Hyderabadi Vegetable Biryani: Spice-Infused Rice Classic

(Updated Version)

Let’s dive into the world of Hyderabadi Biryani. Known for its unique dum cooking method, this dish combines marinated meat and rice, allowing the flavors to meld beautifully. You have two varieties: kacchi (raw meat cooked with rice) and pakki (pre-cooked meat and rice layered together). It’s a fusion of Mughlai and local Andhra cuisines, often served with mirchi ka salan and raita for a truly delightful experience.

Now, here’s the truth - I’m not even sure if I’ve ever tasted authentic Hyderabadi Biryani. Plans to visit Hyderabad fell through, but I have enjoyed sensational biryanis in Kochi (KERALA: THE KALEISCOPE 0F EXPERIENCES) and New Delhi (NORTH INDIA: A SOULFUL REVELATION), each region offering its unique twist. At home, we lean towards vegetarian biryanis, paired with mutton curry and raita. My version, Ms. Nava’s Vegetable Hyderabadi Biryani, is cooked in a rice cooker and just as mouthwatering as any traditional biryani.

Hyderabadi Vegetable Biryani
Ingredients
2 cups basmati rice (rinsed and drained)
3 tbsp ghee
4 tbsp walnuts (broken into 2-3 pieces)
3 tbsp raisins
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp onion paste
3 green chilies (sliced into 3-4 pieces)
1 large tomato (chopped)
Spices: 2 cinnamon sticks (crushed), 4 cloves, 2 star anise, 1 tsp mint flakes (or fresh mint leaves)
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp saffron strands
1 cup coconut milk
2 cups water
1 cup frozen green peas
Salt to taste

Method
Heat ghee in a rice cooker.
Fry walnuts until crispy, then remove and set aside.
Fry raisins in the same ghee until they become plump. Remove and set aside.
Sauté ginger, garlic, and onion paste in the remaining ghee.
Add chilies, tomato, spices, coriander powder, and cumin powder. Stir for 2-3 minutes.
Add the rice mixture into the rice cooker.
Pour in coconut milk, water, and saffron strands. Season with salt.
Gently stir, cook, and once done, fluff up the rice and mix in the green peas.
Garnish with fried walnuts and raisins.

Ms. Nava’s Vegetable Hyderabadi Biryani
For the Hyderabadi Paste
Cashew nuts (one handful)
Coriander leaves (one handful)
5 shallots
½ inch ginger
2 small cinnamon sticks
4 cloves
2 tbsp oil

Method
Heat oil and lightly fry all the ingredients. Don’t burn them, just soften.
Cool down and blend with some water to make a thick paste.

Other Ingredients
3 cups rice (washed and rinsed)
1 large red onion (sliced)
1 tsp garlic paste
1/2 tsp ginger paste
½ cup yogurt
½ handful coriander leaves
½ handful mint leaves
4 cups water
2 potatoes (sliced into small pieces)
Lime juice (as needed)
1 cup frozen mixed vegetables
A handful of dried blackcurrants
2 tbsp ghee
Salt to taste

Method
Heat ghee in the rice cooker.
Add onion, ginger paste, and garlic paste; stir a few times.
Add the biryani paste, stir, and cook until the paste thickens.

Add rice, coriander leaves, mint leaves, water, and salt. Stir and cook until the ingredients are reduced by half.

Add potatoes and lime juice, stir gently a couple of times, and let the rice cooker do its work.

Once cooked, stir in the vegetables and top with dried blackcurrants.

Note: Do not over-stir to avoid the rice becoming mushy. Keep the rice cooker on or in warm mode for an hour, and your Ms. Nava’s Hyderabadi Vegetable Biryani will be ready to serve.