Hyderabad Soy Biryani Recipe With Vegetables & Palak
Biryani is a quintessential dish in Hyderabad, the capital city of Telangana, South India. The city’s iconic Hyderabadi Dum Biryani is world-renowned for its layers of flavors and spices, often representing the rich cultural heritage of the region. Hyderabadi biryanis are frequently known for their unique greenish color, a hue derived from the addition of leafy greens, most notably spinach or palak. As a personal touch to this beloved dish, I’ve introduced soy chunks, also known as soy nuggets, to infuse protein and texture. The richness of palak in the biryani enhances its appearance and flavor, making it a visually stunning and equally satisfying vegetarian dish.
This version of the Hyderabadi biryani uses a combination of wholesome vegetables, fragrant basmati rice, and the vibrant green paste made from spinach and aromatic herbs. This delightful creation is a perfect vegetarian dish to savor on any occasion, particularly when paired with cooling raita and flavorful kebabs.
Cuisine: Hyderabadi
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| To Cook Rice | |
| Basmati rice | 2 cups (soaked for 30 minutes) |
| Water | 8 cups |
| Salt | To taste |
| Other Ingredients | |
| 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 |
| Oil | For cooking |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cloves (Laung) | 1 |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| For Palak Puree | |
| Spinach leaves (Palak) | 1-1/2 cups (or 1 bunch, cleaned and chopped) |
| Coriander (Dhania) leaves | 1/2 cup |
| Mint leaves (Pudina) | 1/2 cup |
| Green chillies | 3 |
| Whole almonds (Badam) | 5 |
| Whole Spices for Biryani | |
| Cinnamon Stick (Dalchini) | 2 inches |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Black cardamom (Badi Elaichi) | 1 |
| Cloves (Laung) | 3 |
| Bay leaf (Tej Patta) | 1 |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Mace (Javitri) | 1/4 |
| Spice Powders | |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 1-1/2 teaspoons |
| Garam masala powder | 2 teaspoons |
| Salt | To taste |
| For Layering the Biryani | |
| Caramelised onions | 2 cups (sliced) |
| Coriander leaves (Dhania) | 1/4 cup, chopped |
| Mint leaves (Pudina) | 1/4 cup, roughly torn |
| Milk | 1/2 cup |
| Saffron strands | 7 |
| Ghee | As needed |
Preparation Time: 40 minutes
Cooking Time: 50 minutes
Instructions
-
Prep the Rice:
Wash the basmati rice thoroughly and soak it in water for about 30 minutes. In a large pot, bring 8 cups of water to a boil along with the whole spices—cinnamon stick, cardamom pods, cloves, and cumin seeds. Add salt to taste. Once the water boils, add the soaked rice and cook until it’s nearly done, with just a bite left in the grains. Drain the rice in a sieve and set it aside. -
Infuse Saffron Milk:
Warm a small saucepan of milk and soak the saffron strands in it. Set this aside for later use. -
Caramelise Onions:
Heat a bit of oil in a kadai (pan) and caramelise the chopped onions with a pinch of salt, cooking them on high heat until golden brown. Remove the onions from the pan and set them aside. -
Fry Potatoes:
In the same kadai, add a little more oil and fry the cubed potatoes until golden and crispy. Season with salt and set aside for later. -
Blanch the Vegetables:
In a separate pot, bring water to a boil and blanch the vegetables—cauliflower, carrots, beans, peas, and green bell pepper. Start with cauliflower and cook for about 6 minutes, then add the remaining vegetables and cook for a few more minutes until they’re just tender. Drain and reserve the cooking water for soups or stocks. -
Prepare Soy Chunks:
Remove the soy chunks from the hot water, rinse them under cold water, and squeeze out the excess moisture. Set aside. -
Cook the Biryani Gravy:
In a large pan, heat oil and sauté the whole spices—cinnamon, cardamom, cloves, bay leaf, ajwain, and mace—until aromatic. Add the remaining half of the chopped onions and sauté on high heat until they turn translucent. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears. Add turmeric powder and chopped tomatoes, then cook until the tomatoes soften. -
Prepare Palak Puree:
In a blender, blend the spinach leaves, coriander leaves, mint leaves, green chilies, and almonds into a smooth puree. Add this green paste to the cooking gravy and stir it well on high flame. Let it cook for a few minutes to intensify the flavors. -
Mix the Spices and Soy Chunks:
Now, add the dry spice powders—red chili powder, coriander powder, garam masala powder—and salt to the gravy. Stir in the beaten curd (yogurt) and continue stirring until the gravy thickens. Add the soy chunks and cook for a few minutes. Finally, add the boiled vegetables and adjust the seasoning if needed. Let the mixture simmer until well combined. -
Layer the Biryani:
In a thick-bottomed pan or handi, start layering the biryani. Begin by spreading half of the prepared gravy at the bottom. Add half of the cooked rice on top of the gravy, followed by ghee, caramelised onions, fried potatoes, coriander leaves, and mint leaves. Repeat the layers, finishing with the caramelised onions on the top. -
Add Saffron Milk:
Using the back of a spoon, make four vertical holes in the biryani. Pour the saffron-infused milk into these holes. Cover the handi with aluminium foil and tightly seal the lid. Place the handi on a griddle or flat pan on medium heat. Keep the heat high for the first 3 minutes, then lower it to a simmer for about 6-7 minutes. Let it cook for another 5 minutes on low heat, ensuring the biryani is evenly cooked. -
Serve:
Once the dum (slow cooking) process is complete, open the lid and gently mix the biryani or serve it in layers. Serve the Hyderabad Soy Biryani with Vegetables and Palak along with Burani Raita, Pickled Onions, and Saunf Aloo & Dal Kebab for a truly special meal.
Pro Tip:
To make this biryani even more aromatic, you can sprinkle a few drops of rose or kewra water before serving. Enjoy the flavorsome, layered, and colorful Hyderabadi soy biryani with family and friends!
This recipe not only embraces the essence of Hyderabad but also brings together the goodness of vegetables, soy chunks, and the earthy flavor of palak for a delectable vegetarian main course.
