HYDERABAD STYLE VEG. BIRYANI

Veg. hyderabadi biryani is a flavored of spices, tasty ghee added, veetables and all other specified ingrediants.

*INGREDIANTS:
                                 
                               One cup of basmati rice, one onion cut into slices, 2 tsp ginger-garlic paste, green chillies cut into slices, a cup of beans cutted, 1/2 cup of peas, 1/2 cup of cauliflower chopped, 1 tbsp curd, 2 tbsp ghee, 2 tbsp milk, 1/2 tsp red chilli powder, 1/2 tsp of turmeric powder, 2 tbsp of biryani masala, 1/2 tsp caradamom powder, 1 tsp of lemon juice, oil requires , salt to taste, Garam masala needed materials are 2 bay leaves, 2 cloves, 1 black caradamom, 2 green caradamom, 1 dried red chilli, slightly add cinnamon, 3-4 peppercorns, fresh mint leaves, fresh cilantro, cashew nuts, almonds, few raisins, and 1 tsp of dried fenugreek leaves.

*PREPARATION METHOD:
                                            Soak the rice in water for more than 10

minutes. Then boil the rice separately. Heat the pan, add the oil and deep fry the onion till it comes golden brown color. Dissolve the saffron in the milk. Separately heat the pan and add the oil. Then throw out all the garam masala, add ginger-garlic paste and cutted green chillies. Add beans, peas and cauliflower with salt to taste . Mix them well and add the curd, red chilli powder, and turmeric powder. Add cup of water and allow it cook the veggies for 2 minutes. Take out the gravy from the vessel. Heat the same pan with ghee , half of the gravy masala made, half of the cooked rice, 1 tbsp saffron with milk, half of the fried onions and half of the ingrediants garnish. Same method followed for remaining powder. Pour the remaining ghee and cook it for about 5 minutes lid tightly in a pressure cooker. Make it for dum.

Now, hot vegetable hyderabadi biryani is ready to serve with kuruma side dish.

Indian vegetable biryani.
Spicy hyderabadi veg.biryani.