Vegetable Hyderabadi Biryani Recipe Card......
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Vegetable Hyderabadi Biryani Recipe
Basmati Rice 1 1/2 cups
Potatoes 1/2 inch cubes 2 large
Carrots 1/2 inch cubes 3 medium
French beans 1/2 inch pieces 5-6
Cauliflower 1/4 small
Salt to taste
Saffron (kesar) 4-5 strands
Milk 2 tablespoons
Onions thinly sliced 4 large
Oil to deep fry
Yogurt 1/2 cup
Biryani masala 3 tablespoons
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Pure ghee 4 tablespoons
Fresh mint leaves chopped 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Cashewnuts quartered 5
Almonds blanched and halved 10
Raisins 2 tablespoons
Wheat flour dough to seal as required
Method
Step 1
Pick, wash and soak rice in three cups of water for half an hour. Drain.
Step 2
Add four cups of water and salt. Bring to a boil and cook till the rice is three fourth done.
Step 3
Drain excess water and spread out on a plate to cool. Parboil potatoes, carrots, French beans and cauliflower in two cups of salted water.
Step 4
Drain and keep aside. Dissolve saffron in warm milk. Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Beat yogurt. Add two tablespoons of Biryani Masala, half of the fried onions, ginger paste and garlic paste and parboiled vegetables. Allow to marinate for one hour. Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
Step 5
Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes. Preheat oven to 180°C.
Step 6
Transfer the vegetables into a thick bottomed handi. Layer the rice over the cooked vegetables.
Step 7
Sprinkle the remaining Biryani Masala, mint leaves, coriander leaves and the remaining fried onions. Garnish with cashewnuts, almonds and raisins.
Step 8
Sprinkle saffron milk. Place a moist cloth on top, cover with a lid and seal with dough.
Step 9
Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes.
Step 10
Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes. Serve hot.