Hyderabadi Veg Biryani (Easy Restaurant Style Rice Recipe)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
6 mins
-
Cook Time
6 mins
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Total Time
36 mins
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Servings
6
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Calories
284 kcal
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Course
Side Dish
Hyderabadi Veg Biryani (Easy Restaurant Style Rice Recipe)
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Savor the flavors of India with this authentic sattvic vegan biryani recipe. Infused with aromatic spices, herbs, and vibrant vegetables, it's a delightful and wholesome take on a beloved dish that's sure to tantalize your taste buds.
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Ingredients
- 1 cup aged basmati rice about 200 grams
- 1 tablespoon olive oil
- ½ teaspoon ground cardamom
- 5 whole cloves
- 1 ½ cups water
- 1 medium russet potato peeled and diced
- 1 small carrot peeled and cut into slices
- 3 tablespoons vegan butter
- 1 ½ cups cauliflower cut into small florets
- ⅓ cup raw cashews raw and unsalted
- 4 teaspoons minced green chili or to taste
- 7 trands saffron
- ½ teaspoon cumin seeds
- 2 teaspoons grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 10 curry leaves optional
- 1 cup chopped string beans
- 2 small tomatoes diced
- ½ cup frozen peas
- 1 ½ teaspoons rosewater
- ½ teaspoon salt
Optional Garnishes:
- cilantro leaves
- mint leaves
Instructions
- Soak the rice for 20-30 minutes.
- Rinse the rice in a mesh strainer under running cold water to remove extra starch, and then allow it to drip dry.
- Heat a saucepan with 1 tablespoon of oil over a high flame.
- After 60 seconds when the oil is hot, fry the cloves and cardamom for 30 seconds.
- Add the drained rice and sautéed it stirring for 60 seconds to lightly toast the rice in the hot oil.
- Add water and cover. When the pot is boiling, reduce the flame to low and allow the rice to steam for 15-20 minutes until cooked, and all water has been absorbed.
- Meanwhile, in a separate pot over a high flame, boil diced potatoes and carrots until they are fork-tender (about 12-14 minutes)
- Drain the cooked potatoes and carrots in a colander.
- In a dutch oven heat the vegan butter over a high flame. Once the vegan butter has melted and is bubbling, sauté the cauliflower and cashews, stirring regularly for 3-4 minutes until they are lightly golden brown.
- Lower the flame to medium and stir in the chilies, spices, curry leaves, and ginger.
- After two minutes, stir in tomatoes and the pre-cooked potatoes and carrots. Sauté for 4 minutes, stirring over medium heat.
- Add peas and string beans. Sauté for 2 mins until the string beans are just tender.
- Mix in rice rosewater and salt. Make sure to break up any clumps of rice so that the veggies and seasonings are fully distributed, and the rice all becomes a lovely shade of yellow/orange.
- To serve, garnish with fresh cilantro (a.k.a. coriander leaves) and fresh mint leaves.
Equipments used:
Notes
- Soaking is essential!
- Don't skip soaking and rinsing your rice if you want perfectly cooked biryani with separate grains. To achieve this, use high-quality aged basmati rice and soak it in cold water for 20-30 minutes, followed by rinsing until the water runs clear to remove excess starch. This will prevent the rice from being clumpy or stuck together.
- How to Cook Biryani in an Instant Pot:
- Soak the rice:
- Soak basmati rice in cold water for 20 minutes.
- Rinse under cold water to remove excess starch. Allow it to drip dry.
- Prepare the rice in Instant Pot:
- Set Instant Pot to sauté mode.
- Heat 1 tablespoon of olive oil, then add cloves and cardamom. Fry for 30 seconds.
- Add drained rice and sauté for 60 seconds to lightly toast it.
- Add water, cover, and set to manual mode for 15-20 minutes until rice is cooked.
- Prepare veggies:
- Boil diced potatoes and carrots until fork-tender (12-14 minutes).
- Drain potatoes and carrots in a colander.
- Cooking in Instant Pot:
- In the Instant Pot, heat vegan butter.
- Sauté cashews and cauliflower until golden brown.
- Lower heat, add spices, chilies, curry leaves, ginger, and chilies. Sauté for two minutes.
- Add tomatoes, pre-cooked potatoes, and carrots. Sauté for 4 minutes.
- Add peas and string beans. Sauté for 2 minutes until string beans are tender.
- Mix in cooked rice, rosewater, and salt. Ensure even distribution.
- Serve:
- Garnish with fresh cilantro and mint leaves.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
272mg
(11%)
Potassium
589mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2592IU
(52%)
Vitamin C
72mg
(80%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 272mg | 11% |
| Potassium | 589mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2592IU | 52% |
| Vitamin C | 72mg | 80% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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