Hydrabadi Veg Biriyani

2 servings
15 Minutes to prepare
45 Minutes to cook

INGREDIENTS

  • 1. Ingredient for vegetable curry:Carrots,Chopped 2 nos
  • 2. Cauliflower florets/gobi,small 10-12 nos
  • 3. Button mushrooms,chopped 6 nos
  • 4. French beans(chopped ) 1/4 cups
  • 5. Green peas 1/2 cups
  • 6. Paneer,cut into medium cubes 1 cups
  • 7. Cashew nuts 10 nos
  • 8. Yoghurt 1/4 cups
  • 9. Onion,chopped 2 nos
  • 10. Ginger paste 1 tbsp
  • 11. Garlic Paste 2 tbsp
  • 12. Turmeric Powder 1 tsp
  • 13. Coriander powder 1 tsp
  • 14. Red chilly powder,according to your taste 1 tsp
  • 15. Cinnamon Stick 1 nos
  • 16. Green Cardamom 3 nos
  • 17. Cloves 4 nos
  • 18. Bay Leaf 2 nos
  • 19. Whole Jeera,for tempering 1/2 tsp
  • 20. Udupi Ruchi Garam masala powder 1 tsp
  • 21. Salt 1 pinch
  • 22. Sugar 1/2 tsp
  • 23. Oil/Ghee/Clarified Butter 2 tbsp
  • 24. INGREDIENTS FOR MAKING BIRIYANI MASALA: Cinnamon stick 1 inch
  • 25. Green Cardamom 4 nos
  • 26. Black Cardamom 3 nos
  • 27. Cloves 5 nos
  • 28. Black Pepper 3 nos
  • 29. Star Anise 1 nos
  • 30. Nutmeg 1 nos
  • 31. Mace 1 tsp
  • 32. Sha jeera ,(optional) 1 tsp
  • 33. Coriander Seeds 1 tsp
  • 34. Kabab chini 1/2 tsp
  • 35. OTHER INGREDIENTS : Fried Onions or Birista 1/2 cups
  • 36. Chopped mint or pudina and coriander leaves 1/2 cups
  • 37. INGREDIENTS FOR RICE: Basmati Rice,washed and soaked for 15 minutes in water 2 cups
  • 38. Water 4 cups
  • 39. Green Cardamom 3 nos
  • 40. Black Cardamom 3 nos
  • 41. Cloves 4 nos
  • 42. Cinnamon Stick 1 nos
  • 43. Star Anise 1 nos
  • 44. Oil 2 tsp
  • 45. Salt to taste 1 pinch
  • 46. Saffron,soak into 1 cup warm milk 1 pinch
  • 47. Rose water 2 tsp
  • 48. Kewra essence 3-4 drop

PREPARATION

1. Roast all the spices powder in a pan

2. Let them cool down and grind them to make a fine powder,keep aside

3. PREPARING BIRIYANI RICE: Take a big pan,add 4 cups of water, put bay leaf, oil and salt, Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done, Drain and spread the rice on a tray

4. Divide the rice into two equal parts, keep aside

5. Heat ghee and oil in a non-stick or heavy bottomed vessel

6. Vessel should be very big thus you can cook your biriyani in this vessel later

7. Add chopped onions ,fry till golden brown

8. Add all the vegetables,cashew nuts and little bit salt and cook for 2 minutes

9. Combine ginger garlic paste,biriyani masala into yoghurt ,mix well and add into the pan

10. Mix with vegetables and cook for 2 minutes

11. Add water and bring it to boil

12. When the water will start to boiling,simmer the gas and cover it with a lid

13. Cook until vegetables are done

14. Add Paneer cubes and mix with vegetable gravy

15. Take 1/2cup vegetable gravy in a cup

16. Keep it aside

17. Add half portion of cooked rice on cooked vegetables,p our half portion vegetable gravy,saffron diluted milk and biriyani masala

18. Add remaining half portion of rice on it then again pour remaining half portion of vegetable gravy,saffron diluted milk and garam masala

19. Add a little salt, remaining garam masala, fried onions, kewra essence ,gulab jal,chopped mint and coriander leaves and 1teaspoon ghee or clarified butter over it

20. Cover the pan with the aluminium foil, then put the lid

21. Place a tawa on gas stove,and put the biriyani vessel on it

22. Cook for of low flame for 25-30 minutes,turn off the gas

23. Allow to rest for 10 minutes

24. Your Veg Dum Biriyani is ready to serve

25. Serve it with raita

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