Hyderabadi Vegetable Dum Biryani
Hyderabadi vegetable Biryani is a rich flavourful delicacy much like the meat version of biryani, as it is equally elaborate with regards to the process involved. This recipe given here would give you the perfect restaurant style dum biryani taste. Any hyderabadi biryani speaks for itself with the choice of basmati rice you make. Choose long grained basmati rice, and the rice should be atleast one year old. The older the basmatic rice, the more flavourful and aromatic your biryani will be, with rice blooming all long giving the best visual appeal when cooked.
The rice should be par cooked almost 80 percent done, and the rest of the cooking process happens on Dum.
The vegetables marinated with hung curd and spices, with a teaspoon of ghee added results in a flavor seeped in biryani with every bite you take.
The birista or the golden fried onion is the must for any hyderabadi biryani for the aroma, flavor and the crunch it gives.
The rice should be cooked in heavy bottomed vessel and do not stir the rice more than once while cooking. This will ensure you get a long grained well cooked rice.
While adding salt for the rice, make sure the water tastes like a sea salt water. That proves that the rice is perfectly seasoned.
Kewra water, rose essence, and saffron extract helps in attaining the restaruant style flavored biryani.
For Marinating the vegetables Carrot 2 cut into cubes
Beans 10 cut into small pieces
Panner 100gm cut into cubes
Potato 1 cut into cubes
Ghee 2 tablespoon
Hung curd 1 cup
Birista or fried onions 1/4 cup
Ginger garlic green chilli paste 2 teaspoon
Kashmiri red chilli powder 2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala 1 teaspoon
Lemon juice 2 teaspoon
Mint 2 tablespoon chopped
Coriander leaves 2 tablespoon chopped
Salt as needed
For the rice Basmati Rice 2 cups
Ghee 1 tablespoon
Bay Leaves 2
Shahi jeera 1/2 teaspoon
Water 6 to 7 cups
Salt as needed
For Layering Ghee 2 tablespoon
Coriander leaves 1 tablespoon chopped
Mint 1 tablespoon chopped
Saffron 1 pinch (soaked in 2 tablespoon milk)
Cashews 10 Fried
Raisins 10 fried
Fried onion 1/4 cup
Rose water 1/2 teaspoon
Kewra water 1/4 teaspoon
How to start?
Heat 1 tablespoon of ghee in a pan, fry all the vegetables and paneer for 5 minutes, until slightly golden. Now take all the vegetables and paneer in a wide bowl.
Add all the marinating ingredients " given under marinating vegetables" to the vegetables and give it a nice massage. Cover and set it aside for an hour.
Meanwhile wash the rice and soak in water for 30 minutes. Heat around 7 cups of water in a heavy bottomed vessel and add all the whole spices, salt and a tablespoon of ghee. Once the water starts boiling, drain the soaked rice, and add it to the boiling water. Let it cook until its 80% done, it approximately takes around 5 to 6 minutes, not more than that.
Once the rice is cooked, strain the rice, fluff it slightly and set aside.
Heat another heavy bottomed vessel, add the marinated vegetables and saute it for 4 minutes. Swtich off the flame. Now top up the vegetables with the cooked rice. Drizzle ghee on top, followed by mint leaves, coriander leaves, fried onions, cashews and raisins.
Add the kewra water, rose water, and saffron milk over the rice. Cover it with a lid.
Heat an iron tawa on high heat, once it gets smoking hot, reduce the flame to the lowest possible and place the biryani pot over the tawa. Allow it to cook for another 15 to 20 minutes.
After 20 minutes, open the lid, and fluff the rice gently and mix well so that the masala coats well over the rice.
Serve hot with any salan or raita
How to make birista or golden fried onions?
Thinly slice 4 big onions.Separate the layers. Heat oil in a kadai and fry the onions until it turns golden brown. Do not over fry it. The onions gets cooked even after we take out from the kadai. So make sure you take when the onions get slightly browned and crisp. This fried onions is called Birista.