biryani recipe

Quick and Easy Vegetarian Biryani Recipe 

olive oil

onion,

garlic cloves, rough chopped

ginger, chopped

cumin

coriander

chili powder

cinnamon cinnamon

cardamom (or 3 crushed cardamom pods)

turmeric

bay leaf

veggie stock

basmati rice,

salt

chickpeas, drained,

raisins

cashews and chopped parsley or cilantro

Easy hyderabadi biryani recipe made with basmati rice &amp; chicken marinated in spices. This hyderabadi biryani recipe will give you the best biriyani that's flavorful &amp; delicious.&nbsp;

Hyderabadi biryani | How to make hyderabadi biryani

basmati rice ((aged))

½ kg chicken ((preferably thighs & drumsticks))

biryani masala ((garam masala

onions

coriander leaves

mint leaves

oil ((or ghee))

ghee ((clarified butter))

saffron strands

ginger garlic paste

green chilies (slit)

yogurt ((fresh curd) (or 165 ml or ½ cup + 3 tbsp))

lemon juice

salt ((I used 1 ¼ tsp pink salt))

water

bay leaf ((tej patta))

cinnamon (piece (dalchini))

((laung))

green cardamom ((elaichi))

star anise ((biryani flower))

black cardamom ((optional))

strands mace ((javitri) (optional))

½ tsp caraway seeds ((shahi jeera) (optional))

Slice onion thinly, separate the layers and set aside.

Heat 4 tbsps oil or ghee in a deep pan.

Fry the onions stirring often until deep golden to brown.

Do not burn else they turn bitter. Remove them from oil &amp; set aside.

Cool &amp; pour this oil to the marinade later.

fried onions for hyderabadi biryani

Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste &amp; lemon juice to a mixing bowl.

Mix well &amp; taste this. If needed add more salt or spice.

Next add in chicken &amp; marinate for 2 hours to overnight for best results. 

Overnight marination in fridge yields best soft succulent chicken.

Marination for hyderabadi biryani recipe

Wash rice till the water runs clear. Soak for 30 minutes. Drain &amp; set aside.

Heat 6 to 7 cups water in a pot.  Add 1 tsp oil, whole spices &amp; salt.

Taste this. The water has to be slightly salty.

Boil water rapidly for 5 mins to release the aroma of spices.

Add rice &amp; cook till it is ¾ or 75% done.

The center of the rice must be still slightly uncooked.

Do not make the rice mushy. Drain off to a colander.

Cooking rice for hyderabadi biryani

While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.

Add oil, ½ of the fried onions, mint &amp; coriander leaves. Mix &amp; spread chicken in a single even layer.

Layer the cooked rice evenly, sprinkle fried onions, mint &amp; coriander leaves over the chicken.

Sprinkle&nbsp;¼ tsp masala powder. Pour the saffron milk all over &amp; then ghee.

Preparation for hyderabadi biryani

Cover the pot with a foil to trap the steam or dum. Then cover with a tight &amp; heavy lid.

How to make hyderabadi biryani

Bake for 30 to 40 mins at 200 C in a preheated oven. The timings will slightly vary depending on the depth of the casserole/pot used. Once done, if the chicken is too moist then bake for another 10 mins.

To bake hyderabadi biryani in Oven

Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.&nbsp;

Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.

Garnish hyderabadi biryani with fresh chopped coriander leaves &amp; serve with raita.

To make on stove

https://www.youtube.com/watch?v=vCo2ffLIHVA

Hyderabadi biryani recipe. For complete detailed recipe, do visit the blog 
https://www.indianhealthyrecipes.com/hyderabadi-biryani-recipe/
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Hyderabadi biryani recipe

This Veg Biryani is an authentic Indian recipe packed full of your favorite rice, veggies, and spices. Made with patience and lots of love, this delicious veg dum biryani recipe requires both care and attention to detail. The savory flavors in your first bite are well worth the time and effort spent in the kitchen.

Veg Biryani | Veg Dum Biryani Recipe

basmati rice (- 300 grams, preferably aged basmati rice)

water (for soaking rice)

cauliflower florets (- 150 grams)

potatoes

carrots

french beans

mushrooms

bell pepper

green peas (- fresh or frozen)

onion

1.5 tablespoons finely chopped ginger (- 10 grams or 2 pieces of 2 inch ginger or 1 tablespoon ginger paste)

garlic

green chilies

green cardamoms

black cardamom

cloves

cinnamon

tej patta ((Indian bay leaf))

mace strands

salt (or add as per taste)

Ghee ((clarified butter) oil

shah jeera ((caraway seeds))

black cardamon

Curd ((yogurt), whisked - 200 grams)

turmeric powder

red chilli powder (or cayenne pepper

water (for pressure cooking

cashews

raisins ((without seeds))

almonds (- raw or blanched, peeled and sliced)

salt (as required)

mint leaves (- 5 grams)

milk

kewra water ((pandanus water) or rose water)

Pick and rinse basmati rice in running water till the water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.

After 30 minutes drain the rice and set aside.

When the rice is soaking prep all the veggies and other ingredients. Set aside.

Soaking rice

Take a deep bottomed pan. Add water and heat the water on a high flame.

When the water becomes hot, add the salt and following spices: tej patta, green cardamoms, cloves, black cardamom, cinnamon, strands of mace.

Bring the water to a boil. Then add the soaked basmati rice.

Just gently stir with a spoon or fork, after you add the soaked rice.

Do not reduce the flame and continue to cook the rice grains.

The rice has to be ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked. The rice should not be fully cooked.

