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| Hyderabadi Veg Biriyani |
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Home / Hindu Culture / Indian Cuisine |
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Ingredients 2 cups Basmati rice (soaked for 20-25 mins) 1 cup Mixed Vegetables (Carrot, beans, Cauliflower, Peas, Potato) 3 cloves 3 cardamoms 1/2" cinnamon stick 1 bay leaf 5-6 Mint leaves 1/2 tbsp Butter 1/2 tsp Salt 3 cups Water Masala powder (dry roast) : 2 cloves 1/2" cinnamon stick 2 Cardamoms 1 small Star Anise 1/4 tsp Shah Jeera 4 pepper corns To this powder add 1/4 tsp Nutmeg powder Marinate : 1 cup thick Plain Yogurt(Curd) 2 Green Chillies (Slit) 1/2 tsp Ginger Garlic paste 1 tsp Red Chilli powder 1/4 tsp Turmeric powder 1/2 tsp Coriander powder 1/4 tsp Salt Other ingredients : 8-10 pieces Paneer (fry in Ghee till golden brown. Keep aside) 1/2 cup chopped Onion 1 large onion (thinly sliced & fried golden brown) 2-3 tbsp chopped Cilantro (coriander) 2-3 tbsp chopped Mint leaves 2 tbsps Ghee (clarified Butter) 2 tbsp Vegetable Oil 1 tsp Cumin seeds (jeera) 1 tsp Salt 2-3 pinches of Safforn (soak in 1 tblsp warm Milk) Directions In a bowl, add all the Marination ingredients & mix well. Add ground Masala powder & the fried Paneer pieces. Mix well & marinate for 30 mins. Half cook the Rice with the above mentioned ingredients & Vegetables. Strain the excess water & spread the rice to cool. In a deep Pan, add Oil & Ghee. Add Cumin seeds & chopped Onion & fry for a min. Add the Marinated ingredients & mix well for 20 secs. Add 1 cup water & cook till the gravy thickens. Remove 1/2 cup this mixture & keep aside. Spread a layer of Rice over the paneer mixture in the pan. Put some fried Onion, Mint leaves, Cilantro & Saffron Milk on top it. Spread the remaining Rice again. On top of it, spread remaining paneer mixture, another layer of Cilantro, Mint leaves, Saffron Milk & fried Onions. Cover a lid & cook on Medium heat for 3-4 mins. Now place a griddle/tava under the Biriyani pan. Lower heat to low & cook for 12-15 mins. Turn off heat & let it stand for 5 mins. Remove lid & mix gently. Garnish with chopped Cilantro & fried onions and serve hot with raita. |
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