Hyderabad Soy Biryani Recipe With Vegetables & Palak
A vegetarian Hyderabadi recipe with basmati rice - soaked for 30 minutes, water, salt - to taste. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Hyderabad Soy Biryani Recipe With Vegetables & Palak, wash rice well and soak for half an hour
basmati rice - soaked for 30 minutes(2 cups) - 2
In a handi, boil water, almost triple the quantity of rice or more, with salt and the whole spices mentioned above
basmati rice - soaked for 30 minutes(2 cups)water(8 cups)salt - to tastesoy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)salt - to taste - 3
When the water comes to a boil, add the soaked rice and cook till almost done
basmati rice - soaked for 30 minutes(2 cups)water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)sunflower oil - to cook - 4
When almost a bite remains in the grains, drain the rice in a sieve
basmati rice - soaked for 30 minutes(2 cups) - 5
Keep aside
- 6
Warm a bowl of milk in a saucepan, and soak the saffron in it and keep aside till required
milk(1/2 cup)saffron strands(7) - 7
In the meantime, heat a kadai with a bit of oil and on high heat, caramelise the onions with sprinkling some salt on it and sauteing them
salt - to tasteonions - chopped(4)salt - to tasteonions - sliced(2 cups) - 8
Keep aside
- 9
Now in the same kadai, with a bit of oil heated, add the potatoes and cook till they are shallow fried and crisp-cooked, season with salt and keep aside till required for layering
salt - to tastepotatoes (aloo) - cubed(3)sunflower oil - to cooksalt - to taste - 10
In another vessel, bring enough water to boil to cook the remaining vegetables except the capsicum
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)sunflower oil - to cook - 11
Add the cauliflower first to the boiling water
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)cauliflower (gobi) - chopped(1/4 cup) - 12
After about 6 minutes or when the cauliflower is softened half-way through, add the rest of the vegetables
basmati rice - soaked for 30 minutes(2 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)cauliflower (gobi) - chopped(1/4 cup) - 13
When almost done, drain from the clear stock and keep aside
- 14
Reserve and use this water for making soups if you wish
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 15
Take off soy chunks off the hot water, wash thoroughly and squeeze tightly to discard any extra water
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)mint leaves (pudina) - roughly torn(1/4 cup) - 16
For the biryani, in another vessel heat oil and add to it all the whole spices mentioned and saute till aromatic
- 17
Now add the remaining half of the chopped onions and saute on high flame
carrots (gajjar) - chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)cauliflower (gobi) - chopped(1/4 cup)green bell pepper (capsicum) - chopped(1/4 cup)tomatoes - chopped(2)onions - chopped(4)onions - sliced(2 cups)coriander (dhania) leaves - chopped(1/4 cup) - 18
Add a bit of salt to it
salt - to tastesalt - to taste - 19
Add the chopped capsicum too
carrots (gajjar) - chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)cauliflower (gobi) - chopped(1/4 cup)green bell pepper (capsicum) - chopped(1/4 cup)tomatoes - chopped(2)onions - chopped(4)coriander (dhania) leaves - chopped(1/4 cup) - 20
When onions turn translucent, add ginger garlic paste and saute well for a minute till the raw smell vanishes
onions - chopped(4)tablespoons ginger garlic paste(2)onions - sliced(2 cups) - 21
Now add turmeric and the chopped tomatoes
carrots (gajjar) - chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)cauliflower (gobi) - chopped(1/4 cup)green bell pepper (capsicum) - chopped(1/4 cup)tomatoes - chopped(2)onions - chopped(4)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - chopped(1/4 cup) - 22
Mix well and cover and cook for a while
sunflower oil - to cook - 23
Add all the other dry spice powders and mix well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)garam masala powder(2 teaspoon) - 24
Meanwhile in a mixer grinder, puree the palak with other mentioned ingredients for palak puree
- 25
Add the palak puree and mix well
- 26
Keep stirring on high flame for a while
- 27
Now add the beaten curds to the gravy and stir continuously on high flame
- 28
Add the soya chunks and mix well
soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 29
Cover and cook
sunflower oil - to cook - 30
After a few minutes, add the boiled and drained vegetables, and adjust salt to taste
basmati rice - soaked for 30 minutes(2 cups)salt - to tastesoy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)salt - to taste - 31
