Hello friends! As you all know Divya from youtoocancook has monthly South vs north challenges where in two teams have been made from north and south zones. One member of each team challenges other team to make the regional recipes Details of this challenge can be found here.. This is the 6th month of the challenge and this time the challenge is my favourite biryani by swasthi from Indian healthy recipes. I love biryanis and this one came my way so I really wanted to try out. Lets proceed with it. Swasthi has detailed step by step instructions and pictures on how to make this yummy and delicious biryani.
By the way I belong to North team..
- 1 tbsp ginger garlic paste
- 1 tsp of biryani masala powder
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 cup yogurt
- 4 tbsps ghee or oil
- Few saffron strands
- 2tbsp hot milk to soak the saffron strands
- almonds,raisins and cashews as desired
- 1 onion sliced
- 6-8 cauliflower florets
- 1 large potato chopped chopped
- 1 large carrot chopped
- 1/4 cup green peas ( I used frozen peas)
- 1tbsp mint leaves chopped
- 2 tbsp coriander leaves chopped
- 2 chopped green chillies
- 2 inch cinnamon stick
- 2 green cardamoms
- 1 black cardamom
- 1 star anise
- 4 cloves
- 1 bay leaf
- ½ tsp shahi jeera
- 1 cup rice
- 1tsp oil or ghee
- 1/4 tsp cumin seed
- salt to taste
Slice the onions and deep fry them till they turn bit brownish. Keep it aside.
In a pan heat oil and add all dry spices except shahi jeera. Saute the spices for a minute till you get nice aroma. Add jeera and saute again for a min. Add ginger garlic paste to saute once again. Now add potatoes and the rest of the vegetables. Fry for a minute or two. Add turmeric, salt,red chilli powder and biryani masala powder. Add half of the yoghurt to this and mix well. Cover and cook for 2-3 mins. I added slight water here for veggies to cook before adding yoghurt. Cook till the moisture from yoghurt evaporates. Add some mint leaves and green chillies, mix well and keep this aside.
In a large pot, boil 5 cups of water and add salt, oil or ghee and shahi jeera. In this add soaked rice and cook it till its 3/4th done. Drain off the excess water and keep rice aside. Here, actually I cooked my rice in normal way and kept it aside then layered it.
In a large pressure cooker or pan, add half the vegetables which we made earlier. Add half of nuts and fried onions to this layer. Put the remaining yoghurt which we saved earlier. Mix it well and check if salt is ok. Layer half of the rice on this and again layer the rest of the veggies. Add the remaining fried onions and again layer with rice, nuts, mint leaves and coriander leaves.
Heat a tawa and put this pressure pan on top of it. Put saffron milk and cover the pan with thick towels and put the lid on top. Cook on medium heat for 5 mins and again lower the heat and cook for 5mins more.
Your delicious hyderabadi biryani is ready.. Serve it with raita of your choice..
Thank you swasthi for this biryani as this happens to be my favourite dish