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Friday, December 9, 2011

Hyderabadi Veg Biriyani

Hyderabad is known for its Biriyanis. They have many variations of their spicy biriyani like dum, handi etc. And their non veg dum biriyanis are famous throughout the country. This is a veg biriyani in hyderabadi style and straight from My Cook Book.
How to cook Hyderabadi Veg Biriyani...
What you will need:
350 gms Basmathi rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green chillies
30 gms Ginger
20 gms Garlic
1/2 tsp turmeric powder
1 tsp red chilli powder
1 cup curd
1 tsp saffron
2 tbsp milk
1/3 cup mint
1/3 cup corriander leaves
4 tsp Rose water
50 gms Almonds
25 gms Rasins
120 gms Ghee
Salt to taste
Wash and soak the basmathi rice for half an hour.Soaking of the rice, will help it too look longer at times. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil cook until it is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chillies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Biriyani without these leaves will be less in flavor, so never forget these greens when making biriyani. Soak the almonds in water and keep aside. Beat the curd in a bowl and divide into two equal proportions. Dissolve the saffron in warm milk and add it to one portion of the curd.
Heat ghee and add the remaining garam masala and saute over medium flame until it begins to crackle. Add onlions and saute till golden brown. Then add green chillies, garlic, ginger and stir for a minute. Add turmeric and red chilli powder, saute for half a minute, add the chopped vegetables and stir for a minute. 
Add the portion of plain curd and add 2/3 cup of water, bring to boil and simmer until vegetables are cooked. Add dry fruits and nuts when vegetables are done. Now add half of saffron mix, mint and corriander.
Then spread half the rice and again sprinkle saffron curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid tightly so it is sealed. Put the whole thing in a pre heated oven for 15-20 minutes. Serve hot.
This is almost like dum. The sealing of the vessel helps to keep it in dum.
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