We are into our last week of Blogging Marathon 18 edition. Weeks surely fly! I had chosen to make Biryani/ Pulao this week. When hubby dear was on a vegetarian diet, it was so convenient to try all the vegetarian biryanis and pulaos that I wanted to make. Every weekend it used to end up being a vegetarian feast at home. At times with just one day to relax, planning on an elaborate meal becomes hectic. I still went on to try all of those recipes, as I knew I will not get another chance in near future.
Hyderabadi Vegetable Biryani has been on my to do list for the longest period. I was so glad that I finally made it and everybody at home simply loved it. I am sure this is something that’s going to be made again. Though the process seem lengthy, if you have the biryani masala powder on hand, then making this is really not so tough. When I decided that I was going to be making Biryani’s for the last week, I took a list of different type of biryanis that I have been long wanting to try. And unknowingly all of them ended up being cooked in dum.
|Hyderabadi Vegetable Biryani|
I also wanted to hurry up with cooking this biryani as parents had planned for a visit to my brother’s place. They left yesterday and will be staying with them for couple of months. We will be missing them so much, not to mention our kids, who enjoy their quality time with their grandparents. Anyway I am happy that my niece and nephew will enjoy their company. I know my blogs might suffer from lack of inspiration.
Coming back to the recipe, you need to make the Biryani Masala powder ready on hand before attempting this Dum biryani.
Step by Step pictures
For the Toppings
Making the Rice
Making the Vegetable Gravy
Assembling the Vegetable biryani
Hyderabadi Vegetable Biryani
Preparation time: 25 mins
Cooking time: 30 mins
Makes 5 – 6 servings
For the Rice
Basmati – 2 cups
Ghee – 2 tbsp
Cloves – 2
Cinnamon – 2
Bay leaf – 2
Green Cardamon – 2
Water – 3 cups
Salt to taste
For the Gravy
Onions, sliced – 1 and 1/2 cups
Ginger Garlic paste – 3/4 tsp
Green chillies – 3 medium
Red chili powder -1/2 tsp
Cloves – 2
Cinnamon – 2″
Bay leaf – 2
Carrots – 1 cup
Beans – 1 cup
Potatoes – 1 cup
Fresh Peas – 1/2 cup
Yogurt / curds – 1/2 cup
Salt to taste
Coriander leaves – 2 tbsp
Saffron Strands – 10
Milk – 1/2 cup
Ghee – 2 tsp
Browned Onions – 1 cup
Roasted Cashews – 10
Roasted Almond – 10
Coriander leaves – 1/4 cup
Biryani Masala Powder – 3 tbsp
How to make the Hyderabadi Vegetable Dum Biryani
In a bowl, soak the saffron in warm milk and keep it covered.
For the Rice:
Wash and soak the rice for 15 mins. In a non stick pan, saute ghee with the whole spices. When they are sauteed for couple of mins, add the drained rice and saute. Then add salt and water, cook in sim until the rice is well done. Keep it aside.
Preparation for the assembling ingredients.
Heat a non stick pan with the remaining ghee, roast the nuts and remove. Likewise roast the sliced onions till brown, remove and keep it aside.
For making the gravy:
In the same pan, add the remaining ghee, drop in the whole spices. Saute for couple of minutes. Add the sliced onions and saute well. Now add slit green chilies and continue sauteing.
When the onions are done, add chopped vegetables and simmer with lid covered. After few mins, remove the lid, add the salt, biryani masala powder, chili powder. Mix well and simmer for couple of mins for the masala to steep in.
Then remove from flame, add the curds and mix well. Water will start coming out, stir well and cook to a thick sauce. Now remove.
For assembling the Biryani
In the pan you are going to cook, grease the bottom with a tsp of ghee spread well. Over it, add the cooked rice. Now next layer it with enough gravy, fried onions, roasted cashews and badams and chopped coriander leaves.
Now cover it with rice. Continue with another layer of gravy along with onions, nuts. Finally cover it completely with rice.
Next you can sprinkle another tsp of ghee over the rice and the soaked saffron along with the milk.
Tightly cover with the lid and place it on a hot tawa and simmer for 15 – 20 mins.
Remove from the flame and serve hot with raita.
In most such biryanis, Raisins are added. I didn’t want to take risk.
Before serving you can fluff the rice for the masala to be mixed up with rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 18