Recipe For Hyderabadi Style Vege Biryani| Rice Recipe|

how to make the Hyderabadi Veg Biryani

Biryani is the most famous rice cuisine. It's believed to be non-veg, always. But it's possible to make delicious biryani with veggies. Here is the recipe for Hyderabadi Style Vege Biryani.
If you like, Garnish it with some cut pieces of raw tomatoes, optionally.

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Ingredients for Hyderabadi Vege Biryani:

• Basmati Rice 2 cups
• Curd 1/2-1 cup
• Oil 4- 5 Tbsp 
• Beans+cauliflower+carrot+Peas - 1 cup (all together)
• Green chillies1-2
• Onions sliced 3-4
• Mint/Pudina leaves 
• Haldi/Turmeric powder in a pinch
• Ginger garlic paste 1/2 tsp
• Biryani masala powder 2 tsp
• Ghee3tsp
• Cashewnuts 1 Tbsp
• Cardamoms 4-5
• Cloves2-3
• Cinnamon a piece
• bay leaves a few
• Lemon juice 2 tbsp
• Chilli powder 1tsp

Method of Hyderabadi Vege Biryani:

Some pre-preparation:

1. Initially, wash the rice thoroughly with water two or three times and then soak it in a vessel full of water.
2. Marinating the vegetables:
3. Finely chop the onion, fry it till dark brown, and divide it into three equal portions. This fried onion is called Birasta and is available ready-made in the market.
4. Finely chop the mint too, and divide it into three parts.
5. Finely chop the beans, cauliflower, carrots, green peas, and chilies.
6. Heat 2 tbsp ghee in a pan, add 1 tbsp cashew nuts, and fry until pink. Put these cashews in a bowl and keep them aside.
7. Heat 2 tbsp oil in a pan, and add cauliflower, carrot, green peas, chilies, one piece of fried onion (birasta), turmeric, and salt. Close the lid and fry for about 3 minutes, then add the beans and mint leaves (one part) and fry for another minute or two.
8. Churn the curd well, add turmeric powder, ginger garlic paste, and 2 tbsp biryani masala, and prepare the mixture by stirring the curd well.
9. Add all the fry vegetables to the curd bowl and mix well, then set aside to marinate.
10. Heat a cup of milk and let it cool for a while, then soak some saffron fibers and put aside.

How to cook rice?

1. Pour the water drained from the rice into a pan, then add 4 to 5 cardamoms, 2 to 3 cloves, a cinnamon stick, and bay leaves and heat it on medium heat.
2. Then add mint leaves, salt, lemon juice, 1 tsp ghee (cream), and heat for 2 to 3 minutes, then add soaked rice. Close the lid and cook the rice on a medium flame for a few minutes. If there is too much water in the rice, drain it. Now keep this rice bowl aside for a while.
3. Heat a tbsp of oil in a pan, add the marinated vegetables, then heat it for 2 to 3 minutes. Add 1 tsp red chili powder and brown onion (second part), and cook it for another 2 to 3 minutes.
4. Add half of the half-cooked rice and brown onion (a third) to the pot of vegetable mixture, and add the rest of the rice. Heat one spoonful of ghee in rice and add saffron milk. Add fried cashew pieces.
5. Finally, set the grill on the gas, place the cooker on it with the lid closed, and cook on low heat for about ten minutes.

Serve hot with Green Chili Vegetables and Dahi Raita.