Thursday, 17 September 2015

Hyderabadi Vegetable Biriyani

Traditional Hyderabad Vegetable Biriyani, delicious and aromatic biriyani recipe for you all to try.


For Rice
  • Basmati Rice 1 cup
  • Cardamoms 2
  • Cloves 4 
  • Cinnamon 1 medium size piece
  • Bay Leaf 2 nos
  • Ghee 2 tbsp
  • Water 1 3/4 cup
  • Salt
For Gravy
  • Potato 1 medium size, chopped
  • Cauliflower 1/2 cup.
  • Carrot 1 , chopped
  • French Beans 1/2 cup 
  • Green Peas 1/4 cup ( fresh or frozen )
  • Onion 1 medium one, sliced
  • Green Chilli 3 nos, slitted
  • Ginger- Garlic Paste 1 tsp
  • Black Pepper Corns 5 nos
  • Cardamom 1
  • Cumin Seeds 1/2 tsp
  • Red Chilli Powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Coriander Powder 1 tsp
  • Garam Masala Powder 1/4 tsp
  • Curd 1/2 cup
  • Coriander Leaves 2 tbsp, chopped
  • Oil
  • Salt
For dum
  • Fried Onion 1/4 cup
  • Ghee 1 tbsp
  • Saffron Strnads 6 nos, soaked in 1 tbsp warm milk. 
  • Mint Leaves few, chopped
  • Coriander Leaves few, chopped

Clean and rinse rice well with water, drain and keep aside. Heat a sauce pan with 1 tbsp of ghee and add cardamom, cloves,cinnamon and bay leaves. Add rice and salt and saute well till rice becomes cryspi. Add 1 and 3/4 cup water and cook rice. 

Heat a medium size sauce pan with oil in a medium heat, put cardamom, black pepper cornes and cumin seeds and saute for few seconds, Add sliced onion and saute for 2 minutes. Then add ginger-garlic paste and saute till the raw smell goes off. Now add chopped potato, cauliflower, carrot, beans, green peas and green chilli saute for 2 minutes. Add salt and stir for 3 minutes. Cover and cook until vegetables are almost cooked. It will take 4 to 8 minutes. Stir in-between to prevent sticking. Add red chilli powder, turmeric powder, coriander powder, and garam masala. Stir and cook for 1 minute. Add curd and chopped coriander leaves, mix well and cook for 2 minutes. Turn off the flame and keep the gravy covered for 2 minutes.

Now will assemble the Biriyani layers. Take a heavy based bottom pan, apply ghee nicely on the pan. Put one layer of cooked rice, sprinkle chopped mint, coriander leaves, fried onions and little saffron milk , add masala spread evenly. Do the procedure till the rice and masala gets over. Sprinkle fried onion, mint - coriander leaves and saffron milk on the top layer too. Pour i tsp of ghee on top. Cover the pan with aluminium foil, cover with a lid. Put on the flame in high heat and keep the pan and reduce flame into medium low flame for 15 to 20 minutes. Turn off the flame. Remove the lid and transfer layered vegetable biriyani to the serving plate. 

NB: If you like nuts in the Biriyani add fried cashew nuts, almonds and raisins in it. 

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