Hyderabadi Vegetable Biryani | Authentic Hyderabadi style

Hyderabadi Vegetable Biryani is a famous Hyderabadi biryani which is made by layering fragrant basmati rice and marinated vegetables in spicy yogurt then cooked on dum. The ingredients used to make the Hyderabadi Vegetable biryani makes it a royal dish.

hyderabadi vegetable biryani

While there are many biryanis as per states, Hyderabadi biryani is one of the most loved biryani around the globe.

The best part of this post is you can make traditional and authentic biryani at home easily. As per history, Hyderabadi vegetable biryani originated during Mughal (Nawab family) era.

What is Biryani?

Biryani is an evergreen rice dish that needs no introduction. It is rich, royal, aromatic with exotic flavors, mouth watering and hard to resist.

veg dum biryani

In simple words, it is a rice preparation, where fragrant basmati rice is dum cooked along with a marinated vegetables, or chicken, or meat, or fish/prawns, fried onions, saffron-infused milk, spices, and lots of herbs. Because of dum cooking, it turns out in a delicious and aromatic rice preparation.

For a Hyderabadi, the name itself makes anyone crave it. Among varieties of biryanis, chicken biryani is preferred by most. You can check the recipe here.

There is a common debate on social media that Veg Biryani does not exist. In ancient days, it was a dish made for vegetarian workers who were working for Nizam.

Over social media, Veg biryani is called Veg Pulao. But both have major differences, which I will explain in detail. So, Veg Dum Biryani does exist.

About this recipe

The recipe for Hyderabadi Vegetable biryani is scary because of the number of ingredients. It is a reason for many to avoid making biryani at home.

Today I will share the Hyderabadi Vegetable Biryani recipe is authentic and traditional Hyderabadi style. To get Restaurant Style Hyderabadi Vegetable Biryani, I marinate the vegetables and layer them with pre-cooked basmati rice. It is full of flavors. Just give this recipe a try and I assure you will make this veg dum biryani frequently.

Though you prefer chicken or mutton biryani, do try this vegetable dum biryani recipe too. In fact, the cooking time for veg biryani is less than non-veg biryani.

Veg biryani is a great way to use vegetables that are in less quantity in the fridge. It is perfect for festive meals.

Ingredients to make Hyderabadi Vegetable Biryani

Vegetables: The advantage of this biryani is the choice of vegetables. I have used potatoes, carrot, green peas, french beans, cauliflower, and paneer. The other options of vegetables are corn, mushrooms, broccoli, etc

To add protein content in the biryani, soya chunks (soaked in hot water for 15-30 minutes) chickpeas can be added too.

Oil and Ghee: Oil is needed to fry the onions. Ghee is added while layering rice which gives biryani a rich and royal taste.

For marinating the vegetables: curd/yogurt, ginger garlic paste, green chili paste, red chili powder, turmeric powder, coriander powder, garam masala powder or Everest biryani masala, fried onions, lemon juice, coriander leaves, mint leaves, salt and oil (used to fry onions).

Making biryani is an elaborate process. To reduce the time, you can fry onions ahead of time and store them, or can buy them from a store too. Also, can marinate the vegetables a day before. The marination will add magnificent taste and aroma to biryani.

Rice: For any biryani, always prefer to use long grain and fragrant basmati rice as it has aroma, taste, and long separated rice. Visual appeal of any biryani depends on rice grains, so the choice of basmati rice is very important.

Whole spices: These are mandatory to make rice more fragrant, such as cloves, bay leaf, cinnamon stick, green cardamom, mace and shah jeera.

Saffron infused in milk: Soak saffron in warm milk. This is added while layering and gives the rice grains in biryani a bright yellow color.

Serving Suggestions

To serve, use a large spoon and scoop it from the side to the bottom so that masala gets mixed slightly with the rice.

In the restaurant, Hyderabadi Vegetable biryani is served with mirchi ka salan and raita. At home, you can serve it with any raita of your choice.

Pro tips

Use a thick bottom pan or handi to layer. As Hyderabadi vegetable biryani takes 15-20 minutes to cook on low heat and if the pan is not a heavy bottom, the masala might burn.

Cook the rice till 80% only. If cooked completely, later while dum cook, the rice will turn soft and mushy.

Cover the pan or handi with a tight-fitting lid. During the process of dum cooking, steam formed inside should not escape.


2 tbsp Ghee
1 tbsp Vegetable Oil
½ cup Potato (Peeled and cubed)
1 cup Cauliflower (Cut into small florets)
¼ cup Peas
¼ cup Beans (Cut into small pieces)
¼ cup Carrot (Peeled and cubed)
For marinating the vegetables
2 tbsp Hung Curd
2 tsp Ginger Garlic Paste
1 tsp Green Chilli Paste
1 tsp Kashmiri Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Garam Masala Powder
4 tbsp Golden Fried Onion (Crushed)
1 tbsp Lemon Juice
2 tbsp Coriander (Chopped)
2 tbsp Mint (Chopped)
1 tsp Salt
1 tbsp Vegetable Oil
For the rice
2 cups Long Grain Basmati Rice
1 tbsp Ghee
2-3 Cloves
2 Bay Leaves
1 inch Cinnamon
1 tsp Lemon Juice
2 tsp Salt
For Layering
2 tbsp Ghee
1 tbsp Corinader (Chopped)
1 tbsp Mint (Chopped)
8-10 strands Saffron (Soaked in 2 tbspn warm milk)
¼ cup Golden Fried Onion

For the vegetables
Heat ghee and oil in a pan.
Add the vegetables and suate them on high heat for 4-5 minutes.
Remove the vegetables in a bowl.

For marinating the vegetables
In a wide bowl mix the ingredients for marinating. Add in the fried vegetables and mix well.
Cover and keep aside for an hour.

For the rice
Wash the basmati rice 2-3 times and soak in enough water for atleast 30 minutes.
Heat ghee in a pan.
Add whole spices fry for a few seconds till aromatic.
Add 4cups of water and let it come to a boil. Drain the rice and add in the pan along with lemon juice and salt.
Cook on low heat until 80 % done. The rice must have a bite.

For Layering the Biryani

Take a heavy bottom pan or kadai and add the marinated vegetables.
Fry for 3-4 minutes.
Top with cooked rice.
Drizzle ghee on top.
Sprinkle coriander leaves, mint leaves, saffron soaked in milk, and fried onion on top.
Cover the pan tightly with a lid.
Keep a griddle over low flame.
Keep the pan over the tawa/griddle and dum cook the biryani for 15-20 minutes.
Rest for atleast 10 mins. Gently fluff with a fork from sides to mix the layers.
Serve hot Hyderabadi Vegetable Biryani with your choice of Raita.

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