Hyderabadi Vegetable Biryani

Method

1. 1

   Prepare vegetables: Dice 1 potato, 1 carrot, 1 cup cauliflower florets, 10 beans and half cup green peas into small pieces.

2. 2

   Marinate vegetables: Mix with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 30 minutes.

3. 3

   Fry birista: Slice 3 large onions thinly. Deep fry until dark brown and crispy. Drain.

4. 4

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water with whole spices for 7 minutes. Drain at 70% cooked.

5. 5

   Cook vegetable masala: In a heavy pot heat 3 tbsp oil. Add marinated vegetables with all yogurt. Cook 8-10 minutes until vegetables are half cooked.

6. 6

   Layer biryani: Spread cooked vegetables as base. Sprinkle half the birista.

7. 7

   Add rice layer: Add parboiled rice. Sprinkle remaining birista, fresh mint and coriander.

8. 8

   Add saffron milk and ghee: Drizzle saffron milk and 3 tbsp ghee over rice.

9. 9

   Seal and dum cook: Cover tightly. Cook on tawa — high heat 5 minutes then lowest heat 25-30 minutes.

10. 10

    Serve: Rest 10 minutes. Open and mix gently from the bottom. Serve with raita and mirchi ka salan.