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Hyderabadi Veggie Biryani

Hyderabadi Veggie Biryani



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Published by Raji

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Published by: Raji on Jul 24, 2009
Copyright:Attribution Non-commercial


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Cook time - 2 hoursRice - 6 cups or bit more.• Soak Basmati rice for about 30 minutes, and cook until done in therice cooker with 2 tbs ghee and salt.• Chop 2 onions lengthwise (in strips).• Heat about 2 tbs ghee and 4 tbs oil in a pan, and add whole garammasala (bay leaf, clove, cinnamon, whole black pepper, shajeera, blackcardamom, green cardamom and jeera).• When you get a nice aroma, add onions and fry until brown.• Then add 2 tbs ginger –garlic paste (or fresh garlic – 10-15 cloves andfresh ginger 2 inch piece – finely chopped).• Add 3-5 slit green chillies.• Fry until raw smell of ginger and garlic disappears and let it cool.Masala 1:• Coriander - 1 handful• Khus Khus – 2 tsp• Saunf – 2 tsp• 10-12 red chilliesFirst roast separately and then grind to a fine powder.Masala 2:• 1 cup grated coconut• ½ cup roasted cashews• ½ cup yoghurt (thick)Grind to a fine paste with as little water as possible.• In the same pan as the onions, add Masala 2 and add more oil asnecessary.• After frying for about 5 min, add Masala 1.• Add salt, garam masala (1 tsp), biryani masala (1tsp), tandoorimasala (1tsp), chilli powder (1 tsp) and fry for about 5 min.• Now add about 2 tbs of tomato paste, add some water and cook forabout 5 min.• Now add 2 cups of Veggies -mushrooms, cauliflower, peas, capsicum.You can substitute this with marinated meat if you like. Marinate meat inyoghurt with salt and chilli powder for about an hour. Cook the veggiesuntil cooked but still crispy…not soft and mushy.• Transfer and cool.• Chop 2-3 onions lengthwise (in strips) and add to the same pan.• Fry until golden-brown/crisp. You can choose to buy fried onions fromthe store if you want to circumvent this process.• In an aluminium baking tray, first layer rice, then generously sprinkle

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