Hyderabadi Vegetable Biryani

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The ever-classic and pan-Indian culinary favorite, Biryani is believed to trace its origin back in the times of Mughal rule in India; this lip-smacking delicacy, during the medieval era supposedly formed the quintessential diet of the Mughal Army soldiers who, in pressed times of wars and battles did not have the opportunity to prepare elaborate meals and thus, relied on this one-pot meal comprising of rice, spices and meat. Over the years, this flavorful and aromatic rice dish gained popularity and crossing the Army barricades, it reached the royal kitchens catering the "Nizams of Hyderabad" and "Nawabs of Lucknow". Today, this gastronomic delight is a common man's favorite too and is undoubtedly, a marvel of India's culinary heritage that has been tweaked well to reflect regional tastes and cooking styles.

Vegetable Biryani

While originally Biryani essentially comprised of meat, its aromas and flavors were tantalizing enough to tempt the vegetarians too. This gave rise to what we today, know as the "Vegetable Biryani". A versatile delicacy, you can use any vegetables of your choice and enjoy with some raita and papad on the side. Here's the basic recipe of the same.

Ingredients (for cooking rice)

Long grain Basmati rice - 2 cups
Ghee - 1 tbsp
Cinnamon stick - 1 inch
Bay leaf - 1
Black cardamom - 1
Green cardamom - 3
Mace (Javitri) - 1
Star anise - 1
Cloves - 3 to 4
Pepper corn - 4 to 5
Salt - 2 tsp
Water - 6 cups

Ingredients (for vegetable yakhni)

Cauliflower florets - 1 cup
Potatoes (cubed) - 1 cup
Onions (sliced) - 1/2 cup
Green peas (boiled/frozen) - 1/2 cup
Carrots (cubed) - 1/2 cup
French beans (chopped) - 1/2 cup
Green chilies (slit) - 2 to 3
Ginger (finely chopped) - 1/2 tbsp
Garlic (finely sliced) - 3 to 4 cloves
Shah Jeera - 1 tsp
Bay leaf - 1
Cinnamon stick - 1 inch
Cloves - 3 to 4
Black pepper corns - 3 to 4
Star anise - 1
Green cardamom - 2
Black cardamom - 1
Ghee - 2 to 3 tbsp
Thick whisked yogurt - 1/2 cup
Salt - 2 tsp
Coriander powder - 1 tsp
Red chili powder - 2 tsp
Garam masala - 1 tsp

Ingredients (for assembling/layering Biryani)

Tomatoes (cubed) - 2
Browned/fried onions - 1/2 cup
Mint leaves (chopped) - handful
Coriander leaves (chopped) - handful
Warm milk infused with few saffron strands - 1/4 cup
Kewra/rose water - 2 tsp

Vegetable Biryani

Vegetable Biryani

Vegetable Biryani

Method

1. First, soak the rice in water for half an hour.
2. In the meanwhile, bring 6 cups of water to a boil in a deep pot.
3. Add in the soaked rice along with salt, ghee and all khada masala (whole spices) mentioned under the "Ingredients (for cooking rice)" section.
4. When the rice are about 75 % cooked, drain water and set aside.

5. While the rice are cooking, prepare the yakhni.
6. In a wok, add ghee and to it add, cauliflower florets. Fry until they turn golden from all sides. Dish out on an absorbent paper. Repeat the same process for potatoes.
7. Next, in the same wok, add all the whole spices. When the spices sizzle, add onions and saute until they turn golden.
8. Now add chopped green chilies, garlic and ginger. Saute for a while after which put in the carrots and french beans. Cook for 5 minutes with lid on.
9. When these vegetables have partially cooked, add green peas also and saute for a second or two.
10. Next, add the powdered spices, salt and yogurt.
11. Cover the lid and let cook for 5 to 6 minutes. Switch off the flame and mix in the fried cauliflower and potatoes. Make sure the yakhni is not too runny; if it seems watery cook for another 5 minutes without the lid to thicken.

12. It's now time to assemble the Biryani.
13. Heat a pot or a wok, add a tbsp of ghee and switch off the flame.
15. Put a layer of cubed tomatoes.
16. Next, layer 1/3 of the rice.
17. Now, layer it with 1/2 of veggies, few browned onions, chopped mint and coriander.
18. Again put a layer of 1/2 or remaining rice. Over it the next layer of remaining veggies, browned onions, chopped mint and coriander.
19. The last layer should be of rice. Drizzle it with saffron infused milk, kewra water, browned onions, chopped mint and coriander.
20. Cover with a lid (you can seal it with some dough if you wish to) and let it cook on very low flame for 10 to 15 minutes. Place a tawa beneath the wok so that it is not on the direct flame.
21. After 15 minutes, Biryani should be ready to be relished. Give a standing time of 5 to 7 minutes before opening.

Vegetable Biryani

Vegetable Biryani

Vegetable Biryani

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- Anshu

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