9 Vegetarian Hyderabadi Recipes That Are Sensational In Every Way To Replace Biryani

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9 Vegetarian Hyderabadi Recipes

There are a tonne of alternatives to select from, like bagara baingan and chowgra, but these are some of our all-time favourite vegetarian dishes.

Seven vegetarian Hyderabadi recipes that are sensational:

1. Mirchi Ka Salan Recipe

The dish’s delightfully tangy and tropical flavour blends nicely with the heat of the food and is made with green chilies, peanuts, curry leaves, and tamarind. While being frequently served alongside the extremely well-known Hyderabadi biryani, this delicious gravy dish is always a hit. Do you want to create it at home?

Ingredients of Mirchi ka Saalan

  • 125 gm green chillies-washed, drained
  • 1/2 cup oil
  • 1 tsp black sesame seeds
  • 1 tsp onion seeds
  • 1/2 tsp fenugreek seeds
  • 2 sprigs curry leaves
  • 1/4 cup poppy seeds-soaked in 1/2 cup water
  • 2 Tbsp dried coconut-grated
  • 1/4 cup white sesame seeds
  • 2 Tbsp peanuts
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 Tbsp coriander powder
  • 2 Tbsp salt
  • 1 Tbsp cumin seeds – roasted, powdered
  • 1/4 cup tamarind – soaked and strained

HOW TO MAKE IT

1.Grind together to a paste the poppy seeds, coconut, white sesame seeds, and peanuts.

2. Cut the green peppers in half lengthwise.

3.Heat the oil and cook the peppers until they have a cooked appearance over a high heat. Before they are discoloured, remove them from the oil.

4. Add fenugreek, onion, and black sesame seeds to the same oil. Add curry leaves and stir-fry until fully combined after they sputter.

5. Add the ground paste, cumin, coriander, salt, turmeric, and red pepper flakes. Stirring periodically, saute over medium heat until the masala is cooked and the oil separates.

6. Add the green peppers, stir, and then include the tamarind. Bring to a boil, then stir in just enough water to make a thick gravy.

7. After that, allow it boil for around 5 minutes.

8. Serve warm.

2. Bagara baingan Recipe

Here’s a fun fact about eggplants that we recently discovered. Because it can be grown on regular soil and is a staple in many different regional cuisines, eggplant is quite common. Since they may thrive in the wild, eggplants are fairly simple to grow in a garden. Hyderabadi cuisine is known for its bagara baingan. Sliced brinjal, mixed in an assortment of spicy and sour masalas. Rice complements bagara baingan the finest.

Ingredients of Bagara Baingan

  • 6-8 baingans of the small variety
  • oil for deep frying
  • 1/4 cup oil
  • 1/2 cup onions finely chopped
  • 1/2 tsp each garlic paste and ginger paste
  • 1/4 cup grated dry coconut
  • 1 Tbsp coriander seeds-roasted light brown
  • 2 tsp each, cumin, sesame seeds-roasted separately light brown
  • 2 tsp tamarind paste or to taste
  • 2 tsp salt or to taste
  • 1/4 tsp turmeric
  • 1/2 tsp powdered red pepper
  • 7-8 curry leaves
  • 1 Tbsp coriander for garnish

HOW TO MAKE IT

1. Cut the baingans in half, then deep fried them till glossy and just just soft.

2. Take out of the oil and set aside. Using a little water if necessary, grind the coconut together with the toasted coriander, cumin, and sesame seeds.

3.Heat the 1/4 cup oil sauté the onions, ginger and garlic till onions are tender and a little translucent.

4.Add the curry leaves, stir, add the ground mixture, and cook until the fat has separated. After thoroughly combining the tamarind paste, salt, turmeric, and red pepper, add the baingans.

5. Make a few circles. Add approximately 1/4 cup of water, bring to a boil, and then simmer for about 5 minutes with the lid on.

