Being a vegetarian, Vegetable Biryani is definitely included in weekend special lunch. Dum biryani is a tasty rice dish which looks colorful, with vegetables and spices. There are many ways to cook biryani. I generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. It tastes slightly different from the restaurant one.
One of my friend is Telugu. One day, while talking to her, she mentioned about Hyderabad dum biryani. As I have never tried before I was excited to know the process. I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not. I tried that at home and loved it. Here is my version of Hyderabad vegetable biryani. Serve it with Raita and salna
Ingredients:
Basmati Rice - 2 cup,soaked and drained Carrot - 1, big Beans - 12 Cauliflower 12 small florets Peas - 1/4 cup Potatoes - 2, medium Onion - 1, big (thinly sliced) Mint - 1/4 cup Biryani Masala - 1 tbsp Kashmiri Chilli powder - 1/2 tsp Turmeric powder - 1/8 tsp Garam masala - 1/2 tsp Ginger Garlic paste - 1 tbsp Curd - 1 cup, whisked Water - 3 cups Saffron - few strands Saffron color - a pinch Cardamom Pods - 2 Cinnamon Stick - 1/2 stick cloves - 2 Bay leaf - 2 Fennel Seed - 1/2 tsp Poppy seed - 1/2 tsp Salt - to taste Oil - 1/4 cup Ghee - 2 + 1/2 tbsp
How to make Vegetable biryani with step by step pictures:
Soak rice for 1 hour and discard the water In a cooker separator take rice, 3 cups of water, few drops of sesame oil, 1 teaspoon of ghee, and required salt; pressure cook for 2 whistles and let the pressure subsides naturally After the steam comes down transfer the cooked rice into a wide tray and drizzle little oil and fluff the rice In a wipe pan add 2 tablespoon of oil and add onion, saute the onions till they turn translucent Add pinch of salt and sugar and cook till onions are caramelized. Transfer them into a plate In the same pan add 2 tablespoon of oil and 1 tablespoon of ghee and heat Add bay leaf, clove, cardamom pods, cinnamon, fennel seeds and poppy seeds and let them splutter Furthermore, ginger garlic paste and give a quick saute Add potatoes and cook for a minute Also add carrots, beans and mix well and cook for one more minute Furthermore add cauliflower and salt; mix well and cook for a minute Cover and cook until the veggies are cooked and remains crunchy, saute in-between Add biryani powder, Kashmiri chilli powder and garam masala and saute for 2 minutes Furthermore add green chilli and mix well Turn down the flame to low and add mint and give a quick mix Furthermore add whisked curd and mix well Cover and cook for 2-3 minutes and turn off the stove
Take a heavy bottomed pan/pressure cooker/ non stick pan (I took a non stick pan) Add 1 tablespoon of ghee and add a layer of rice and spread Furthermore add cooked vegetables, mint, chopped coriander leaves and caramlized onion on the veggies Again add a layer of rice and sprinkle the saffron milk over it Furthermore add the vegetable layer with mint, chopped coriander leaves and caramlized onion Repeat the layers and close the pan with a lid Take little water in a wide pan and place the biryani layered pan over the pan containing water Cook it for 25 - 30 minute in a very low flame Mix the biryani gently and Serve it with tomato raita / onion raita /Salna
