Hyderabadi biryani masala contains 16 spices aged in copper vessels for 6 months—regular garam masala ruins the dish.
Veg Hyderabadi
Dive into the vibrant world of Veg Hyderabadi, a delightful twist on the classic dish that’s bursting with flavor! This vegetarian masterpiece features aromatic basmati rice and a medley of fresh vegetables, all beautifully infused with rich spices and herbs. Get ready to impress your taste buds and your guests with this restaurant-worthy recipe that’s perfect for any occasion!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
The Story
This vegetarian twist on Hyderabadi biryani emerged in the 1950s when Partition refugees from Lucknow settled in Hyderabad's Old City—Hindu families couldn't abandon their beloved biryani traditions, so they brilliantly swapped the mutton for whatever vegetables survived the journey, creating a dish that honors Mughal techniques while respecting dietary restrictions that saved both conscience and wallet.
Regional Twist
In Hyderabad's Charminar district, they replace the mixed vegetables with baby eggplant and add a fistful of mint leaves alongside the coriander, then layer the rice with caramelized onions that turn this into proper dum-style cooking.
📝 Ingredients
Shopping List
- cilantro leaves (to taste)
- 2 tablespoons (30 ml) hyderabadi biryani masala
- 1 cup (237 ml) mixed vegetables
- 2 medium tomatoes
- 1 cup (118 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) basmati rice
- ginger-garlic paste (to taste)
- oil (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Soak the basmati rice in water for 30 minutes, then drain.
- 2
Heat oil in a pan, add sliced onions, and sauté until golden brown.
- 3
Add ginger-garlic paste and sauté for a minute.
- 4
Add chopped tomatoes and mixed vegetables, cook until soft.
- 5
Stir in yogurt and Hyderabadi biryani masala, mix well.
- 6
Add the soaked rice and enough water to cook the rice, season with salt.
- 7
Cover and cook on low heat until the rice is done.
- 8
Garnish with fresh coriander leaves before serving.
💡 Pro Tips
- ✓Soak basmati rice in warm water (100-110°F) for exactly 30 minutes to achieve 30% moisture content, which prevents breakage and ensures uniform cooking with distinct, separate grains.technique100-110°F, 30% moisture
- ✓Fry onions to a deep golden-brown (caramelization at 285-300°F) and reserve half for birista garnish - the Maillard reaction creates over 600 flavor compounds essential for authentic Hyderabadi taste.technique285-300°F
- ✓Temper yogurt by whisking in 2 tablespoons of hot cooking liquid before adding to prevent curdling - yogurt proteins denature and separate above 180°F when added directly to hot mixtures.ingredient180°F threshold
- ✓Use a 1.5:1 water-to-rice ratio and cook on high heat for 2 minutes, then reduce to lowest heat for 45 minutes with aluminum foil under the lid to create steam-tight seal for proper dum cooking.timing1.5:1 ratio, 45 minutes
- ✓Layer the rice and vegetable mixture in a heavy-bottomed pot with tight-fitting lid - the thermal mass prevents hot spots and maintains consistent 200-212°F steam temperature for even cooking.equipment200-212°F steam
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Hyderabadi biryani masala contains 16 spices aged in copper vessels for 6 months—regular garam masala ruins the dish.
Veg Hyderabadi
Dive into the vibrant world of Veg Hyderabadi, a delightful twist on the classic dish that’s bursting with flavor! This vegetarian masterpiece features aromatic basmati rice and a medley of fresh vegetables, all beautifully infused with rich spices and herbs. Get ready to impress your taste buds and your guests with this restaurant-worthy recipe that’s perfect for any occasion!
The Story
This vegetarian twist on Hyderabadi biryani emerged in the 1950s when Partition refugees from Lucknow settled in Hyderabad's Old City—Hindu families couldn't abandon their beloved biryani traditions, so they brilliantly swapped the mutton for whatever vegetables survived the journey, creating a dish that honors Mughal techniques while respecting dietary restrictions that saved both conscience and wallet.
Regional Twist
In Hyderabad's Charminar district, they replace the mixed vegetables with baby eggplant and add a fistful of mint leaves alongside the coriander, then layer the rice with caramelized onions that turn this into proper dum-style cooking.
📝 Ingredients
Shopping List
- cilantro leaves (to taste)
- 2 tablespoons (30 ml) hyderabadi biryani masala
- 1 cup (237 ml) mixed vegetables
- 2 medium tomatoes
- 1 cup (118 ml) yogurt
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) basmati rice
- ginger-garlic paste (to taste)
- oil (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Soak the basmati rice in water for 30 minutes, then drain.
- 2
Heat oil in a pan, add sliced onions, and sauté until golden brown.
- 3
Add ginger-garlic paste and sauté for a minute.
- 4
Add chopped tomatoes and mixed vegetables, cook until soft.
- 5
Stir in yogurt and Hyderabadi biryani masala, mix well.
- 6
Add the soaked rice and enough water to cook the rice, season with salt.
- 7
Cover and cook on low heat until the rice is done.
- 8
Garnish with fresh coriander leaves before serving.
💡 Pro Tips
- ✓Soak basmati rice in warm water (100-110°F) for exactly 30 minutes to achieve 30% moisture content, which prevents breakage and ensures uniform cooking with distinct, separate grains.technique100-110°F, 30% moisture
- ✓Fry onions to a deep golden-brown (caramelization at 285-300°F) and reserve half for birista garnish - the Maillard reaction creates over 600 flavor compounds essential for authentic Hyderabadi taste.technique285-300°F
- ✓Temper yogurt by whisking in 2 tablespoons of hot cooking liquid before adding to prevent curdling - yogurt proteins denature and separate above 180°F when added directly to hot mixtures.ingredient180°F threshold
- ✓Use a 1.5:1 water-to-rice ratio and cook on high heat for 2 minutes, then reduce to lowest heat for 45 minutes with aluminum foil under the lid to create steam-tight seal for proper dum cooking.timing1.5:1 ratio, 45 minutes
- ✓Layer the rice and vegetable mixture in a heavy-bottomed pot with tight-fitting lid - the thermal mass prevents hot spots and maintains consistent 200-212°F steam temperature for even cooking.equipment200-212°F steam