It is a traditional celebration meal made using goat meat and rice and is a staple of Hyderabadi cuisine. This variety is popular as it is comes from the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

This recipe is the vegetarian version of the Hyderabadi Biriyani. The biryani is typically accompanied with any or all of these ingredients

• Raita made with yogurt and onions
• Mirchi ka salan - a green chili curry
• A salad includes onion, carrot, cucumber, & lemon wedges
• Dhansak and Baghara baingan can also include side dishes.

This recipe goes to the event Mixed Rice Varieties hosted by EC.

Ingredients

• ¼ cup green beans diced
• ¼ cup carrots diced
• ½ cup potatoes diced
• 1 cup cauliflower florets
• ¼ cup peas

Wet Ingredients

• 1 tablespoon of chopped garlic
• 1 tablespoon grated ginger
• 1 cup chopped onions
• 1 tablespoon of green chillies

Dry Ingredients

• 3 cloves
• 1 inch stick of cinnamon
• 2 teaspoon fennel seeds
• 2 teaspoon cumin seeds
• 2 teaspoon coriander seeds
• 1 teaspoon of freshly peeled cardamom
• 1 teaspoon of turmeric powder
• 2 teaspoons of red chilli powder (or 3-4 whole red chillies)

Other Ingredients

• 2 cups of good quality basmati rice
• 2 cups of freshly pureed tomatoes
• ½ cup yogurt
• ½ cup freshly chopped mint leaves
• 3-4 bay leaves
• 1 pinch of saffron
• 1/2 cup of sliced caramelized onions
• Salt to taste
• 3 tablespoon of Sunflower Oil/Vegetable oil

Method

Wash and soak the rice prior to starting other procedures.

Steam the vegetables except the potatoes until done and not over cooked. The potatoes will get cooked with the rice.

Grind all then wet ingredients and set it aside.

Roast all the dry ingredients, powder/pound it to power and set it aside.

Heat oil in a big sauce pan; add the wet ingredient paste; sauté for about 5 minutes in low to medium heat.

Now add the powdered dry ingredients and sauté for a couple of minutes.

Now add the tomato puree,saffron, yogurt, mint leaves and salt.

Drain the water from the rice and add it to the above mixture. Add 2 cups of water and set the heat to low. Cover the sauce pan with a lid and let it sit until you notice after about 15 minutes that all the water has been absorbed and just the rice can be seen. At this point turn off heat and let the biriyani sit covered in the pan for another 20 minutes.

Finally add the steamed vegetables and the caramelized onions and stir gently so that the granules of rice don’t get mashed.

Filed under: South Indian

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