Hyderabadi Vegan Biryani Recipe

Veg biryani can be vegan if it's made with only plant-based ingredients. However, it's important to note that some traditional biryani recipes may contain ghee (clarified butter), which is an animal product. So, if you're following a vegan diet, it's important to confirm with the person making the biryani that it's free from any animal-based ingredients.

Some pre-made biryani masala or mixes may contain gluten, so reading the ingredients carefully is important. This biryani recipe is completely gluten-free!

Yes, you can use brown rice instead of white rice in veg biryani. However, brown rice will take longer, and require about 30% more water to cook, so adjust the cooking time accordingly.

Biryani is a dish with a long and complex history, with roots in the Indian subcontinent dating back over 400 years.


Some historians believe that biryani was brought to India by the Mughals, who ruled India from the early 16th to the mid-19th century. It's said that the Mughal emperors enjoyed lavish feasts. A rice dish made with ghee and spices was documented, so it is thought that biryani was one of the dishes that was served at these banquets. Over time, biryani became a popular dish in India, and different regions developed their own unique versions of the dish.

This biryani stores well, and can be a great option for meal prep. Just portion it into containers and keep under refrigeration for up to 4 days.

To reheat a small portion (1-3 cups of biryani), add a few drops of cooking oil and a couple of tablespoons of water to a frying pan and heat them over a high flame.  Once the liquid is getting hot, add the rice and place a cover over the pan.  Lower the flame immediately to medium and cook for about 4 minutes until heated throughout.  

If you are reheating a large amount (like the full yield of the recipe), you may use as much as ⅓ cup of water when reheating, and you will probably need to open the lid to stir the rice once or twice while it's reheating.  Reheating the full batch will take about 7 minutes on a medium flame.

In Ayurveda (in sanskrit ayuh= life/lifespan veda= science), the sattvic diet is believed to promote spiritual growth and development by fostering purity, clarity, and tranquility of the mind and body, and subtle body. This is because the sattvic diet is considered to be light and easily digestible, which can help to reduce physical and mental heaviness and promote a sense of lightness and clarity.
From a psychological perspective, the reasoning behind avoiding onions and garlic (and to varying degrees nightshade vegetables) is about creating food that is less designed for the sole purpose of sense gratification. From a western perspective, that is a very difficult idea for many modern cooks and eaters to grapple with.

From a spiritual perspective, the sattvic diet is thought to help remove physical and mental impurities that can hinder spiritual growth and development. 
Sattvic diet is especially important for Vaisnavas (devotees of Visnu, Krsna, Balaji, Lord Rāmacandra, and his various personalities and forms).  This is because Vaisnavas tend to be "prasadaterian", only consuming food that is offered to the lord before eating the spiritualized remnants.  Because onions, garlic, meat, eggs, and stimulant aren't preferred by Krishna and all of his forms, these ingredients are not cooked with for the pleasure of the Lord.

In addition, a sattvic diet is believed to help calm the mind and promote mental clarity, which can be helpful for those who are seeking to deepen their spiritual practices, such as meditation or yoga. When the mind is clear and free from food-derived sensory disturbances, it is easier to focus and connect with the divine.
Finally, the sattvic diet is thought to promote a sense of compassion (karuna) and nonviolence (ahimsa), which are important principles in many spiritual traditions. By consuming foods that are ethically sourced and prepared with love and care, we are able to cultivate a deeper sense of connection and empathy with all living beings.

Overall, the sattvic diet is seen as a powerful tool for promoting physical, mental, and spiritual health, and can be a valuable part of a holistic approach to wellness.

There are so many types of rice to choose from to make the perfect biryani!

Aged Basmati Rice: This is my personal top choice for making biryani. The aging process helps to enhance the flavor, individuality of the grains, and aroma of the rice, making it a popular choice for biryani.

Extra-long Grain Basmati Rice: This is a premium variety of Basmati rice that has extra-long grains and is known for its fluffy texture. It is also a good choice for making biryani as it absorbs the flavors of the spices and other ingredients well.

Super Kernel Basmati Rice: This is a premium variety of Basmati rice grown in the Punjab region. It has extra-long grains and a distinct aroma and flavor that make it a popular choice for biryanis and other rice dishes.

1121 Basmati Rice: This is a high-yielding variety of Basmati rice that is grown in the Sindh region of Pakistan. It has long grains and a nutty flavor that make it a popular choice for biryanis and other rice dishes.

PK-385 Basmati Rice: This is another variety of Basmati rice that is grown in Pakistan. It has long grains and a delicate flavor, making it a good choice for dishes where the rice is the star of the show.

What about non-basmati rice varieties for biryani?

Kalijira Rice: Kalijira rice is a small-grain rice that is commonly used in Bengali cuisine. It has a delicate flavor and a slightly sticky texture that makes it a good choice for biryani. I go to West Bengal as often as possible (especially to visit Nabadvip), and lemme tell ya, rice is kinda a big deal there!

Red Rice: Red rice is a whole-grain rice that is high in fiber and nutrients. It has a nutty flavor and a chewy texture that adds a different dimension to the biryani.

Jasmine Rice: This fragrant rice variety is commonly used in Southeast Asian cuisine. It has a slightly sweet flavor and a soft texture, making it a good choice for biryani. I use it often for making Indonesian Lontong.

Brown Rice: Brown rice is a healthier alternative to white rice and can also be used for making biryani. It has a nutty flavor and a chewy texture that adds a different dimension to the dish. Brown rice needs more water (sometimes as much as 2 cups of water to 2 cups of rice,) and will take a little longer to cook than white basmati. 

Dum cooking, originating in the Indian subcontinent, is a traditional method that involves slow-cooking ingredients in a tightly sealed pot over low heat, allowing them to cook in their own juices and the trapped steam. This culinary technique, known for its patience-demanding process, enhances the natural flavors of the ingredients and results in rich and aromatic dishes.

Bairyani can be made this way, especially if you steam marinated vegetables on top of the biryani as it cooks.