Time to wow your guests! This Hyderabadi vegetable biryani brings the perfect balance of spice, aroma, and comfort to your table. #happycookingtoyou #araywahh #foodfusion #desifood
Ingredients:
-Water as required
-Zeera (Cumin seeds) 1 tbs
-Sabut kali mirch (Black peppercorns) 12-15
-Laung (Cloves) 2-3
-Badiyan ka phool (Star anise) 1
-Podina (Mint leaves) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Himalayan pink salt 1 tbs or to taste
-Chawal (Rice) sella 600g (soaked for 1 hour)
-Sukhi lal mirch (Button red chillies) 6-7
-Zeera (Cumin seeds) ½ tbs
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Sabut kali mirch (Black peppercorns) ½ tsp
-Hari elaichi (Green cardamom) 4-5
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamom) 1
-Laung (Cloves) 5-6
-Tez patta (Bay leaf) 1
-Dahi (Yogurt) whisked 300g
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lemon juice 1 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Gajar (Carrot) 1 Cup
-Phool gobhi (Cauliflower) florets 1 Cup
-Matar (Peas) 1 Cup
-Aloo (Potato) diced 1 & ½ Cup
-Phaliyan (French beans) 1 Cup
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Pyaz (Onion) fried 1 Cup
-Cooking oil 5-6 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Doodh (Milk) hot 2 tbs
-Zafran (Saffron strands) 1 tsp
-Water 1 tbs
-Orange food color ¼ tsp
-Ghee (Clarified butter) 2 tbs
-Pyaz (Onion) fried
Directions:
-In a pot,add water & heat it.
-Add cumin seeds,black peppercorns,cloves,star anise,mint leaves,fresh coriander,pink salt & bring it to boil.
-Add rice & boil until half-done then strain & set aside.
-In a frying pan,add button red chillies,cumin seeds,coriander seeds,black peppercorns,green cardamom, star anise,cinnamon sticks,black cardamom,cloves,bay leaf & dry roast on low flame until fragrant (2-3 minutes).
-Let it cool.
-In grinding machine,add roasted spices,grind well to make a powder & set aside.
-In a pot,add yogurt,green chilli paste,ginger garlic paste,lemon juice,kashmiri red chilli powder,pink salt, turmeric powder,ground spices & whisk well.
-Add carrot,cauliflower,peas,potatoes,french beans,mint leaves,fresh coriander & mix well.
-Add fried onion & mix well,cover & marinate for 15-20 minutes.
-Turn on the flame,add cooking oil & mix well,cover & cook on medium flame until oil separates (6-8 minutes).
-Add fresh coriander,mint leaves,rice & spread evenly.
-In hot milk,add saffron strands & mix well.
-In pot,add dissolved saffron.
-In water,add orange food color,mix well & add it in pot.
-Add clarified butter,fried onion,cover & place a heat diffuser under the pot & steam cook on low flame for 20-25 minutes.
-Mix well & serve with salad.