6. Garnish with coriander and serve hot.

3. Double Ka Meetha Recipe

Double ka meetha, a celebratory dessert prepared of fried slices of bread that are covered in a creamy milk reduction, is the Hyderabadi equivalent of Awadh’s Shahi Tukda. Lastly, there is a coating of sugar syrup. You may either bake the fried bread for a more creamy texture or just pour condensed milk and sugar syrup over top.

Ingredients of Double Ka Meetha

  • 8 Bread slices
  • 1 tin Condensed milk
  • Sugar syrup (chasni) (infused with green cardamom)
  • 1 tbsp Oil
  • 1 jug Milk
  • 1/2 tsp Saffron
  • 1 tbsp Rose water

HOW TO MAKE IT

1. Preheat the pan, add a few drops of oil, and cook the bread pieces.

2. Make milk with saffron. Pour milk and saffron into a hot pan.

3. After the milk has nearly completely reduced, let it simmer and add the rose water.

4. Set the oven’s heat to 120 degrees.

5.Bake the fried bread in the oven for 10 to 15 minutes after coating it with sugar syrup, condensed milk, and saffron milk.

4. Burani Raita Recipe

This well-liked side dish is also served with the well-known Hyderabadi Biryani, much like salan. Garlic raita is also known as burani raita. This raita’s spicy bite elevates this savoury delicacy to a whole new level. You may adjust this raita’s heat level to suit your taste.

Ingredients of Burani Raita Recipe

  • ▢1 cup Curd (yogurt), cold or at room temperature
  • ▢1 or 2 garlic cloves (small to medium-sized), peeled and crushed finely or minced
  • ▢¼ teaspoon red chili powder or yellow chili powder
  • ▢¼ teaspoon roasted cumin powder
  • ▢salt as required

HOW TO MAKE IT

  1. Whip the curd (yoghurt) until it is smooth using a wire whisk.
  2. Add the minced or crushed peeled garlic to the yoghurt.
  3. Salt, roasted cumin powder, and red chilli powder should be added. Mix thoroughly.
  4. Red chilli powder and roasted cumin powder can be added as garnish while serving.
  5. With biryani, pulao, or any other Indian dish, serve Burani Raita cold or right away. You can add mint or coriander leaves to the raita as it is being served.
  6. If you have any leftovers, eat them that day or, at most, store them in the refrigerator for one day.

5. Hyderabadi Phirni Recipe

Similar to kheer, phirni is a milk pudding cooked with rice, sugar, and milk, albeit the type of rice used in this treat differs somewhat. Although though it is usually made using broken rice, the pudding’s consistency is thicker and more spongy. Cardamom and rose essence are also included to this phirni recipe for extra aromatic pleasure.

Ingredients of Hyderabadi Phirni

  • 150 gm rice
  • 50 gm butter
  • 1 liter milk
  • 5 gm cardamom powder
  • 50 gm sugar
  • 50 gm condensed milk
  • Rose essence
  • Rose petals, to garnish
  • Silver leaf, to garnish
  • Serving dishes: Clay or terracotta kasoras

HOW TO MAKE IT

1.Soak the rice for an hour, drain it, dry it, and then ground or roll it into a semolina-like consistency.

2. Water the clay serving utensils.

3. Lightly toast the rice while the butter is heating in a heavy-bottomed pan.

4. With milk, bring to a boil. Add the other ingredients and continue stirring once the rice is thoroughly cooked.

5.Transfer the phirni into the clay bowls and allow them to cool.

6. Garnish with rose petals and silver leaf.

6. Chowgra Recipe

A comforting combination of deep-fried vegetables, including cauliflower, beans, carrots, and brinjal, with a spicy yoghurt base. This delicious side dish of mixed vegetables is delicious. You may also have it with some plain rice and butter.

Ingredients of Chowgra

  • Assorted vegetables (Carrots, beans, peas, cauliflower, brinjal)
  • 3 finely sliced onions
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 cup whisked yogurt
  • 2 green cardamoms
  • 4 cloves
  • 1 small bay leaf
  • 1/4
  • 1/4 tsp caraway seeds juice
  • 1 lemon
  • Oil
  • Salt, to taste

HOW TO MAKE IT

1.Fry the veggies in heated oil, one type at a time. 2/3 cup of oil should be set aside and kept in the pan.

