Hyderabad Vegetable Biryani
Cooking time: 60 min. Serving: 4
Basmati rice 350 gms. Whole Garam Masala
Potatoes 200 gms.
Carrots 200 gms. Green cardamoms 6 nos.
Cashewnuts 50 gms. Black cardamoms 2 nos.
Almonds 50 gms. Cloves 6 nos.
Raisins 25 gms. Cinnamon 2" piece
Glazed Cherries 25 gms. Bay leaves 2 nos.
Onions 100 gms. Mace A pinch
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder 1/2 tsp.
Red chili powder 1 tsp.
Curd 1 cup.
Saffron 1 tsp.
Milk 2 tbsp.
Mint ( Pudina leaves ) 1/3 cup
Coriander leaves 1/3 cup
Rose water As required
Ghee 120 gms.
Salt To taste
Soak the Basmati rice for 30 minutes and then wash. Drain the water and add half the whole garam masala and salt.
Bring the rice to a boil and cook until the rice is done.
Soak the almonds in water, peel and keep aside.Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee in a pan, add the remaining garam masala and saute over medium heat until it begins to crackle.
Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.
Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Once the vegetables are done add the dry fruits and nuts.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.