I am A PURE NON VEGETERIAN !!! Did you hear that , please don’t mistaken me to be a die hard fan of vegetarian Biryani , BUT this is the only recipe that is an exception J . From my childhood ,none of my weekends ended without having a Biryani , I mean anybody at my home couldn’t recognize a weekend until we have had a filling Biryani for lunch.I guess most of the house holds in the middle east has that tradition of making one on a Friday ❤ . My younger sister was one adamant kid ,whatever may be the circumstance, when weekends fall on our fast days ( on our festivals we don’t eat any meat as a ritual )  my mom obviously cooked the vegetable Biryani , what ever it is it should be a Biryani was our motto ! She used to prepare a kerala style vegetable Biryani those days, that had toppings of ghee fried bread pieces like croutons,assorted nuts and raisins,apricots and pineapple pieces.I’ll type it down for you guys another time,that is a special one with moms love <3.

When I started cooking on my own , I started exploring more options in Biryani and ended up with this Hyderabadi Vegetable Biryani recipe by chef Harpal Singh. He is one chef who I trust the most for his authentic recipes and the way he presents let us all cook the recipe for sure.

Hyderabadi biryani originated after blending of Mughulai and Telegu cuisine in the kitchens of the rulers of the historic Hydrabadi state.It is one of the most popular Biryani down south after thalassery Biryani in kerala ❤ . Don’t fret at the long list of ingredients , its so easy to put together.

The layered fragrant rice with fried onions, mint, vegetables, sealed and cooked ‘dum’ style. This is bound to be a Gem at your next dinner you host !



Adapted from : chef harpal singh’s recipe to suit my taste



 The Rice:

  1. 3 ½ cup basmati rice (soaked in water for 30 minutes )
  2. 4 green cardamoms
  3. 1 black cardamoms
  4. 2 cloves
  5. 1 inch cinnamon
  6. 2 bay leaf
  7. 10 pepper corns
  8. 1 teaspoon caraway seeds/ shahi jeera
  9. Water ( as per instructions on the packet to boil rice )
  10. salt

The Vegetable Gravy: 

  1. 1 teaspoon caraway seeds/shah jeera
  2. 1 tablespoon oil
  3. 1 carrot , diced
  4. 2 medium potatoes, diced
  5. 1 cup cauliflower florets
  6. ½ cup Green peas
  7. ½ cup chopped French beans (cut to ½ inch pieces)
  8. ¼ cup fenugreek leaves / 2 teaspoon kasuri methi
  9. 1 inch piece ginger, julienned
  10. 2 green chillies,slit
  11. 1 ½ teaspoon ginger garlic paste
  12. ¼ teaspoon turmeric powder
  13. 1 teaspoon red chili powder
  14. 1 1/4 cup yogurt/curd
  15. 1 teaspoon garam masala powder
  16. ½ teaspoon of cardamom powder
  17. 1 tablespoon ghee
  18. 3 stalks mint leaves
  19. Salt
  20. 3 large onions( thinly sliced and fried to golden)

Herbs and Spices for the assembling:

  1. ½ cup chopped coriander/cilantro leaves
  2. ½ cup mint leaves
  3. a few saffron strands ( soaked in warm water/milk)
  4. ½ teaspoon kewra water / rose water (optional)
  5. A pinch of orange food color ( optional)
  6. 1 tablespoon ghee
  7. A few pinches of garam masala
  8. Fried cashew nuts and raisins, finely chopped pineapple bits ( optional , I haven’t used it here)


  1. Heat 2 tablespoons of oil in a wok / pan,add shah jeera and let it splutter.
  2. Add in the carrots , potatoes and cauliflower florets to it. sauté them for 3 minutes.
  3. Add in the fenugreek leaves /kasuri meethi and mix.
  4. Tip in the ginger garlic paste, slit green chilies and the julienned ginger.
  5. Now add in the red chilli , turmeric powder and salt. Turn off the heat.
  6. Add the French beans and green peas to it. ( if you are using frozen green peas, add it just before assembling the Biryani)
  7. Mix in the yoghurt/curd to the vegetables.
  8. Add half of the fried onions to this mixture. leave it to marinate until you cook the rice.
  9. TO COOK THE RICE – bring water to a rolling boil , add in all the whole masalas mentioned under the ‘ingredients for rice’ , check for salt , and then add the rice.
  10. cook the rice just until its done 70 percent and drain.( rest would be done during the ‘dum’ process )
  11. TO ASSEMBLE AND DUM – into a thick bottom vessel / clay pot , add in the prepared vegetables.
  12. Above this add half of the rice, sprinkle half of the saffron – milk mixture , coriander, mint leaves , half of the left over fried onion , pinches of garam masala , kewra/rose water , fried nuts and raisins , pineapple bits and a teaspoon of ghee.
  13. Layer rest of the rice over this and top it up the rest of the ingredients in same way above.
  14. If you are using food colour , add it with 2 teaspoon of the rice and sprinkle on top.
  15. Cover the top of the vessel with an aluminum foil and place a tight lid over it. Alternatively you can seal the ends of the lid with maida dough to trap the steam within or place a vessel with boiling water in it,above the lid.
  16. Place this for ‘dum’ over high heat for 3 minutes and then reduce to low and continue to cook for 12 minutes.(Note : if you are using a vessel that does not have a thick bottom , place it over a frying fan and then do the heating.
  17. Open the vessel after few minutes , and feel the aroma that wafts into the air !!!
  18. serve with raitha, pappad ,pickle,salan or any other side dish of your choice.




please leave your comments and suggestions below. I f you try out any recipes from my blog please send me the images , i will be happy to  publish them on the blogs facebook page.



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