2. Add the ginger and garlic when the onions have become golden.

3.After one minute of cooking, season with salt, turmeric, and chilli powder. Add some water, then simmer.

4. Add the yoghurt after the fried veggies. Cook on a medium flame.

5. Add the lemon juice and ground spices.

6. Serve warm.

7. Mushroom 65 Recipe

Mushroom 65 with illustrated instructions. A great starting snack that goes well with any Indian main dish is the crispy and flavorful mushroom 65. The mushroom 65 dish is one of several I cook using mushrooms that everyone at home enjoys.

Ingredients of Mushroom 65 Recipe

For Mushroom 65 Batter

  • ½ cup Curd
  • 1 tablespoon Ginger Garlic Paste
  • 2 teaspoons kashmiri red chilli powder
  • 1 teaspoon cumin powder
  • 2 teaspoons Coriander Powder (ground coriander)
  • 1 teaspoon Garam Masala
  • 8 to 10 curry leaves – finely chopped
  • 2 tablespoons corn flour (corn starch)
  • 4 tablespoons whole wheat flour or all purpose flour
  • 2 tablespoons Rice Flour
  • ½ teaspoon lemon juice
  • salt as required

Other Ingredients

  • 200 grams white button mushrooms
  • oil for deep frying as required
  • spring onion greens or chopped coriander leaves for garnish

HOW TO MAKE IT

Chopping Mushrooms

  1. After rinsing or wiping the mushroom, cut it in half.
  2. Throw away some of the soggy base stalk as well. You can slice the mushrooms into four pieces if they are huge. Set apart.

Making Marination For Mushroom 65

  1. Take 1/2 cup fresh curd and smooth it out in a basin.
  2. Add 1 tablespoon of ginger-garlic paste after that.
  3. Add one teaspoon each of the following: cumin powder, garam masala powder, two teaspoons of deghi mirch (or kashmiri red chilli powder), and two teaspoons of coriander powder. Add 1 teaspoon if using any other red chilli powder.
  4. Add 8 to 10 finely chopped curry leaves.
  5. Next include 2 tablespoons of rice flour, 4 tablespoons of whole wheat flour, and 2 tablespoons of corn flour (corn starch).
  6. Depending on taste, salt the food. Add 12 teaspoon of lemon juice as well.
  7. Mix thoroughly.
  8. Heat the oil for deep frying in a skillet or kadai before adding the mushrooms because if you wait too long, the mushrooms lose a lot of water and the batter thins out. Hence, you may begin frying the mushrooms as soon as you’ve combined them.
  9. the mushrooms are added. Mix the mushrooms gently without breaking them. Thick batter is required. If the batter is thin, it will fall while frying since cooking releases moisture from the mushrooms.
  10. Be sure the batter is thick, then. If extra rice flour or whole wheat flour is needed to thicken the batter, do so.

Making Mushroom 65

  1. Let the oil to reach a medium heat. Try a mushroom with batter on it. The oil is ready for frying if it rises consistently and gradually.
  2. As soon as the batter is applied to the mushrooms, carefully drop them into the heated oil.
  3. By doing so, you may add more batter-coated mushroom pieces to the boiling oil while still taking into account the kadai’s capacity. Avoid overcrowding.
  4. Turn over each mushroom once one side is browned and crisp. The shiitake mushrooms must become golden. The coating cracks when you turn them over too soon. So allow them to spin once they are crisp and golden.
  5. Furthermore, fry the second side until crisp and brown. For even cooking, turn the food over a few more times.
  6. Using a slotted spoon, remove the fried mushrooms while draining the excess oil. similarly fry the remaining mushrooms.
  7. Put mushrooms on paper towels for the kitchen.
  8. Add coriander leaves or spring onion greens as a garnish for fried mushrooms.

