HYDERABADI BIRYANI RECIPE

                  HYDERABADI BIRYANI

INGREDIENTS:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

METHOD:

Wash and soak the basmati rice for half an hour. Drain the water.
Put the rice, some more water and add half the whole garam masala
and salt in a pan. Bring the rice to a boil and cook until the rice is
done. Drain and keep aside. Dice the peeled potatoes and carrots
and wash them. Slice the onions and green chilies. Peel ginger and
garlic and chop finely. Chop the coriander and mint leaves. Soak the
almonds in water for half an hour and keep aside. Beat the curd in a
bowl and divide into two equal portions. Dissolve saffron in warm
milk and add it to one portion of the curd mixture. Heat ghee, add
the remaining garam masala and sauté over medium heat until it
begins to crackle. Add onions until golden brown. Then add green
chilies, ginger, garlic and stir for a minute. Add turmeric and chili
powder, saute for half a minute add the chopped vegetables and stir
for a minute. Add the portion of plain curd, stir, add 2/3 cup water,
and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done. In the
handi with the cooked vegetables, sprinkle little saffron curd, mint
and coriander. Then spread half the rice and again sprinkle the
remaining saffron-curd, mint and coriander and top it with the
remaining rice. Place a moist cloth on top, cover the lid tightly so
that it gets sealed. Put the handi on dum in a pre-heated oven for
15-20 minutes. Serve the hyderabadi biryani hot with mint chutney
and other vegtables.