Vegetable Hyderabadi Biryani is a flavourful basmati rice preparation from Hyderabad. Known for vegetables and aromatic spice infusions, this vegetarian version of the authentic biryani incorporates plenty of Hyderabadi flavours, with long-grain rice and a mix of vegetables layered with loads of spices to create a colourful, hearty, and satisfying meal. Every grain of rice becomes steeped in the flavour of whole spices such as cardamom, cloves, cinnamon, and bay leaves while adding colours and textural variations with vegetables such as carrots, potatoes, peas, and beans. The fried onions, mint, coriander leaves, give it a unique flavour. Saffron soaked in milk streamed over the rice to give that subtle golden hue and a luxurious aroma. This is usually made in the "dum" style, in which marinated vegetables and parboiled rice are alternately layered in a pot and sealed with dough so that the steam can be trapped inside. This slow-cooking process enables all the flavours to amalgamate perfectly, and you get a fluffy, aromatic biryani with perfectly cooked vegetables and rice. With cooling accompaniments such as raita, yoghurt sauce, mirchi ka salan, and spicy chilli curry, this Veg Hyderabadi Biryani will delight your senses with subtle touches of spiciness, sweetness, and earthiness.

• 2 cup basmati rice
• 2 tbsp ginger garlic paste
• 3 tbsp salt
• 1 carrot
• 1 cup curd
• 5 green chilli
• 3 tbsp oil
• 1 tsp coriander powder
• 2 tbsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 10 mushroom
• 5 tbsp mint
• 5 tbsp coriander leaves
• 3 tbsp green peas
• 5 green beans
• Potato
• 4 tsp lemon juice
• Whole spices
• 3 tbsp ghee
• 2 tsp biryani masala
• 1 large onion
• 1 capsicum
• Saffron

• For preparing the recipe of Veg Hyderabadi biryani, take one cup curd, two Tsp ginger garlic paste, two chopped chillies, two Tsp lemon juice, two Tsp oil, 1/2 Tsp turmeric, one Tsp chilli powder, one Tsp coriander powder, two Tbsp garam masala and one Tsp salt in a large mixing bowl.
• Mix it well to combine all the ingredients into a smooth marinade.
• Add the chopped vegetables - potatoes, beans, carrots, peas, mushrooms, and fresh herbs (mint and coriander).
• Stir well so that the marinade coats all the vegetables.
• Cover the bowl and keep it aside for 30 minutes for marinating.
• Heat two Tbsp ghee and two Tbsp oil in a large pan or kadai on medium heat.
• Add sliced onions and saut till they turn golden brown.
• Add the cubed capsicum and saut till slightly crisp.
• Add the marinated vegetable mixture, mix well, and cook, covered, for about ten minutes or till the vegetables are almost cooked. Keep aside.
• Rinse two cups of basmati rice in water and soak in the same water for 30 minutes.
• Put water to boil in a large vessel.
• Add whole spices, bay leaf, cloves, cardamom, slit three green chillies, two Tbsp coriander and mint, salt (two Tbsp), lemon juice (two Tsp), and ghee (one Tsp) to the water.
• Boil for five minutes so that the flavours infuse, and then add the soaked rice.
• Cook the rice till 80% done. Drain the rice and set it aside for layering
• Layer the biryani, beginning with the cooked vegetable base at the bottom in the same pan (or a deep pot).
• Add a layer of fried onions, coriander and mint atop the veggies
• Level the cooked rice over the vegetable layer. Throw in another layer of fried onions, coriander, and mint.
• Sprinkle 1/2 cup saffron milk, one Tsp biryani masala, and two Tsp ghee above the rice.
• Cover this pan with a lid or foil to trap the steam. You can also seal it up with dough if you like, getting an airtight fit.
• Simmer over low heat for 20 minutes, allowing the flavours to blend and the rice to finish cooking. Let this veg hyderabadi biryani rest for 30 minutes before serving. Your Veg Hyderabadi biryani recipe is ready now.
• Biryani layers are loosely fluffed and served hot with salad, a kind of gravy, and a raita for a complete meal.