8. Crispy Paneer 65 Recipe

This Paneer 65 dish is spicily delicious and comes from Hyderabadi food. When batter-coated and fried paneer cubes are tossed in a delicious spicy combination of onions, herbs, and spices, the result is a crispy rendition.

Ingredients of Crispy Paneer 65 Recipe

Marination

  • 200 grams Paneer (Indian cottage cheese)
  • 3 tablespoon Rice Flour
  • 1 tablespoon gram flour (besan)
  • 2 tablespoon cornstarch
  • 1 teaspoon green chili paste
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ teaspoon red chili powder or kashmiri red chili powder or paprika or cayenne pepper
  • ¼ to ½ teaspoon Garam Masala
  • ¼ teaspoon lemon juice or add as required
  • 4 tablespoons water
  • 5 tablespoons oil – for frying
  • salt as required

For Tempering

  • 3 tablespoons finely chopped onions
  • 2 to 3 green chilies – sliced diagonally
  • ½ teaspoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 6 to 7 curry leaves
  • 1 to 2 dry red chilies – halved or broken and seeds removed
  • ½ teaspoon mustard seeds – optional
  • ¼ teaspoon sugar or add as per taste – optional
  • 2 to 3 pinches salt or add as needed
  • 2 teaspoons oil
  • 1 to 2 tablespoons chopped coriander leaves (cilantro) – for garnish

HOW TO MAKE IT

Marination

  1. Place cornflour, gramme flour, and rice flour in a mixing basin.
  2. Add the green chilli paste, garlic paste, ginger paste, red chilli powder, garam masala powder, and lemon juice to the list of spices and herbs. When needed, add salt as well.
  3. Pour in 4 teaspoons of water. Stir until a paste is smooth. Also, you might use a few drops of natural colour. Orange natural colour extract is what I used.
  4. Put the paneer cubes in.
  5. Mix the paneer cubes gently into the batter. For around 15 to 20 minutes at room temperature, cover and let the food marinade.

Frying Paneer

  1. In a pan, heat 5 tablespoons of oil. The oil should be medium-hot. Add the paneer cubes to the heated oil after uniformly coating them with the batter.
  2. The paneer cubes should be separated from one another to prevent sticking.
  3. Flip the base over and finish cooking the other side.
  4. All of the paneer cubes should be flipped over a few times and cooked until the outsides are crisp and brown. Don’t overfry the paneer cubes since they will get thick.
  5. You can choose to deep fry the batter-coated paneer cubes if you’d like.
  6. To drain excess oil, place the cooked paneer cubes on kitchen paper towels.

Making Paneer 65

  1. 2 teaspoons of oil should be heated in the same pan over low heat.
  2. However keep in mind that you don’t need to add these 2 tablespoons of oil if there is any leftover from when you fried the paneer.
  3. Next, add the mustard seeds and watch them pop.
  4. Add chopped ginger, chopped garlic, dried red chilies, chopped green chilies, and curry leaves once the mustard seeds begin to pop. Strongly combine and stir.
  5. Add 3 tablespoons of finely chopped onions next. The onions should be stirred and sautéed until tender and transparent.
  6. Add 14 teaspoon sugar and salt. If you like, you can avoid sugar. I increased the sugar since it makes the paneer dish taste better.
  7. Mix well by stirring. Add the cubes of cooked paneer.
  8. Together with the remaining ingredients in the sauté, combine and toss the paneer cubes. Verify the flavour and, if necessary, add additional salt or green chilies. Disconnect the heat.
  9. Add the chopped coriander leaves last. Mix and stir.
  10. As an appetiser, serve paneer 65 hot with some roti, naan, or bread with a chutney or dipping sauce.

9. Yakhni Pulao Recipe

Basmati rice, vegetable stock, a variety of vegetables, Hyderabadi spices, and herbs are all used to make this delectable vegetarian version of a rice-based pilaf called Yakhni Pulao.

