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Hyderabadi Veg Biryani
How to make
Preparation
Rinse rice in running water to clear starch. Soak rice in 1 cup of water for 30 minutes. Drain the rice and keep it aside. When rice is soaking prepare all veggies and other ingredients.
Cooking rice
Take 5 cups water in a pan and heat the water on a high flame. When the water becomes hot, add 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and salt. Bring the water to a boil and add rice. Stir gently. Continue to cook the rice on high flame. Rice has to be 75% cooked. Rice grains should not be fully cooked but almost cooked. Drain the rice in a colander. Gently fluff and keep aside.
Preparing gravy
Heat ghee in a pan and add jeera, patta, green cardamoms, cloves, black cardamom and piece of cinnamon. Saute garam masala till they crackle. Sauté onion on low to medium flame. When the onions are cooking, take curd/yogurt in a bowl. Beat the curd to make it smooth. Onion are cooked now. Add ginger-garlic paste and sliced green chillies. Saute till the raw aroma of ginger-garlic goes away.Add turmeric and red chili powder. Stir and mix them well. Add chopped veggies and sauté for two minutes. Add yogurt. Stir then add water. Season with salt and stir again.Put pressure cooker on medium flame for 1 whistle. And if cooking in a pot, then cook till the veggies are done. Don't overcook the veggies. In a small pan, warm 4 to 5 tbsp milk and add 1/4 tsp of saffron strands. Stir and keep aside.When the pressure settles down on its own, remove the lid and check the gravy. If the veggies are not cooked well, then keep the cooker on the stove and simmer the gravy without the lid, till the veggies are cooked. The 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. Keep aside. Check the salt. Add more if required.
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