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Preparation Time : 60
Cook Time : 30
Total Time : 90
Basmati rice - 2 cups
Thick curd/ dahi - 1/2 cup
Cream/ malai - 1/2 cup
Tomato/ tamatar puree - 1 cup
Paneer - 150 gms
Kashmiri red chilli/ khadi lal mirch powder - 1/2 teaspoon
Red chilli/ lal mirch powder - 1 teaspoon
Turmeric haldi - 1 teaspoon
Chopped onions/ pyaz - 2 cups
Chopped potatoes/ aloo - 1/2 cup
Chopped ginger/ adarak, garlic/ lehsun and green chilli/ hari mirch - 1 tablespoon
Chopped coriander/ dhaniya and mint/ pudina leaves - as required or 1 tablespoon
Biryani masala - 2 tablespoons
Salt/ namak to taste or 1 teaspoon
Oil/ tel - 6 tablespoons
Milk/ doodh - 1/2 cup
Kesar/ saffron - 1 pinch
Green peas/ matar - 1/2 cup
Wash rice and soak them for 1 hour in sufficient water
Cut paneer in cubes and marinate paneer with tomato puree, cream, curd, kashmiri chilli, turmeric and red chilli powder for 1 hour.
Cook rice (almost 75%) with green peas and water.
Add milk and kesar in a bowl.
Heat 3 tablespoons of oil in a pan and fry potatoes. When potatoes are half cooked, add paneer mixture and biryani masala and cook for 8-10 minutes on medium flame. Add salt too.
Heat 3 tablespoons of oil in a cooker and add half of the onions. Saute until onions become brown in color.
Take out brown onions from cooker and add remaining onions and chopped ginger, garlic and green chillies. Saute 4-5 minutes on medium flame. Reduce the flame to low.
Now spread 4 tablespoons of paneer and potato mixture and make a layer.
Spread 6 tablespoons rice and sprinkle brown onions, coriander and mint leaves. Repeat this process 2 times and when last layer gets finished, sprinkle kesar milk.
Cover the cooker and cook biryani 7-8 minutes on low flame
Delicious and spicy 'Hyderabadi Veg Biryani' is ready to get served with raita
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