Hydrabadi Veg Biriyani

Briyani is a rice -based dish cooked with spices and chicken,mutton,egg,shrimp,fish and vegetables also. Biriyani comes from the Persian word  BERYA(N) which means fried or roasted.It is very popular dish in India. 
Biriyani was introduced in India in the era of Mughal. It was one of the famous dish in the kitchen of the Mughal Emperor. 


Each region of India has its own way of making Biriyani,mainly Kashmir, Heydrabad, Malabar, Kolkata, Lucknow, Delhi, Agra are the main centres of Biriyani.

Today I am going to share easy way of making Hydrabadi Veg Biriyani at home.The authentic Hydrabadi biriyani was dum cooked with meat.The sources says veg biriyani was introduced for vegetarian workers for the Nizam's of Hydrabad.

Veg Dum Biriyani  is made by cooking vegetables and paneer in ghee with warm aromatic spices until the vegetables  is tender, then adding semi boiled  rice and cooking in the sealed pot over low heat till done.

---------------------------------------------------------
Category-Indian Rice Recipes
Author - Moumita 
Preparation Time - 15 Minutes 
Cooking Time - 45 Minutes 
Servings - 2

------------------------------------------------------------------------------

INGREDIENTS  FOR VEGETABLES CURRY

Carrots-2 chopped
Cauliflower florets/gobi -10-12(small)
Button mushrooms-6 (chopped)
French beans-½ cup(chopped )
Green peas-1/2 cup
Paneer-1cup (cut into medium  cubes) 
Cashew nuts-10
Yoghurt-1/4 cup
Onion-2 (Chopped)
Ginger paste-1tbsp
Garlic Paste-2tbsp
Turmeric powder-1tsp
Coriander powder -1tsp
Red chilly powder-1tsp or according to your taste
Cinnamon stick -1"
Green Cardamom -3
Cloves-4
Bay leaf-2
Whole jeera-1/2 teaspoon (for tempering )
Garam masala powder-1tsp
Salt to taste
Sugar-1/2teaspoon
Oil/ghee or clarified butter - 2 tablespoons+1 teaspoon 


INGREDIENTS  FOR MAKING BIRIYANI  MASALA

Cinnamon -1inch stick

Green Cardamom-4

Black Cardamom-3

Cloves-5

Black Pepper-3

Star Anise-1

Nutmeg-1

Mace-1tsp

Sha jeera-1teaspoon  (optional )

Coriander seeds-1teaspoon

Kabab chini-1/2 teaspoon

METHOD  OF MAKING BIRIYANI MASALA

Roast all the spices powder in a pan.Let them cool down and grind them to make a fine powder.

OTHER INGREDIENTS 

Fried Onions or Birista-1/2 cup
Chopped mint or pudina and coriander leaves-1/2cup

For fried onions---Slice two onions..separate the slices. ..then fry untill golden brown

INGREDIENTS  FOR RICE

Basmati Rice-2 cups washed and soaked for 15 minutes in water

Water-4cups

Green Cardamom -3

Black Cardamom -3

Cloves -4

Cinnamon Stick-1"

Star Anise-1

Oil-2 tsp

Salt to taste

Saffron-1 pinch soak into 1 cup warm milk

Rose water-2 teaspoon

Kewra essence-3-4 drops


PREPARING BIRIYANI  RICE


Take a big  pan,add 4 cups of water, put bay leaf, oil and salt

Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done.

Drain and spread the rice on a tray.Divide the rice into two equal parts.

FINAL PREPARATION

Heat ghee and oil in a non-stick or heavy  bottomed vessel . Vessel  should be very big thus you can cook your biriyani  in this vessel later.

Add chopped onions ,fry till golden brown  .Add all the vegetables,cashew nuts  and little  bit salt and cook for 2 minutes. 

Combine ginger garlic paste,biriyani masala  into yoghurt ,mix well  and add into the pan

Mix with vegetables  and cook for 2 minutes.Add water and bring it to boil.When the water will start to boiling,simmer the gas and cover it with a lid .Cook until vegetables are done.Add Paneer cubes and mix with vegetable gravy.Take 1/2cup vegetable gravy in a cup.Keep it aside 

Add half portion of cooked rice on cooked vegetables,p our half portion vegetable gravy,saffron diluted milk and biriyani masala.Add remaining half portion of rice on it then again pour remaining half  portion of vegetable gravy,saffron diluted milk and garam masala.


Add a little salt,  remaining garam masala, fried onions, kewra essence  ,gulab jal,chopped mint and coriander leaves and 1teaspoon ghee or clarified butter over it.

Cover the pan with the aluminium foil, then put  the lid.

Place a tawa on gas stove,and put the biriyani vessel on it.
Cook for of low flame for 25-30 minutes,turn off the gas.Allow to rest for 10 minutes.

Your Veg Dum  Biriyani is ready to serve. Serve it with raita.

Want to know more Veg Recipes Without  Onion and Garlic,click HERE

Want to know more Veg Recipes  With Onion and Garlic, click HERE

Want to know more Indian bread and Rice recipes,clickHERE