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Main Ingredients | Potatoes, Carrots |
Cuisine | Hyderabadi |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Difficult |
Others | Veg |
Ingredients list for Vegetable Hyderabadi Biryani
- 2 large Potatoes peeled and cut into ½ inch cubes
- 2 large Carrots peeled and cut into ½ inch cubes
- 5-6 French beans stringed and cut into ½ inch pieces
- 8-10 Cauliflower florets
- 11/2 cups Basmati rice soaked for 30 minutes
- for deep-frying Oil
- 4 large Onions sliced
- 1/2 cup Yogurt
- 3 tablespoons Biryani masala
- 11/2 tablespoons Ginger paste
- 11/2 tablespoons Garlic paste
- to taste Salt
- 4-5 Green cardamoms
- 2-3 Cloves
- 2 Bay leaves
- 4-5 Black peppercorns
- 4-5 saffron strands
- 2 tablespoons Milk
- 4 tablespoons Ghee
- 2 tablespoons Mint leaves chopped
- 2 tablespoons coriander leaves chopped
- 5 Cashewnuts halved and fried
- 10 Almonds fried
- 2 tablespoons Raisins fried
- as required Whole wheat flour (atta) dough
- for garnish Mint leaves
Method
- Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain on an absorbent paper.
- Beat yogurt. Add two tablespoons of biryani Masala, half of the fried onions, ginger paste and garlic paste, salt and vegetables. Allow to marinate for thirty minutes.
- Drain the soaked rice.
- Add four- five cups of water to a deep non-stick pan along with green cardamoms, cloves, bay leaves, black peppercorns and salt. Bring to a boil, add rice and cook till the rice is three fourth done. Drain and spread on a plate.
- Dissolve saffron in warm milk.
- Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
- Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes.
- Layer rice evenly over vegetables.
- Sprinkle the remaining biryani masala, mint leaves, coriander leaves. Reserve some fried onions and sprinkle the remaining on top. Sprinkle cashew nuts, almonds and raisins.
- Drizzle saffron milk. cover with a lid and seal with dough.
- Put the sealed handi on a heated tawa and cook on very low heat for fifteen to twenty minutes.
- Garnish with some fried onions, mint leaves and serve hot.
Nutrition Info
Calories | 2861 |
Carbohydrates | 399.8 |
Protein | 47.2 |
Fat | 119.4 |
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