From the kitchens of Nizam of Hyderabad comes this rice dish which is absolutely elaborate in terms of flavors and aroma. Perfectly cooked rice teamed with appropriately cooked vegetables along with the aroma of cardamom, cinnamon, star anise, mace, nutmeg, etc; the hint of saffron and the garnish of greens i.e. coriander, mint, and birista (fried onions). Dum technique is used to make Hyderabadi Veg Biryani. It is very important that all the elements are prepared perfectly and put together meticulously. Hyderabadi veg biryani recipe is not easy and simple. To make biryani, I would need a recipe, some planning and a lot of mental preparation. I would always avoid making it at home. But this time I figured out how to make biryani? Little homework and recipe management and now onwards biryani will be on our weekend menu more regularly than ever.
Biryani Masala: You can’t go wrong with this one. This ingredient has got to be perfect. Biryani masala is a ground spice mix of the most aromatic spices used in cooking. Here is the recipe for the best biryani masala.
Birista: Fried onions are called birista.
Vegetables: Every 100 grams of rice should have anywhere between 100-150 grams of vegetables. Doesn’t this make things simple? I used 125 grams of vegetables for 100 grams of rice and this worked just fine for me. Neither the biryani gets overcrowded with veggies nor do you miss any. You can take the vegetables of your choice. I have taken cauliflower, French beans, carrots, peas, potatoes, and capsicum. You can also add onions, mushrooms, etc.
Spices: Other than the biryani masala, bay leaf, cinnamon, and cumin seeds have been used to flavor the biryani.
Other Ingredients: Yogurt is one of the most important ingredients that go into the marinade. Other than this a few spices along with garlic, ginger and green chilies have been added.
Ghee and saffron are so indispensable for biryani.
Well, as I already mentioned, biryani calls for a recipe and some planning. A little homework and making biryani will be a simple affair. The following can be done
1. Make biryani masala and birista in advance. When refrigerated, both these ingredients, have a very good shelf life. So, I always have them readily available. If you do not like to stock up things, make these two a day before you plan to make biryani.
2. Carry out the steps for making biryani simultaneously, as follows:
3. Soak rice and sauté vegetables
4. Marinate vegetables and cook rice
5. Assemble the biryani.
6. Cook the biryani.
Perfect biryani will have perfectly cooked rice and perfectly cooked vegetables. It will have a perfect balance of the spices and also the balance of the ingredients used. Following points should be kept in mind to make perfect biryani:
You might like kabuli pulao, matar pulao, corn pulao etc.
You can serve it with the raita of your choice. I like to serve it with tandoori chutney and lachcha pyaaz.
1.This recipe serves 4-5 persons.
2.Step 1: Soak rice Wash 1 cup of rice and soak in enough water for 15-20 minutes.
3.Step 2: Sauté Vegetables While rice gets soaked, heat 2 tbsp of oil.
4.Add 1 medium sized potato.
5.Cook for 4-5 minutes.
6.Next add in ½ a cup of cauliflower florets.
7.Cook for 3-4 minutes.
8.Next add in ½ cup peas, ¼ cup French beans and ½ cup carrots. Cook for 2-3 minutes.
9.Next add in ½ a capsicum.
10.Cook for a couple of minutes.
11.Step 3: Marinate the Vegetables Transfer the sautéed vegetables in a mixing bowl.
Tips:Recipe for biryani masala in the ingredients section.
12.Into that bowl add in 100 grams of yogurt (dahi), ½ tsp of garlic paste, ½ tsp of ginger paste, 2 green chilies, ½ tsp red chili powder, ¼ tsp turmeric powder, ½ tsp coriander powder, 1 tsp biryani masala, 1 tsp lemon juice, ¼ cup birista, a handful of mint leaves, a handful of coriander leaves and salt to taste. Mix well, cover and leave it for 15 minutes.
13.Step 4: Cook rice for biryani While the vegetables get marinated, cook rice. In a pan heat ½ tsp ghee. Add ¼ tsp cumin seeds (jeera) and let it splutter.
14.Next add in a bay leaf (tej patta) and ½-inch cinnamon stick (dal chini). Cook for 30 seconds.
15.Add in enough water.
16.Add in salt to taste.
17.Squeeze in half of a lemon.
18.Let it come to a boil.
19.Add in soaked rice.
20.Cook rice till 70% done. I cooked the rice for 7 minutes.
21.Thereafter strain the rice.
22.Step 5: Assemble Biryani: Now collect marinated vegetables, semi cooked rice, saffron strands soaked in 1 tbsp of water, a handful of mint leaves, ¼ cup birista, ¼ tsp biryani masala and 1 slice tomato. Heat the pan in which biryani is to be prepared. Add 2 tbsp of ghee.
23.Put the sliced tomatoes. Put the marinated vegetables.
24.Add few mint leaves, 2 tbsp of birista, and ¼ tsp of biryani masala.
Tips:I had added little rice by mistake. No rice should be added. Only garnish has to be added at this point.
25.Next add the rice.
26.Add 2 tbsp of birista, a handful of mint leaves, a few saffron strands.
27.Step 6: Cook Biryani Put dough of atta on the rim of the vessel.
28.Cover it and put something heavy on it.
29.Cook it so for 10-12 minutes.
30.Thereafter place a heavy skillet under the pan. And cook for another 10-12 minutes.
31.Switch off the flame and leave it to rest for 10-12 minutes.
32.Remove the lid. Give it a gentle mix.
33.Serve hot.
34. Bon appetite.
PREP TIME 15 minutes
COOK TIME 60 minutes
TOTAL TIME 75 minutes
Ingredients to cook rice for Biryani:
Vegetables required:
Ingredients for Marinade:
Other Ingredients:
How to make biryani?
Step 1: Soak rice
Step 2: Sauté Vegetables
Step 3: Marinate the Vegetables
Step 4: Cook rice for biryani
Step 5: Assemble Biryani:
Step 6: Cook Biryani
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