Facebook Hyderabad Vegetable Biryani Recipe | The Spice Tailor

Hyderabad Vegetable Biryani

Biryanis are one of India’s favourite dishes. They are considered special occasion meals as they normally take a fair amount of time and many stages to make. We have simplified the process, but the end-result is still delicious. This is our vegetable version, which is delicious. Add some chickpeas for added protein and texture. For a special occasion, drizzle over some saffron milk (a pinch of saffron heated in 2tbs milk). Serve simply with a raita or plain yoghurt.
  • 2serves
  • 15mins prep
  • 10mins cook
Biryanis are one of India’s favourite dishes. They are considered special occasion meals as they normally take a fair amount of time and many stages to make. We have simplified the process, but the end-result is still delicious. This is our vegetable version, which is delicious. Add some chickpeas for added protein and texture. For a special occasion, drizzle over some saffron milk (a pinch of saffron heated in 2tbs milk). Serve simply with a raita or plain yoghurt.
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Hyderabad Biryani

Hyderabad Biryani

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Ingredients

  • 1 pack of The Spice Tailor Hyderabad Biryani (rice included)
  • 1 tbsp vegetable oil
  • A handful of chestnut mushrooms, halved
  • A handful of bite-sized cauliflower florets
  • 2 Japanese aubergines, quartered
  • A handful of green peas
  • 2 tbsp of full fat Greek yoghurt
  • Seasoning to taste
  • Crispy fried onions, fresh mint and coriander to serve, optional

Method

  1. Heat the vegetable oil in a pan and fry the whole spices from the pouch for 10 seconds, adding the dried chilli for extra heat.
  2. Add the vegetables and sauté gently for 4-5 minutes. Add the sauce from the sauce pouch, a splash of water and cook until the vegetables are done. Then, take off the heat and stir in the yoghurt. Season to taste.
  3. Pour over the rice and spread evenly, breaking up any lumps. Top with onions and herbs if using. Cover and cook over a very gentle heat for 5-10 minutes, or until the rice is steaming hot, and serve.

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