Veg Biryani

Vegetable Biryani – Hyderabadi Style

Vegetable Biryani – Hyderabadi Style is a one of the most famous mouth watering rice preparation out of India. It is an awesome spicy rice preparation which involves a lot of small steps such as:

  1. Boiling rice with aromatic spices.
  2. Cooking vegetables with a lot of spices and frying onions.
  3. Layering of these mixtures, and cooking it in Dum cooking method.

In a Dum cooking method, a food is slowly cooked in a sealed container (usually a tandoor or earthen pot sealed with dough) which gives the food preparation it’s delicious taste and aromatic flavour.

  1. Soak and Cook Rice:

    Rinse the basmati rice in flowing water and soak it for 25-30 minutes. After soaking drain the water and take this rice in a thick bottomed pan. Add 2-3 cups of water, along with all the spices as mentioned above for rice preparation.

  2. Boil this rice until it is 75% cooked. Do not cook the rice completely. Drain the excess water(if present). You can also use this excess water as a rice stock in vegetable gravy.

  3. Prepare Vegetable Gravy:

    Take a pan and add 4 tbsp ghee in it. Add cumin seeds, onions and green chillies, and fry them until they turn light brown in colour. Add the chopped vegetables and cook them together. It will take 8-10 minutes for the vegetables to get cooked.

  4. Now, add red chilli powder, turmeric powder, garam masala, ginger-garlic paste to the vegetables in the pan and mix it.

  5. Add curd, coriander leaves and mix them properly. Let this mixture cook for a few minutes till the aroma and flavours blend into the gravy.

  6. Layering:

    Biryani usually has at-least four (4) layers. We will now make four layered biryani.

    Take a very deep pan/pot so that we can accommodate 4 layers.

  7. Now, add half of the vegetable gravy in the pan/pot. Layer this gravy with the flavoured rice.

  8. Sprinkle some of the fried onions, coriander and mint leaves on the top of the rice layer. Now, pour half of the saffron and milk mixture over this layer.

  9. Add the remaining vegetable gravy layer, and again a rice layer. Top this of with the remaining saffron and milk, along with coriander and mint leaves.

  10. For Smoky Flavour:

    You can give a smoky flavour to this Biryani by a burnt charcoal. Burn a charcoal on the fire/stove till it becomes red. Keep this charcoal over the top of the biryani layers using an aluminium foil. Add some oil/ghee over it and cover it immediately. Leave it for 5 minutes.

    Yummy Vegetable Biryani is ready.

 

Vegetable Biryani – Hyderabadi Style

A delicious mouth watering Veg Biryani recipe, made using the Hyderabadi style Dum technique.

For Rice:

  • 1 Cup Basmati Rice
  • 2-3 pieces Cardamom ((Elaichi))
  • 1 pieces Cinnamon
  • 2 pieces Cloves
  • 2-3 Bay Leaves
  • 1 tsp Salt
  • 1 tsp Caraway seeds ((Shah Jeera))

For Vegetable Gravy:

  • 2 medium size Onions ((sliced))
  • 6 tbsp Clarified Butter ((Ghee))
  • 1/2 Cup Potatoes ((chopped))
  • 1/2 Cup Carrots ((chopped))
  • 1/4 Cup French Beans ((chopped))
  • 1/4 Cup Cauliflower ((chopped))
  • 1/4 Cup Green Peas
  • 2-3 pieces Green chiilies
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Cumin Seeds
  • 1/4 cup Curd
  • 1 tsp Ginger-Garlic paste
  • 1/2 tsp Garam Masala
  • 8-10 Saffron Strands ((soaked in 1 tsp milk))
  • 4-5 Mint leaves
  • 4-5 Coriander leaves
  1. Soak and Cook Rice:

    Rinse the basmati rice in flowing water and soak it for 25-30 minutes. After soaking drain the water and take this rice in a thick bottomed pan. Add 2-3 cups of water, along with all the spices as mentioned above for rice preparation.

  2. Boil this rice until it is 75% cooked. Do not cook the rice completely. Drain the excess water(if present). You can also use this excess water as a rice stock in vegetable gravy.

  3. Prepare Vegetable Gravy:

    Take a pan and add 4 tbsp ghee in it. Add cumin seeds, onions and green chillies, and fry them until they turn light brown in colour. Add the chopped vegetables and cook them together. It will take 8-10 minutes for the vegetables to get cooked.

  4. Now, add red chilli powder, turmeric powder, garam masala, ginger-garlic paste to the vegetables in the pan and mix it.

  5. Add curd, coriander leaves and mix them properly. Let this mixture cook for a few minutes till the aroma and flavours blend into the gravy.

  6. Layering:

    Biryani usually has at-least four (4) layers. We will now make four layered biryani. 

    Take a very deep pan/pot so that we can accommodate 4 layers.


  7. Now, add half of the vegetable gravy in the pan/pot. Layer this gravy with the flavoured rice.

  8. Sprinkle some of the fried onions, coriander and mint leaves on the top of the rice layer. Now, pour half of the saffron and milk mixture over this layer.

  9. Add the remaining vegetable gravy layer, and again a rice layer. Top this of with the remaining saffron and milk, along with coriander and mint leaves. 

  10. For Smoky Flavour:

    You can give a smoky flavour to this Biryani by a burnt charcoal. Burn a charcoal on the fire/stove till it becomes red. Keep this charcoal over the top of the biryani layers using an aluminium foil. Add some oil/ghee over it and cover it immediately. Leave it for 5 minutes.

    Yummy Vegetable Biryani is ready.

  1. You can make a variety of different Biryani recipes, including Paneer Biryani, Mushroom Biryani, Meat (Chicken/Mutton) Biryani.
  2. Be careful while giving the smoky flavour to Biryani,and use Aluminium foil to keep the charcoal over the Biryani. Add oil/Ghee/Butter after keeping the charcoal to release the smoke from it.

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