Hyderabadi Vegetable Biriyani
Hyderabadi Vegetable Biryani is a delicious South Asian dish known for its interesting flavor and taste. It is a mixture of basmati rice, vegetables (like carrots, peas, beans, cabbage and potatoes), whole spices (like cinnamon sticks, cloves, green cardamom pods, bay leaves and black pepper), coriander flour, red chili powder, turmeric. powder, salt, ginger garlic paste, green chillies, fried onion (thinly sliced and fried), fresh coriander leaves, fresh mint leaves, saffron threads (soaked in warm cow's milk), ghee or vegetable oil, water
Wash the rice thoroughly with water and soak it in 6 glasses of water for 30 minutes. Add salt and all the spices and boil the rice. Drain the rice into a colander and set aside. Soak the almonds in water for half an hour and set aside. Heat oil in a large pan and add cumin seeds and curry leaves. When the seeds start to break down, add green chilies, ginger and garlic. Gradually add the chopped onions and sauté for a few minutes. Fry until the onions turn golden. Now add chopped vegetables, salt and spices. Sauté the vegetables for a few more minutes and stir in the cheese. Cook over low heat until the vegetables soften. When the vegetables are cooked, you can add chopped hazelnuts. Sprinkle some saffron mixture and mix coriander leaf paste and chopped mint leaves.
Take some lemon juice, sprinkle half of the cooked rice and add half of the rose water on top. Prepare the remaining ingredients in the same way and repeat the same steps. At this point add soya chunks and brown onion over the Biryani. Add more rice, saffron, lemon juice, mint and coriander leaves. Put a damp cloth on the lid of the pot and close the lid tightly. Now place the pan or handi in the preheated oven for 10 minutes. Place the handi in the preheated oven for 15-20 minutes. Serve the delicious Hyderabadi biryani hot with raita, pickle and roasted papad. You can flavor the biryani with your favorite vegetables and garnishes.