Hyderabadi Biryani

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 tsp turmeric powder
• 1 tsp red chili powder
• 1 cup curd
• 1 tsp saffron
• 2 tbsp milk
• 1/3 cup mint leaves (pudina)
• 1/3 cup coriander leaves
• 4 tsp rose water
• 50 gms cashewnuts
• 50 gms almonds
• 25 gms raisins
• 120 gms ghee
• Salt to taste

Method

1. Wash and soak the basmati rice for half an hour. Drain the water. Put the rice in a pan with water, half the whole garam masala and salt.
2. Bring the rice to a boil and cook until done. Drain and keep aside.
3. Dice the peeled potatoes and carrots. Slice the onions and green chilies.
4. Peel and finely chop ginger and garlic. Chop coriander and mint leaves.
5. Soak the almonds in water for half an hour.
6. Beat the curd in a bowl and divide into two equal portions.
7. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
9. Add onions and fry until golden brown. Then add green chilies, ginger, garlic and sauté for a minute.
10. Add turmeric and chili powder, sauté for half a minute, then add chopped vegetables and stir for a minute.
11. Add the plain portion of curd, stir, add 2/3 cup water, and bring to a boil. Simmer until the vegetables are cooked.
12. Add dry fruits and nuts once vegetables are done.
13. In the handi with the cooked vegetables, sprinkle some saffron-curd, mint and coriander.
14. Spread half the rice on top, then add remaining saffron-curd, mint and coriander, and finally the rest of the rice.
15. Place a moist cloth on top, cover tightly and seal.
16. Put the handi on dum in a pre-heated oven for 15–20 minutes.
17. Serve hot with mint chutney and accompaniments.