Hyderabadi Biriyani was in my to do list for a very long time. When SNC challenge was hosted in March 2013 this was the challenge for Northern Team. Despite participating in only few SNC challenges I was longing to prepare this dish. Due to personal reasons it was not accomplished.
Now on successful completeion of one year of SNC, Divya has granted permission to try out any recipes from the last years challenges. I immediately chose this. I usually do not make sweets as such because none in my family including me eat sweets. So I just want to make other dishes included in the challenge list.
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I have paired this dish with cucumber onion raita. I have made some adjustments in spice as per my family's taste buds.
Recipe Source: Swati's Indian Food Blog
Biriyani Rice | Jeeraga Samba - 2 cups (400 ml)
Oil- 1 tbsp
Shahjeera- 1 tbsp
Bay Leaf- 1
Water- 800 ml
For Vegetable Gravy:
Oil- 5 tbsp
Butter- 50 g
Cinnamon- 1 inch piece 1
Pepper corns- 1/2 tsp
Salt as per taste
Mint- 1/2 cup
Coriander leaves- 1/2 cup
Red Chilly Powder- 1 tbsp
Biriyani Masala- 3 tbsp
Water- 100 ml
Chopped vegetables- 1 cup (1 carrot, few cauliflower florets, few beans)
Ginger garlic paste- 3 tbsp
Curd- 300 ml
Onion Sliced - 1
Oil- for deep frying
Take 4 cups of water and bring it to boil.
Add Shahjeera, Bay leaf, oil, salt and rice and cook for 12 to 15 minutes.
Drain excess water and set aside.
Heat butter and oil.
Add cloves, cinnamon, cardamom, gg paste, green chillies and onion.
Add salt, chilly powder, biriyani masala and fry them well till the raw smell goes.
Add water and add the chopped vegetables (of your choice) and cook till vegetables are done.
Add youghurt, coriander leaves and mint leaves mix well and set aside.
Deep fry onion in oil and set aside.
Deep fry cashews in the same oil and set aside.
Layering and Dhum:
Place some cooked rice on a heavy bottom pan.
Add the vegetable gravy on top of the rice.
Place rice above the gravy and repeat till all rice and gravy are used up.
Heat a tawa and place this pan on top of the tawa and keep it closed for 15 minutes.
Remove the lid and gently mix the rice and gravy garnish with cashews and fried onion.
Serve hot with Cucumber Onion Raita