Hyderabadi Vegetable Biryani

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:

1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and
   
2. add half the whole garam masala and salt.
   
3. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
   
4. Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions
   
5. and green chilies.
   
6. Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and
   
7. chop the coriander and mint leaves.
   
8. Soak the almonds in water, peel and keep aside.
   
9. Beat the curd in a bowl and divide into two equal portions.
   
10. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
    
11. Heat ghee in a handi, add the remaining garam masala and saute over medium
    
12. heat until it begins to crackle.
    
13. Add onions, saute until golden brown, add green chilies, ginger,garlic and saute
    
14. for a minute.
    
15. Then add turmeric and chili powder, stir, add the chopped vegetables and stir
    
16. for a minute.
    
17. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then
    
18. simmer until the vegetables are cooked.
    
19. Once the vegetables are done add the dry fruits and nuts.
    
20. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and
    
21. coriander.
    
22. Then spread half the rice and again sprinkle the remaining saffron-curd, mint
    
23. and coriander and top it with the remaining rice.
    
24. Place a moist cloth on top, cover the lid and seal with atta or dough.
    
25. Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.
    
26. 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