To cook Hyderabadi Sabz Biryani perfectly, start by washing and soaking the basmati rice for at least 30 minutes. Boil the rice with salt, green chilies, cinnamon stick, water, and green cardamom until it's 80% cooked. Strain the rice and set it aside. Prepare your vegetables by cutting them into 2-inch pieces and marinating them with spices, curd, and mint leaves for about 10 minutes. Fry diced onions in ghee until golden brown, then add the marinated veggies and cook briefly. Layer the rice and veggies, add fried onions, mint, coriander, and saffron milk, then seal the pot and cook on low heat for 10 minutes for the best flavor and aroma.

Yes, Hyderabadi Sabz Biryani is a delicious vegetarian dish that is perfect for those following a vegetarian diet. It is made with a variety of vegetables, basmati rice, and aromatic spices, making it a flavorful and satisfying meal without any meat.

If you don't have saffron on hand, you can substitute it with a pinch of turmeric for color, though it won't replicate the unique flavor of saffron. Alternatively, you can use a few drops of yellow food coloring mixed with a little warm water to achieve a similar visual effect.

To store leftover Hyderabadi Sabz Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent it from drying out and microwave or heat it on the stove until warmed through.

Hyderabadi Sabz Biryani pairs wonderfully with a side of raita (yogurt sauce), salad, or a tangy pickle. You can also serve it with a simple cucumber and onion salad to balance the rich flavors of the biryani.