Vegetable Biryani/Veg Biryani - The Hyderabadi Way

Happiness is Homemade Biryani :) !! A plate full of this hot, aromatic colorful biryani is feast to the eyes and its yummy for the tummy :). I've seen people who could eat Biryani everyday. I should say am one among them :p. My family is a Biryani Lover!! We make Biryani's on special occasions,whether its treating friends or a family feast. Most of the times I cook Chicken Biryani and Mutton Biryani. It's toothsome. If you're a non-vegetarian, you should definitely give it a try! Here, in the preparation of the Veg Biryani one could use choice of veggies, peas, cauliflower, mushrooms, corn etc. I made the Biryani with whatever veggies I had on time.  Feel free to adjust the seasonings according to your tastebuds.

To Make This Recipe, You'll Need : 

Basmati  Rice
500 Grams
Choice of mixed veggies
400 Grams
Green Cardamom/ Elaichi  Powder
1 Teaspoon + extra for layering
Biryani Masala Powder
2 Teaspoons
Garam  Masala Powder /G.Masala
½ Teaspoon + extra for layering
Turmeric  Powder
¼ Teaspoon
Red Chilli Powder
2 Teaspoons
2 Teaspoons (or) To Taste
Mint / Pudina Leaves
½ Bunch
Cilantro/ Coriander Leaves
½ Bunch
Dried Fenugreek Leaves/ Kasuri  Methi
1 to 2 Tablespoon
Ginger – Garlic Paste
1 ½ Tablespoons
Lemon/ Lime Juice
Juice of 2 medium sized
Clarified Butter/ Ghee
1 Tablespoon
Fried Onions
2 medium sized onions, sliced and deep fried in oil
Yogurt/ Curd
1 Cup
6 Tablespoons
Green Cardamom/ Elaichi
3 Nos
Bay Leaves
2 Nos
4 to 5 Nos
Cinnamon Stick
1 No

Method : 
Begin by soaking the cleaned and washed rice in the water. Next, add about 3 tablespoons of oil to the Biryani pot (or) handi, when the oil goes hot, add elaichi/ green cardamom, cinnamon,bay leaves and cloves.Saute them in the oil until they get swollen, next add the veggies, followed by the dry masala powders (Elachi powder, garam masala powder, biryani masala powder, turmeric powder, red chilli powder and salt.) Also add the ginger- garlic paste, mint/ pudina leaves, and cilantro/Coriander leaves and cook the veggies until done.

To the cooked veggie mixture add the yogurt/curd, fried onions, dried fenugreek leaves/kasuri methi, about 2 teaspoons of lime/lemon juice, Mix well and let it sit aside for a while. 

Taste this veggie mixture, add if any seasonings required.
Now, in a large pot add water, followed by Green cardamom/ Elachi, cloves and cinnamon, 1 teaspoon of lime/lemon juice and salt(water should taste very salty, like sea water). You could add shahijeera or your choice of spices here at this point. Let the water come to a rolling boil, to this add the soaked basmati rice, cook until the rice is 80 percent done.

Strain the rice immediately, layer the strained rice over the veggie mixture, sprinkle fried onions,garam masala, elaichi powder and pour the lemon juice around.  Next add other layer of rice and repeat the same process. After completing the layers, add 3-4 tablespoons of oil(which used to fry the onions), if you have saffron add the soaked saffron. Cover the lid and cook on high flame for 3 minutes, next switch to sim and cook for further 10 minutes. (If your Biryani pot's bottom is not heavy, place a tawa beneath it). After 10 minutes, your Veg Biryani - Hyderabadi way is ready to relish!


How did I make Dried Fenugreek Leaves/ Kasuri methi powder?
Even though the leaves are dried, these leaves don't easily turn into  powder when sandwiched between our palms. Easy way is to dry roast the leaves(until its aroma comes), rub between your palms. You could see the powder now! 

Notes : 
1. One could add Cashewnuts/Kaju, Almonds and Raisins
2. One could add Coriander and Mint in the layerings as well
3. In each layer 1 teaspoon of Elaichi and Garam masala were added. Mine were 2 layers which makes total of 2 teaspoons of each.

Thank You For Visiting Blessy's Kitchen :) 

Chocolate Popcorn

"Anything is good if it's made of Chocolate"
                                                     - Jo Brand.
So true! These salted Popcorns dipped in the Chocolate is sapid. When there is no time and you need a quick chocolaty stuff for the party, this is the recipe!! All you need to do is stock up your pantry with the dried corn kernels(if you want to make homemade popcorn) and dark chocolate for this easy peasy yummy treat. Check out the homemade Popcorn here . You could also drizzle over some caramel too. Salty-Chocolaty-Bittery. Oh Yummm!  

To Make This Recipe, You'll Need : 

Salted Popped Corn
As required
Melted  Dark Chocolate
As required
Sprinkles (Optional)
As required


Method : 

To the Popped Corn add the melted chocolate (the popcorn should get coated well), give a gentle mix. Now, spread the Chocolate coated Popcorn on the foiled tray(or) plate. Add the sprinkles and freeze them for about 10 minutes. 

