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Hyderabad Biryani by DK on Nov 23, 2008

The people from Andhra Pradesh (India) do know how to eat well. I can see smiles all around me at this statement ;-). Well got to give you guyz that. Spicy, delicious, in short utterly drool worthy. And among them is this Main course rice dish - Hyderabad Biryani. It is traditionally prepared during festivities using meat ( mostly goat) and rich ingredients. I have made Vegetarian version of the same.The preparation involves effort and time, taking time to marinade etc but the as always this effort is totally worth it.

I am always trying to make even a non vegetarian dish into completely meatless and also try my maximum to stick to the authentic way of cooking it. Likewise, the meat of this dish is usually marinated in an yogurt based sauce which I have done using vegetables instead.If you are on a diet, then this dish is not for you. Make it as a special treat - it makes a royal entrance to the table and will always be an eye catching dish in a party table.

  • Cook time:
  • Prep time:
  • Serves: 4 people
Ingredients
  • For the Marinade
  • 1 cup fresh yogurt
  • 1 tsp tomato puree
  • 1 tsp ginger-garlic paste
  • 1/2 cup onions, finely chopped
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1-2 threads of saffron
  • salt to taste
  • Other Ingredients
  • Approx 2-3 cups of mixed par-boiled vegetables ( potatoes,carrots,cauliflower,peas,beans)
  • 1-1/2 cup Basmati Rice
  • 1 tsp peppercorns
  • 1 tsp cloves
  • 1 tsp green cardamom
  • 1 star Anise
  • 1 bay leaf
  • 1 tsp whole spice (optional)
  • For Garnish
  • Raisins, Almonds, Cashews, fried onions and cilantro
Method
1. Mix all the ingredients for the marinade.
2. Add the par-boiled vegetables to the marinade and set aside for at least 2-3 hrs. I usually add the marinade in a Zip lock bag, add the veggies, close the zip,shake it until the marinade coats the veggies well, set it aside in Refrigerator for several hours.
3. Meanwhile saute the basmati rice in little ghee until it turns golden and emits aroma. Cook the rice in water. It should be fluffy. Set aside.
4. Now in a pan, with little ghee, saute the spices and then add the vegetables which were marinating, along with the marinade. Cook until the vegetables are soft.
5.

Take a shallow pan, add one layer of cooked rice, then add the vegetables, then rice and keep alternating until the final layer is rice.Now in 1/2 tsp oil, saute the garnish until golden and then sprinkle these along with the fried onions on top of the layer. You can also add a little saffron infused with warm milk and pour it down this layer of rice. Cover it with foil and bake for 5-10min and serve warm garnished with some cilantro.

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6 Member Reviews

By Maju on Mar 24, 2012

  • \"cool\"

By Chandamama on Dec 26, 2011

i m fond of biryani ,,, so i always think of making a perfect biryani ....so love ur post ... yesterday i made hyderabadi biryani , it came out well .....

 

keep posting nice and easy recipes ..

Read All 6 Reviews →

38 Comments

By Ramya Arun on May 16, 2016

I made this today. Was super yummy. I added aloo koftas too to the recipe. Thank you DK for your wonderful recipes

By Agnisikha Sinha Ghosh on May 8, 2012

wowwww!? Dk I just started tsking interest in cooking before few months. Your website helps me a preety lot. This dish tasted awesome. I am going to make it again and again and again...!! :lol: :lol: love DK

By swa on Feb 23, 2012

how to prepare fried onions for biryani. i want to prepare this at home. please help

By Swathi Rao on Dec 25, 2011

Love this recipe... Have tried this with biriyani masala and mint leaves.... absolutely yummy, as per my friends...

By gracelin on Nov 30, 2011

hi ..Me and my husband just loved this . It tasted like I put so much effort in making it . Such a flavorful dish made so simple .Thanks for sharing this recipe .Gonna try it again soon

By Anne Cairns on Nov 23, 2011

just informing you this page doesn't look right on a mac

By Krithika on Mar 6, 2011

hey thanks a ton for this recipe. i made this minus the anise and saffron, and was a super hit. Query - Is it ok to marinate the vegetables overnight?

I am not really sure about that having not tried that way myself.

By Ranjana on Mar 5, 2011

Can you describe the parboiling of vegetables - are they slightly underdone, steamed?

Parboiling means boiling vegetables slightly before they are done. It should still be crunchy but not as raw as it was when you started. Its a half cooked state or what you can otherwise called as "Blanching".

By LRS on Mar 2, 2011

For Hyderabad biryani when the salt is added?

By Archana on Feb 21, 2011

Hi, this is the recipe that I was looking for. Had a doubt! Instead of layering on a pan, can I do the same in a electric rice cooker and let the items cook in that? If yes, how long should I keep in the rice cooker?

