Hyderabadi Vegetable Biryani

BM # 8 Day 4

Hyderabad was one of the princely states of British India.The city was created by Sultans,hence its cuisine is greatly influenced by Turkish,Arabic,Mughlai and Tandoori.The cuisine is special because of the use of it’s ingredients,carefully chosen and cooked to the right degree and time.The slow cooking method has its influence from Awadhi Cuisine.
The royal cooks known as Khansamas,closely guarded their recipes.When we talk of Hyderabad the first dish that comes to the mind is The Hyderabadi Briyani.The most famous meat and rice dish!!The vegetable biryani  was adapted later for the vegetarians.This is relished by all family members,I could say it's Our House Favorite. I have given the substitutes to make it vegan.The original recipe is Sanjeev Kapoor's but I have made my own changes.
Here goes the recipe…

2 cups................. basmati rice
Boil rice with salt and ghee /oil

Vegetables
1/4 cup............... beans cut into 1"pieces
1 cup.................. cauliflower...cut florets
1 big ...................carrot ,cut unto 1" pieces
1/2 cup.............. green peas
1 cup.................. paneer,cut into rectangles(tofu  for vegans)
4 sliced............. onions
1 cup................. shredded cabbage
1 big................... potato sliced

Boil beans,peas, cauliflower.
Deep-fry the onions.
Deep fry potatoes.
Shallow  fry paneer
Deep fry cabbage.

 To be made into a paste
1 cup................ coriander leaves
1/4 cup............. mint leaves
15 ......................cloves garlic
2-3..................... green chillies
2 tbsp................ cumin seeds


4......................... cloves
1" piece............ cinnamon
1/2 tsp............... red chilly pwd
1 tsp................. garam masala
1 big.................. tomato finely chopped
1 cup..................curd( omit curd and use 1extra tomato for vegan)
1 big.................. bunch finely chopped coriander

In a Pan heat oil or ghee.
Add the whole spices.
Add the corriander paste.sauté,
Add chopped tomato.cook for a few mins
Add dry spices cook for two minutes.
Add curd and cook for 2 minutes.
Add all the vegetables,and half the fried onions.
At this stage you have two options..either mix rice and vegetables or..you could make layers of rice and vegetables and proceed in the same way.
Transfer into a baking dish.
 Sprinkle saffron water.
Garnish with fried onion chopped coriander nuts and raisins if you like.
Cover with double foil paper.
Bake for 15 minutes..
If you do not want to use the oven .proceed in the same way ,but cover the pan with a lid  and place the pan on a griddle or tawa .
Cook on absolute slow fire for 15 minutes.
Serve hot with raita/pickle /papad of your choice.






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http://www.simplysensationalfood.com/2011/08/announcing-event-flavours-of-south.html
http://pumpkinfarmfood.blogspot.com/2011/08/my-first-event-cfe.html



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