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Hyderabadi Veg Biryani

Ingredients

  • Basmati rice,soaked – 1 1/2 cups
  • Onions, diced – 2 medium
  • Carrots, French beans, Cauliflower, Green peas2 medium
  • Salt to taste
  • Black cardamom – 1 No.
  • Cloves – 15 Nos.
  • Cinnamon – 1 1/2 inch stick
  • Bay leaf – 1 No.
  • Ginger-garlic paste – 1 1/2 tbsp.
  • Everest Turmeric Powder – 1tsp
  • Everest Red Chilli Powder – 1tsp
  • Everest Coriander Powder- 1tsp
  • Yoghurt – 1/2 cup
  • Rose water – 1/2 tsp
  • Saffron (kesar) – a few strands
  • Fresh tomato puree – 1 cup
  • Everest Shahi Biryani Masala – 1 tsp
  • Fresh coriander leaves, chopped – 2 tsp
  • Fresh mint leaves, chopped – 2 tsp

Instructions

  • Add black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.
  • On a heated pan, add the spices along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower floret, green peas and ginger-garlic paste mixed with a little water. Cover and cook for two minutes.
  • Now add tomato puree to the vegetables alongwith Everest Turmeric Powder, Everest Red Chilli Powder, Everest Coriander Powder and half tsp Everest Shahi Biryani Masala and mix well.
  • Whisk yoghurt with rose water and saffron. Arrange a layer of rice at the bottom in a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
  • Add Everest Shahi Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it stand for five minutes. Serve hot with Raita.
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