Hyderabadi Veg Biryani (Easy Restaurant Style Rice Recipe)
User Reviews
5
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Prep Time
6 mins
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Cook Time
30 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)
Description
The Hyderabadi Veg Biryani starts with aged basmati rice soaked and rinsed to ensure fluffy, separate grains. Whole spices like cloves and cardamom are toasted in oil before toasting the rice lightly and steaming it until cooked. Meanwhile, potatoes and carrots are boiled until tender. Separately, vegan butter is heated to sauté cauliflower and cashews until golden, followed by a quick sauté of spices, ginger, green chilies, curry leaves, tomatoes, and cooked root vegetables. Peas and string beans are stirred in before mixing the cooked rice back in with rosewater and salt, resulting in a fragrant and flavorful layered rice dish.
The biryani showcases a blend of textures: the softness of steamed rice, the slight crunch of sautéed cashews, and tender cooked vegetables. The rosewater adds a delicate floral note often associated with Hyderabadi biryani, making it an appealing vegetarian main dish that can accompany raita or a simple salad.
Soaking the rice is essential to avoid clumping and achieve perfectly separate grains. The method of boiling some vegetables separately before adding them to the sauté imparts balanced tenderness, while toasting nuts adds nuttiness and color. Garnish with fresh cilantro and mint leaves if desired to brighten the presentation.
Ingredients
- 1 cup basmati rice about 200 grams, aged
- 1 tablespoon olive oil
- ½ teaspoon ground cardamom
- 5 clove whole
- 1 ½ cups water
- 1 russet potato peeled and diced, medium
- 1 carrot peeled and cut into slices, small
- 3 tablespoons vegan butter
- 1 ½ cups cauliflower cut into small florets
- ⅓ cup cashew nuts raw and unsalted, raw
- 4 teaspoons green chili or to taste, minced
- 7 trands saffron
- ½ teaspoon cumin seeds
- 2 teaspoons ginger grated
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 10 curry leaves optional
- 1 cup string beans chopped
- 2 tomatoes diced, small
- ½ cup peas frozen
- 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.
Notes
- Soak basmati rice for 20-30 minutes and rinse until water runs clear to ensure fluffy, non-clumpy grains.
- Boil diced potatoes and carrots separately until just tender to prevent overcooking in the final biryani.
- Sauté cashews and cauliflower in vegan butter until lightly golden to enhance their texture and flavor.
- Rosewater adds a subtle floral aroma; adjust quantity to personal preference.
- Fresh cilantro and mint can be used as garnishes for added freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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