Hyderabadi Veg Biryani (Easy Restaurant Style Rice Recipe)
Savor the flavors of India with this authentic sattvic vegan biryani recipe. Infused with aromatic spices, herbs, and vibrant vegetables, it's a delightful and wholesome take on a beloved dish that's sure to tantalize your taste buds.
Servings: 6
Calories: 284kcal
Cost: $9
Equipment
Ingredients
- 1 cup aged basmati rice about 200 grams
- 1 tablespoon olive oil
- ½ teaspoon ground cardamom
- 5 whole cloves
- 1 ½ cups water
- 1 medium russet potato peeled and diced
- 1 small carrot peeled and cut into slices
- 3 tablespoons vegan butter
- 1 ½ cups cauliflower cut into small florets
- ⅓ cup raw cashews raw and unsalted
- 4 teaspoons minced green chili or to taste
- 7 strands saffron
- ½ teaspoon cumin seeds
- 2 teaspoons grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 10 curry leaves optional
- 1 cup chopped string beans
- 2 small tomatoes diced
- ½ cup frozen peas
- 1 ½ teaspoons rosewater
- ½ teaspoon salt
Optional Garnishes:
- Cilantro leaves
- Mint Leaves
Instructions
- Soak the rice for 20-30 minutes.
- Rinse the rice in a mesh strainer under running cold water to remove extra starch, and then allow it to drip dry.
- Heat a saucepan with 1 tablespoon of oil over a high flame.
- After 60 seconds when the oil is hot, fry the cloves and cardamom for 30 seconds.
- Add the drained rice and sautéed it stirring for 60 seconds to lightly toast the rice in the hot oil.
- Add water and cover. When the pot is boiling, reduce the flame to low and allow the rice to steam for 15-20 minutes until cooked, and all water has been absorbed.
- Meanwhile, in a separate pot over a high flame, boil diced potatoes and carrots until they are fork-tender (about 12-14 minutes)
- Drain the cooked potatoes and carrots in a colander.
- In a dutch oven heat the vegan butter over a high flame. Once the vegan butter has melted and is bubbling, sauté the cauliflower and cashews, stirring regularly for 3-4 minutes until they are lightly golden brown.
- Lower the flame to medium and stir in the chilies, spices, curry leaves, and ginger.
- After two minutes, stir in tomatoes and the pre-cooked potatoes and carrots. Sauté for 4 minutes, stirring over medium heat.
- Add peas and string beans. Sauté for 2 mins until the string beans are just tender.
- Mix in rice rosewater and salt. Make sure to break up any clumps of rice so that the veggies and seasonings are fully distributed, and the rice all becomes a lovely shade of yellow/orange.
- To serve, garnish with fresh cilantro (a.k.a. coriander leaves) and fresh mint leaves.
Notes
Soaking is essential!
Don't skip soaking and rinsing your rice if you want perfectly cooked biryani with separate grains. To achieve this, use high-quality aged basmati rice and soak it in cold water for 20-30 minutes, followed by rinsing until the water runs clear to remove excess starch. This will prevent the rice from being clumpy or stuck together.How to Cook Biryani in an Instant Pot:
Soak the rice: Soak basmati rice in cold water for 20 minutes. Rinse under cold water to remove excess starch. Allow it to drip dry. Prepare the rice in Instant Pot: Set Instant Pot to sauté mode. Heat 1 tablespoon of olive oil, then add cloves and cardamom. Fry for 30 seconds. Add drained rice and sauté for 60 seconds to lightly toast it. Add water, cover, and set to manual mode for 15-20 minutes until rice is cooked. Prepare veggies: Boil diced potatoes and carrots until fork-tender (12-14 minutes). Drain potatoes and carrots in a colander. Cooking in Instant Pot: In the Instant Pot, heat vegan butter. Sauté cashews and cauliflower until golden brown. Lower heat, add spices, chilies, curry leaves, ginger, and chilies. Sauté for two minutes. Add tomatoes, pre-cooked potatoes, and carrots. Sauté for 4 minutes. Add peas and string beans. Sauté for 2 minutes until string beans are tender. Mix in cooked rice, rosewater, and salt. Ensure even distribution. Serve: Garnish with fresh cilantro and mint leaves.Nutrition
Calories: 284kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 272mg | Potassium: 589mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2592IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 2mg