Hyderabadi Biryani

Name: Hyderabadi Biryani
Yield: 2 people
Cuisine: Indian
Ingredients: 1 Cup Basmati Rice; 2 tbsp.Oil; 1 Cup Mix Vegetables(French beans cauliflower fresh peas capsicum; 1/4 Cup. Coriander; As per taste Salt; 100 Gms Spinach; 2 tbsp Mint leaves; 1 pc. Onion; 1 pc Potato; 100 Gms Paneer; 2 Bay leaf; 1 Star; 2-3 Cloves; 1 cinnamon Stick; 1 Big Cardamom; 3-4 Black pepper; 1 Dry Red Chilli; 1 tsp Cumin Seeds; 2 tbsp Spring onion; 1 pc Tomato; 1 tbsp Ginger chilli Garlic paste; 1/2 tsp Biryani masala; 1/2 tsp Turmeric Powder; 2 tbsp Birasta; 2 tbsp Ghee; 1/4 Cup Curd; 1/4 Cup Milk; 1 Cup Curd; 1/2 tsp Roasted Cumin powder; 1/2 tsp chaat masala

Geeta Godhiwala @cook_11988180

India

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Geeta Godhiwala @cook_11988180

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Ingredients

2 people

1 CupBasmati Rice
2tbsp.Oil
1 CupMix Vegetables(French beans cauliflower fresh peas capsicum
1/4Cup. Coriander
As per tasteSalt
100 GmsSpinach
2 tbspMint leaves
1 pc.Onion
1 pcPotato
100 GmsPaneer
2Bay leaf
1Star
2-3Cloves
1 cinnamonStick
1Big Cardamom
3-4Black pepper
1Dry Red Chilli
1 tspCumin Seeds
2 tbspSpring onion
1 pcTomato
1 tbspGinger chilli Garlic paste
1/2 tspBiryani masala
1/2 tspTurmeric Powder
2 tbspBirasta
2 tbspGhee
1/4 CupCurd
1/4 CupMilk
For Raita -
1 CupCurd
1/2 tspRoasted Cumin powder
1/2 tspchaat masala
1/4 pcBeetroot
1 tspCoriander
1 tspCapsicum

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Steps

1

Wash and soak Basmati Rice for 1/2hr. And boiled adding salt khada masala and mint leaves.Cook 80%
2

Wash and chopp all vegetables. Dice paneer into small pieces. Chopp spinach and coriander and churn to make paste mix curd and paste with boiled rice.
3

Heat oil in a pan.Crackle cumin seeds, onion slice saute.Add chopped veggi,es potato spring onion turmeric powder salt ginger chilli garlic paste biryani masala,paneer saute.Now Take 1/2 part Vegetables in a plate and spread 1/2portion of rice on a layer of vegetables. Sprinkle chopped coriander mint leaves and birasta.Again make a layer of vegetables. And top layer of rice mixture. Sprinkle chopped coriander birasta,mint leaves and grated paneer. Drizzle melted ghee and milk around the biryani.
4

Cover and seal it with dough. cook on a slow flame for 5-7min.
5

For Raita-Beat chilled curd, add chaat masala, grated beetroot, fnely chopped capsicum and coriander. Mix well.ready to serve.
6

Open and Tasty yummy Hyderabadi Biryani is ready to serve with Beetroot Raita.