Prep Time: 2hrs
Recipe Servers : 4
Hyderabad (The city of Nizam) for centuries has been a heritage spot for many things – Forts, Museums, Education, Hospitals, last but not the least – Food. The Hyderabadi Cuisine has established a very unique Landmark in the world of Culinary Art. This cuisine is largely evolved from Mughal and Nizam cultures and traditions as the Deccan Region (southern India) in the 18th century was largely reigned by Nizam Dynasty.
Among the several artifacts of Nizam’s Royal Kitchen, One recipe that has risen to prominence for ages and relished worldwide is – The Hyderabadi Biryani. This recipe is a subtle combination of flavorful Basmati Rice cooked with aromatic Indian spices and marinated meat slow cooked to perfection. This article demonstrates a vegetarian version of Hyderabadi Biryani, that is equally delicious and mouth watering!
Ingredients:
Biryani Masala Ingredients –
Cloves – 10
Cardamom – 3
Black Peppercorns – 15 to 20
Black Cumin seeds – 1/2 tsp
Dry Red Chillies – 2 to 3
Star Anise – 2
Cinnamon – 2 pieces
Mace – 2 flowers
Fresh Cut Vegetables – Cauliflower – 1/2 cup, Carrot – 1/2 cup, Green Beans – 1/2 cup, Potatoes – 1, Boiled Soya Chunks – 1/2 cup, Freshly Chopped Mint, Ground Green Chillies – 1 tbsp
Curd – 1/2 cup
Lemon Juice – 1 full
Salt – as per taste
Ginger Garlic Paste – 2 Tbsp
Ghee – 5 to 6 Tbsp
Bay Leaves – 2
Fried Onions – 1/2 cup
Basmati Rice – 3 cups
Oil – 4 Tbsp
Water
Procedure:
Step 1: Let us start by preparing our biryani masala. Finely grind all the whole spices – Cloves, Cardamom , Black Peppercorns , Black Cumin, Red Chillies, Star Anise, Mace and Cinnamon. Below is the picture for reference.
Step 2: Now, we will marinate the vegetables and let them sit for half an hour – In a bowl add all the vegetables, soya chunks, ginger garlic paste, curd, biryani masala, salt, green chilly paste, lemon juice. Mix it well and let it rest.
Step 3: Now, let’s clean the basmati rice and soak it in water for 20 minutes. Doing so will reduce the cooking time thus preserving its flavor.
Step 4: In a deep bottomed pot, add 2 tbsps ghee, bay leaves, star anise -2 , cinnamon sticks 2 , black cumin seeds fry them lightly then fill the pot with water more than half. Now, add salt to the water (make sure the water taste like sea water). When the water starts boiling add the soaked rice and let it cook for about 10 minutes or 70 %. Drain excess water and keep the rice aside.
Step 5: In another pan add about 2-3 tbsp of oil. Once heated add the vegetable marinade. Close the lid and let the vegetables cook 80%. Now, let’s add the rice on top of the vegetable marinade in layers.
Step 6: This step is optional – In a small cup add warm milk, to it add 3 to 4 strands of saffron and egg yolk color. Mix it well and pour it on top of the rice. Adding saffron gives a rich flavor and color. Also, add fresh mint, fried onions and close the lid. Let it cook on low flame for 20 – 30 minuets.
Serve and Enjoy!
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