Name: Hyderabadi Veg Biryani Recipe
Total time: 60 min
Yield: 3
Cuisine: Indian

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How to make Hyderabadi Veg Biryani Recipe

Chitra

Crawler

Indian

Basmati rice

Water

Cinnamon, cloves, cardamom, black stone flower each

Salt as needed

Ghee

Carrot no

Potato no

Green chilli no

Red chilli powder to 1 tsp

Garam masala powder

Turmeric powder

Curd

Lemon juice

Finely chopped mint+coriander leaves

Cooking Oil

Fried onions no

Saffron soaked milk

Wash and soak the basmati rice for 30 minutes to 1 hour. Wash and peel the skin of potato and carrot. Cut them into small cubes(i chopped like the way served in hyderabad biryani house). Set aside. Slice onions. Soak saffron threads in milk.

step 1

Heat oil and deep fry the onion slices. Fry till golden brown and remove in a plate. Do not burn them, just fry carefully in medium flame. Remove half of the roasted onions and reserve it for garnishing.

step 2

In a non-stick kadai, take the chopped veggies. Add cardamom, cinnamon, cloves, ginger-garlic paste, turmeric powder, red chilli powder, curd, garam masala powder, salt, half the fried onions, lemon juice, oil in which onions were fried, finely chopped mint + coriander leaves, mix well and check for taste. Let this mixture marinate for 30-45 minutes.

step 3

In the mean time, boil 4 cups of water in a wide bowl and add the drained, soaked basmati rice. In the water, add cinnamon, cloves, cardamom, black stone flower, bay leaf, 1 tbsp of ghee along with half the salt for rice. (add salt carefully because we have added salt in veggie masala too).

step 4

Let the rice cook in medium flame for 20 minutes. By now rice will be cooked to 80%. Check whether the rice breaks but it should be firm in shape. Remove the rice alone and keep the water. Do not discard it.

step 5

Now layer the rice over the marinated masala mixture. Add the reserved rice cooked water all around the rice. I added around 5 tbsp of water. Please note the quantity of water may vary as per the water quantity retained in masala. So make sure u dont add more water. It will make the rice mushy.

step 6

Add the saffron soaked milk and finely chopped mint+coriander leaves. Close the kadai with a tight lid or plate so that steam do not escape. Keep a weight over the plate. I kept a bowl with water. U can even place a stone if any.

step 7

Switch on the flame and turn it to very low. Let the biryani cook in very low flame for 20-25 minutes. No need to open in the middle. But make sure u dont get burning smell. Your house will be completely covered with an awesome aroma of biryani when its cooked. Now remove the plate and fluff the rice with fork. Garnish with the remaining fried onions and serve hot.

step 8

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