Veg Hyderabadi Biryani

Name: Veg Hyderabadi Biryani
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 1 cup Basmati rice; 1 big onion; 1 tomato, big or 10-12 cherry tomatoes; Cauliflower, 4-5 big florets; 7-8 green beans; 1 carrot; 1 potato; 1/4 cup green peas; 4 tbsp Ghee; 1 tsp Cumin seeds; 2 bay leaf; 1 inch stick cinnamon; 1 black cardamom, or 4 green cardamom; 0.5 cup Curd; 0.5 cup milk; 1 tsp Salt; Biryani Masala (1 pack Kohinoor Biryani masala); 0.5 tsp Sugar; Coriander; 3 cloves garlic; 1 inch ginger; 2 green chillies

20 steps

Prep:15minCook:1h

Updated at: Thu, 17 Aug 2023 11:28:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories579.2 kcal (29%)

Total Fat23.2 g (33%)

Carbs79 g (30%)

Sugars9.8 g (11%)

Protein15.7 g (31%)

Sodium2954.5 mg (148%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Instructions

Rice prep

Step 1

Soak 1 cup of basmati rice in 2 cups of water for upto 30 mins.

Step 2

After soaking, cook the rice in 1.5 cup water. While cooking, add 0.5 tsp salt and 0.5 tsp lemon juice in the rice. Cook until 3/4th done. If water is remaining in the cooker after done, pour it out.

Step 3

Take the rice out from the cooker, spread it out on a plate and allow to cool.

Vegetables prep

Step 4

While rice is soaking/cooking, chop all vegetables (listed in ingredients) lengthwise.

Ginger garlic paste

Step 5

In a blender, take 3 cloves garlic, 1 inch ginger, 2 green chillies, and little corriander.

Step 6

Grind to a fine paste.

For the biryani

Step 7

In a non-stick saucepan, add 3 tbsp ghee. Add cumin seeds, bay leaf, cardamon, and cinammon.

Step 8

Add the chopped onions to the pan on a low flame. Add 0.5 tsp sugar. Keep stirring to ensure it does not burn.

Step 9

Fry till onions turn golden brown. This takes about 10 mins on a low flame. Take most the onions out of the pan, and keep aside for garnishing. Keep some in the pan for the biryani.

Step 10

In the same pan, add another tbsp of ghee. Then add all the vegetables except tomato. Add 1 tsp of salt. Keep the lid on the pan. On a low medium flame, let the vegetables cook.

Step 11

Every 3 mins, keep stirring. After 5-7 mins, check if the vegetables are cooked 3/4th by sliding a fork through them to check if tender.

Step 12

Add tomatoes, ginger garlic paste, and 1/2 cup of beaten curds to the cooked vegetables. Mix well. Stir for 2 mins.

Step 13

Add 3/4th packet of biryani masala. Keep a little masala aside to garnish on top.

Step 14

Mix well and spread out evenly in the pan. This forms the bottom layer of the biryani.

Step 15

Over the vegetables, spread out the cooked basmati rice. Add 0.5 cup milk. This forms the middle layer of the biryani.

Step 16

Over the rice, spread out some of the caramelised onions (keep some aside for garnishing in the end), and remaining packet of the biryani masala. This forms the top layer of the biryani.

Step 17