Hyderabad Biryani

The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever savour. This is vegetarian version of traditional mutton biryani.

Ingredients

Serving Size 2-3

2 tbsp ghee / vegetable oil

1 large onion sliced thinly

1 tbsp garlic ginger paste

1 tsp grated lemon rind

Salt to taste

125 ml yoghurt / Soy yoghurt

100 ml water

500g diced vegetables such as carrot, potatoes, green peas & French beans

2 tbsp finely chopped mint leaves

2 tbsp finely chopped coriander leaves

1 tbsp lemon juice

200g basmati rice, washed and drained

Spice paste

1 tbsp ghee / vegetable oil

40g cashew nuts

1 large onion roughly chopped

2 green chilies chopped

2 tomatoes chopped

1 tbsp garlic ginger paste

1 tbsp garam masala

30g coriander leaves

100ml water

Method

To prepare the spice paste, heat oil sauté cashew, onion, garlic ginger, tomatoes, garam masala, chili, coriander leaves until aromatic. Remove from heat transfer to blender with cool water. Blend to a smooth paste set aside.

Heat oil in a large non-stick pan sauté onions until golden brown for about 3 minutes. Add garlic ginger paste, lemon rind sauté over gentle heat for 2 minutes. Add spice paste and sauté until oil separates.

Add yoghurt, water bring to boil. When mixture starts simmering add rice, diced potato, salt mix well with wooden spoon, cover the lid, cook in low flame for about 20-25 minutes till moisture is evaporated and rice is cooked.

Separately blanch other vegetable by boiling water in sauce pan, add salt and carrots and french beans. Leave it to boil for 2-3 minutes, add green peas boil for 1 more minute. Drain them wash them with cold water set aside.

Remove cooked rice from heat add blanched vegetables, chopped coriander and mint leaves mix  well and serve.

Wooden spoon and non-stick pan is essential to make this biryani.