br 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.br br ngredientsbr For the vegetablesbr 2 tbsp Gheebr 1 tbsp Vegetable Oilbr 12 cup Potato Peeled and cubedbr 1 cup Cauliflower Cut into small floretsbr 14 cup Peasbr 14 cup Beans Cut into small piecesbr 14 cup Carrot Peeled and cubedbr For marinating the vegetablesbr 2 tbsp Hung Curdbr 2 tsp Ginger Garlic Pastebr 1 tsp Green Chilli Pastebr 1 tsp Kashmiri Red Chilli Powderbr 12 tsp Turmeric Powderbr 1 tsp Coriander Powderbr 12 tsp Garam Masala Powderbr 4 tbsp Golden Fried Onion Crushedbr 1 tbsp Lemon Juicebr 2 tbsp Coriander Choppedbr 2 tbsp Mint Choppedbr 1 tsp Saltbr 1 tbsp Vegetable Oilbr For the ricebr 2 cups Long Grain Basmati Ricebr 1 tbsp Gheebr 2-3 Clovesbr 2 Bay Leavesbr 1 inch Cinnamonbr 1 tsp Lemon Juicebr 2 tsp Saltbr For Layeringbr 2 tbsp Gheebr 1 tbsp Corinader Choppedbr 1 tbsp Mint Choppedbr 10-12 strands Saffron Soaked in 2 tbsp milkbr 14 cup Golden Fried Onionbr 10-12 Cashew Nuts Friedbr 10-12 Raisins Friedbr Instructionsbr For the vegetablesbr Heat ghee and oil in a pan.br br Fry the vegetables on high heat for 4-5 minutes.br br Remove the vegetables in a bowl.br br For marinating the vegetablesbr Mix the ingredients for marinating in a bowl.br br Add the sautéed vegetables in it and mix well.br br Cover and keep aside for an hour.br br For the ricebr Wash the rice and soak in enough water for 30 minutes.br br Heat ghee in a pan.br br Add cloves, bay leaf, cinnamon stick and fry for a few seconds.br br Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.br br Cover and cook only heat until 80 done.br br For Layering the Biryanibr Add the marinated vegetables in a heavy bottom pan.br br Fry for 3-4 minutes.br br Top with cooked rice.br br Drizzle ghee on top.br br Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.br br Cover the pan tightly with a lid.br br Keep a griddle over low flame.br br Keep the pan over the griddle and let the biryani cook for 15-20 minutes.br br Fluff with a fork gently to mix the layers.br br Serve hot with Onion Tomato Raita.