Hyderabad Vegetable Biryani
Hyderabad Vegetable Biryani
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- 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 (optional)
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Fresh mint and coriander to serve (optional)
- Heat the vegetable oil in a pan and fry the spices from the whole spice sachet for 10 seconds, adding the dried chilli for extra heat.
- Add the vegetables and sauté gently for 4-5 minutes. Add the base sauce from the 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.
- Pour over the rice and spread evenly, breaking up any lumps. Top with onions, herbs and saffron milk if using.
- Cover and cook over a very gentle heat for 5-10 minutes, or until the rice is steaming hot, and serve.
Saffron Milk: Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy fried Onions: Heat 2.5cm of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
- 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 (optional)
- A pinch of saffron (optional)
- 4 tbsp milk (optional)
- Fresh mint and coriander to serve (optional)
- Heat the vegetable oil in a pan and fry the spices from the whole spice sachet for 10 seconds, adding the dried chilli for extra heat.
- Add the vegetables and sauté gently for 4-5 minutes. Add the base sauce from the 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.
- Pour over the rice and spread evenly, breaking up any lumps. Top with onions, herbs and saffron milk if using.
- Cover and cook over a very gentle heat for 5-10 minutes, or until the rice is steaming hot, and serve.
Saffron Milk: Simmer a good pinch of saffron strands in 4 tbsp of milk and reduce by half. Spoon over the rice.
Crispy fried Onions: Heat 2.5cm of oil in a medium frying pan. Add your onions and fry them over a moderate heat until they are golden. Keep moving them around in the pan so they colour evenly. Take out with a spoon and place on kitchen roll.
Keep this recipe for later
Hyderabad Biryani is arguably the most popular Biryani in India. Our version stays true to its roots with the use of mild spices and fragrant herbs that are woven into the tangy and warming yoghurt base sauce. A well-loved classic Indian dish for all food-lovers.
Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and once cooked, top with the rice and steam.
