Hyderabadhi vegetable Briyani

  Hyderabad , a south Indian state is famous for its briyani. There are other regions has their authentic briyanis , of all the hyderabadhi briyanis is the briyani made using dum technique.

In this both the rice and the masala is cooked separately and then combined together by layering and cooked in dum method.
 Briyani recipe was first introduced by my mother to me. Yes , she cooks briyani for my lunchboxes during my school days. i can have my mom's briyani for all times a day. She prepares Mixed vegetables Briyani , which was nutritious.

Requirements :

Onion – 1

Cauliflower  - 8 florets
 french Beans - 10

Potato - 2

Carrot – 1

Peas – ¼ cup

Green chillies – 2

Coriander leaves

Mint leaves 

Masala :

Ginger garlic paste – 1 tbs

Briyani masala powder – 1 tsp

Red chilli powder – ¼ tsp

Turmeric powder – ¼ tsp

Yogurt – 1 cup

Ghee – 4 tbs

Nuts

Coriander leaves

Mint leaves 

 Spices :

Cinnamon stick – 2 inch

Cloves – 2

Star anise – 1

Bay leaf - 1

Cardamom – 2

Aniseeds – ¼ tsp

For rice :

Rice – 1 cup

Ghee – 1 tsp

Cumin – ¼ tsp

Salt as required

Method ;

Slice the onion and fry them till golden brown.

In a pan , add al lthe spices except aniseeds and fry .

Add the aniseeds and fry for a minute.

Add the ginger garlic paste and saute for a minute.

Add the chopped vegetables and saute well for five minutes.

Add the salt, turmeric powder , chilli powder , briyani masala and sauté well.

Add half cup of yogurt and mix well.

Cover and cook for 3 minutes.

Add the mint leaves , green chillies and coriander leaves , mix well.

Wash and soak the rice for 15 minutes.

In a large pan , heat a spoon of ghee ,add the cumin seeds and let it splutter.

Add about 5 cups of water and let it boil.

Salt as required

Method :

Slice the onion and fry them till golden brown.

In a pan , add al lthe spices except aniseeds and fry .

Add the aniseeds and fry for a minute.

When the water boils , add the soaked rice andcook till ¾ th.

Drain out the excess water and keep aside.

In another pan , add the remaining ghee , half of the cooked masala , cooked rice followed by fried onion , nuts , mint and coriander leaves.

Pour the remaining yogurt on top.

Repeat this layering till al lthe vegetables and rice are used.

Cover the rim of the pan with the wheat dough and close the lid tightly pressing the dough , so no steam escapes out.

Cook in slow flame for 5 – 8 minutes.

Let it coo lfor another ten minutes.

Open the lid and stir gently t mix well.

Delicious hyderabadhi vegetable Briyani is ready to serve.

@ Nivedhanam of Gayathri's cook spot




 @ foodelicious