Ingredients
400 gms Basmati Rice
3-4 Bay Leaves
4-5 Cinnamon sticks
4-5 Black Cardamom
2 Medium Onion thinly sliced
1/2 cup Cashew
1/2 cup Almonds
1 tsp cumin seeds
3-4 cardamom pods
4-5 cloves
1 tsp pepper corns
2 tsp ginger-garlic paste
1 large potato cubed
1 Carrot cubed
100 gms beans cut into inch size pieces
1 cup Cauliflower florets
100 gms Paneer cubed
1 tbsp Coriander Powder
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp sugar
2 tsp Shahi Biriyani Masala
1 cup Pudhina leaves
1/2 cup coriander leaves
Salt per taste
2 tbsp oil
2-4 tbsp ghee
2-3 tsp kewra essence
1 pinch soaked saffron in the kewra essence or 1 tsp of milk
1 cup curd
Method
1.Wash and soak the Basmati long grain rice for 15 minutes.Boil 1-1/2 litre of water in a deep vessel with all the whole spices i.e. bay leaves,cinnamon,black cardamon and salt.In the meanwhile start making the gravy for the Biriyani.
2.Heat a iron wok and add 2 tbsp oil.Once the oil is heated add the sliced onion and fry them on medium flame till it is slightly golden.Once the onions starts turning brown from sides add the almonds and cashews and fry them together with the onions.To this add the cumin seeds,3-4 green cardamoms,4-5 cloves and peppercorns.Fry all of them with the onions till the onions turn golden brown.Now add the ginger-garlic paste.Fry them until the raw smells goes from the ginger-garlic.
3.Check the flavored water that was kept for boiling for the rice.Add the soaked rice to the boiling water and cook it for 4-5 minutes.
4.On the other side to the wok add the potatoes,carrots,cauliflower and beans.Fry them together with brown onions and salt.Cook the vegetables on low-medium flame with little sprinkle of water.
5.To 1/2 cup of curd add the powder spices i.e.Coriander powder,turmeric powder,red chili powder, sugar, shahi biriyani masala and mix well.Now add this curd to the vegetables.Slowly the vegetable gravy will start changing its color.It will start becoming glossy and flavorful.
6.To the flavoured curry add the pudhina leaves a 1/2 cup.Remaining preserve it for the dum assembly of the biryani.At this time add the Paneer pieces and mix well.
7.Check the rice if the rice is 85% cooked then switch off the flame and strain the rice and spread it on a flat plate.Don't discard the flavored water.It will be used to assemble the biryani.
8.By this time the veg gravy is ready and the rice is also ready.Its time to assemble the biriyani for dum.In a Handi spread the hard vegetables like potatoes,carrots at the bottom and then spread 1/2 cup of curd on the top.Now add half of the basmati rice and then spread a little of the pudhina leaves on top.Now add the remaining vegetable gravy and then cover it with remaining basmati rice and then spread kewra essence,soaked saffron on top.Also add the ghee on top.Cover the lid of the Handi.Now place this handi on a large deep sauce pan filled with water on low flame for almost 20-25 minutes.
9.After 25 minutes switch off the flame and rest the biriyani for atleast 15 minutes before serving.Enjoy the Shahi Hyderabadi biriyani with raita.
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