👁️ K ❤️ K
Tips for the Perfect Hyderabadi Veg Biryani
Ingredients
- 2 cups basmati rice, soaked for 30 minutes
- 2 tbsp ghee
- 1 tbsp oil
- 1½ cups mixed vegetables (potato, carrot, beans, cauliflower, and green peas)
- 1 large onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 cup curd (yogurt)
- 2 tsp Prayosha Meera Biryani/Pulav Masala
- ½ tsp Prayosha Meera Turmeric Powder
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- Salt to taste
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- ½ cup fried onions
- 2 tbsp warm milk
- A pinch of Prayosha Meera Saffron
- 1 bay leaf
- 1-inch cinnamon stick
- 3 green cardamom
- 4 cloves
- 1 tsp cumin seeds
- 4–5 cups water (for cooking rice)
Step by Step Guide
- Wash and soak 2 cups of basmati rice for 30 minutes. Boil the rice with bay leaf, cinnamon, green cardamom, cloves, cumin seeds, and salt until it is 70–80% cooked. Drain and keep aside.
- Heat 1 tbsp oil and 2 tbsp ghee in a pan. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and green chillies, then cook for 1 minute.
- Add the mixed vegetables and cook for 4–5 minutes. Stir in Prayosha Meera Biryani/Pulav Masala, Prayosha Meera Turmeric Powder, Prayosha Meera Kashmiri Red Chilli Powder, and salt. Mix well.
- Add the curd, mint leaves, coriander leaves, and half of the fried onions. Cook the masala for 5–7 minutes until the vegetables are almost tender.
- In a heavy-bottomed pot, spread a layer of the prepared vegetable masala. Add a layer of partially cooked rice, then sprinkle some fried onions, mint, and coriander. Repeat the layers until all the rice and masala are used.
- Mix the Prayosha Meera Saffron with warm milk and drizzle it over the top layer. Add a little ghee for extra richness.
- Cover the pot tightly and cook on low heat (dum) for 20–25 minutes, allowing the rice to absorb all the flavors.
- Let the biryani rest for 5 minutes, then gently fluff the rice with a fork. Serve the hot Hyderabadi Veg Biryani with raita, salan, papad, or pickle.
