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
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)
Coriander powder -1tsp
Red chilly powder-1tsp or according to your taste
Cinnamon stick -1"
Green Cardamom -3
Whole jeera-1/2 teaspoon (for tempering )
Garam masala powder-1tsp
Salt to taste
Oil/ghee or clarified butter - 2 tablespoons+1 teaspoon
INGREDIENTS FOR MAKING BIRIYANI MASALA
Cinnamon -1inch stick
Sha jeera-1teaspoon (optional )
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.
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
Green Cardamom -3
Black Cardamom -3
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.
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