Hyderabadi Veg Tandoori Dum Biryani

on

Hyderabadi biryani is a variety of biryani from Hyderabad, India. It is prepared from rice using the dum method of cooking. Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine. Hyderabadi biryani is a staple of Indian cuisine. 

My recipe adds a tandoori touch to the biryani which I am sure you wouldn't regret making it :)



Ingredients:

Rice preparation:

  • Extra-long Basmati Rice - 1.5 cups soaked in 1 cup water for 30 minutes
  • Green Cardamon - 3
  • Bay Leaf - 1
  • Cloves - 3
  • Star Anise - 1
  • Whole black pepper - 4
  • Black Cardamon - 1
  • Cinnamon stick - 1 inch
  • Water - 5 cups
  • Oil - 1 teaspoon
  • Salt - 1/2 teaspoon or to taste

Biryani Gravy preparation:

  • Ghee - 3 tablespoons
  • Oil - 1 tablespoon
  • Bay leaf - 1
  • Shahi Jeera - 1 teaspoon
  • Green Cardamons - 3
  • Black Cardamon - 1
  • Cloves - 3
  • Star Anise - 1
  • Hung yogurt or sour cream - 1 cup
  • Turmeric powder - 1/2 teaspoon
  • Cinnamon stick - 1 inch
  • Kashmiri red chili powder - 1 teaspoon
  • Red Chilli flakes - 1 teaspoon
  • Fried Cashews - 2 tablespoons
  • Onions (thinly sliced) - 1 cup
  • Green peas - 1/2 cup
  • Cauliflower florets - 1.5 cups
  • Chopped potatoes - 1 cup
  • Chopped Carrots - 1/2 cup
  • Green beans - 1/4 cup
  • White mushrooms sliced or chopped - 8 to 10
  • Bell Pepper sliced or chopped - 1/4 cup
  • Ginger chopped or paste - 2 tablespoons
  • Garlic chopped or paste - 2 tablespoons
  • Green Chillis sliced or chopped - to your taste
  • Veg masala - 1 teaspoon
  • Tandoori masala - 1 tablespoon
  • Salt to taste
  • Fried Paneer cubes (optional) - 8 cubes
  • Tomato puree - 2 tomatoes

Other Ingredients:

  • Mint finely chopped - 1/3 cup
  • Cilantro finely chopped - 1/4 cup
  • Ghee - 1 tablespoon
  • Fried onions - 1/2 cup
  • Saffron - 14 teaspoon soaked in 5 tablespoons warm milk
  • Rosewater - 2 teaspoons
  • Foil to seal

Method/Instructions:

  1. 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.
  2. After 30 minutes drain the rice and keep it aside.
  3. When the rice is soaking prep all the veggies and other ingredients. Keep aside.
  4. Take a deep bottomed pan. Add water and heat the water on a high flame.
  5. When the water becomes hot, add all the salt and the Rice preparation ingredients mentioned above. 
  6. Bring the water to a boil. Then add the rice.
  7. Just gently stir with a spoon or fork, after you add the rice.
  8. Do not reduce the flame and continue to cook the rice.
  9. 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 but almost cooked.
  10. Drain the rice in a colander. Sprinkle some oil over it and gently fluff and keep aside.

Making Gravy:

  1. In a wide nonstick pan or Kadai, heat ghee, and oil. Add the following spices - shahi jeera, bay leaf, green cardamoms, cloves, black cardamom, and cinnamon. Sauté the whole spices till they crackle.
  2. Now add the onions. Stir and sauté them on a low to medium flame.
  3. Add a pinch of salt to quicken the cooking process.
  4. When the onions are cooking, take 1 cup of yogurt or sour cream in a bowl and whisk it with a spoon or wired whisk till it becomes smooth.
  5. Sauté the onions till they become golden brown or caramelize.
  6. Then add the ginger-garlic paste and sliced green chilies. You can also finely chop the ginger-garlic and add.
  7. Sauté till the raw aroma of ginger-garlic goes away.
  8. Add the turmeric, red chili flakes, and red chili powder. Stir and mix well.
  9. Add tomato puree and saute till the quantity reduces in half.
  10. Lower the heat and add the whisked yogurt. Stir and mix well as soon as you add the yogurt. Cook for 5 minutes on low flame. 
  11. Next, add the chopped veggies. Sauté for a minute or two. Then add water. Season with salt. Stir again. Add fried paneer cubes, Veg masala, Tandoori masala to it. 
  12. Cook until the veggies are done. Ensure you do not over cook the vegetables. 
  13. Warm 4 to 5 tablespoons of milk in a microwave or in a small pan on the stove top. Add ¼ teaspoon of saffron strands. Stir and keep aside.
  14. If there is too much water or stock in the gravy, then simmer till some water dries up. The veg biryani gravy should have a medium or slightly thick consistency and should not be watery.
  15. Mix and stir. Keep aside. Do check the salt. Add more if required.

Assembling & Layering:

Now in a big glass Lasagne tray or in an oven-proof dish, layer half of the veg biryani gravy first. Then layer half of the rice. Sprinkle half of the chopped cilantro leaves, cashews, ghee, mint leaves, fried onions, and saffron milk. Layer the remaining veg biryani gravy. Sprinkle the remaining cilantro leaves, fried onions, mint leaves, saffron milk on the top. Sprinkle the rose water on top. Layers could be done as to your preference but do note that rice should be the last layer.

Final Step: 

Now seal and secure the tray or dish with aluminum foil. Place it in a preheated oven (375 F) and then bake in the oven for 45 minutes. 

Serving Biryani:

Serve with your choice of Raita or any Curry dishes. 



Comments

Post a Comment