Hyderabadi Veg Biryani with Royal® Chef’s Secret Basmati Rice
Hyderabadi Veg Biryani with Royal® Chef's Secret Basmati Rice brings together fragrant, perfectly layered Royal® Chef's Secret Extra Long Basmati Rice and a rich, spice-kissed medley of seasonal vegetables for a wholesome and deeply flavorful one-pot dish. The rice is slow-cooked on dum with fresh mint, cilantro, golden fried onions, and delicate saffron milk, while the vegetable masala layers warm Indian spices into a hearty, tender base. Together, they make for a comforting yet celebratory meal perfect for festive gatherings or a soulful weekend dinner.
Ingredients
For the rice:
- 1 ½ cups Royal Chef’s Secret Extra Long Basmati Rice
- 6 cups water
- 2-3 cloves
- 2-3 green cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 1 tsp salt
For the vegetables:
- 2 tbsp vegetable oil or ghee (clarified butter)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium potato, diced – Do we need this?
- 1 cup mixed vegetables (carrots, green beans, peas, and cauliflower).
- 1 medium tomato, chopped
- 1/2 cup plain yogurt (store-bought or homemade)
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt to taste
For the Biryani layers:
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fried onions (store-bought or homemade)
- 1/4 cup warm milk
- A pinch of saffron strands (soaked in the warm milk)
- 2 tbsp ghee or butter
Preparation
Rice:
- Rinse the Royal Chef’s Secret Extra Long Basmati Rice under cold water until the water runs clear. Soak rice for 10-15 mins.
- In a large pot, bring 6 cups of water to a boil. Add cardamom, cloves, cinnamon, bay leaf, and salt.
- Add the rice and cook till al dente (grains should still have a slight bite). Drain the rice and set aside.
Vegetables:
- Take a large pan over a medium heat, and add 2 tbsp of vegetable oil or ghee
- Once the oil is hot, add the sliced onion, sauté until golden brown. Remove half the onions to be used for garnishing later.
- Add garlic and ginger and sauté for a couple of minutes until fragrant.
- Now, add the mixed vegetables, potato, and tomato. Cook for 5-7 minutes until the vegetables are slightly tender.
- Stir in yogurt and the rest of the spices and salt. Cook for another 5 minutes until the vegetables are well coated in the spice mix.
Layer the Biryani:
- In a large, flat-bottomed pot, spread a layer of the cooked vegetables at the bottom.
- Top it with a layer of the partially cooked Royal Chef’s Secret Basmati Rice on top.
- Sprinkle chopped mint, cilantro, fried onions, and a drizzle of saffron milk over the rice.
- Repeat the layers until all the vegetables and rice are used, finishing with a layer of rice on top.
Cook the Biryani:
- Drizzle 2 tbsp of ghee or butter over the top layer.
- Cover the pot with a tight-fitting lid and seal the mouth of lid and pan together with aluminum foil to trap the steam.
- Cook on low heat (dum) for 20-25 minutes, allowing the flavors to flow between the layers and the rice to finish cooking.
Serve:
- Gently fluff the biryani with a fork to mix the layers slightly. Serve hot with raita and pickle
Note: Adjust the spice levels and vegetables based on your preference. For an authentic touch, you can add a few drops of rose water or kewra water during the layering process.
