Hyderabadi Biryani

Ingredients:

For The Rice

• 1 1/2 cups long grained sela basmati rice, soaked and drained
• 1 bayleaf (tejpatta)
• 1 piece cinnamon (dalchini)
• 1 clove (laung / lavang)
• 1 cardamom (elaichi)
• salt to taste
• mint 7 to 8 leaves

For The Vegetable Gravy

• 1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes)
• 3 tbsp Ghee
• 1 bayleaf (tejpatta)
• 1 piece cinnamon (dalchini)
• 2 clove (laung / lavang)
• 3 cardamom (elaichi)
• 3/4 cup sliced onions
• 2 tbsp ginger-green chilli-garlic  paste
• 1/2 tsp turmeric powder (haldi)
• 1 tsp cumin seed powder
• 2 tsp coriander (dhania) powder
• 1 tsp chilli powder
• 1 tsp Biriyani masala
• salt to taste
• 1/4 cup milk
• a pinch of sugar
• 1 cup fresh curds (dahi)
• 1/4 cup finely chopped coriander (dhania)
• 4 tbsp mint
• 1/2 Cup Birasto(fried onion)
• 1/3 cup saffron milk (milk+ saffron 1/2 tsp)
• 2 tbsp nuts(kaju+Almond)
• 2 tbsp ghee

Method

For the rice

1. Combine 4½ cups of water, bay leaf,  cinnamon, clove, cardamom, mint, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked.
2. Strain the rice using a strainer and keep aside.

For Gravy:

1. Heat the oil in a broad non-stick pan, add cardamon , clove, cinnamon, ginger-green chilli-garlic  paste, onions and saute on a medium flame for 1 to 2 minutes.
2. Add  turmeric powder, coriander powder, cumin seed powder, chili powder and biriyani masala, salt and saute on a medium flame for a few seconds.
3. Add curd, mixed vegetables, mix well.
4. Now add 1 tbsp of water, saffron milk, nuts,2 tsp coriander, mix well and cook for 1 minutes, while stirring occasionally.
5. Now gravy is ready for assemble.

How to proceed:

1. Take one Handi, at bottom spread basmati rice.
2. Now spared Gravy on rice then sprinkal some coriader and mint on it.
3. Sprinkal 2 tbsp saffron milk, fried onion on it.
4. again repeat same process.
5. Pour the ghee evenly over it and cover it with a foiled paper and cook for 2 to 3 min on medium flame.
6. Take serving plate, garnish with fried onions & coriander.