Rice Varieties

Allergy-Free Hyderabadi Veg Biryani Recipe – A Spicy Symphony of Flavors

40 Cook
Allergy Free Hyderabadi Veg Biryani Recipe

Originating from the kitchens of the Nizams of Hyderabad, this Vegan Hyderabadi Veg Biryani Recipe is a delightful fusion of Hyderabad and Mughlai cuisine. What sets it apart is the perfect blend of spice and savory goodness. This allergy-free version brings you the essence of this unique culinary experience, making it accessible to everyone

This Hyderabadi Veg Biryani Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Allergy-Free Recipe Hyderabadi Veg Biryani Ingredients

  • Basmati Rice – 2 cups (washed and soaked)
  • Water to cook rice – 4 cups
  • Saffron – 1 Tsp
  • Non-dairy milk – ¼ cup
  • Cloves/Lavang – 4-5
  • Cinnamon – 1 inch – pieces
  • Bay leaf – 2-3 pieces
  • Kali elaichi / black cardamom – 3-4
  • Star anise – 3-4
  • Mixed-cut vegetables of your choice – 3 cups
  • Onion – 1 – finely sliced lengthwise
  • Tomato – 2 – finely sliced lengthwise
  • Ginger-garlic paste – 1 TBSP
  • Turmeric powder – ½ Tsp
  • Red chilli powder – 1 TSP
  • Garam masala powder – 1 TBSP
  • Hing powder – ¼ Tsp
  • Vegetable oil – 2 TBSP
  • Salt to taste
  • Finely chopped cilantro for garnishing

Method for Allergy-Free Hyderabadi Veg Biryani Recipe:

  1. Mix warm non-dairy milk with saffron and set aside for 5-10 minutes.
  2. Boil water in a pot and add black cardamom, star anise, cloves, 1 cinnamon stick, 1 tsp vegetable oil, and salt. Add soaked rice and cook for 5 minutes. Drain excess water, wash rice with cold water, and set aside.
  3. Heat a pan, add oil and hing powder. Add cinnamon stick and bay leaf. Saute onions until translucent, then add ginger-garlic paste and sauté for 2-3 minutes.
  4. Add mixed vegetables, turmeric powder, red chili powder, 1 tsp garam masala, and salt. Mix well.
  5. Add sliced tomatoes, cover, and cook for 2-3 minutes. If too dry, sprinkle some water. Cook until vegetables are done.
  6. To assemble the biryani, layer vegetables, rice, salt, garam masala, saffron milk, fried onions, and cilantro in a pot. Repeat until all veggies and rice are used, with the last layer being rice.
  7. Cover the pot and cook on low flame for 30-40 minutes. Alternatively, use a tava or griddle under the pot. Cook for 30-40 minutes on low flame.
  8. Let the biryani rest for 5-7 minutes before serving. Serve with raita, onion salad, pickle, or papad.

Enjoy this Easy Hyderabadi Veg Biryani recipe, a vegan-style delight that captures the essence of Hyderabadi cuisine with allergy-free goodness!

Conclusion:

In conclusion, this Easy Hyderabadi Veg Biryani recipe encapsulates the rich culinary heritage of Hyderabad, delivering a Vegan and Allergy-Free delight that captures the essence of Hyderabadi cuisine. The aromatic blend of spices, the vibrant colors of saffron, and the wholesome mix of vegetables create a symphony of flavors that cater to diverse dietary preferences.

Whether you’re a fan of traditional Hyderabadi cuisine or exploring Vegan alternatives, this Veg Biryani ticks all the boxes. The step-by-step guide ensures that even beginners can master the art of making this delectable dish with ease. The use of Non-dairy milk and thoughtfully chosen ingredients makes it suitable for those with specific dietary restrictions.

So, embrace the warmth of Hyderabadi hospitality in your own kitchen. Whip up this Veg Biryani for a feast that pleases the palate and nourishes the soul. Share the joy with your loved ones, and let the enticing aroma of this Dum Biryani create lasting memories.

Unlock the flavors of Hyderabadi Veg Biryani, where tradition meets innovation in a bowl full of goodness. Explore more Allergy-Free and Vegan recipes to elevate your culinary journey. Happy cooking! 

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