Vegetable Biryani - Hyderabadi Style

It was the start of a wonderful weekend and we wanted to celebrate it with a lip smacking dish. So, I prepared this colourful biryani. Can't wait to share the recipe.

Vegetable Biryani

Ingredients

• Basmati Rice - 1 cup (Soak in water for about 30 min)
• Onions - 1/2 cup (thinly chopped)
• Carrot - 1/4 cup (cut lengthwise)
• Paneer - 1/2 cup (diced)
• Cauliflower - 1/4 cup
• Broccoli - 1/4 cup
• Potato - 1/2 cup (cut lengthwise)
• Beans - 1/2 cup (cut lengthwise)
• Green chilli - 1 (slit lengthwise)
• Coriander & Mint leaves - 1 cup
• Yoghurt - 1 cup (room temperature)
• Turmeric - 1/2 tsp
• Dhania pwd - 2 tsp
• Red chilli pwd - 2 tsp
• (Whole Garam Masala)
• Cloves - 3 to 4
• Bay leaves - 2
• Black cardamom - 2
• Green cardamom - 3
• Oil - 3 tsp
• Ghee - 1 tsp
• Saffron water
• Salt to taste
• Nuts - a few (optional)

Preparation:

• Boil the basmati rice until it is cooked about two-thirds.
• In a small kadai, deep fry the chopped onions and keep them aside.
• In the mean time, heat oil in a pan , sauté the paneer lightly and add the whole garam masala. Add the vegetables one after the other and keep sautéing.
• Add the spices such as turmeric, red chilli powder, dhania powder, salt and mix well until the vegetables are nicely coated with the spices. Also be sure that the vegetables are about 70% cooked.
• Remove from heat and allow it to cool a little and add yoghurt. (When yoghurt is added to hot vegetables, it starts to disintegrate), Mix well.
• In a large thick bottomed pan, add a layer of vegetables, chopped coriander and mint leaves. Add a layer of partly boiled rice. Add the fried onions and another layer of vegetables and some more rice on top of it. Add saffron water. Add salt and nuts if needed.
• On a very low flame cook for about 30 mins for the flavour to spread evenly. Keep a watch so the food doesn't get burnt. Give a gentle mix.
• Remove from flame and biryani is ready to be served hot.