Hyderabadi Veg Biryani Recipe
INGREDIENTS
- Basmati rice,soaked - 1 1/2 cups
- Onions, diced - 2 medium
- Carrots, French beans, Cauliflower, Green peas 2 medium
- Salt to taste
- Black cardamom - 1 No.
- Cloves - 15 Nos.
- Cinnamon - 1 1/2 inch stick
- Bay leaf - 1 No.
- Ginger-garlic paste - 1 1/2 tbsp.
- Turmeric Powder from Cartloot- 1tsp
- Red Chilli Powder from Cartloot- 1tsp
- Coriander Powder from Cartloot- 1tsp
- Yoghurt - 1/2 cup
- Rose water - 1/2 tsp
- Saffron (kesar) - a couple of strands
- Fresh tomato puree - 1 cup
- Shahi Biryani Masala – 1tsp
- Fresh coriander leaves, chopped - 2 tsp
- Fresh mint leaves, chopped - 2 tsp
PREPARATIONS
- Add some black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and put aside .
- On a heated pan, add the spices along side herb and caraway seeds and roast. Add carrot, French beans, onions, cauliflower floret, green peas and ginger-garlic paste mixed with a touch water. Cover and cook for 2 minutes.
- Now add tomato puree to the vegetables along side Turmeric Powder, Red Chilli Powder, Coriander Powder and half tsp Shahi Biryani Masala and blend well.
- Whisk yoghurt with perfume and saffron. Arrange a layer of rice at rock bottom during a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
- Add Shahi Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it represent five minutes. Serve hot with Raita.
