Veg Hyderabadi Biryani Recipe : Spicy Smokey Rice Dish!

Hyderabadi Biryani

• Author: Karishma Shah
• Recipe Category: Hyderabadi Dish
• Cuisine: Indian
• Serves: 3

Description: It is simple, easy to cook and feels light over the stomach. The aroma is so strong that one simply cannot resist without eating the dish once….

Learn to make the famous Hyderabadi Biryani Recipe and experience the feel of “Nawabi Khana”.

Ingredients for Hyderabadi Biryani Recipe

• Rice – 2 cups (400 gms)
• Water – 1 bowl (medium)

Note: The water has to be boiled or Luke warm. You may use any rice, but using “Basmati Rice” is preferable.

Ingredients for Vegetable:

• Cauliflower – 1 whole – 200 gms
• Potato – 2 pieces – 1 cup (finely chopped)
• Carrots –  1 large – ½ cup (finely chopped)
• Fresh Beans –  1/2 tin – 50 gms
• Mushroom – 1 cup (8-9 pieces chopped)
• Green Peas  – 1/2 cup
• Onion – 1 cup – 2 pieces (finely chopped)
• Tomato – 1 cup – 2 pieces (roughly chopped)
• Ginger – 1 ½ tbsp (grated)
• Garlic – 4 pieces or  ½ tbsp. (chopped)

Ingredients for Masala Paste:

• Green Cardamom – 1/2 tbsp – 2 pieces
• Black Cardamom – 1/2 tbsp – 2 pieces
• Cloves –  1 tsp
• Cinnamon – 1 tsp
• Bay leaf – 1 whole
• Mace strands – 1 tbsp
• Salt – as per taste – 1/4 tsp
• Water – 5 cups

Ingredients for Gravy:

• Cumin Seeds – 1 tsp.
• Yogurt – 1/2 cup
• Turmeric Powder – 1/4 tsp
• Chili Powder – 1/2 tsp
• Cashew nuts – 1 cup (roasted)
• Raisins – 1/2 cup
• Almonds – 1/4 cup (toasted)
• Ghee – 3 tbsp

Note: To prepare vegetable gravy, you will also be requiring ingredients like Cinnamon and Cardamom. Use water and add salt as per the taste. You can also use Mushroom in the dish but that is optional. Lemon juice should be sprinkled to enhance the taste.         

Method of Making Hyderabadi Biryani Recipe

Pre-Preparation:

1. Rinse and clean the rice under the water tap. Soak the rice in the boiled water for half hour.
2. Finely chop all the veggies used in making of rice.

Steps for Making Hyderabadi Biryani:

1. Filter the water from the soaked rice and keep rice aside.
2. Heat the water in pressure cooker or the pan over the high flame. In the boiling water, drop bay leaf. Then add Cinnamon, and the green cardamom. Mix well, and add cloves and black cardamom. When the ingredients gets mixed and water is boiling, add the rice. You may sprinkle salt, only in the required amount and let the rice cook. Leave the rice to cook for some time. Use a perforated bowl to drain the water from the rice. When cooked, the rice would become fluffy.
3. Heat ghee in another pan, and add cumin seeds to the melted ghee. Again mix all the available spices like cardamom, cinnamon, and cloves with the addition of garam masala until they burst the small crackles.
4. To this add the veggies, but start with onions. Sauté the Onions till they change the color to brown and get caramelized. Then add garlic and ginger with the red chili and turmeric powder. One by one, add all the vegetables with some amount of yogurt and stir well. Keep adding water when required and make sure salt is in proper amount. Once all the veggies are cooked, add nut, cashew, and raisins to give the dish its richness.
5. Take a big round bowl, add the vegetable gravy and the rice. Make layers or veggies and rice in the alternate manner, so that dish looks attractive and instantly tempts anyone.
6. Keep the milk to heat and add saffron to it. Stir is well, so that taste of saffron gets amalgamated with the milk.
7. Sprinkle the saffron milk and rose water to the rice dish you prepared. In the last layer, place the coriander and mint leaves. Seal the rice and heat it over “tawa”/ gas in the medium flame. Take care the rice does not burn.

Note: The use of bay will create a strong aroma and an authentic taste. Always add Onions before cooking any vegetable because the take time to cook and change color. The use of garlic and ginger creates a strong aroma. Too much of water can be drained off. The final gravy should be thick and must have a smooth, creamy texture. The rice can be prepared over the gas flame or in the oven.

Additional Information:

• Calories: 290 calories
• Total Time: PT50M
• Date Published: 2016-07-06