Veg Hyderabadi Biryani

Introduction:

Fragrant Layered Colourful Rice

Hyderabadi Biryani is known for its aroma,taste,tender crunchy vegetables and Paneer, with its several layers of rice and veggies combined.

The enhanced  Saffron fragrance in the biryani once finally cooked reaches its ultimate level and entices your taste buds.

The  mouth watering aroma is so tempting that one just cant wait to have the biryani.

Ideally Biryani is best had with fingers as its gives a great bite of crunchy veggies soft tender paneer with rice .

It is generally one of the dishes prepared on special occasions as its considered to be rich dish and on occasions the biryani is also layered with dryfruits as per taste

The process and ingredietnts list appears long and tedious but its worth all the time and efforts.

Ingredients:

VEGETABLES:

1. Two Green Capsicums-approx 250 gms in weight

2. One Medium size Carrot-approx 50 gms in weight

3. Cauliflower flowerets -approx 350 gms in weight

4. Three Medium size potatos-approx 225 gms in weight

5. One medium size onion for gravy-approx 80 gms in weight

6. Two medium size onion for garnishing-approx 160 gms in weight

7.  Frozen/Fresh green peas- approx 50 gms in weight 

8. One teaspoon green chillies ginger paste

9. Pinch turmeric

Heart of Biryani:

1. 325 gms Long Daawat Basmati Rice( Any long grain with beautiful fragrance rice can be used)

2. 200 gms curd

3. Salt 1/2 tsp

4. 2 green cardamons

5. 1 inch cinnamon stick

6. 2 tsp cummin seeds

7. 2 cloves

8. 2 bayleaf 

9. 40 gms of ready made Biryani masala( The masala used by me is Suhana).

10.Water for boiling the rice ( the ratio should be 4:1 ) for 325 gm of rice i have used approx 1300 ml of water.

11. 200 ml oil for frying veggies and onion

12. 2 tsp ghee for fragrance ( optional)

13. 50 gms chopped mint leaves

14. Handful of coriander leaves for garnish

15.Saffron strands-8-10

Method:

Clean cut the vegetables and keep them aside for atleast 10 minutes after applying pinch of salt and pinch of turmeric

Mix the biryani masala in the curd and make a smooth paste of it and keep it aside till veggies are ready for frying

Wash the rice and soak it in water for 20 minutes

Keep oil for frying the chopped veggies in it and post that also fry the sliced onions bistro  for garnishing

Fried veggies and paneer:

Take a shallow pan and put the same on medium heat with 1 tbspn oil .As the oil is heated put all the fried veggies in it and mix it with the biryani curd masala marinate and let it cook for approx 5 minutes or till you can see the oil separating.

 

Now take a big pot and put the water for boiling in it.It should be boiling hot before the rice is kept in it for cooking.Rice should be almost 75% prepared in it and balance 25% is cooked after assembling the Biryani.

In the Pot while water is boiling add the cloves,cinnamon alongwith the cardamon and bayleaf. and a pinch of salt 

It will take approx 10 minutes for the rice to cook ,once done drain the water immediately and pour some cold water on it to stop the cooking process.

Final Step: Assembling of the Biryani

Place the cooked marinated veggies as first layer in the vessel,followed with second layer of cooked rice and then again third layer of veggies ,sprinkle mint leaves on it in between each layer,pour some soaked saffron water on it and evenly lay the fourth layer of rice on it and finally garnish the same with mint coriander left over safforn water and onion bistro.Cover the vessel and put in microwave for 12 minutes and enjoy once cooked.

Alternatively the same assembling can be done in a non stick vessel and cook on very low flame on gas for 15 minutes.

Enjoy the Hyderabadi Biryani with chopped onions fried chillies Papad and chilled buttermilk