Mix well
- 32
Adjust seasoning or masalas now
garam masala powder(2 teaspoon) - 33
Add most of the fried onions reserving little for layering and garnishing
onions - chopped(4)onions - sliced(2 cups) - 34
When all the water has evaporated and the gravy has thickened, switch of heat
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 35
Keep a thick griddle to heat on the stove top
- 36
Place a handi on the griddle, just to ensure the even heat distribution such that the bottom of the biryani doesn't get burnt
- 37
Now in the handi, start layering the biryani
- 38
Start with spreading half the gravy at the bottom
- 39
Cover with some cooked rice
basmati rice - soaked for 30 minutes(2 cups)sunflower oil - to cook - 40
Spread some ghee, fried onions, potato cubes, coriander leaves and mint leaves over it
onions - chopped(4)-/2 spinach leaves (palak) - or bunch(1 cups)coriander (dhania) leaves(1/2 cup)mint leaves (pudina)(1/2 cup)-/2 coriander powder (dhania)(1 teaspoon)onions - sliced(2 cups)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - roughly torn(1/4 cup)ghee - as needed - 41
Repeat layering so that you finish with caramelised onions on top most layer
onions - chopped(4)onions - sliced(2 cups) - 43
Make four vertical holes in the biryani with the handle of a spoon and pour saffron milk into it
milk(1/2 cup)saffron strands(7) - 44
Cover the vessel with aluminium foil and shut the lid tightly over it
- 45
Keep vessel on medium heat for dum
- 46
Keep on high heat for first 3 minutes and then on a low heat for about 6-7 minutes
basmati rice - soaked for 30 minutes(2 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 47
Keep covered for few more minutes
basmati rice - soaked for 30 minutes(2 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 48
Open the lid and mix a bit or serve in layers
- 49
Serve Hyderabad Soy Biryani Recipe With Vegetables & Palak along with Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions Recipe, and Saunf Aloo & Dal Kebab Recipe (Potato & Lentil Kebabs)
onions - chopped(4)tablespoons ginger garlic paste(2)onions - sliced(2 cups)
Nutrition Facts
Per serving
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Hyderabad Soy Biryani Recipe With Vegetables & Palak
A vegetarian Hyderabadi recipe with basmati rice - soaked for 30 minutes, water, salt - to taste. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
48 steps- 1
To begin making Hyderabad Soy Biryani Recipe With Vegetables & Palak, wash rice well and soak for half an hour
basmati rice - soaked for 30 minutes(2 cups) - 2
In a handi, boil water, almost triple the quantity of rice or more, with salt and the whole spices mentioned above
basmati rice - soaked for 30 minutes(2 cups)water(8 cups)salt - to tastesoy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)salt - to taste - 3
When the water comes to a boil, add the soaked rice and cook till almost done
basmati rice - soaked for 30 minutes(2 cups)water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)sunflower oil - to cook - 4
When almost a bite remains in the grains, drain the rice in a sieve
basmati rice - soaked for 30 minutes(2 cups) - 5
Keep aside
- 6
Warm a bowl of milk in a saucepan, and soak the saffron in it and keep aside till required
milk(1/2 cup)saffron strands(7) - 7
In the meantime, heat a kadai with a bit of oil and on high heat, caramelise the onions with sprinkling some salt on it and sauteing them
salt - to tasteonions - chopped(4)salt - to tasteonions - sliced(2 cups) - 8
Keep aside
- 9
Now in the same kadai, with a bit of oil heated, add the potatoes and cook till they are shallow fried and crisp-cooked, season with salt and keep aside till required for layering
salt - to tastepotatoes (aloo) - cubed(3)sunflower oil - to cooksalt - to taste - 10
In another vessel, bring enough water to boil to cook the remaining vegetables except the capsicum
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)sunflower oil - to cook - 11
Add the cauliflower first to the boiling water
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)cauliflower (gobi) - chopped(1/4 cup) - 12
After about 6 minutes or when the cauliflower is softened half-way through, add the rest of the vegetables
basmati rice - soaked for 30 minutes(2 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)cauliflower (gobi) - chopped(1/4 cup) - 13
When almost done, drain from the clear stock and keep aside
- 14
Reserve and use this water for making soups if you wish
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 15
Take off soy chunks off the hot water, wash thoroughly and squeeze tightly to discard any extra water
