Hyderabadi Biryani recipe is the best rice recipe I have tried so far. To make biryani, rice and vegetables are prepared and cooked separately. Then they are layered and baked together for their final cooking. It creates a wonderful blend of different tastes of Indian spices .The rice is infused with saffron and mixed with spicy vegetables. There are many ways to prepare it from hard to easy but today I am sharing the traditional way of making Biryani.
It may sound like a typical dish but once you try, end result is well worth the effort. Let’s see how to make delicious Hyderabadi biryani recipe.
For Fried Onions
2 Medium sized Onions (finely sliced length wise)
Oil to shallow fry
For Vegetable Masala
1large boiled potato cubed (peel the skin and boil till ¾ done)
8 medium-sized cauliflower florets
1 large carrot chopped
5-6 French beans chopped roughly(optional)
1 tbsp ginger garlic paste
1 tsp of biryani masala powder (ready-made available at any store)(I used
1/3 tsp red chili powder (Lal Mirch powder)
1/8 tsp turmeric (Haldi Powder)
1 cup Curd (Dahi)
1 ½ tbsps. mint leaves chopped finely (Pudina)
1 Green Chilli slit from middle (Hari Mirch)
salt to taste
4 table spoons ghee or oil
2 inch cinnamon stick (Dalchini)
4 green cardamoms (Elaichi)
1 black cardamom (Badi Elaichi)
2 big strands of mace (Javitri)
1 star anise (Chakra Phool)
6 cloves (Laung)
1 bay leaf (Tej Patta)
½ tsp shahi jeera
1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
1 tea spoon ghee or oil
¼ tsp shahi jeera
salt to taste
Few saffron strands
30 ml hot milk to soak the saffron strands
raisins as per your desire
cashews as per your desire
2 table spoons of Mint leaves finely chopped (Pudina)
2 table spoons of Coriander leaves finely chopped (Hara Dhaniya)
STEP BY STEP HYDERABADI BIRYANI
I have divided whole cooking process into 4 steps to simplify the recipe.
Heat the oil in a pan and add the onions. Fry them till they become brown. Do not overcook.
Remove the onions from the oil. Drain the excessive oil. Set aside.
STEP 2- VEGETABLE MASALA
Heat oil in a pan, add the dry spices except shahi jeera . Saute till you get an aroma. Add shahi jeera and saute. Add ginger garlic paste and saute for a min.
Add all the vegetables and cook for 6-7 mins until they become tender.
Add the Coriander leaves ,mint sauce ,green chillies and mix it well.
Add turmeric, salt, red chili powder and biryani masala powder, saute it for a min.
Crush 1/4th tsp of whole nutmeg to the mixture (whole nutmeg taste best than the powder)
Pour curd and mix and cook covered for 2 to 3 mins.
Now switch off the flame .
Add Brown onion on the top of the vegetable mixture and mix well. Now vegetable masala is ready .Set aside.
STEP 3- FOR COOKING RICE
In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
Cook this rice till it is ¾ done. Drain off the excess water and set aside.
STEP 4- ARRANGE THE LAYERS
Transfer half of the vegetable masala to your dum biryani utensil. Set aside the other half of the veggies masala.
Add the rice on the top of veggie layer. Sprinkle 1tsp of biryani masala and half of the Fried onions.
I also used fresh cream to make it more rich, it is optional.
Now add a layer of the remaining vegetable masala.
Add a few Fried onions and layer with remaining rice.
Add nuts, chopped mint and coriander leaves ,Saffron milk and the remaining fried onions.
Repeat layering until you finish rice and vegetables. it depends on how much quantity you are making. Finish with rice layer. Top with onion and coriander leaves, mint leaves. Close with a lid. Begin to heat an old heavy bottom tawa.
Move Biryani pan to the hot tawa having boiling water inside. Cook it on medium flame for 5 mins & set the flame to low. Cook this way for 10 mins.Then process of Slow cooking is called DUM.
Now Layered Vegetable Dum Biryani is ready to serve.
Garnish with nuts or mint leaves or fried onions. Serve Hyderabadi biryani with veg raita