Oh yes. Anything goes. As for the rice cooker the type I own has an option of mentioning "White Rice" and it cooks automatically until the rice is cooked. I am not sure of the setting in yours but I guess it would take about 20-40 min or so for the whole thing to cook. Check intermittently if possible

By Ksh on Feb 5, 2011

Hi DK... I'm from hyderabad and we do love our biryanis.. Just a little suggestion, though.. Try adding in a little bit of crushed mint into your marinade, and instead of using garam masala, use just Dhaniya powder.. and if you're using just vegetables, cook them from raw in the marinade using a little water until they are tender and the water is nearly evaporated.. you dont need to set it aside for several hours.. i make only the veg version, and it takes me 45 minutes to cook it, and a further 45 minutes in a closed casserole dish in the oven at 165 degrees. and another tip.. try making your vegetable mixture in the same oil/ ghee that you use to fry the onions initially.. it adds bags of flavour.. hope you'll try it out, and let me know... cheers, ksh

By sunita on Sep 30, 2010

its been uploaded thanks dk

By sunita on Sep 30, 2010

hi dk i am trying to upload the I MADE THIS but its not coming in the feature can u pls tell me why

Due to the website Cache system, it usually takes few minutes to appear in the site. Do refresh ti after some time to verify if your entry is in :)

By Priya on Jul 27, 2010

Hi For baking in the oven, can you specify the temperature please.

I think 350F should work fine

By Richa on Nov 27, 2008

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By Mansi on Nov 25, 2008

this looks awesome DK! I've wanted to try hyderabadi biryani for some time now, and your recipe totally clicks! will try it soon:)

By ramkumari on Nov 25, 2008

Hi ,this is my first visit and to find hyd. biriyani and kashmiri pulao ...i'm thrilled .super snaps and explanation .I would like to link you to my blog can I ?

By veggie belly on Nov 25, 2008

My first introduction to this was the "hyderabadi zafrani pulao" scene in the movie cheeni kum! amitabh bachchan's description of it was so enticing! With this recipe, you've now made hyderabadi briyani a real possibility for me. This will be perfect for a special occassion.

By Vanamala on Nov 24, 2008

Looking for this recipe..really looks nice.. bookmarked

By karuna on Nov 24, 2008

i always wanted to have hyderabadi biryani. this looks sooooo goood.

By Roochi on Nov 24, 2008

The pics are great... very nice entry. Love it

By Srivalli on Nov 24, 2008

That sure gets the meat one for a running Dhivi..looks awesome..thanks!

By viji on Nov 24, 2008

marinating the vegetable is very fine & looks fine

By Medhaa on Nov 24, 2008

this is really nice, though we always have the meat version, this sounds good too

By Uj on Nov 24, 2008

Wow.. I love the layered Biryani. I use the stove top method and also instead of marinating them I add yougurt directly to the curry :) Got to try your method soon

By DEESHA on Nov 24, 2008

looks awesome .. this marinating thing is new to me .. shall try it next time

By Divya.M on Nov 24, 2008

Nice recipe..mouth watering pic....

By Curry Leaf on Nov 23, 2008

Love it.But make do with quick ones.The marinating idea is new to me.Will definitely try.Looks too lovely

By Arundathi on Nov 23, 2008

that sounds do-able! thanks!

By Sunshinemom on Nov 23, 2008

I too agree - Hyd. know how to enjoy their food! Their chai is as good as their biryani, and yours looks as sumptuous!

By Madhu on Nov 23, 2008

That is one delicious looking briyani DK, Marinating veggies and adding them gives much more flavour to the dish Good one.

By Ramya Vijaykumar on Nov 23, 2008

I can recollect all those good days at HYD... I am die hard fan of this biriyani... I would definitely take your and vanquish my craving for this Biriyani...

By Johanna on Nov 23, 2008

I've never seen a biryani like this before but I really want to try this now! Looks delicious

By Nags on Nov 23, 2008

u actually make it seem easier than it is :)

By Gita's Kitchen on Nov 23, 2008

It has been a long time since I had Hyderabadi briyani, thanks a lot for the recipe dear :)

By Gita's Kitchen on Nov 23, 2008

It has been a long time since I had Hyderabadi briyani, thanks a lot for the recipe dear :)

By Priya on Nov 23, 2008

Yea marinating vegetables its quite new for me...usually we add directly the veggies to the masala to make biriyanis..BTW biriyani looks really delicious...

By Happy cook on Nov 23, 2008

Wow vegetable biriyani, i love them.
I have never marinated the vegetables when i make them.
I am going to do it next time as the flavours would me wonderful.