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)mint leaves (pudina) - roughly torn(1/4 cup) - 16
For the biryani, in another vessel heat oil and add to it all the whole spices mentioned and saute till aromatic
- 17
Now add the remaining half of the chopped onions and saute on high flame
carrots (gajjar) - chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)cauliflower (gobi) - chopped(1/4 cup)green bell pepper (capsicum) - chopped(1/4 cup)tomatoes - chopped(2)onions - chopped(4)onions - sliced(2 cups)coriander (dhania) leaves - chopped(1/4 cup) - 18
Add a bit of salt to it
salt - to tastesalt - to taste - 19
Add the chopped capsicum too
carrots (gajjar) - chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)cauliflower (gobi) - chopped(1/4 cup)green bell pepper (capsicum) - chopped(1/4 cup)tomatoes - chopped(2)onions - chopped(4)coriander (dhania) leaves - chopped(1/4 cup) - 20
When onions turn translucent, add ginger garlic paste and saute well for a minute till the raw smell vanishes
onions - chopped(4)tablespoons ginger garlic paste(2)onions - sliced(2 cups) - 21
Now add turmeric and the chopped tomatoes
carrots (gajjar) - chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)cauliflower (gobi) - chopped(1/4 cup)green bell pepper (capsicum) - chopped(1/4 cup)tomatoes - chopped(2)onions - chopped(4)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - chopped(1/4 cup) - 22
Mix well and cover and cook for a while
sunflower oil - to cook - 23
Add all the other dry spice powders and mix well
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)garam masala powder(2 teaspoon) - 24
Meanwhile in a mixer grinder, puree the palak with other mentioned ingredients for palak puree
- 25
Add the palak puree and mix well
- 26
Keep stirring on high flame for a while
- 27
Now add the beaten curds to the gravy and stir continuously on high flame
- 28
Add the soya chunks and mix well
soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 29
Cover and cook
sunflower oil - to cook - 30
After a few minutes, add the boiled and drained vegetables, and adjust salt to taste
basmati rice - soaked for 30 minutes(2 cups)salt - to tastesoy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup)salt - to taste - 31
Mix well
- 32
Adjust seasoning or masalas now
garam masala powder(2 teaspoon) - 33
Add most of the fried onions reserving little for layering and garnishing
onions - chopped(4)onions - sliced(2 cups) - 34
When all the water has evaporated and the gravy has thickened, switch of heat
water(8 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 35
Keep a thick griddle to heat on the stove top
- 36
Place a handi on the griddle, just to ensure the even heat distribution such that the bottom of the biryani doesn't get burnt
- 37
Now in the handi, start layering the biryani
- 38
Start with spreading half the gravy at the bottom
- 39
Cover with some cooked rice
basmati rice - soaked for 30 minutes(2 cups)sunflower oil - to cook - 40
Spread some ghee, fried onions, potato cubes, coriander leaves and mint leaves over it
onions - chopped(4)-/2 spinach leaves (palak) - or bunch(1 cups)coriander (dhania) leaves(1/2 cup)mint leaves (pudina)(1/2 cup)-/2 coriander powder (dhania)(1 teaspoon)onions - sliced(2 cups)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - roughly torn(1/4 cup)ghee - as needed - 41
Repeat layering so that you finish with caramelised onions on top most layer
onions - chopped(4)onions - sliced(2 cups) - 43
Make four vertical holes in the biryani with the handle of a spoon and pour saffron milk into it
milk(1/2 cup)saffron strands(7) - 44
Cover the vessel with aluminium foil and shut the lid tightly over it
- 45
Keep vessel on medium heat for dum
- 46
Keep on high heat for first 3 minutes and then on a low heat for about 6-7 minutes
basmati rice - soaked for 30 minutes(2 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 47
Keep covered for few more minutes
basmati rice - soaked for 30 minutes(2 cups)soy chunks (nuggets) - soaked in hot water for 15 minutes(1/4 cup) - 48
Open the lid and mix a bit or serve in layers
- 49
Serve Hyderabad Soy Biryani Recipe With Vegetables & Palak along with Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions Recipe, and Saunf Aloo & Dal Kebab Recipe (Potato & Lentil Kebabs)
onions - chopped(4)tablespoons ginger garlic paste(2)onions - sliced(2 cups)
About this recipe
A vegetarian Hyderabadi recipe with basmati rice - soaked for 30 minutes, water, salt - to taste. Ready in 1h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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