You know the form of analysis where the analyst says a word and you have to say what comes to mind immediately? Well, Hyderabad brings to my mind, the word 'Biryani' - andnot just the word, the aroma and the visual as well...mmmm...mmm. And now you know I'm a real foodie :)
From the Royal Kitchen of Hyderabad comes the biryani - normally made with mutton or chicken, here's the vegetable version. I like Basmati rice for everyday use, but especially for Pulav's and Biryani's please use Basmati rice:
Ingredients:
Basmati rice 350 gms.
Potatoes 200 gms.
Carrots 200 gms.
Cashew nuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Glazed Cherries 25 gms.
Onions 100 gms.
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder ½ tsp.
Red chili powder 1 tsp.
Curd 1 cup
Saffron 1 tsp.
Milk 2 tbsp.
Mint leaves 1/3 cup
Coriander leaves 1/3 cup
Rose water As required
Ghee 120 gms.
Salt To taste
Whole Garam Masala
Green cardamoms 6 nos.
Black cardamoms 2 nos.
Cloves 6 nos.
Cinnamon 2" piece
Bay leaves 2 nos.
Mace A pinch
Directions:
- Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and
- add half the whole garam masala and salt.
- Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
- Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions
- and green chilies.
- Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and
- chop the coriander and mint leaves.
- Soak the almonds in water, peel and keep aside.
- Beat the curd in a bowl and divide into two equal portions.
- Dissolve saffron in warm milk and add it to one portion of the curd mixture.
- Heat ghee in a handi, add the remaining garam masala and saute over medium
- heat until it begins to crackle.
- Add onions, saute until golden brown, add green chilies, ginger,garlic and saute
- for a minute.
- Then add turmeric and chili powder, stir, add the chopped vegetables and stir
- for a minute.
- Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then
- simmer until the vegetables are cooked.
- Once the vegetables are done add the dry fruits and nuts.
- In the handi with the cooked vegetables, sprinkle little saffron curd, mint and
- coriander.
- Then spread half the rice and again sprinkle the remaining saffron-curd, mint
- and coriander and top it with the remaining rice.
- Place a moist cloth on top, cover the lid and seal with atta or dough.
- Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.
- Serve hot with raita or even just plain yogurt....ENJOY!
Note: The Handi is a deep cooking vessel; yogurt and curd are used interchangeably in these recipes.
P.S. I'd like to remind the readers that these recipes are not my own creations - I have picked them up from elsewhere, could be books, websites etc. These may have been improvised based on my own experience - but in now way do I claim them as mine - i have just put them all together in one place
