Veg Biryani is a delicious medley of rice, vegetables and a variety of spices. Compared to the other varieties of rice dishes like Pulao, Biryani has a stronger taste of curried rice due to a higher amount of spices.
Biryani is famous as a dish from the land of Nizams and Nawabs. It is popular in entire Indian subcontinent. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and the dish is believed to have its roots in Persia.
Biryani has at least two distinct ways of cooking – Nizami style from the Hyderabad and Nawab style from Awadh or Lucknow. While Biryani from Hyderabad is known more for its liberal use of spices, the Lucknow variety of Biryani is famous for subtle flavors.
Veg Biryani represents the ultimate of Indian Cuisine with its unique cooking style of rice, the delicious blend of flavours and spices, coupled with an irresistible aroma.
A good preparation of Biryani is characterized by a sweet fragrance and aroma. Further it should be savory, but not spicy and the rice grains should not stick together.
A variety of Indian spices may be used in Veg Biryani. These include Javitri (Mace), Jaiphal (Nutmeg), Pepper, Laung (Cloves), Elaichi (Cardamom), Dalchini (Cinnamon), Tej Patta (Bay Leaves), Coriander, Saffron (Kesar) etc. This preparation is also very healthy due to the addition of various vegetables.
Veg Biryani is traditionally served with Mirchi ka Salan and a Raita like Mint Raita, Onion Tomato Raita or Boondi Raita. You can also serve pickle, sliced onions and roasted papad on the side.
To make Veg Biryani at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Veg Biryani in Pressure Cooker
- Veg Kerala Biryani
- Jodhpuri Kabuli (Rajasthani Style Biryani)
- Veg Pulao
- Tawa Pulao
- Palak Pulao
Suggested recipe collections :
- Carrot Recipes | List of 30 Indian Gajar Recipes
- Rice Recipes | List of 19 Veg Rice Recipes
- South Indian Recipes | 19 Delicious South Indian Dishes

Veg Biryani Recipe | Hyderabadi Veg Dum Biryani
Recipe Info
Nutrition
Ingredients For Veg Biryani Recipe | Hyderabadi Veg Dum Biryani
For cooking rice
- 1 Cup Basmati Rice
- 1 Bay Leaf (Tej Patta)
- 1 Inch Dalchini (Cinnamon Stick)
- 2-3 Laung (Cloves)
- 2 Green Cardamom (Hari Elaichi)
- 1 Black Cardamom (Badi Elaichi)
- 2 Javitri (Mace Strand)
- 1 Teaspoon Salt or to taste
For preparing the gravy
- 1 Large Onion
- 1 Large Potato
- 1 Cup Cauliflower Florets
- 1 Green Capsicum (Bell Pepper / Shimla Mirch)
- 1 Large Carrot (Gajar)
- 1/4 Cup Green Beans chopped
- 1/2 Cup Green Peas (Matar)
- 2 Inch Piece of Ginger
- 4 Garlic Cloves
- 4 Green Chillies
- 1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera)
- 1 Bay Leaf (Tej Patta)
- 2-3 Green Cardamom (Hari Elaichi)
- 1 Black Cardamom (Badi Elaichi)
- 1 Inch Dalchini (Cinnamon Stick)
- 4 Laung (Cloves)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 2 Teaspoons Salt, or to taste
- 1/4 Cup Plain Curd (Yogurt)
- 10-12 Cashew Nuts (Kaju)
- 2 Tablespoon Ghee
For assembling
- 1/3 Cup Mint Leaves (Pudina)
- 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
- 7-8 Saffron Strands (Kesar)
- 2 Tablespoon Warm Milk or Water
- 2 Teaspoon Kewra (Rose Water) optional
- 1 Teaspoon Biryani Masala
Step By Step Instructions for Veg Biryani Recipe | Hyderabadi Veg Dum Biryani
Cooking the rice
- Wash and rinse rice with water 3-4 times. Soak it in 1 cup of water for around 20 minutes.1 Cup Basmati Rice
- Boil 2 cups of water in a pot. Add bay leaf, cinnamon, cloves, green cardamom, black cardamom, mace strands and salt.1 Bay Leaf (Tej Patta), 1 Inch Dalchini (Cinnamon Stick), 2-3 Laung (Cloves), 2 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 2 Javitri (Mace Strand), 1 Teaspoon Salt
- Add the rice and cook it till it is 75% cooked. Do not overcook the rice as it will be cooked again later on. Drain the excess water in a colander and gently fluff the rice with a fork.
