Hyderabadi Biryani

Hyderabadi Biryani is a world-famous dish known for its rich aroma, flavorful spices, and layered cooking method called dum. This vegetarian version combines fragrant basmati rice, fresh vegetables, yogurt, saffron, and dry fruits, making it a royal delicacy perfect for festive occasions and special gatherings.

Ingredients:

• 350 gms basmati rice
• 200 gms potatoes
• 200 gms carrots
• 100 gms onions
• 4 green chilies
• 30 gms ginger
• 20 gms garlic
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cup curd (yogurt)
• 1 teaspoon saffron
• 2 tablespoons milk
• 1/3 cup mint leaves (pudina)
• 1/3 cup coriander leaves
• 4 teaspoons rose water
• 50 gms cashewnuts
• 50 gms almonds (soaked for 30 minutes)
• 25 gms raisins
• 120 gms ghee
• Salt to taste
• Whole garam masala (bay leaf, cardamom, cinnamon, cloves) as required

Instructions:

1. Cook the Rice:

   • Wash and soak the basmati rice for 30 minutes. Drain and cook with water, half the whole garam masala, and salt until done. Drain and keep aside.

2. Prepare Vegetables and Nuts:

   • Dice the peeled potatoes and carrots. Slice onions and green chilies.
   • Peel and finely chop ginger and garlic. Chop mint and coriander leaves.
   • Soak almonds for 30 minutes, then peel.

3. Prepare the Yogurt Mixture:

   • Beat the curd and divide into two portions.
   • Dissolve saffron in warm milk and add it to one portion of curd. Keep aside.

4. Cook the Masala:

   • Heat ghee in a pan. Add the remaining whole garam masala and sauté until fragrant.
   • Add sliced onions and fry until golden brown.
   • Add green chilies, ginger, garlic, and sauté for a minute.
   • Mix in turmeric and red chili powder, stir briefly, then add the diced vegetables.
   • Add the plain portion of curd, stir well, pour 2/3 cup water, and simmer until vegetables are cooked.
   • Add cashews, almonds, and raisins once the vegetables are done.

5. Layer the Biryani:

   • In a heavy-bottomed handi (pot), spread the cooked vegetable mixture.
   • Sprinkle saffron-curd, mint, and coriander.
   • Spread half of the rice over it, followed by more saffron-curd, mint, and coriander.
   • Finally, spread the remaining rice on top.

6. Dum Cooking:

   • Place a moist cloth over the handi, cover tightly, and seal.
   • Cook on dum in a pre-heated oven at 180°C (350°F) for 15–20 minutes.

7. Serve Hot:

   • Fluff the biryani gently before serving.
   • Serve hot with mint chutney, raita, or other traditional accompaniments.

Hyderabadi Biryani is a true celebration of flavors—aromatic rice, fragrant spices, saffron, and nuts all layered together to create a royal feast.