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3 of 3 parts
Hyderabadi Veg Biryani
Assembling and layering
Take a thick bottomed pan. Layer it with half of the gravy first then layer half of the rice. Sprinkle half of the chopped coriander, mint leaves and saffron milk. Now layer the remaining gravy. Layer the remaining rice. Sprinkle the remaining coriander, mint leaves, saffron milk on the top. Sprinkle 2 tsp of rose water or kewra water. Make 2 layers or 4 layers as you like remember that rice should be the last layer. Now seal and secure the pot with aluminium foil then cover with a lid. Take a tava/griddle and heat it on medium flame. When tawa become hot then lower the flame. Keep sealed biryani handi on the tava. Cook it on low flame for 25-30 minutes.
For baking
Preheat the oven to 180 degree celsius and then bake the biryani in the oven for 20-25 minutes. Use an oven proof glass utensil like the pyrex bowl for baking in the oven. Assemble the biryani as mentioned above in the oven proof utensil and then bake it. Serve delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad.
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