Hyderabadi Veg Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron and flavourful basmati rice which no one can resist. The best part is you can make a great restaurant style vegetable biryani at home easily. Here is how to make Veg Biryani Recipe at home.

ngredients
For the vegetables
2 tbsp Ghee
1 tbsp Vegetable Oil
1/2 cup Potato Peeled and cubed
1 cup Cauliflower Cut into small florets
1/4 cup Peas
1/4 cup Beans Cut into small pieces
1/4 cup Carrot Peeled and cubed
For marinating the vegetables
2 tbsp Hung Curd
2 tsp Ginger Garlic Paste
1 tsp Green Chilli Paste
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala Powder
4 tbsp Golden Fried Onion Crushed
1 tbsp Lemon Juice
2 tbsp Coriander Chopped
2 tbsp Mint Chopped
1 tsp Salt
1 tbsp Vegetable Oil
For the rice
2 cups Long Grain Basmati Rice
1 tbsp Ghee
2-3 Cloves
2 Bay Leaves
1 inch Cinnamon
1 tsp Lemon Juice
2 tsp Salt
For Layering
2 tbsp Ghee
1 tbsp Corinader Chopped
1 tbsp Mint Chopped
10-12 strands Saffron Soaked in 2 tbsp milk
1/4 cup Golden Fried Onion
10-12 Cashew Nuts Fried
10-12 Raisins Fried
Instructions
For the vegetables
Heat ghee and oil in a pan.

Fry the vegetables on high heat for 4-5 minutes.

Remove the vegetables in a bowl.

For marinating the vegetables
Mix the ingredients for marinating in a bowl.

Add the sautéed vegetables in it and mix well.

Cover and keep aside for an hour.

For the rice
Wash the rice and soak in enough water for 30 minutes.

Heat ghee in a pan.

Add cloves, bay leaf, cinnamon stick and fry for a few seconds.

Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.

Cover and cook only heat until 80 % done.

For Layering the Biryani
Add the marinated vegetables in a heavy bottom pan.

Fry for 3-4 minutes.

Top with cooked rice.

Drizzle ghee on top.

Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.

Cover the pan tightly with a lid.

Keep a griddle over low flame.

Keep the pan over the griddle and let the biryani cook for 15-20 minutes.

Fluff with a fork gently to mix the layers.

Serve hot with Onion Tomato Raita.