Hyderabadi Vegetable Biryani

       

Ingredients for Hyderabadi Vegetable Biryani

Vegetables Ingredients for the Biryani

• 1/2 cup green beans, diced, steamed
• 1/2 cup carrots, diced, steamed
• 1 cup cauliflower florets, steamed
• 1 cup potatoes, boiled, peeled and cubed – keep them a little firm

To be ground into paste (Grind the below ingredients to a paste and keep aside)

• 6 cloves garlic
• 2 large inch piece of ginger
• 1 large onion, roughly chopped
• 2 green chilies

Main Ingredients for Biryani

• 2 cups basmati rice, rinsed
• 1 cup tomatoes, finely chopped or 1/2 cup of tomato puree
• 1 cup plain yogurt
• 3 cloves
• 1 inch stick of cinnamon
• 4 pods of cardamom, peeled with seeds only
• 2 bay leaves
• 1 teaspoon of turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt to taste
• Oil for cooking

Ingredients for Garnishing

• a small bunch cup freshly chopped mint leaves
• 1/2 cup of sliced and caramelized onions

Method for Hyderabadi Vegetable Biryani

• Cook the rice with 2 cups of water along with salt and 2 tablespoons of oil and keep aside.
• Thus rice will be only half cooked as we are adding only half the about of water to cook the rice.
• The rice will then get cooked further along with the masala below.
• Heat two tablespoon of oil in a big sauce pan; add in the onion garlic and ginger paste and sauté on medium heat until the color has changed and the raw smell from the onions go away.
• Pound the cardamom, cinnamon and cloves well in a pestle and motor
• Add in the turmeric powder, chilli powder, coriander powder, cinnamon, cloves, bay leaves and cardamom pods. Sauté for a few seconds until combined.
• Add in the finely chopped tomatoes or the tomato puree.
• Sauté the tomatoes for about 5 minutes, add the yogurt at this point and simmer for another 5 minutes until it is bubbling and gets a good aroma.
• Finally add in the mint leaves potatoes, steamed vegetables, half cooked rice, chopped mint leaves and any additional salt that is required.
• Sauté for a few minutes until it gets combined with the rest of the masala. Turn the heat to low. Cover the pan witha tight fitting lid and simmer until all the rice is puffed up and cooked completely.
• Once cooked, turn off the heat keep the pan covered for about 5 more minutes before you can serve Open the pan and give the Vegetable Biriyani a gentle stir, to combine all the masala and vegetables into the rice.
• Finally garnish with caramelized onions.