Hyderabadi Vegetable Biryani Recipe

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Directions

• Cook the rice in enough water and see that each grain of the rice is separate.
• Add the saffron milk mixture to the rice and mix it well and divide the rice into two equal portions and keep it aside.
• Heat the oil in a kadhai and deep fry the onion slices till they turn crisp and golden brown in color and drain on an absorbent paper and keep it aside.
• In the same oil, deep fry the cashew nuts, almonds and raisins till golden brown and drain on an absorbent paper and keep it aside.
• Heat ghee in a deep pan, add the cloves, cardamom and bay leaf and saute on a high flame for a second.
• Add the onions and ginger-garlic paste and saute till onions turn translucent.
• Add the mint paste, coriander paste, biryani masala, salt, all the vegetables, cream and the milk.
• Cook on medium flame till all the vegetables are cooked and remove from the flame, cool it to room temperature and add the beaten curd and mix it well.
• Divide the gravy into two equal portion and keep it aside.
• Heat the ghee in the deep vessel, sprinkle little fried onions, than spread the one portion gravy and top with rice and repeat the same process and rice should be on top.
• Spread fried onions, cashew nuts, raisins, almonds and coriander evenly on the top of the rice.
• Spread fried onions, cashew nuts, raisins, almonds and coriander evenly on the top of the rice.
• Cover the vessel with the lid and seal it with the dough and allow to dum for half an hour.
• Switch off the flame and transfer to a serving plate and serve it hot with raita.

Meghna Nath