Recipe: Appetizing Hyderabadi Vegetable Biryani

Hyderabadi Vegetable Biryani.

You can have Hyderabadi Vegetable Biryani using 28 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Hyderabadi Vegetable Biryani

1. You need 1.1/2 cup of Basmati Rice.
2. It's 1.1/2 cup of Water.
3. It's 1 tsp of ghee.
4. It's 2 of Black Cardamom.
5. It's 7-8 of Cloves.
6. It's 3 of Bay leaves.
7. It's 1 tsp of Cumin Seeds.
8. Prepare to taste of Salt.
9. Prepare 1 of cinnamon stick.
10. You need 2 of medium carrots chopped.
11. It's 12-15 of French beans chopped.
12. Prepare 8-10 of mushrooms cleaned and chopped.
13. It's 1 of medium capsicum chopped.
14. It's 2 of big onions chopped in thin slices.
15. It's 1.1/2 cup of cauliflower cut in small florets.
16. You need 1.1/2 tsp of Garlic paste.
17. Prepare 1 tsp of Ginger paste.
18. Prepare 1 cup of smooth yogurt.
19. Prepare 1 cup of tomato puree.
20. It's 1/2 tsp of Red chilli powder (or you can add more as per your liking).
21. Prepare 3/4 tsp of Turmeric powder.
22. Prepare 2 tsp of Coriander powder.
23. You need 1/2 tsp of Cinnamon powder (or use one stick).
24. Prepare 1/2 tsp of Garam Masala powder.
25. You need 1 cup of chopped coriander leaves.
26. It's 1/2 cup of chopped mint leaves.
27. You need of Few strands of Saffron mixed with 1 cup warm milk.
28. Prepare 2 tbsp of oil.

Hyderabadi Vegetable Biryani step by step

1. First of all wash Basmati rice thoroughly in running water and then soak them in 1 cup of water for at least 20 minutes, in the mean time you can prepare your Vegetables..
2. After soaking strain the rice and keep aside, heat a pan and add some Ghee in it, when ghee is warm add Cumin seeds, bay leaf, black Cardamom and cloves in it let them crackle.
3. Now add strained rice, stir them with the spices for a few minutes then add water and salt and close the lid.
4. Let them cook till rice soaks all the water it would 75% cooked by then, keep them aside.
5. Now take another pan heat oil in it and put in the whole spices – cloves, bay leaves, black Cardamom, and cinnamon stick, let them crackle.
6. Add onions and fry them till you get a nice pink colour now add garlic and ginger paste, stir it.
7. Now add Vegetables, firstly add carrots And beans then rest of the Vegetables, give them a good mix.
8. Add all the powdered spices – salt, chilli, turmeric, coriander powder, Garam Masala, cinnamon powder(avoid if you already added a cinnamon in the beginning). Mix it well.
9. Now add tomato puree and mix then cover the lid and let it cook for 5 minutes. Now open the lid and add the yogurt and mix well again cover the lid for 4-5 minutes.By this time the Vegetables would be cooked if not, use your judgement and cook for some more time..
10. After removing the lid let it cook open for another 2-3 minutes, and this is ready..
11. Layering can be done in a ‘Clay Handi’ this will give a nice earthy flavor to your Biryani.
12. First layer is rice, make a flat-bed of rice in the Pan or Handing, sprinkle some chopped coriander and mint leaves on it and then put some 4-5 tsp Saffron milk spreading everywhere..
13. Now layer the prepared Vegetables and then again repeat the previous step of rice layer..
14. This way you can make the number of layers you wish to make, the upper most layer should be coriander and mint and Saffron milk on rice..
15. Now cover the Handi/pan tightly so that there is no room for steam to come out, the Biryani will cook in it's own steam now and thus will retain it's beautiful flavors. Traditionally the Handi is covered with attadough(wheat flour dough) on it's sides. While I do a shortcut I put a weight usually my Chakla(heavy round stone on which we roll roti) on the covered pan so that the steam can’t escape..
16. Now let it simmer on for about 10 minutes, voila yummy Biryani is ready..