Being a Hyderabadi, I am a die hard fan of Biryani. It is a must have dish in every party, social gathering for lunch or dinner or sometime for both lunch and dinner.
How ever I dont really need a special occasion to have biryani. A craving and pantry full of veggies can really push me forward to prepare and eat delicious and mouth watering biryani.
Lets dig in authentic Hyderabadi Biryani.
Be ready with ingredients as mentioned below to avoid rush.
Hyderabadi Veg Biryani
Ingredients for cooking rice:
Basmati Rice : 2 and 1/2 cups
Water : 4 cups to soak and 4 cups to cook
Salt : As per your taste.
Green Chilies : 3 to 4 slit them in middle. You can reduce or increase number of green chilies as per your taste.
Shajeera / Caraway seeds : 1 tspn
Cardamom / Elaichi 3 to 4
Cinnamon stick / Dalchini : 1 inch
Cloves / laung: 3
Oil: 1 Tblspn
Bay leaf : 1
Mace petals / Javithri : 1 petal
Veggies
Carrot : 2 small sized diced
Aloo : 2 small sized diced
Gobi : Chopped 1/4 cup
Capsicum : 1 small sliced or diced
French beans : 1/4 chopped
Water : 2 cups for par boiling veggies.
Oil : Few drops
For Marination
Thick curd : 200 gms
Ginger garlic paste : 1.5 tspn
Green Chilie : 4 to 5
Mint leaves : hand full or 1 cup
Coriander leaves : 1/2 cup chopped
Red chili powder : 1.5 tspn
Salt : As per your taste.
Turmeric : 1 Tspn
Lemon juice : 1/2 tspn
Masala powder : 2 to 3 Tspns
For Frying onions:
Onions : 2 medium size
Oil : 1/2 cup
Other Ingredients for Biryani Layering:
Rose water : 1 Tspn
Whole masala : 2 cardamoms/Elaichi, 1 inch cinnamon/Dalchini, 2 cloves/Laung, 1 tspn caraway seeds/shajeera, 1 bay leaves/Tej patta, 1 or 2 petals of mace/javithri, 1 small biryani flower/stone flower.
Kesar : half of 1/4 tspn pinch
Milk : 1/4th cup
Butter : 2 tblspn
Rose water or kewra water : Few drops
Ghee : 2 tblspn
Lemon juice : 1.5 tspn
Sauted cashews : Few
Oil: 2 tblspn for frying
Method:
- Wash and Soak basmathi rice in fresh water.
Fried Onions
- Thinly slice 2 onions.
- Take a frying pan, add oil and let heat up on medium flame for 3 mins.
- Now add onions and let them fry until they turn brown.
- Transfer brown onions into a plate and spread them.
For Marination:
- Par boil all veggies except capsicum. Do not add salt or any seasoning while par boiling veggies. Just add few drops of oil.
- Once veggies are half cooked, strain water and keep veggies aside.
- Now in a small blender, add coriander leaves, mint leaves, green chilies. Blend them into a paste with little water.
- Now take a bowl, add green chilies paste, veggies, fresh curd, turmeric, salt, red chilly powder, garam masala powder, ginger garlic paste and 1/2 tspn of lemon juice.
- Let it rest for a some time.
For Cooking Biryani rice:
- Place a frying pan on medium flame. Add some oil and let it heat.
- Now add sajeera, whole cardamom, slit green chilies, cloves, cinnamon, mace petal and bay leaf.
- Saute them for 2 to 3 mins on medium flame and take it off the flame.
- Place a deep bottom utensil and water. Once water is warm enough add the above tadka along with oil into the water.
- Add salt and stir. Let it boil. After first boil add soaked basmati rice.
- Stir gently with out braking rice.
- Do not close the lid while cooking rice. Excess water may gradually evaporate as rice cooks.
- Once rice is cooked up to 80% strain water from rice using a sieve.
For Biryani layering
- Take deep and heavy bottom aluminium utensil. Heat butter and oil on medium flame.
- Now add whole masala and saute.
- Now add capsicum and saute for 3 to 4 mins.
- Add marinated veggies and mix well. Let it cook for 3 to 4 mins on low flame.
- Now add rice over marinated veggies.
- Add a layer of fried onions, few drops of lemon juice, mint leaves, coriander leaves, ghee/clarified butter, rose water or kewra water and kesar milk.
- Add one more layer of rice.
- Repeat the process by adding fried onions, few drops of lemon juice, mint leaves, coriander leaves, ghee/clarified butter, rose water or kewra water, kesar milk and few cashews.
- Close the lid and put some weight over the lid.
- Let biryani cook on medium to high flame for 4 mins on direct flame. Later remove biryani utensil from flame and put a tava on flame.
- Now put biryani utensil on tava and let biryani cook for 10 mins.
- You can check if biryani is done by inserting a skewer in the middle of rice. If the skewer comes out clean with out any moist or rice sticking to skewer, then your biryani is ready to be served,
- Transfer biryani into a serving bowl. Garnish it with left over fried onions, fresh onions, mint leaves and coriander and a lemon wedge. Serve it hot with fresh raitha, mirchi ka salan, shami kabab and a dessert preferably shahi tukda.
- Its a complete hyderabadi meal.
Notes:
- You can also seal the lid with some dough to avoid steam to escape but i didnt opt for this step as the lid which i used was perfect for utensil and by putting some heavy weigh over the lid helped the lid to avoid escaping the steam.
For Hyderabadi Mirchi ka Salan, click the link below.
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