Hyderabadi Vegetable Biryani

By -
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

If you have liked my post, do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on twitter and Instagram.

- Anshu

Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint ...
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp ...
Read more

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po...
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an...
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y...
Read more

Chicken Rara | Rara Chicken | Rara Murgh

By -
Image
Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made... OTHER CHICKEN RECIPES TO TRY... KASHMIRI STYLE CHICKEN YAKHNI CHICKEN KEEMA MATAR MASALA CHICKEN SHAAMI KEBAB INGREDIENTS Chicken (on bone, curry cut) - 500 grams Chicken mince - 300 grams Finely chopped onions - 3 medium Finely chopped green chilies - 3 to 4 Pureed tomatoes - 3 medium Ginger paste - 1 tbsp Garlic paste - 2 tbsp Ghee - 2 tbsp Cooking oil - 2 tbsp Curd - 1/2 cup Salt - to taste Turmeric powder - 1/2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Cumin seeds - 1 tsp Bay leaf - 2 Cloves - 4 to 5 Black pepper corns - 8 to 10 Black cardamom - 1 Green cardamom - 3 to 4 Kas...
Read more

Dhaba Style Besan ki Phulki wali Kadhi

By -
Image
Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya see...
Read more