courses
For the second day under pick an ingredient and make three courses, I have a rice dish. This is a Hyderabadi Biryani which I served for the Hyderabadi Cuisine that I had posted some time back.
Hyderabad is famous for its Biryanis. The non vegetarian Biryanis are very very popular, but there are enormous variations for the vegetarians too. I have already posted a Hyderabadi Biryani which is a family favorite,Then there is this famous Quabooli, which is yet another delicious Hyderabadi Biryani . Actually these Biryanis do not need any accompaniment, but with this particular Biryani I had a complete spread.
Hyderabadi Biryani


11/2 cup basmati rice
1 cup mix vegetables
3 onions, sliced
2 tsp ginger garlic paste
½ cup yogurt
2 tbsp mint leaves
2 tbsp coriander leaves
Few strands saffron
2 tbsp milk
3 tbsp biryani masala
Assorted nuts ( I did not use any, as my spread was heavy )


Wash and soak rice in three cups of water for half an hour. Drain.
Place a pot full of water with salt and bring to a boil and cook till the rice is three fourth done.
Drain excess water and spread out on a plate to cool.
Boil the vegetables with salt..
Dissolve saffron in warm milk.
Deep fry the sliced onions till golden brown. Drain onto an absorbent paper.
Beat yogurt and add biryani masala, half of the fried onions, ginger paste and garlic paste and boiled vegetables.
Allow to marinate for one hour.
Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
Spread the boiled rice.
Sprinkle the remaining Biryani Masala, mint leaves, coriander leaves and the remaining fried onions.
Garnish with nuts and raisins.
Sprinkle saffron milk.
Place a moist cloth on top, cover with a lid .
Place the pan on a griddle keeping the flame at minimum.
Place some weight on top of the lid.
Cook for 10-15 minutes or till done.

Hyderabadi Vegetable Biryani

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