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Hyderabadi Vegetable Biryani

BiryaniHut’s Nawabi Hyderabadi vegetable biryani Recipe ..yummy..

Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is a more of a staple food in South India than in the rest of India. Hyderabadi biryani originated after blending of Mughlai and Iranian cuisine in the kitchens of the Nizam, the Nawabs, rulers of the historic Hyderabad State.Hyderabadi biryanis have been enjoying a topper position among various biryanis in the heart of Biryani lovers. I would share my recipe for Nawab Hyderabadi vegetable biryani,let it be with your kitchen as well as on dining table and share the taste with family members.

SERVES: 4

Ingredients for Nawab Hyderabadi vegetable biryani (measuring cup used, 1 cup = 250 ml)

The Rice:

· Basmati Rice

1 And Half Cup

· Green Cardamoms

· Black Cardamoms

· Cloves

· Cinnamon Of 1 Inch

· Bay Leaf

· Mace Strands

· Cups Water

· Salt

The Vegetable Gravy:

· Cauliflower Florets Removed

½ Head Of A Medium Sized

· Carrot Diced

1 Medium Sized

· Potato Cubed

1 Medium Sized

· French Beans Chopped

½ Cup

· Mushrooms Chopped Or Sliced

½ Cup

· Fresh Peas

½ Cup

· Onion Finely Sliced

2 Medium Sized

· Green Chilli, Slit

· Ginger Julienned

2 Tbsp

· Garlic Chopped

1 Tbsp

· Caraway Seeds

1 Tsp

· Green Cardamom

· Black Cardamoms

· Cloves

· Cinnamon Of 1 Inch

· Bay Leaf

· Mace

· Whisked Yogurt / Curd

100 gm

· Turmeric Powder

¼ Tsp

· Red Chilli Powder / Cayenne Pepper

½ Tsp

· Cashew nuts

2½ Tbsp

· Sultanas / Raisins

2½ Tbsp

· Almonds, Peeled And Sliced

2½ Tbsp

· Ghee

3 Tbsp

· Salt

To Taste

Herbs And Spices For The Final Touch

· Chopped Coriander / Cilantro Leaves

½ Cup

· Mint Leaves

½ Cup

· Whisked Yogurt / Curd

100 gm

· Saffron Strands

A Few /A Pinch

· Milk

2 Tbsp

How to make Nawab Hyderabadi vegetable biryani

Method

· Clean the rice properly and soak the rice in water for 30 minutes.

· Traditionally biryanis were made in clay pots, which is known as biryani pot/kalam (kerala/tamil nadu) /handis. If you have a clay pot, you could use it. Otherwise in a pressure cooker, add the pre-soaked rice, all the spices mentioned above for Rice , salt. Cook till the rice is almost done. Fluff the rice and keep it aside.

· Heat ghee in a Fry Pan. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.

· Now add the onions. Fry the onions till golden brown.

· Add the green chillies, ginger and garlic. Fry for a minute. Add the turmeric and red chilli powder. Give the mixture a stir.

· Now add the vegetables and stir for a minute. Add the curd / yoghurt.

· Stir and then add ¾ cup water plus salt. Stir the mixture well.

· Then take all the vegetable mixture in a pressure cooker, then cover the cooker with a lid and pressure cook for 2 minutes.

· Add the dry fruits - almonds, raisins and cashew nuts to the vegetable gravy.

· Check the salt. Add, as per taste..

· Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.

· In the same vessel with the cooked vegetables, sprinkle half each of saffron-flavored curd / yoghurt, mint and coriander leaves.

· Now spread half of the rice. Sprinkle the remaining saffron-flavored curd / yoghurt, mint and coriander leaves.

· Spread the remaining rice. Sprinkle rose water.

· Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or keep a heavy weight on the lid.

· Place the sealed vessel on the gas stove (first you can put a tawa/griddle on the gas stove and then place your vessel on that, so that you can avoid any burning ) at low fire, simmer mode. Cook for 20-25 minutes nearly, your biryani is ready to serve.

· Serve the very special Nawab Hyderabadi vegetable biryani along with raita, onion-mint salad-cucumber, mango pickle, roasted papad.

Key Ingredients in Hyderabadi vegetable biryani
· Basmati Rice	· Bay Leaf - Tej Patta
· Green Cardamoms -Hari Elaichi Or Choti Elaichi	· Mace Strands - Javitri
· Black Cardamoms - Badi Elaichi	· Water
· Cloves -Laung - Lavang	· Salt
· Cinnamon - Dal Chini	· Garlic- Lahsun
· Cauliflower -Phool Gobi	· Caraway Seeds - Shah Jeera
· Carrot - Gajar	· Green Cardamom - Hari Elaichi Or Choti Elaichi
· Potato - Aloo	· Black Cardamoms - Badi Elaichi
· French Beans	· Cloves - Laung / Lavang
· Mushrooms	· Cinnamon - Dal Chini
· Peas - Matar	· Ghee
· Onion - Pyaaz	· Almonds - Badam
· Green Chilli	· Sultanas - Raisins
· Ginger - Adrak	· Coriander / Cilantro Leaves - Dhania Patta
· Bay Leaf -Tej Patta	· Mint Leaves - Pudina Patta
· Mace Strands - Javitri	· Yogurt / Curd - Dahi
· Yogurt / Curd - Dahi	· Saffron - Kesar
· Turmeric Powder - Haldi	· Milk
· Chili Powder - Cayenne Pepper	· Cashew Nuts