Hyderabadi Veg Biryani Recipe

Hyderabadi Veg Biryani Recipe 

Today I will tell you about vegetable dum biryani. Hyderabadi Veg Biryani Recipe is very popular Among all People. A very popular spice and vegetable mixed biryani are typically prepared by layering the biryani gravy and basmati rice in the flat bottom vessel. Hyderabadi Veg Biryani Recipe is prepared with a mix of meat, vegetables, and rice. There are some tips for spicy Hyderabadi Veg Biryani Recipe recipe. First, use long grain basmati rice in this dum biryani recipe.

 Prep time 🕐 10 Minutes

  Cook time 🕐 40 Minutes

Total time 🕐 50 Minutes
 
Category ♨ Cuisine ☺

Serves Main Indian 4-5

 INGREDIENTS

For Rice:

•   1 Cup Long Grain Basmati Rice
•  Add 1 Teaspoon Salt
•   now add  1 Tablespoon Ghee/Oil
•   4 Cups Water
•   1 Star Anise
•  or add 1 Cinnamon Stick
•   2 Green Cardamom

For Marination:

•  Thick Yogurt 2 Cup
•  Biryani Masala  2 Tap
•  Green Chilies 2
• Red Chili Powder 1 Tsp
•  Coriander Powder( 1 Tap
• Turmeric Powder 1 Tsp
• Salt To Taste
•  Potatoes, Diced 1 Cup
• Carrots, Cut Diagonally 1 Cup

Corn Kernels 1 Cup, Green Peas, Bell Pepper(capsicum) (You Can Add Any Other Veggies Of Your Choice)

For Veggies Gravy:

• 2 Tablespoon Ghee/ Butter
• 1 Star Anise
• 2 Cinnamon Stick
• 1 Bay Leaf
• 5-6 Green Cardamom
• 4-5 Cloves
• 1 Tablespoon Oil
• 1.5 Teaspoon Cumin Seeds
•Add 3 Tablespoon Cashew Nuts, Roughly Chopped
• 1 Cup Onions, Sliced
• 1.5 Tablespoon Ginger-Garlic Paste
• 3/4 Cup Tomatoes, Sliced
• 1/2 Tsp Garam Masala Powder
• 2 Tbsp Fried Onions
• 1 Tablespoon Coriander Leaves, Roughly Chopped
• And  add 1 Tap Mint Leaves

For Saffron Milk:

•  8 Tablespoon Warm Milk
•  20 Saffron Strands

For Assembling:

•  2 Tablespoons Fried Onions
•  Or add 2 Tablespoons Mint Leaves, Roughly Chopped
•  And then add 2 Tablespoon Coriander Leaves, Roughly Chopped

INSTRUCTIONS

For Saffron Milk:
1. Soak 20 saffron strands 1/4 cup warm milk for 35 mins. Keep it aside.
For Rice:
1. Wash and soak rice for about 35 minutes.
2. In a medium pot, add water, rice, oil, salt, star anise, cardamom, and cinnamon stick.
3. Now it cooks until rice is 80% cooked. Drain and keep it aside.

For Marination:
1. In a medium mixing bowl, mix together 1/2 cup yogurt, 2-3 tablespoon biryani masala, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1-2 tablespoon mint leaves, and 1 tablespoon coriander leaves, and salt. Mix well to combine.
2. Now add diced potatoes, carrots, green peas, corn kernels, bell pepper and mix well to combine.
3. Marinate in the refrigerator for 35 minutes.

For Veggies Gravy:

1. Heat 2-3 tablespoon ghee in a medium non-stick pan.
2. Now Add star anise, bay leaf, cinnamon stick, green cardamom, cloves, cumin seeds and saute the whole spices for 15 seconds or until fragrant.
3. And then  Add chopped cashews and saute until they are light golden in color.
4. Now Add sliced onions and saute for 5 minutes.
5. Now add 1.5 tbsp ginger-garlic paste and sauté over medium heat for 2-4 mins.
6. Now add Add 1 cup sliced tomatoes.
7. Add marinated veggies, and cook covered on low heat.
8. Add 1/8 cup of water if needed. Mix well and let it cook for 5-8 minutes.
9. Add 1/2 tsp garam masala powder, 1-2 tablespoon fried onions.
10. Mix well and cook.
11. Remove from heat and set aside.

For Assembling Biryani:

1. Layer 1: Take 1/2 of the cooked veggies masala and spread it in a pot form layer 1.
2. Layer 2: Now take 31/2 of the cooked rice and spread over rice to form layer 2.Drizzle with 4-5 tablespoons of saffron milk over it. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it.
3. Layer 3: Take rest of the of fully cooked veggies and spread it over gravy to form layer 3. Drizzle with 4 tablespoons of saffron milk over it. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves over it.
4. Layer 4: Take the rest of the cooked rice and spread it well to form layer 4. Drizzle with 4 tablespoons of saffron milk over layer 4. Sprinkle 1 tsp mint leaves, 1 tsp coriander leaves, and 1 tbsp fried onions over it.

Cooking Biryani

1. Seal the rice and gravy filled the pot with an aluminum foil and cover tightly with the lid.
2. Boil 3-4 cups of water in a wide pan.
3. Place the rice and gravy pot over it.
4. Cook it on medium-low heat for 20-25 minutes. Add more water, if it gets dried up.
5. Turn off the heat. Let it rest for 5-8 minutes.
6. Unwrap and serve biryani hot with raita and chutney.

NOTES:

1. For this recipe, you can simply use only homemade light and deep-fried onions.
2. You can use only your favorite vegetables for this biryani.

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