A fragrant and layered rice dish from Hyderabad, where basmati rice is dum-cooked with a medley of vegetables, aromatic spices, and herbs. This one-pot meal is a vegetarian delight, perfect for celebrations or a special weekend lunch.
Prep40 min
Cook50 min
Soak30 min
Servings4
Serving size: 1.5 cups
586cal
15gprotein
102gcarbs
Ingredients
1.5 cup Basmati Rice (long-grain and aged for best results)
1 medium Carrot (diced into 1/2-inch cubes)
0.75 cup Green Beans (trimmed and cut into 1-inch pieces)
0.5 cup Green Peas (fresh or frozen)
1 cup Cauliflower Florets (cut into bite-sized pieces)
A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.
Aromatic Hyderabadi Veg Biryani with tangy Bagara Baingan – a perfectly spiced, soul-satisfying meal!
This hyderabadi dish is perfect for dinner. With 864.63 calories and 19.89g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
Curd
(plain, full-fat, whisked smooth)
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped)
2 tbsp Biryani Masala Powder
1.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Salt (for the vegetable marinade)
2 tbsp Lemon Juice (freshly squeezed)
2 tbsp Ghee
1 pinch Saffron Strands
3 tbsp Milk (warm)
2 pcs Bay Leaf
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Shah Jeera (Caraway Seeds)
0.5 cup Whole Wheat Flour (for making dough to seal the pot)
8 cup Water (for boiling rice)
Instructions
1
Preparation
Gently wash the basmati rice until the water runs clear, then soak it in ample water for 30 minutes.
Chop all vegetables into uniform, bite-sized pieces.
In a small bowl, soak the saffron strands in 3 tablespoons of warm milk and set aside.
2
Make the Birista (Fried Onions)
Heat oil in a wide, heavy-bottomed pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp.
Remove the fried onions (birista) with a slotted spoon onto a plate lined with paper towels. Reserve about 3 tablespoons of the flavored oil and set aside.
3
Marinate the Vegetables
In a large mixing bowl, combine all the chopped vegetables, whisked curd, ginger-garlic paste, and slit green chilies.
Add the biryani masala, red chili powder, turmeric powder, and 1.5 tsp of salt.
Mix in the lemon juice, half of the chopped mint, half of the chopped coriander, and half of the prepared birista (crush it slightly with your hands).
Add the 3 tablespoons of reserved onion-flavored oil. Mix everything thoroughly to ensure the vegetables are well-coated. Let it marinate for at least 30 minutes.
4
Par-cook the Rice
In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamom, cloves, cinnamon stick, shah jeera, and 1 tsp of salt.
Drain the soaked rice and add it to the boiling water.
Cook for 5-7 minutes until the rice is 70% cooked. It should have a slight bite and break easily when pressed between your fingers.
Immediately drain the rice in a colander.
5
Layer the Biryani for Dum
In a heavy-bottomed pot (handi), spread the marinated vegetable mixture evenly at the bottom.
Layer half of the par-cooked rice over the vegetables.
Sprinkle half of the remaining birista, mint, and coriander leaves. Drizzle 1 tbsp of ghee over this layer.
Spread the remaining rice to form the top layer.
Garnish with the rest of the birista, mint, coriander, the saffron-milk mixture, and the final tablespoon of ghee.
6
Cook on Dum (Steam)
To seal the pot, make a firm dough with the whole wheat flour and water. Roll it into a long rope and press it firmly along the rim of the pot. Place the lid on top and press down to create an airtight seal.
Place the pot on high heat for the first 5 minutes to build up steam.
Then, reduce the heat to the lowest possible setting. For better heat distribution, you can place a flat tawa (griddle) under the pot.
Let the biryani cook on dum for 20-25 minutes.
7
Rest and Serve
Turn off the heat and let the biryani rest, sealed, for at least 15 minutes. This step is crucial for the flavors to meld.
Carefully break the dough seal and open the lid. The aroma will be incredible!
Use a fork or a thin spatula to gently fluff the rice from the sides, mixing the layers lightly without breaking the grains.
Serve hot with a side of cooling raita or spicy Mirchi ka Salan.
4
Serving size: 1 cup
279cal
5gprotein
17gcarbs
23gfat
Ingredients
250 g Baby Eggplants (About 8-10 pieces)
3 tbsp Peanuts (Raw, unsalted)
2 tbsp Sesame Seeds (White)
2 tbsp Dry Coconut (Grated or desiccated)
4 tbsp Vegetable Oil (For frying and gravy)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 leaves Curry Leaves
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tbsp Tamarind Paste
1 tsp Jaggery Powder (Or grated jaggery)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Warm)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Dry Roast & Make Masala Paste
In a dry pan over low heat, separately roast the peanuts until lightly browned and aromatic, then the sesame seeds until they pop, and finally the dry coconut until golden. This takes about 5-7 minutes in total.
Allow all roasted ingredients to cool completely to room temperature.
Transfer the cooled ingredients to a blender and grind into a fine powder.
Add 1/4 cup of water to the powder and blend again to form a smooth, thick paste. Set aside.
2
Prepare & Fry Eggplants
Wash the baby eggplants and pat them dry. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the eggplants in the hot oil and shallow fry them, turning occasionally, for 8-10 minutes until the skin is wrinkled and they are about 80% cooked.
Remove the fried eggplants with a slotted spoon and set them aside. There should be about 2 tablespoons of oil remaining in the pan.
In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Allow them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
4
Cook the Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Add the prepared ground masala paste. Cook on low heat, stirring frequently, for 7-8 minutes. This step is crucial; cook until the paste darkens in color and you see oil separating from the sides.
Stir in the tamarind paste and jaggery powder, mixing them well into the masala.
Gradually pour in 1.5 cups of warm water while stirring continuously to create a smooth, lump-free gravy. Add the salt and mix well.
Bring the gravy to a gentle simmer over medium-low heat.
5
Simmer & Finish
Gently place the fried eggplants into the simmering gravy, ensuring they are well-coated.
Cover the pan and let it cook on low heat for 10-12 minutes, or until the eggplants are fully tender and the gravy has thickened.
Turn off the heat. Sprinkle the garam masala over the curry and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld together.