Hyderabadi Vegetable Biryani
Preparation Time – 40 mins
Serves – 2
Vegetables – Onion, Tomato, Potato, Carrot, Cauliflower, Beans & Green Peas
Basmati Rice – 1 cup
Yogurt (Curd) – 3 tablespoons
Cloves – 7
Cardamom – 7
Bay leaf – 1
Jeera – 1 tsp
Cashew nuts – few
Cinnamon – 2 small pieces
Coriander leaves – few
Ginger – 1/2 tsp
Garlic – 1/4 tsp
Turmeric Powder – 1/4 tsp
Ghee – as required
Salt – as required
Dry roast and grind the following:
Red Chillies – 3
Cinnamon – a small piece
Cloves – 4
Peppercorn (Milagu) – 1 tablespoon
Cumin (Jeera) – 1 tsp
Cardamom – 4
- Pressure cook rice (1 cup) with 1 3/4 cup of water. Set aside to cool.
- Dry roast the masala ingredients and grind them into fine powder.
- Chop the vegetables lengthwise and set them aside.
- Boil water and cook the green peas separately. You can either half-cook the other vegetables as well in the meantime or you can fry them in the masala later for a few additional minutes.
- In a large frying pan, heat ghee or oil, add a piece of cinnamon, 3 or 4 cloves, a tsp of Jeera, 4 cardamoms and a bay leaf.
- After the aroma rises, throw in the cashew nuts and saute till they are golden brown.
- Add in the chopped onions and fry till they turn translucent.
- Now add the finely chopped tomatoes and a few coriander leaves and cook for 5 mins.
- Add turmeric, ground mixture, salt & mix well.
- After 2 mins, mix in the fresh-cut/half-cooked vegetables along with the green peas and cover them with masala.
- Fry in low flame till the vegetables are well cooked.
- Add yogurt and mix well for a minute, for the spices blend well. Turn off gas.
- For Biryani, you can either mix the rice right away with the gravy or if you wish to serve it like in restaurants, alternate layers of gravy and rice in a biryani vessel.
- Garnish with coriander leaves.
I do not have a biryani vessel and so had to mix the rice with the gravy (in the picture). But, if you have one, or any vessel similar to that, its more authentic and eye-candy to serve the rice and gravy in alternate layers.