Drain the rice in a colander. Gently fluff and keep aside.

Cooking rice

In a 2-litre pressure cooker or a pan, heat ghee. Add the following spices - shahjeera, tej patta, green cardamoms, cloves, black cardamom and cinnamon. Sauté the whole spices till they crackle.

Now add the onions. Stir and sauté them on a low to medium flame.

Add a pinch of salt to quicken the cooking process.

When the onions are cooking, take 1 cup fresh curd (yogurt) in a bowl and whisk the curd with a spoon or wired whisk till it become smooth.

Sauté the onions till they become golden brown or caramelize.

Then add the ginger-garlic paste and sliced green chillies. You can also finely chop the ginger-garlic and add.

Sauté till the raw aroma of ginger-garlic goes away.

Add the turmeric and red chili powder. Stir and mix well.

Next add the chopped veggies. Sauté for a minute or two.

Lower the heat and add the whisked curd (yogurt). Stir and mix well as soon as you add the curd. Then add ½ cup water in the pressure cooker. For cooking in a pan, add ¾ cup water.

Season with salt and mix again.

Pressure cook for 1 whistle on 3 to 4 minutes on medium heat. If cooking in a pot, then cook until the vegetables are tender. Don’t over cook the vegetables.

Warm 4 to 5 tablespoons milk in a microwave or in a small pan on the stove top. Add ¼ teaspoon of saffron strands. Stir and keep aside.

When the pressure settles down on its own, remove the lid and check the gravy.

If the vegetables are under cooked, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are tender.

If there is too much of water or stock in the gravy, then simmer until some of the water evaporates and dries up. Note that the vegetable gravy should have a medium or slightly thick consistency and should not be watery.

Now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. Mix and stir. Set aside. Do a taste test and check the salt in the vegetable gravy. Add more if needed.

Making vegetable curry/gravy

Now in a thick bottomed pan, layer half portion of the vegetable gravy first.

Then layer half portion of the semi-cooked rice.

Sprinkle half of the chopped coriander leaves (cilantro), mint leaves and saffron milk.

Layer the remaining vegetable gravy.

Layer the last portion of the rice. Sprinkle the remaining coriander leaves, mint leaves, and saffron infused milk on the top. Sprinkle rose water or kewra water.

You can make 2 layers or 4 layers like I have done. But do note that rice should be the top layer and the vegetable gravy should be the bottom layer.

Assembling and layering

Now seal and secure the pot with an aluminium foil. Then cover with a lid. You can also seal the pan with a moist cotton cloth and then cover with a lid.

Take a tava/griddle/skillet and heat it on medium flame.

When the tawa become hot, then lower the flame. Keep the sealed veg biryani pan on the tawa.

Keep the flame to the lowest and cook for 30 to 35 minutes. You can dum cook hyderabadi veg biryani for the first 15 minutes on a direct low flame and then for the last 10 minutes, place the pan on the hot tawa/skillet and cook on a low heat.

Once done using a fork or spoon check the bottom layer of the biryani. There should be no liquids at the bottom. If there are liquids, then continue to dum cook for some more time.

After dum cooking, give a resting time of 5 to 7 minutes and later serve the hyderabadi veg biryani. 

Dum cooking

While serving, make sure you equally serve the vegetables as well as the rice.

There are various sides that pair best with a veg biryani. Biryani is usually accompanied with a raita (yogurt dip). You can choose to pair it with Cucumber Raita, Onion Tomato Raita and Boondi Raita, or you could enjoy biryani with any savory raita of your liking.

You can also pair it with Kachumber Salad (onion-tomato salad), plain Curd (Yogurt), Mango Pickle, some lemon wedges or roasted papad.

The hyderabadi veg biryani is usually served with Mirchi ka Salan (Green Chilly Curry) and raita. If desired you can serve biryani with a simple soupy Shorba gravy.

You can also enjoy biryani as it is without any sides or accompaniments.

Serving Suggestions

Store the biryani leftovers in your refrigerator for a day only. While reheating steam for 5 minutes in a pan or Instant pot. You could even lightly sauté the biryani stirring frequently in a frying pan or skillet until warm or hot.

Storage

Get a taste of India with this Beef Biryani! Comforting. delicious and so easy to make with this Instant Pot recipe!

Instant Pot Beef Biryani

Basmati Rice

Carrot

Fresh Cilantro

Green Beans

Ground Beef

Indian Curry Paste

Oil (or Ghee/Butter)

Shallot

Water

Ground Ginger

Garlic Salt

Garam Masala

Turmeric

Ground Coriander

Indian Curry Powder

Crispy Shallots

Wash and dry the produce.

Wash and rinse the basmati rice.

For the Spice Mix, combine all the dry...

For the Spice Mix, combine all the dry spices in a small bowl.

Trim and cut the green beans in half.

Peel and cut the carrot, shallot and cilantro.

Turn ON Instant Pot and set Saute mode...

Turn ON Instant Pot and set Saute mode on Hi for 7 minutes.

When ready, add oil then saute shallots, carrots,...

When ready, add oil then saute shallots, carrots, green beans and half the cilantro.

After 3 minutes, add in the ground beef...

After 3 minutes, add in the ground beef and half the dry spice mix and continue sauteing until beef is fully cooked. Break the ground beef as you cook.

Turn OFF Instant Pot, add water then deglaze...

Turn OFF Instant Pot, add water then deglaze the Instant Pot.

Add the Indian curry paste and remaining Spice...

Add the Indian curry paste and remaining Spice Mix into the pot.

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