Hyderabadi Vegetable Biryani - Indian Samayal Recipes - Anitha Recipes

Hyderabadi Vegetable Biryani

Hyderabadi Vegetable Biryani
Basmati Rice - 2 cup
Onion & Tomato - each 2 chopped
Ginger Garlic Paste - 2 tsp
Green Chilly - 2
Mint Leaves - 1 cup
Coriander leaves - 3 tsp chopped
Vegetables Chopped - 1 cup (2 or 3 of any choice carrot, beans, cauliflower, green peas, mushroom...)
Yogurt / Curd - 1/2 cup
Lime Juice - 1/2 tsp
Food/Saffron Color - 1 pinch(mix with 1 tsp of milk)
Fried Onions - 2 to 4 tsp (Optional)
Salt to taste
Ghee & Oil - 5 tsp each

Chilly, Coriander & Garam Masala Powder - 1 tsp each
Turmeric Powder - 1/4 tsp

Whole Garam Masala:
Cloves (Krambu/Lavangam) - 5 nos
Cardamom (Yelakai) - 4
Cinnamon Stick (Pattai)  - 1
Bay leaves (Brinji Illai) - 2
Aniseed (Sombhu) - 1/2 tsp

Preparation Method:

1) Soak the basmati rice for 30 mins. In boiling water add salt, 2 tsp of ghee/oil and soaked rice, cook until rice almost done (dont fully cook the rice) and drain the water. keep aside.

2) In cooker heat 5 tsp of ghee & 5 tsp of oil add whole garam masala and stir till the aroma is released. Add chopped onions and fry till golden brown. Add ginger garlic paste and fry for min and add chopped tomatoes,Mint Leaves,Green Chillies fry till it cooked. Add all powders mix and cook till oil separates.
 3) Add curd and lime juice mix it well and add chopped vegetables, salt (if needed add 1/4 cup water) mix it well and cook till the vegetables are thoroughly cooked and it forms a thick gravy. Take half of the gravy and keep it seperate.
4) For layers, simmer the cooker now spread the gravy as first layer, top it with a layer of cooked rice add chopped coriander, sprinkle food color and fried onion, then again the layer of gravy and spread layer of rice, coriander, color and fried onion, then finally cover and leave it for 10 mins.
5) Mix and serve hot with raitha.
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