After, 10 minutes, remove and serve. It's painless, Is'nt it?? I shared this with the kids and they loved it. Do give it a try. Also, try adding the caramel and enjoy with your pals. 

Enjoy :)

In case if your looking for more quick recipes :check out my Palakova / Milk Burfi / Quick Palakova recipe. This is a quick version, ready under 10 minutes in the microwave.
Chocolate Balls With Coconut Filling
Christmas Cookie Balls (Oreo Truffles)
Chocolate Crackle
Roast Almond Chocolate

Thank You For Visiting Blessy's  Kitchen :)


Have you ever tried popping the corn on the stove? It's pretty easy with 3 just ingredients, no fancy equipment and yes, it can be done under 10 minutes. It's cost effective too.You could flavor your Popcorn with Desi masala to International flavorings. But, today I made Chocolate Popcorn using these Popped Corns.

To Make This Recipe, You'll Need : 

Dried Corn Kernels
½ Cup/ 110 Grams
Oil (or) Butter
3 Tablespoons
1 Teaspoon

Method : 

Heat the oil in a large pot on high heat, add the kernels, saute well so that the oil coats the kernels well. Now, place a lid on the pot. After about 1 minute you will start hearing the popping sound. Give a good shake to the pot to prevent the Popcorn from burning. Once the Popping has slow down, switch off the flame, season with salt and Serve! 

Enjoy !

      Notes : Double the recipe for 4 persons.

               Thank You For Visiting Blessy's Kitchen :)

Gongura Chicken/ Ambada Chicken/Ambadi Chicken/ Sorrel Leaves Chicken/ Kenaf Leaves Chicken

When you hear the word "Gongura", its essentially a Telugu Cuisine. People love eating Gongura in many forms. Chutneys, dals, pickles and non-veg varieties. It is widely consumed all over the Andhra Pradesh and Telangana. Gongura is even more popular these days at the restaurants and the food joints. I personally love Gongura because of its sour taste. All my relatives from Rayalseema love Gongura. Although we cook Chicken curry and Biryani, this Gongura Chicken is a must during the Festive times in our families. One could replace the chicken with mutton and prawns. Vegetarians can skip the meat and have the Saag alone. Some people cook Gongura Chicken only with the Gongura Leaves. I made my Gongura Chicken by adding other leaves as well. Gongura comes in two varieties. Green stemmed and the red stemmed. Red stemmed Gongura is more sour than the green stemmed Gongura, Today, I have used the red ones. I have added the spices accordingly to the sourness of the Gongura leaves. You might need to adjust the seasonings accordingly.

To Make This Recipe, You'll Need : 

300 Grams (Cut into small pieces)
Gongura leaves/Ambadi
250 Grams (3 large bunches from the greens  vendor)
Spinach/ Palak Leaves
150 Grams (3 bunches)
Fenugreek/Methi Leaves
30 Grams (1 small bunch)
Mint Leaves/Pudina Leaves
10 Grams (1 small bunch (or) Half of big bunch)
Cilantro/Coriander Leaves
1 Bunch
Green Brinjal
4 Nos
2 Nos
Ginger- Garlic Paste
2 Tablespoons
Green Chilli Paste
1 ½ Tablespoons
Red Chilli Powder
1 Tablespoon (I used Masala chilli powder)
To Taste (For the Leaves and the chicken)
Turmeric Powder
¼ th Teaspoon
2 Tablespoons

Method : 

Soak all the greens in the water for about 10 minutes. Clean the leaves by rubbing in your palms and put it in the colander. Do not drain the water like how we do it for the rice grains. For the greens, lift them from the water and place it in the Colander. This way, any heavy particles, that is any kind of mud which has settled in the bottom will not get into your greens again.

Now, to a pressure cooker add the chopped green brinjal, the greens, green chilli paste and the salt.
Pressure cook for 3 whistles. (I did'nt add water as the greens themselves release some!)

After cooking the greens, whip the greens (now also called as saag) with the dal masher, and transfer into an other container. To the same cooker, add the oil,followed by the chopped onions, ginger - garlic paste. Saute until the rawness disappears. Now, add the chicken, red chilli powder, turmeric, salt and the saag. (we are adding the saag again, so that the chicken gets the flavor from the Gongura Leaves) If you cook the chicken and the leaves directly, all the greens don't get cooked properly.
Now, cover the lid of the cooker and pressure cook for further 3 whistles again. After the pressure settles down, open the lid, check the taste, add or adjust the seasonings if needed.

Serve with the Spiced rice/ Color rice/ Bagara rice (or) Tomato bath. My family enjoys this with the biryani's also. Also, check my biryani recipes :

1. Chicken Biryani (Kacchi Biryani Style)
2. Mutton Biryani (Kacchi Biryani Style)
3. Vegetable Biryani

Enjoy !


For easy remembering to make the Gongura Chicken : To the whole weight of the Gongura Leaves, Spinach should be half of the Gongura's weight, rest Fenugreek(methi) and Mint (pudina) should be lesser than Spinach because it will bring out the bitter taste. For coriander no restrictions. 

Comment below, what you think about this recipe. Share this recipe with your family and friends. Make sure you follow by email to never miss a post. Do try it out and let me know! 

Thank You For Visiting Blessy's Kitchen :)