HYDERABADI BIRIYANI MASALA AND HYDERABADI VEG BIRIYANI

 

MELLOWBITES SPICE SERIES

                     EPISODE 2

Hyderabadi biriyani is a style of biriyani from Hyderabad, India and   is originated in the Nizams of the Hyderabad .It is one of the top notch classic  biriyani cooked in dum style ,and is love by all .Here we have shared the recipe of freshly ground homemade hyderabadi biriyani masala and flavorful Hyderabadi veg biriyani.

HYDERABADI BIRIYANI MASALA

 INGREDIENTS:

cinnamon 1"                          -2 sticks

Star Anise                              -1

Black Cardamom                   -3

cloves                                     -5-6

Bayleaves                               -3

Green cardamom                    -3

Mace leaves                            -2

Cumin seeds                           -1/2 tsp

Fennel Seeds                           -1/2 tsp

pepper corns                            -1/2 tsp

Coriander seeds                       -3/4 tbsp

Shahi jeera                               -3/4 tsp

METHOD:

• To a blender add all the listed ingredients above and grind it into a fine powder.
• Store it in an air tight container.

HYDERABADI VEG BIRIYANI

INGREDIENTS

Basmati Rice -21/2 cups

TO MARINADE:

chopped veggies -3 cup

(We have used baby corns, mushrooms, potato ,peas, carrot, cauliflower, green beans) 

cilantro                               -1/3 cup

mint leaves                         -1/3 cup

ginger garlic paste              -21/2 tbsp

yogurt                                  -1 cup

Hyderabadi biriyani masala-21/2 tbsp

Fried onions                        -1/3 cup

oil                                        -2 tbsp

slit green chili                      -2

Salt                                       -to taste

Chili powder                         -1 tbsp

lemon juice                            -11/2 tbsp(juice from half lemon)

For Biriyani

Basmati rice -21/2 cups

saffron strands - few

Warm milk -2 tbsp

Cinnamon -1''

Cloves -6

Black cardamom -2

Bay leaves -2

Mace -1

Star anise -1

Shahi jeera -1/4 tsp

Fennel seeds -1/4 tsp

salt - to taste

oil-5-6 tbsp

chopped mint -1-2 tbsp

chopped cilantro -1-2 tbsp

fried onions -1-2 tbsp

Paneer -100 g

METHOD:

• Marinade 3 cups of veggies with cilantro, mint leaves, ginger garlic paste , yogurt, hyderabadi biriyani masala, fried onions, oil, slit green chili, salt, chili powder  , lemon juice for at least an hour or overnight in a refrigerator.
• Wash and soak and basmati rice for at least 20 minutes.
• In a small bowl soak saffron strands in warm milk .
• Add 7 cups of water in a pot  and add cinnamon, cloves, black cardamom, bay leaves, mace, star anise, shahi jeera, fennel seeds.
• When the water comes to a rolling boil and drained rice and adequate salt.
• Cook it until its 80% done.
• To a heavy bottomed pot add oil.
• Once heated add the marinated veggies and spread it evenly.
• Cook it covered for 2-3 minutes.
• Top it with 80% of cooked rice draining the water with a spatula.
• Sprinkle over chopped mint, chopped cilantro fried onions and soaked saffron strands over the top of rice.
• Cover it with a lid and cook on medium for 10 minutes and simmer  it and cook for  another 10 -12 minutes.
• Meanwhile mix paneer in the marinade bowl and coat with left over marinade.
• Fry it separately.
• After 12 minutes of simmering switch of the biriyani and top it with fried Paneer.
• Mix well and Serve yummy Hyderabadi veg biriyani !!

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