HYDERABADI BIRYANI

I do not know why this is called Hyderabadi Biryani.
Anyway I tried and it was yummy.
Thanks my dear friend Yamini.




HYDERABADI BIRYANI

Ingredients:

500 grms Basmati rice soak for ½ an hour and drain.
1 inch cinnamon stick , one
2 cloves
2 cardamoms
1 star anise
1 small piece of mace
1 bay leaf.
5 ¼ cups of water

1 cup big onion sliced
Oil to fry the onion.

Veges:
200 grms potatoes cubed
200 grms carrots cubed
200 grms cauliflower florets
100 grms French beans cut into 1 inch in length
100 grms green peas

Paste:
1 tbs ginger paste
1 tbs garlic paste
2 tbs ground small onions
2 tbs green chillie paste
2 tbs fresh red chillie paste
1 cup ground fresh tomatoes
½ tsp tumeric powder
1 tsp garam masala powder


½ cup fresh curds
2 tbs ground cashew nut paste
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
Little lime juice

¼ cup warm milk, add a pinch of saffron in it.
1 tsp rose water
50 grms almonds, soaked , halved and roasted in ghee
50 grms cashew nuts roasted in ghee
25 grms raisins roasted in ghee
½ cup ghee
Salt to taste

Method:
Rice: Pour 2 tbs of ghee in a pot, add in all the spices.
After they crackle, add in the soaked rice and fry for few minutes.
Add 5 ¼ cups of water and salt, in medium heat, cook till ¾ cooked.
See that all the water is evaporated. You can even cook it in a rice cooker. Keep aside.

Onion: Heat the oil in a wok, and fry the onions to crisp golden brown.
Keep aside.

Masala: Heat the remainder of the ghee in a wok, add in all the things under “paste” and fry on slow fire till oil separates.
Add in the veges, and salt and cook on low flame till the veges are cooked. Stir once in a way to see that it does not stick to the wok.
Add in the well beaten curds, and cashew nut paste. Stir nicely.
Now add in the chopped coriander leaves, mint leaves and the lime juice. Stir nicely and remove.

Place half the rice in a wide pot.
Spread the vegetable masala on the rice evenly.
Now spread the rest of the rice on the vege masala.
Mix rose water and the saffron milk, pour around the corners.
Sprinkle the fried onions, the fried nuts and raisins.
Close the lid and put on dum for 20 minutes.
Mix well once after removing from dum.
Serve with onion raitha