Preparing the curry
- While the rice are cooking prepare the vegetables. Thinly slice the onions. Boil the peas (I have used frozen ones). Chop the potatoes, bell peppers, cauliflower, carrots and beans into medium sized pieces. Make a paste of ginger, garlic and green chillies.1 Large Onion, 1 Large Potato, 1 Cup Cauliflower Florets, 1 Green Capsicum (Bell Pepper / Shimla Mirch), 1 Large Carrot (Gajar), 1/4 Cup Green Beans, 1/2 Cup Green Peas (Matar), 2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
- Heat ghee / oil in a pan or a pressure cooker. Add shah jeera, bay leaf, green cardamom, black cardamom, cloves and cinnamon.1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Bay Leaf (Tej Patta), 2-3 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 4 Laung (Cloves), 1 Inch Dalchini (Cinnamon Stick)
- Then add the thinly sliced onions to the cooker and fry for a couple of minutes.1 Large Onion
- Fry till the onions are golden brown and crispy.2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
- Add the ginger, garlic & green chilli paste to the cooker.
- Then add red chilli powder, turmeric powder, coriander powder and salt and cook till the spices are roasted.1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 2 Teaspoons Salt, or to taste
- Now add all the chopped vegetables and cook them for 2-3 minutes.
- Add 1 cup of beaten curd to the vegetables along with 1 cup of water. Cover the pan and cook the vegetables for around 5 minutes.1/4 Cup Plain Curd (Yogurt)
- When the vegetables are cooked add cashews or any dry fruits of your choice to the gravy. Mix well and set the cooked vegetables aside.10-12 Cashew Nuts (Kaju)
Layering the biryani
- To prepare for assembling the biryani, chop the mint leaves and coriander leaves. Add 7-8 Saffron Strands to warm milk or water and let them sit for 2-3 minutes.1/3 Cup Mint Leaves (Pudina), 7-8 Saffron Strands (Kesar), 2 Tablespoon Warm Milk or Water, 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
- Divide the gravy and rice into 2 parts. Add the first layer of vegetables at the bottom of a pressure cooker or a deep pot.
- Then add a layer of half of the rice.
- Add half of the mint & coriander leaves and half of saffron strands soaked in milk. Sprinkle 1 teaspoon Rose Water and 1/2 teaspoon of biryani masala on top.
- Then add the remaining vegetables in the third layer.
- Make the fourth layer from the remaining rice and finish with mint & coriander leaves and Saffron. I have made 4 layers but you can make anywhere between 2 to 6 layers depending on the width of your pot and the quantity of vegetables and rice.
- Now there are various methods for cooking the biryani. The traditional way is to cover the pan with a tight fitting lid and seal the edges with dough. The dough is difficult to clean later on so I do not prefer this method. Instead of this you can seal the vessel tightly with aluminium foil.
- Cover the pot with a heavy lid and place it on a girdle / tawa. Cook the biryani on medium heat for 10-15 minutes.
- While serving the biryani make sure to scoop it vertically ensuring that all the layers are included. Serve the biryani with mirchi ka salan and mint raita, onion tomato raita or boondi raita.
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Thank you. Tried it today. Came out excellent. Everyone at home loved it. The only variation I did was garnishing it with fried onions and reduced the green chillies as we are not used to that spice level.
That’s great Alfred, thank you sharing your positive experience. 🙂
Ordered veg Biryani yesterday.
White rice,with few tiny pieces of coal dark veggies.NO TASTE,almost choked.Veg Biryani dhould have chunks of vegetable clearly visible,with color intact.
Never again,My ghar ka khichdi is better.
Sorry to hear that Subhie! Do give the recipe a try to make the veg biryani at home. I’m sure you’d have great results 🙂
I can’t seem to get the rice cooked 75% it’s always too cooked or not cooked enough. If using a default pot and not a pressure cooker, how long should I cook the rice?
I think cooking it for around 10 minutes after the water starts to boil should do it. They do feel like they are not cooked enough at that stage, they are still slightly hard to bite, but as they are cooked again at later stages so the less cooked version you get should be fine.
Yum!!!
Thanks 🙂
Perfect and easy ! Learned to make Biryani thank you!
Thank you Pallvali! Happy that you liked it. 🙂
Perfect recipe!
Thanks Joanne. Glad you liked it. 🙂