Vegetable Biryani/Veg Biryani - The Hyderabadi Way

Happiness is Homemade Biryani :) !! A plate full of this hot, aromatic colorful biryani is a feast to the eyes, and it's yummy for the tummy :). I've seen people who could eat biryani every day. I should say am one among them :p. My family is a biryani lover!! We make biryani's on special occasions, whether it's treating friends or a family feast. Most of the time 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 a choice of veggies, peas, cauliflower, mushrooms, corn, etc. I made the biryani with whatever veggies I had on the 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 Tablespoon
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 chili 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 seawater). You could add shahi jeera 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 another layer of rice and repeat the same process. After completing the layers, add 3-4 tablespoons of oil(which was 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. The easy way is to dry roast the leaves(until it's aroma comes), rub them between your palms. You could see the powder now! 

Notes : 
1. One could add cashew nuts/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 was added. Mine were 2 layers which makes a total of 2 teaspoons of each.

Thank You For Visiting Blessy's Kitchen :) 

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