Biryani de Légumes d'Hyderabad
Basmati parfumé en couches avec légumes marinés au yaourt épicé, paneer, oignons frits, menthe et safran, cuit à l'étouffée.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMarinate the vegetables
Mix the vegetables and paneer with the yogurt, ginger-garlic paste, biryani masala, chili, half the fried onions, half the herbs and 1½ tsp salt. Rest for 30 minutes.
Par-boil the rice
Boil the rice with the whole spices in well-salted water for 5–6 minutes until 70% cooked. Drain.
Layer
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Dum
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Marinate the vegetables
Mix the vegetables and paneer with the yogurt, ginger-garlic paste, biryani masala, chili, half the fried onions, half the herbs and 1½ tsp salt. Rest for 30 minutes.
Par-boil the rice
Boil the rice with the whole spices in well-salted water for 5–6 minutes until 70% cooked. Drain.
Layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dum
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Biryani was born as a meat dish, but India's vast vegetarian population adapted it using vegetables, paneer and sometimes soy, keeping the same layering and dum technique.
Purists debate whether it should even be called biryani — but its popularity is undeniable.
⭐ Why It's Famous
All the perfume and ceremony of biryani, made for vegetarian guests.
💡 Fun Fact
In parts of India, vegetarian biryani is jokingly called 'pulao in disguise' — a friendly rivalry that never ends.
Hyderabad, Telangana
17.39°N, 78.49°E
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