Hyderabad Vegetable Biryani
Hyderabad Vegetable Biryani
SERVES 2
15 MINS PREP
COOKS IN 10 MINS
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Tailored to Taste
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.
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
- 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.
- 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.
- 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.
Tailored to Taste
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.
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
- 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.
- 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.
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Hyderabad Biryani
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Hyderabad with a delightfully fragrant and mild flavour profile. Perfect with lamb, goat, chicken, seafood or vegetables.
