http://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/#comment-412743
Ingredients
- 2 and a half cups of basmati rice
- 2-3 cardamom pods
- 2 sticks of cinnamon
- 4 bay leaves
- cloves
- 5 cups of water
- salt
- 7 French beans
- 1 medium potato
- 1/2 carrot
- two medium onions
- 5 pieces of garlic
- 1/2 inch ginger
- 1 green chilli
- fennel seeds
- three tbspoon yoghurt
- turmeric powder
- chilli powder
- 10 cashew nuts
- raisins
- ghee
- saffron
- 1 tbspoon milk
- coriander leaves
- Idli cooker
1. Make a paste of ginger and garlic
2. 1 tbspoon(serving spoon) of milk is warmed gently and saffron is added into it. Mix two tbspoon(medium size) of yoghurt into it and mix well when the milk is cooled down to room temperature.
Method of preparation:
1. Wash the rice thoroughly and soak it in water for half an hour
2. Cook the pre-soaked rice 3/4 by adding bay leaves, cinnamon , cardamom.
3. Heat idli cooker and add ghee (2 tbspoon) followed by fennel, bay leaves, cardamom, cinnamon, cloves etc.
4.Add ginger garlic paste and sauté well
5. Add chopped onion and fry it until it turns golden brown. Add salt.
6. Add green chilli, turmeric and chilli powder
7. Add the vegetables and sauté for a while and add yoghurt.
8. Add necessary water and let it cook well. Add salt.
9. Add cashew nuts and raisins and coriander leaves
10. spread half of the precooked rice on top of this and add half of the milk saffron yoghurt mix.
and spread half of the coriander leaves
11. spread the remaining rice and add the remaining rice and spread coriander leaves on top.
12. wet a neat cloth and cover the idlicooker and cover it with a lid and place a heavy material on top so that the lid will not be opening due to pressure.
13. cook for 20 minutes in low flame.
14. Your hyderabadi biriyani is ready to be served.
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