Name: VEG HYEDARABADI BIRYANI recipe by Shilpa gupta at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: For rice::; Basmati rice 1+1/2 cup; Bay leaf 1; Cloves 4; Green cardamom pods 2; Cinnamon stick 3"; Salt 1 tesp; For vegetables ::; Boiled mix vegetables 1+1/2 cup; Ghee 2 tbsp; Cumin seeds 1 tesp; Ginger chilli paste 1 tesp; Onion 2 sliced; Tomatoes pureed 2; Salt 1 tesp; Red chilli powder 1 tesp; Coriander powder 3/4 tesp; Garam masala 1/2 tesp; Turmeric powder 1/2 tesp; Milk 1/4 cup; Others ::; Curd 1/2 cup; Green coriander leaves 2 tbsp; Saffron strands 18-20

ABOUT VEG HYEDARABADI BIRYANI RECIPE

Hyedarabadi biryani has soulful flavours of spices and health of vegetables.

Ingredients Serving: 4

For rice::
Basmati rice 1+1/2 cup
Bay leaf 1
Cloves 4
Green cardamom pods 2
Cinnamon stick 3"
Salt 1 tesp
For vegetables ::
Boiled mix vegetables 1+1/2 cup
Ghee 2 tbsp
Cumin seeds 1 tesp
Ginger chilli paste 1 tesp
Onion 2 sliced
Tomatoes pureed 2
Salt 1 tesp
Red chilli powder 1 tesp
Coriander powder 3/4 tesp
Garam masala 1/2 tesp
Turmeric powder 1/2 tesp
Milk 1/4 cup
Others ::
Curd 1/2 cup
Green coriander leaves 2 tbsp
Saffron strands 18-20

Instructions

Boil rice with salt, cinnamon, cloves, cardamom and bay leaf in 4 cups of water.
When almost done, strain.
Mix curd, coriander leaves and saffron strands well.
Toss cooked rice in curd mix.
Splutter cumin seeds in ghee.
Add ginger chilli paste and saute.
Add sliced onions. Fry till golden brown.
Add turmeric powder, coriander powder, red chilli powder and garam masala. Roast for few seconds.
Add tomato puree. Roast till oil separates.
Add boiled vegetables and salt. Mix well. Add milk and cook covered for 3-4 minutes.
In a heavy bottomed pan/handi spread evenly half of curd rice mix. Top with half of cooked mix vegetables.
Again give layers of remaining rice and mix vegetables. Cover.
Put the pan/handi on hot griddle and cook on low for 4-5 minutes.

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