Friday, Apr 19, 2024
Hyderabadi veg biryani will set your Sunday !
Hyderabadi veg biryani will set your Sunday !
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INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for prepping rice:
  • 1 cup heaped basmati rice, 200 grams rice
  • ¾ cup water for soaking rice
for cooking rice:
  • 1 inch cinnamon/dalchini
  • 2 to 3 green cardamom/hari elaichi/choti elaichi
  • 2 cloves/lavang
  • 1 to 2 single mace strand/javitri
  • ¼ tsp shah jeera/caraway seeds
  • ½ tsp salt or add as required
  • 4 cups water for cooking rice
for frying onions
  • 2 medium onions, thinly sliced, 165 to 175 gram onions or 1 cup thinly sliced onions
  • 4 tbsp ghee, you can also use oil instead of ghee
for marination:
  • 100 gram carrots or ½ cup chopped carrots
  • 100 gram potato or ½ cup chopped potatoes
  • 100 gram green peas/matar or ½ cup green peas
  • 3 to 4 green chilies, crushed
  • 3 tbsp coriander leaves
  • 3 tbsp mint leaves
  • ¼ tsp shah jeera/caraway seeds
  • 2 green cardamom/hari elaichi/choti elaichi
  • 2 cloves/lavang
  • 1 inch cinnamon/dalchini
  • 1 single strand of mace/javitri
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp salt or add as required
  • ½ tbsp lemon juice
  • ½ tbsp ginger paste, 5 grams or 1 inch ginger crushed to a paste
  • ½ tbsp garlic paste, 5 grams or 8-9 medium sized garlic crushed to a paste
  • ½ cup curd or 150 grams
for layering:
  • â…“ cup milk + ¼ tsp saffron strands/kesar
  • ½ tbsp rose water or kewra water
  • 2 tbsp coriander leaves/dhania patta
  • 2 tbsp mint leaves/pudina patta
  • 1 to 2 tbsp ghee (optional)
 
INSTRUCTIONS
soaking rice:
  1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in ¾ cup of water for 30 minutes.
  2. after 30 minutes drain the rice and keep aside.
preparing birista for biryani:
  1. when the rice is soaking, prep the veggies. then heat 4 tbsp ghee in a shallow frying pan.
  2. then add 1 cup of thinly sliced onions.
  3. stir well and begin to saute the onions on a low to medium flame.
  4. add a pinch of salt, to hasten the cooking process of the onions.
  5. keep on stirring often while frying the onions, so that they cook evenly.
  6. fry till the onions become golden or caramelize.
  7. remove the fried onions with a slotted spoon and place them on a kitchen paper towel. also keep the ghee in which the onions are fried aside.
preparing marination:
  1. now take the chopped veggies in a mixing bowl. do chop the veggies in small pieces, so that they cook evenly and well.
  2. add ½ cup curd, ½ tbsp ginger paste, ½ tbsp garlic paste, 3 to 4 crushed green chilies, 3 tbsp each of chopped coriander and mint leaves.
  3. then add the spices - ¼ tsp shah jeera/caraway seeds, 2 green cardamoms, 2 cloves, 1 inch cinnamon, 1 single strand of mace, ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder.
  4. add half of the fried onions, ½ tsp salt and ½ tbsp lemon juice.
  5. now add the ghee in which we had fried the onions.
  6. mix everything very well. cover and keep aside to marinate for 30 minutes to two hours or overnight in the refrigerator. if keeping for 30 minutes, you can keep at room temperature. for more than 30 minutes, keep the bowl in the fridge. before layering, bring the marination to room temperature.
cooking rice for biryani:
  1. take a deep bottomed pan. add 4 cups water and heat the water on a high flame.
  2. when the water becomes hot, add all the spices - 1 inch cinnamon, 2-3 green cardamom, 2 cloves, 1 to 2 single mace strand and ¼ tsp shah jeera/caraway seeds.
  3. add ½ tsp salt.
  4. bring the water to a rolling boil.
  5. add the basmati rice. do not reduce the flame and continue to cook the rice without a lid.
  6. the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
  7. drain the rice in a colander. gently fluff and keep aside.
  8. while draining rice, reserve ½ cup of the hot water in which the rice was cooked.
  9. add this rice stock to the veg marination mixture. mix very well. check the salt in the marination and add more if required.
  10. dissolve ¼ tsp saffron strands in warm milk and keep aside.
layering and cooking veg biryani:
  1. now place the marination mixture in a thick bottomed pan or pot.
  2. layer with the cooked rice.
  3. next layer with 2 tbsp each of coriander and mint leaves. also add half of the fried onions.
  4. pour the saffron dissolved milk evenly all over.
  5. dot with 1 to 2 tbsp of ghee. also sprinkle ½ tbsp of rose water or kewra water.
  6. seal the pan tightly with an aluminium foil. place the pan on a pre heated tava or griddle.
  7. cover with a tight fitting lid and dum cook the veg hyderabadi biryani on a low flame for 30 to 40 minutes.
  8. for baking - you could also preheat the oven to 180 degree celsius and then bake the biryani in the oven for 25-35 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
  9. give a resting time of 5 to 7 minutes and then serve the veg biryani.
  10. serve hyderabadi veg biryani with raita or mirch ka salan. you can also serve with this onion tomato shorba.
Tags: HYDERABADI VEG BIRYANI, SUNDAY SPECIAL RECPIE, RECEPI FOR SUNDAY,
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