01 02 03 Gheza-e-shiriin: SNC Challenge- Hyderabadi Vegetable Biryani 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

SNC Challenge- Hyderabadi Vegetable Biryani

There are some dishes which do not require any explanation. Biryani is one of them.
Dig in with your hands and just njoy

Ain't I right...........

This is  my first entry in a Group SNC challenge started by Divya from Youtoocancookindianfood.The challenge is that both the teams (South & north) give challenges to each other.Each member has a month time to prepare & post the recipe on their space.This month challenge was Hyderabadi Vegetable Biryani given to us by Swasthi  
Back to the recipe.

Recipe Serves 3 -4 people

For the Rice
1 glass rice
2 tbsp salt
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamon, 1/2 tsp shahzeera)
1 tbsp ghee
1/2 tsp vinegar or 1/2 lemon
 4 glasses Water to boil the rice

For the masala
1/4 cup oil
2 medium sized onion sliced
4 floweret of cauliflower
1/4 cup peas (fresh or frozen)
1 carrot cut into cubes
1 big size potato cut into cubes
2 tsp ginger garlic paste
1tsp red chilly powder
1/4 tsp turmeric powder
1/2tsp coriander powder
3 tbsp yogurt
3 tbsp coriander leaves
2 green chillies
3 leaves of mint finely chopped
1 1/2 tsp salt
1/2 tsp garam masala powder
Whole garam masala (2 cloves, 4 pepper corns,1/4 inch cinnamon, 1 black cardamom,1/2tsp shahzeera)

Few strands of saffron powderd and soaked in 4 tbsp milk
1 small beetroot grated
1/4 cup milk
1tbsp ghee


STEP 1 : Prepare the rice:

Boil 4 glasses of water.Add whole garam masala & salt. When water come to a boil add in rice. Then add  in vinegar & ghee. Cook till rice is partially cooked. Drain & keep aside
Tip:Rice will not break if vinegar is added during boiling

STEP 2: Fry the onions
This is the most important part in biryani. If you brown the onion too much, it will give a bitter taste to the entire dish. Heat oil in a pan. When hot add in sliced onion.Cook till light brown.Drain & remove on kitchen paper.
Tip:- Sprinkle 2 to 3 pinches of salt while frying for the crispier onions
STEP 3: Making the masala

Heat oil in a pan. Add in whole garam masala. When it crackles add in ginger garlic paste.Fry for few secs. Now add in all the veggies & turmeric, red chilly powder,coriander powder,garam masala powder & salt. Stir well. Cover & cook till vegetables are slightly cooked but crisp. Remove from the flame & add in curd & crushed onions.Mix well. Now add in chopped coriander , mint & green chillies. Keep aside.

STEP 4: Assembling

Take a heavy bottom deep pan. I used my futura Handi. Assemble by layering rice, masala then rice.
Now on side spread the saffron milk mixture and on the other side spread the grated beetroot.In the center put some fried onions. Lastly pour over the ghee on the rice evenly. Cover the lid with aluminium foil. Put the vessel on Dum on a low flame for 25 minutes. Served hot with raita,burhani.

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