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Hyderabadi Vegetable Biryani (Fragrant Layered Saffron Rice with Spiced Vegetables and Mint)
The regal Nizam jewel of Hyderabad: long-grain basmati rice layered in a sealed pot with fragrant spiced vegetables, caramelized onions, bloomed saffron, and fresh mint leaves.
Prep
30 min
Cook
35 min
Total
65 min
Ingredients
6servings
- Aged basmati rice, soaked 30 minutes400 g
- Potatoes, diced200 g
- Carrots, sliced150 g
- Green peas100 g
- Onions, sliced and fried golden crisp (birista)2 piece
- Plain yogurt120 g
- Saffron threads bloomed in warm milk1 pinch
- Fresh mint and cilantro, chopped1 piece
- Butter or ghee40 g
- Garam masala, cardamom, and cinnamon1 tbsp
- Salt2 tsp
Preparation Steps
1
Parboil soaked basmati rice in salted water for 6-7 minutes until 70% cooked (al dente). Drain well.
7 min timer
2
Toss potatoes, carrots, and peas with yogurt, garam masala, 1 tbsp melted butter, salt, and half the herbs.
5 min timer
3
Spread marinated vegetable mixture in an even layer across the bottom of a heavy pot.
2 min timer
4
Layer parboiled rice over vegetables. Top with crispy fried onions, fresh herbs, saffron milk, and remaining melted butter.
3 min timer
5
Seal pot tightly with foil and lid. Cook on low heat (dum method) for 25 minutes. Rest 10 minutes before gently fluffing from bottom to top.
35 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
