Hyderabad Soy Biryani Recipe With Vegetables & Palak
Introduction
Hyderabad, known for its rich culinary heritage, is home to the famous Hyderabadi Biryani, a dish that is synonymous with flavor and celebration. This version of biryani incorporates soy chunks, making it a delightful vegetarian alternative, packed with protein and vibrant vegetables. Paired with the richness of palak (spinach), this dish is not just a treat for the taste buds but also a feast for the eyes, thanks to its colorful ingredients. This recipe will guide you through creating a sumptuous Hyderabad Soy Biryani that serves four, making it perfect for a family meal or a special gathering.
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups (soaked for 30 minutes) |
| Water | 8 cups |
| Salt | To taste |
| Soy Chunks (Nuggets) | 1/4 cup (soaked in hot water for 15 minutes) |
| Carrots (Gajjar) | 1/4 cup (chopped) |
| Green beans (French Beans) | 1/4 cup (chopped) |
| Green peas (Matar) | 1/4 cup |
| Cauliflower (Gobi) | 1/4 cup (chopped) |
| Green Bell Pepper (Capsicum) | 1/4 cup (chopped) |
| Potatoes (Aloo) | 3 (cubed) |
| Tomatoes | 2 (chopped) |
| Onions | 4 (chopped) |
| Ginger Garlic Paste | 2 tablespoons |
| Sunflower Oil | To cook |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cloves (Laung) | 1 |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Spinach Leaves (Palak) | 1-1/2 cups or 1 bunch |
| Coriander (Dhania) Leaves | 1/2 cup |
| Mint Leaves (Pudina) | 1/2 cup |
| Green Chillies | 3 |
| Badam (Almond) | 5 |
| Black cardamom (Badi Elaichi) | 1 |
| Bay leaf (Tej Patta) | 1 |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Mace (Javitri) | 1/4 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1-1/2 teaspoon |
| Garam masala powder | 2 teaspoons |
| Ghee | As needed |
| Milk | 1/2 cup |
| Saffron strands | 7 |
Garnish Ingredients
| Ingredient | Quantity |
|---|---|
| Onions | 2 cups (sliced) |
| Coriander (Dhania) Leaves | 1/4 cup (chopped) |
| Mint Leaves (Pudina) | 1/4 cup (roughly torn) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 380 |
| Protein | 12 grams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 8 grams |
| Total Fat | 8 grams |
| Saturated Fat | 1 gram |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
Preparation Time
- Preparation Time: 40 minutes
- Cooking Time: 50 minutes
- Total Time: 90 minutes
Servings
- Servings: 4
Instructions
-
Soak the Rice:
Begin by washing the basmati rice thoroughly until the water runs clear. Soak the rice in water for about 30 minutes, allowing it to absorb some moisture.
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-
Prepare the Soy Chunks:
In a separate bowl, soak the soy chunks in hot water for about 15 minutes to soften them. Once softened, drain and rinse under cold water, squeezing out any excess moisture. Set aside. -
Prepare the Vegetables:
Chop the carrots, green beans, cauliflower, green bell pepper, and potatoes into small pieces. Keep them aside for later use. -
Cook the Rice:
In a large pot (handi), bring 8 cups of water to a boil. Add salt to taste along with the cinnamon stick, cardamom, and cloves. Once the water is boiling, add the soaked basmati rice. Cook the rice until it is almost done; it should have a slight bite to it. Drain the rice using a sieve and set aside. -
Prepare the Spinach Puree:
In a mixer grinder, add the spinach leaves along with a little water and blend until smooth. This will be used to add color and nutrition to the biryani. -
Caramelize the Onions:
In a kadai, heat a tablespoon of sunflower oil over high heat. Add the sliced onions and sprinkle with a pinch of salt. Caramelize the onions until they turn golden brown. Remove from the pan and set aside. -
Fry the Potatoes:
In the same kadai, add a bit more oil if necessary and add the cubed potatoes. Fry them until they are golden and crispy. Season with salt, and set aside. -
Blanch the Vegetables:
In another pot, bring enough water to a boil to cook the remaining vegetables except for the capsicum. Start by adding the cauliflower and blanch for about 6 minutes. Then, add the carrots, green beans, green peas, and potatoes, cooking them until they are almost tender. Drain the vegetables and set them aside. -
Cook the Gravy:
In a new vessel, heat oil over medium heat. Add all the whole spices (cinnamon, cardamom, cloves, and bay leaf) and sauté until aromatic. Add the remaining chopped onions and the chopped capsicum, cooking until the onions are translucent. Add ginger-garlic paste and sauté for another minute until the raw smell disappears. -
Add Tomatoes and Spices:
Add turmeric powder and chopped tomatoes to the onion mixture. Cover and cook until the tomatoes soften. Stir in the coriander powder, red chili powder, garam masala powder, and adjust salt to taste. -
Combine Spinach Puree and Soy Chunks:
Add the spinach puree to the gravy and mix well, allowing it to cook for a few minutes. Stir in the beaten yogurt and mix until well combined. Then, add the soaked soy chunks and mix thoroughly. Cover and let the mixture cook for about 5 minutes. -
Add Blanched Vegetables:
After a few minutes, add the boiled and drained vegetables to the gravy, stirring gently to combine. Adjust the seasoning and spices if needed, adding most of the fried onions for extra flavor. Allow the gravy to thicken until all the water has evaporated. -
Layer the Biryani:
On a thick griddle, place the handi used for cooking. This will help distribute the heat evenly and prevent the bottom from burning. Start layering the biryani by spreading half of the prepared gravy at the bottom, followed by a layer of the cooked rice. Drizzle some ghee, and sprinkle fried onions, potato cubes, coriander leaves, and mint leaves on top. Repeat the layering until all ingredients are used, finishing with caramelized onions on the top layer. -
Add Saffron Milk:
Create four vertical holes in the biryani using the handle of a spoon and pour saffron-infused milk into each hole. This will enhance the aroma and flavor. -
Dum Cooking:
Cover the handi tightly with aluminum foil, ensuring no steam escapes, and place the lid securely on top. Cook on medium heat for the first 3 minutes, then reduce the heat to low and let it cook for an additional 6-7 minutes. Keep it covered for a few more minutes after turning off the heat. -
Serve:
Gently mix the biryani before serving, or serve in layers for a stunning presentation. Accompany with Burani Raita (a garlic-based yogurt), Pickled Onions, and Saunf Aloo & Dal Kebab (Potato & Lentil Kebabs) for a complete Hyderabadi meal experience.
Conclusion
This Hyderabad Soy Biryani with Vegetables and Palak offers a unique twist on a classic dish, delivering layers of flavor and color that make it perfect for any occasion. The combination of fragrant spices, tender vegetables, and nutty soy chunks results in a satisfying meal that will leave everyone asking for seconds. Enjoy the cooking process and the delightful meal that follows!
