RCI-RC.001.0229.001
Vegetable Hyderabadi Biryani
Contributed by [http://groups.yahoo.com/group/indiancuisineandculture/ Indiancuisineandculture Y-Gro
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 1½ cups
- 2 large
- sized carrots (¾ inch cubes)3 medium
- – 6 French beans (¾ inch pieces)5 unit
- sized cauliflower (small florets)¼ small
- 1 unit
- – 5 strands saffron4 unit
- 2 tbsp
- 4 large
- oil to deep fry1 unit
- ½ cup
- biryani masala powder3 tbsp
- tsps ginger paste1½ unit
- tsps garlic paste1½ unit
- pure ghee4 tbsp
- 2 tbsp
- 2 tbsp
- 5 unit
- 10 unit
- 2 tbsp
- dough to seal1 unit
Method
1
Soak basmati rice in water for 30 minutes, then drain well.
2
Soak saffron strands in warm milk for 10 minutes until the color deepens.
3
Heat oil in a heavy-bottomed pan over medium-high heat and deep fry the sliced onions until golden brown and crispy, stirring occasionally; drain on paper towels and reserve.
8 minutes
4
In a bowl, combine yogurt, ginger paste, garlic paste, biryani masala powder, and salt to taste; mix until smooth.
5
Add the potato, carrot, French bean, and cauliflower pieces to the yogurt mixture and toss well to coat all vegetables evenly.
6
In a separate pan, heat 2 tablespoons ghee and add the marinated vegetables; cook over medium heat for 5 minutes until partially cooked, stirring gently.
5 minutes
7
Bring a large pot of water to a boil, add salt, then add the soaked and drained basmati rice; cook until 70 percent done (grains should still have a slight firmness in the center), about 5–6 minutes.
6 minutes
8
Drain the rice thoroughly and layer it over the partially cooked vegetables in a heavy-bottomed cooking vessel.
9
Sprinkle the saffron-soaked milk over the rice, then layer the fried onions, cashew nuts, almonds, raisins, mint leaves, and coriander leaves evenly across the top.
10
Drizzle the remaining 2 tablespoons ghee over the layers, then seal the pot tightly with dough around the rim to trap steam.
1 minutes
11
Place the sealed pot on a tawa (griddle) over medium heat and cook for 40–45 minutes, until steam builds up inside and the rice is fully cooked; listen for gentle crackling sounds indicating proper dum cooking.
42 minutes
12
Remove from heat and let rest for 2 minutes before carefully breaking the dough seal and gently mixing the biryani with a fork to fluff the rice and distribute ingredients evenly.