Ingredients OF Yakhni Pulao Recipe

For Bouquet Garni

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ tablespoon fennel seeds
  • 1 inch ginger – crushed
  • 5 to 6 garlic cloves – small to medium, crushed

For Yakhni Or Stock

  • 1.5 cups chopped veggies – mix of cauliflower, carrots, french beans
  • ½ cup green peas – fresh or frozen
  • 5 cups water
  • salt as required

For Yakhni Pulao

  • 2 tablespoons Ghee
  • 1 cup basmati rice – soaked in water for 20 to 30 minutes
  • 2 to 3 small tej patta
  • ½ cup thinly sliced onions or 1 medium-sized onion
  • 3 green cardamoms
  • 1 inch cinnamon
  • 1 black cardamom
  • 4 to 5 black peppercorns
  • 3 cloves
  • 3 tablespoons Curd (yogurt)
  • salt as required

For Garnish

  • ⅓ cup thinly sliced onions or 1 small-sized onion
  • 2 tablespoons chopped coriander leaves or mint leaves
  • 12 to 15 cashews – optional
  • 1 tablespoon Ghee

HOW TO MAKE IT

Making Bouqet Garni

  1. Put the cumin seeds, crushed ginger and garlic, coriander seeds, fennel seeds, and fennel seeds in a muslin cloth. Put them in the middle.
  2. Put the spices, ginger, and garlic inside the muslin fabric and tie it up tightly. The bouquet garni is this.

Making Yakhni (Stock)

  1. Over medium heat, bring water in a pan or saucepan to a slow boil. Add the mixed cut vegetables, green peas and salt as desired. Add the bouquet garni as well to the skillet or saucepan.
  2. Over medium-low to medium heat, sauté the vegetables until they are partially cooked or done. Take into mind the 10–12 minute cooking period. Here, the veggies are gradually cooked on a medium-low to medium heat rather than being boiled.
  3. In a dish, drain the stock or yakhni through a sieve, and set the partially cooked vegetables aside.
  4. Squeeze the bouquet garni over the bowl containing the stock while warm or cool to get the most flavour out of the spices. Discard the spices after opening the muslin.
  5. Save aside 2 cups of the stock after measuring it. The residual vegetable stock may be used to make any type of gravy dish, soup, or dal.

Making Yakhni Pulao

  1. Rinse the basmati rice in water well. Next soak the basmati rice in water for 20 to 30 minutes.
  2. The rice is then afterwards drained and placed aside.
  3. Ghee should be melted after being heated.
  4. Add the entire spices, including the bay leaves, peppercorns, cloves, cinnamon, and cardamom. Fry for a few seconds till aromatic.
  5. Include sliced onions. Fry the onions until they are browned, stirring often.
  6. Substitute the soaked basmati rice. Well-stirred and combined basmati rice. Gently sauté for one to two minutes over low heat.
  7. Add 2 cups of the broth, or yakhni, along with the vegetables that have been partially cooked. If necessary, add salt. Take note that the yakhni already has salt in it. When adding salt, bear this in mind.
  8. Mix thoroughly after adding the curd (yoghurt).
  9. Put a tight-fitting cover on the pan.
  10. Cook on low heat for 15 to 20 minutes.
  11. Open the pan later. Add a few splashes of warm yakhni or broth to the rice if the combination appears dry and the rice doesn’t seem to be fully cooked. Stir gently using a fork. Cook for a further 5 minutes while securely covered.
  12. Don’t add any additional vegetarian stock if the pulao already has some stock. Just put a lid on the pan and cook for a few more minutes.

Garnishing

  1. In a pan, add one tablespoon of ghee or oil. Add 1/3 cup of finely chopped onions.
  2. You may add some cashews and continue to sauté the onions till they get a light brown hue. The onion should be sautéed until golden brown.
  3. Serve yakhni pulao with cashew nuts and crispy golden onions as garnish. Add a few chopped mint or coriander leaves.
  4. With onion raita or onion mint kuchumber, serve veg yakhni pulao hot or warm.

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