Vegetable Hyderabadi Biryani
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An amazingly flavorsome biryani rice recipe, vegetable hyderabadi biryani with chopped vegetables and spices is a great way to show your culinary skills to your family and guests. Topped with dried fruits and slice onion, vegetable hyderabadi biryani takes you on a gastronomical trip.
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Preparation Time:    Cooking Time: 1 hrs  & nbsp
Makes 4 servings
- Cook the rice such that each grain of the rice is separate.
- Add the saffron milk mixture to the rice and mix well.
- Divide the rice into two equal portions and keep aside.
- Heat the oil in a kadhai and deep fry the onion slices till they turn crisp and golden brown in colour.
- Drain on an absorbent paper and keep aside.
- In the same oil, deep fry the cashewnuts, almonds and raisins till golden brown. Drain on an absorbent paper and keep aside.
- Heat half the ghee in a deep pan, add the cloves, cardamom and bayleaf and saute on a high flame for a second.
- Add the onions and ginger-garlic paste and saute till onions turn transculent.
- Add the mint paste, coriander paste, biryani masala, salt, all the vegetables, cream and remaining milk.
- Cook on medium flame till all the vegetables are cooked.
- Remove from the flame, cool it on room temperaure add the beaten curds and mix well.
- Divide the gravy into two equal portion and keep aside.
- Heat the remaining ghee in the deep vessel, sprinkle little fried onions, than spread the one portion gravy and top with rice.
- Repeat the same process and rice should be on top.
- Spread fried onions, cahewnuts, raisins, almonds and coriander evenly on the top of the rice.
- Cover the vessel with the lid and seal it with the dough and allow to dum for half an hour.
- Serve hot with raita.
This recipe was contributed by anu_bunny on 26 Jul 2011
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