Hyderabadi Biryani is a popular variety of Biryani. The Hyderabadi Biryani is so named as it is seen mainly in the city of Hyderabad, India. The blending of mughlai and Andhra cuisines in the kitchen of the Nizam (leader of the historical Hyberabad state), resulted in a dish called the Hyderabadi Biryani.
It, like other biryanis, is made using Basmati rice. It is usually accompanied with Raita or Mirchi ka Salan(chilli curry).
HYDERABADI VEG DUM BIRYANI
- Ginger garlic paste – 2 tbsp
- Green chillies – 5
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Salt – to taste
- Yogurt – ½ cup
- Lime juice – 2 tbsp
- Biryani Masala (available in market) : 3 tsp
- Basmati rice – 3 cups
- Fried Paneer – ½ cup
- Cauliflower florets– 1 cup
- Semi boiled small pieces of potato – 1 cup
- Small pieces of biryani beans – 1 cup
- Small pieces of carrot – 1 cup
- Small pieces of capsicum – 1 cup
- Chopped cabbage – 1 cup
- Green peas – ¼ cup
- Cut onions – 1 cup
- Ghee or Clarified butter – 3 tbsp
- Oil – 1/4 cup
- Coriander or mint leaves – 1/4 cup
- Heat a tbsp of oil in a pan and fry onions till it becomes brown and crisp.
- Soak basmati rice for 20 minutes.
- In a bowl mix the biryani masala with the remaining ingredients of the marinade.
- Add the vegetables and paneer to the marinade, mix well and let them sit for 20 mins.
- Drain water out of basmati rice.
- Boil 3 cups of water in a heavy bottomed vessel and add a tbsp of ghee and oil each, add basmati rice.
- Cook it for 3 minutes at high heat till the rice if half cooked. Rice will be a little hard to touch.
- Now drain water out of the rice and keep it aside.
- In the same heavy bottomed vessel heat the remaining oil and ghee at medium low, add the marinated vegetables and paneer and cook for 5 minutes or till you get rid off the raw smell of masala.
- Add drained rice and fried onions to it.
- Give it a careful stir and remove from heat.
- Now you have to dum cook the biryani.
- For this, cover the mouth of biryani container with some cloth tightly and cover it with lid.Now cover the lid with white dough.
- Boil some water in a pan at high heat.
- Now place the biryani container over the boiling water for around 5 to 10 minutes or till a nice aroma starts spreading.
- Remove from heat and transfer it to another vessel and mix gently.
- Garnish with chopped onions and coriander leaves and serve hot with raitha and/or Mirchi ka salan.
NUTRITIONAL VALUE(per serving)
- Calories : 663
- Fat : 28.7 g
- Carbohydrates : 86.8 g
- Cholesterol : 70 mg
- Dietary Fiber : 14.1 g
- Protein : 17.9 g
- Vitamin C : 48%
- Calcium : 21%
- Iron : 41%
TIPS WHILE PREPARING BIRYANI
To add more flavours to your biryani, you can use home made biryani masala, whose recipe is shared in spices category.
Do not place, biryani for dum on direct flame, as it might burn from bottom.
Keep biryani for dum on lowest possible flame.
* Recipe of raitha is shared in category “Yogurt dishes” and that of Mirchi ka salan in ” pickles” category.