HYDERABADI VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING

 


RECIPE:

Soak 375 gm of Basmati rice for half an hour. Wash well. Strain.

In a suitable vessel, take 1.25 liters of water, one bay leaf, 1 inch of cinnamon,  one clove, one cardamom, and two spoons of salt. Bring to a boil and add the strained rice. Cook till the rice is ready. Strain and keep aside.

In a suitable vessel, heat 40 gm of oil. Add  3 gm of jeera. Allow crackling. Add 200 gm of finely sliced onions and fry till the onions become translucent.

Add 10 gm ginger garlic paste followed by 2 gm turmeric powder, 10 gm coriander powder, 5 gm chilly powder,  and 3 gm garam masala powder. Saute for a few seconds.

Add 250 gm of finely chopped tomatoes and 40 ml of water. Cook covered for 5 minutes.

Add 375 chopped mixed vegetables and 60 gm paneer cubes. Mix well.  Cook on low flame for 5 minutes. Add 60 ml milk. Adjust salt to taste.

Add a pinch of sugar. Cook for another minute and switch off the flame.

In a bowl, take 60 ml curd. Beat it to a smooth paste. Add 50 gm of finely chopped coriander and two strands of saffron. Mix well. Add it to the cooked vegetable. Mix well.

Divide the cooked rice into two equal portions.

Spread evenly one portion of rice in a suitable vessel. Cover this portion of rice with cooked vegetables. Cover this vegetable layer with the second portion of cooked rice evenly—Spread 40 gm of melted ghee over the rice.

Cover and place the vessel on a pre-heated tava. Cook on low flame for 25 minutes.

Serve hot.

 

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