Hyderabadi style Vegetable Biriyani

 

20160202_130534[1].jpg

Ingredients:-

For the rice:-

  1. Basmathi Rice – 1.5 cup
  2. Ghee – 2 tbsps.
  3. Bayleaf – 1 number
  4. Clove – 2 numbers
  5. Green cardamom – 2 numbers
  6. Black cardamom – 1 number
  7. Cinnamon – 1″ piece
  8. Boiling water – 3 cups
  9. Salt -1.5 tsp.

For the vegetable masala

  1. Carrot – 1 big, cut into 1/2″ cubes
  2. Cauliflower – half of a medium, separated into bite size florets
  3. French Beans – 15 numbers, cut into 1/2″ long pieces
  4. Peas – 1/2 cup
  5. Canola oil – 2 tbsps. + as needed for deep frying the onions
  6. Onion – 3 medium; thinly sliced
  7. Onion – 2 medium; finely chopped
  8. Greenchilly – 2 numbers; slit
  9. Ginger paste – 1/2 tbsp.
  10. Garlic paste – 1/2 tbsp.
  11. Turmeric powder – 1/4 tsp.
  12. Coriander powder – 1 tbsp. (level)
  13. Red chilly powder – 1/2 tsp.
  14. Turmeric powder – 1/4 tsp
  15. Tomato – 1 medium/ 1/2 cup; finely chopped
  16. Thick curd – 1/2 cup
  17. Shahijeerah powder – 1/2 tsp.
  18. Chopped cilanto – 1/4 cup
  19. Chopped mint leaves – 2 tbsps.

For layering and dum:-

  1. Milk – 1/4 cup
  2. Kewra water – a few drops
  3. Saffron – a generous pinch

Method:-

  1. Wash the rice several times under running water & soak it in water for 30 minutes. Drain the water completely from the rice.
  2. Heat ghee in a pan & add the bay leaf, cloves, cinnamon & cardamom. When you get an aroma of the spices add the rice & fry till it turns opaque. Pour 3 cups of boiling water & add 1.5 tsp of salt. Cover cook on medium low heat for 10 minutes. Keep the rice undisturbed for 10 minutes more.
  3. Mix together the carrot, beans, cauliflower and peas. Cook them in 3 cups of salted water for 10 minutes. Drain and refresh the cooked veggies under cold running water, set aside.
  4. Preheat the oven to 180C.
  5. Heat plenty of oil in a frying pan. Add the 3 thinly sliced onions and fry on medium low heat till golden brown and crisp. Drain on paper towels.
  6. Heat 2 tbsps. of oil in a pan & add the finely chopped onions & the slit greenchillies. Cook till the onions turn golden brown in colour. Add the ginger-garlic paste and fry for 7 minutes. Add coriander, turmeric and red chilly powders and fry for a minute on low heat.Add the tomato and cook for 15 minutes. Add curd and cook for 10 minutes or till oil separates. Add the boiled veggies, half of the fried onions, cilantro, mint and shahijeerah powder.
  7. Add the remaining fried onions to the cooked rice and mix gently.
  8. Transfer half of the cooked rice to a greased oven proof dish and pour half of the saffron milk over it. Spread the vegetable masala over the rice and top it with the remaining rice. Pour the left over milk over the rice. Cover the dish with an Al foil & bake the biriyani at 180C for 25 minutes.
Advertisements
This entry was posted in rice. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s