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Hydrabadi Veg Biriyani

Hydrabadi Veg Biriyani

Cooking Time

Preparation Time : 15

Cook Time : 45

Total Time : 60

Ingredients

Serves 2

  • Ingredient for vegetable curry:Carrots,Chopped 2 nos

  • Cauliflower florets/gobi,small 10-12 nos

  • Button mushrooms,chopped 6 nos

  • French beans(chopped ) 1/4 cups

  • green peas 1/2 cups

  • Paneer,cut into medium cubes 1 cups

  • Cashew nuts 10 nos

  • Yoghurt 1/4 cups

  • Onion,chopped 2 nos

  • Ginger paste 1 tbsp

  • Garlic Paste 2 tbsp

  • turmeric powder 1 tsp

  • Coriander powder 1 tsp

  • Red chilly powder,according to your taste 1 tsp

  • Cinnamon Stick 1 nos

  • Green Cardamom 3 nos

  • Cloves 4 nos

  • Bay Leaf 2 nos

  • Whole Jeera,for tempering 1/2 tsp

  • Udupi Ruchi Garam masala powder 1 tsp

  • Salt 1 pinch

  • Sugar 1/2 tsp

  • Oil/Ghee/Clarified Butter 2 tbsp

  • INGREDIENTS FOR MAKING BIRIYANI MASALA: Cinnamon stick 1 inch

  • Green Cardamom 4 nos

  • Black Cardamom 3 nos

  • Cloves 5 nos

  • Black Pepper 3 nos

  • Star Anise 1 nos

  • Nutmeg 1 nos

  • Mace 1 tsp

  • Sha jeera ,(optional) 1 tsp

  • Coriander Seeds 1 tsp

  • Kabab chini 1/2 tsp

  • OTHER INGREDIENTS : Fried Onions or Birista 1/2 cups

  • Chopped mint or pudina and coriander leaves 1/2 cups

  • INGREDIENTS FOR RICE: Basmati Rice,washed and soaked for 15 minutes in water 2 cups

  • Water 4 cups

  • Green Cardamom 3 nos

  • Black Cardamom 3 nos

  • Cloves 4 nos

  • Cinnamon Stick 1 nos

  • Star Anise 1 nos

  • Oil 2 tsp

  • Salt to taste 1 pinch

  • Saffron,soak into 1 cup warm milk 1 pinch

  • Rose water 2 tsp

  • Kewra essence 3-4 drop

Directions

  • 01

    Roast all the spices powder in a pan

  • 02

    Let them cool down and grind them to make a fine powder,keep aside

  • 03

    PREPARING BIRIYANI RICE: Take a big pan,add 4 cups of water, put bay leaf, oil and salt, Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done, Drain and spread the rice on a tray

  • 04

    Divide the rice into two equal parts, keep aside

  • 05

    Heat ghee and oil in a non-stick or heavy bottomed vessel

  • 06

    Vessel should be very big thus you can cook your biriyani in this vessel later

  • 07

    Add chopped onions ,fry till golden brown

  • 08

    Add all the vegetables,cashew nuts and little bit salt and cook for 2 minutes

  • 09

    Combine ginger garlic paste,biriyani masala into yoghurt ,mix well and add into the pan

  • 10

    Mix with vegetables and cook for 2 minutes

  • 11

    Add water and bring it to boil

  • 12

    When the water will start to boiling,simmer the gas and cover it with a lid

  • 13

    Cook until vegetables are done

  • 14

    Add Paneer cubes and mix with vegetable gravy

  • 15

    Take 1/2cup vegetable gravy in a cup

  • 16

    Keep it aside

  • 17

    Add half portion of cooked rice on cooked vegetables,p our half portion vegetable gravy,saffron diluted milk and biriyani masala

  • 18

    Add remaining half portion of rice on it then again pour remaining half portion of vegetable gravy,saffron diluted milk and garam masala

  • 19

    Add a little salt, remaining garam masala, fried onions, kewra essence ,gulab jal,chopped mint and coriander leaves and 1teaspoon ghee or clarified butter over it

  • 20

    Cover the pan with the aluminium foil, then put the lid

  • 21

    Place a tawa on gas stove,and put the biriyani vessel on it

  • 22

    Cook for of low flame for 25-30 minutes,turn off the gas

  • 23

    Allow to rest for 10 minutes

  • 24

    Your Veg Dum Biriyani is ready to serve

  • 25

    Serve it with raita

Review

5

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