Hyderabadi Vegetable Biryani Recipe

Hyderabadi Vegetable Biryani Recipe
Hyderabadi Vegetable Biryani Recipe

An amazingly flavorsome biryani rice recipe, vegetable hyderabadi biryani with chopped vegetables and spices is a great way to show your culinary skills to your family and guests. Topped with dried fruits and slice onion, egetable hyderabadi biryani  is one our favorite. We love biryanis and pualos at home be it veg or  them with onion raita, kachumber (salad) and some side dish if required.

Ingredients:

For the rice:
2 cups basmati rice soaked in water for 30 mins
1-2 bay leaves
4-5 cloves
8-10 peppercorn
1 black cardamom
2-3 mace strands
4-5 green cardamom
1 cinnamon stick
a pinch of nutmeg powder
For the green paste:
1 inch ginger
6-7 garlic
1 cup coriander leaves
1 /2 cup mint leaves
5-6 green chilies
For the biryani:
2 tbsp ghee or oil
1 cup green peas
150 gms long brinjal chopped length wise
3-4 medium sized potatoes chopped into chunks or wedges
½ medium sized cauliflower florets
6 onion chopped into julienne
3 tomatoes chopped finely
1 tsp caraway seed
2 bay leaves 2 one inch cinnamon stick
2-3 nagkesar 2-3 stoneflower
3-4 green cardamom
2 star anise
2 black cardamom
7-8 peppercorn
3-4 cloves
a pinch of nutmeg powder
1.5 tbsp garam masala powder or biryani masala powder
½ tsp turmeric
1 tsp red chili powder
1 cup yogurt beaten until smooth
4- 15 mint leaves
3 tbsp coriander leaves
2 tbsp lime juice
few drops of vetiver essence
few drops of color optional 2 tbsp more ghee for layering rice
salt as required
For the spice powder:
1 tbsp caraway seed
7-8 cloves 4-5 green cardamom
2 mace strands a pinch of nutmeg powder
For the garnish:
2 medium sized onion chopped into julienne
2 tbsp ghee or oil
1 tsp sugar
salt as per taste
For the garnish:
2 medium sized onion chopped into julienne
1 tsp salt
2 tbsp ghee or oil

Method:

1.For the spice powder dry grind all the ingredients for the spice powder and place aside. Soak the basmati rice for 30-40 mins.
2.In the meanwhile for garnish take some ghee or oil in a pan and fry the chopped onion till dark brown and crispy. Add little sugar which aids in caramelizing the onion faster. Place this aside and reserve for layering.
3.First take a big wok or vessel. Add water with few spices ( 1 bayleaf, 2 inch Cinnamon stick, 3 green Cardamom, 1 Mace, 4 Cloves, 4 to 5 Pepper corn). Alternatively you could tie the whole spices in a muslin cloth like a potli. Boil the water with all these whole garam masala.
4.Take water as required to make the basmati rice.
5.Please note you just have to par boil the rice (half cook) or cook upto 70%. Don’t cook the rice completely. Remove from fire once the rice is half cooked. Strain the water and keep the rice aside.
6.For the green paste combine all the ingredients and grind to a smooth paste. Add little water if required. Keep this green paste aside.
7.Take a heavy bottomed sauce pan heat ghee or oil, Once oil is hot fry the potatoes.
8.Fry them until golden brown in color.
9.Now fry the brinjal until golden brown in color.
10.Remove the brinjal and fry cauliflower florets until golden brown in color.
11.Time to fry the green peas. Fry for 3-4 mins. This way fry all veggies one by one.
12.In the same ghee or oil saute bay leaves, shahi jeera, rest of cloves, pepper corn, cinnamon, stone flower, nag kesar, black cardamom, star anise, nutmeg powder and green cardamom. Fry until they are fragrant and aromatic.
13.Now add chopped onion to it. Fry them until they are light brown in color but on low flame.
14.Put the chopped tomatoes saute and cook until they soften.
15.Add biryani masala or garam masala powder, turmeric and red chili powder.
16.Add the green paste along the fried veggies and salt.
17.Cook for 4-5 mins and add the beaten yogurt. Switch off the gas and combine all of them nicely.
18.Now we will arrange layers for the biryani. Take another big vessel. Now add half of the above veg gravy to it.
19.Cover the gravy with half of parboiled rice.
20.Sprinkle a tsp of grounded spice powder, some ghee, some food color, kewra water, some lime juice, few mint leaves and coriander leaves to the rice.
21.Now spread the rest of veg gravy and spread evenly.
22.Spread the rest of parboiled rice evenly covering the gravy.
23.Again sprinkle a tsp of grounded spice powder, some ghee, some food color, kewra water, some lime juice, few mint leaves and coriander leaves to the rice.Don’t forget to garnish with fried onion on the top.
24.Heat a iron tava or a thick metal tava on high fire for 5 mins. Place the stacked layers of biryani vessel on the heated pan. Reduce the heat to low.
25.Cover the vessel with an aluminium foil, also cover with a metal lid or plate. I have placed a heavy object so the air doesn’t escape out. Alternatively you could seal the periphery of the vessel with dough covering with a lid and placing an heavy object. This process is important to give dum (pressure) to the biryani.
26.Roughly about 30 mins your Hyderabadi Veg Biryani is ready. Switch off the gas. Serve your veg biryani hot with salad or raita. Garnish your Hyderabadi Biryani with fried onion and coriander leaves.

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