Friday, 28 October 2016

HYDERABADI VEG BIRYANI



Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve: 4

INGREDIENTS
Basmati rice- 500 gms
Sliced onion- 1 big size
Ginger garlic paste- 1 tbsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Curd- 1/2 cup
Carrot- 2
Green peas- 1 cup
Cauliflower florets- 1/2 cup
Potato- 1/2 cup
Salt to taste
Cashew nuts- 1 tbsp
Almonds- 1 tbsp
Raisins- 1 tbsp
Crushed mint leaves- 1 tsp
B;ack pepper- 3-4
Cumin seeds- 1/4 tsp
Green cardamom- 2-3
Black cardamom- 1
Mace (Javitri)- 1 piece
Cloves- 2-3
Cinamom- 1 inch stick
Grated nutmeg/Jaifal- 1/4 tsp
Saffron- few strands
Clarified butter- 2 tbsp
Oil- 4 tbsp

METHOD
Heat oil in a pan. Add cashew nuts, almonds and raisins and fry and strain it. Add sliced onions, deep fry it and strain half onions for garnish and keep the other half in the pan itself. Add cumin seeds, black pepper, cloves, mace, green & black cardamon, cinamom to crackle and keep it aside.
Now, add ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, nutmeg powder and also 2 tbsp water and saute it.
Cut all the veggies in equal side and add these in the pan and mix it well. Add 1 cup of water and salt as required and cover it. Cook it for 5 minutes.
Soak basmati rice for half an hour. After the rice being soaked, cook half done rice and switch off the gas.
Add clarified butter in a pan. Now, add half done rice and saffron in the first layer. In the second layer, add veggies of thick gravy and also put crushed mint leaves into it.
Now, repeat the first and second layer again.
Lastly, add fried cashew nuts, almonds, raisins and fried onions.
Cover it and now switch on the gas. Cook for 2-3 minutes in high flame.
Keep the pan on the tawa and cook for 10-12 minutes in low flame.
Veg biryani is raedy to eat. Serve hot.