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HYDERABADI VEG BIRIYANI

HYDERABADI VEG BIRIYANI

Cooking Time

Preparation Time : 40

Cook Time : 30

Total Time : 70

Ingredients

Serves 15

  • 1kg extra long basmati rice

  • 1 spoon Cumin (sahi jeera)

  • 3 Black cardamom

  • 10 green cardamom

  • 1 nutmeg

  • 2 spoon black pepper

  • 3-4 Bay leaves

  • 2 sticks Cinnamon

  • 8-10 Cloves

  • 1 spoon Fenugreek seeds

  • 1 spoon Fennel

  • 1 spoon Dry fenugreek leaves (kasuri methi)

  • 2 Star flower

  • Salt 2 spoon

Directions

  • 01

    First heat all the ingredients in a pan and blend it into a fine powder

  • 02

    Soak the rice for 1/2 n hr

  • 03

    Meanwhile cut the veggies like green peas, carrots, cauliflower, mushrooms n Para boil them n merrinate all the veggies

  • 04

    To merrinate we require 1cup full curd, ginger and garlic paste, turmeric powder, red chili powder, mint leaves, mango ginger, coriander leaves, tomato puree, fried onion paste (add all this Ingredients according to the quantity of veggies taken)

  • 05

    Then after 12-15 minutes take a kadai n put oil /ghee n add the merrinated veggies n saute it then add kasuri methi 1 spoon n cook it, when 50 %of it is cooked then transfer it into a bowl

  • 06

    Strain the Soaked rice n take water double the quantity of rice u have taken then boil it n add sahi jeera 1 spoon, bay leaves, cinnamon, black cardamom, salt, green cardamom, mint and rice n boil it in high flame n when 50%is cooked add little oil n low down the flame, and when u see the length of the rice is increased n when it is 60 %cooked then remove it from the flame n immediately strain it n transfer it into a big size plate n let it cool

  • 07

    Don't use spatula or hands to cool it because the long rice may break just spread it slowly n let it cool

  • 08

    Then in a big vessel heat the oil then add Bay leaves, sahi jeera n rice make it into one layer then on that rice add mint, coriander, dry methi leaves (kasuri methi), spread it n add veggies n then again put the 2nd layer of rice then on the rice add garam masala powder, ghee, grated mango ginger, mint, coriander leaves, dry fenugreek leaves (kasuri methi), fried onion n spread it nicely

  • 09

    In a cup of milk soak 10 - 12 threads of saffron n add that saffron to the vessel n cook the Biriyani in low flame

  • 10

    Then it is ready to serve

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