Plain Hyderabadi Biryani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Plain Hyderabadi biryani recipe, as the name suggests, is native to Hyderabad region of India. This Indian rice recipe is made in Hyderabadi style into a plain biryani.

The best thing about this recipe is the ease of cooking and less time needed for it to get ready. You can also learn how to make this Hyderabadi style biryani.

The vegetarian recipe is made as one dish using Basmati rice along with a mix of vegetables. It is served as main in Hyderabad and is a popular choice among vegetarians. A hint of spices, condiments and nuts recreate the magic and make it into an aromatic and flavourful delight.

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  • Basmati rice - 1 cup
  • Fresh thick curds - 1 cup
  • Water - 1 cup
  • Mixed diced vegetables (potatoes, carrots, peas) - 2 cups
  • Oil - 2.5 tbsp
  • Ginger-garlic paste - 1 tsp
  • Onions -2 (cut lengthwise)
  • Peeled garlic - 6 flakes
  • Salt as required
  • Lemon - 1
  • Finely cut mint leaves - 1.5 tbsp
  • Cut coriander leaves - 1 tbsp
  • Fry the following in 2 tbsp oil and grind with a bunch of coriander leaves:
  • Cashew nuts - 1 tbsp
  • Small onions - 7
  • Green chillies - 8
  • Ginger - 1/2 inch piece
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamoms - 2

How to Make Plain Hyderabadi Biryani

  • Wash and soak rice for 10 minutes.
  • Drain water and fry for 2 mins in 1/2 tsp of ghee.
  • Heat pressure cooker, add oil and fry garlic and onion pieces.
  • Add ginger garlic paste and diced vegetables.
  • Fry till vegetables are tender.
  • Add ground masala paste and fry till smell goes.
  • Beat curds and add along with 1 cup of water.
  • When it starts boiling, add rice and salt, cover lid and cook on a low flame.
  • Keep the weight as soon as the lid is closed.
  • Remove from fire after 2 whistles.
  • Squeeze lemon juice and add cut mint leaves and coriander leaves.
  • Mix well and serve hot.