Friday, August 23, 2013

Hyderabadi Vegetable Biryani

Oh-my-my! Hyderabadi Vegetable Biryani! Those simple, easy going and effortlessly put together rice dishes I have already shared, put together for the outcome as a top-notch Hyderabadi Vegetable Biryani (Vegetable Biryani, Rice Pilaf & Ghee Rice). Tell me about it. Tell me about when you are in full force and energetically driven in your kitchen? Of course prior to that, we need to buy or get and organize the ingredients. A whole lot of them compared to for the rest of the rice dishes of mine (Dhal Rice, & Lemon Cashew Rice) or for those we can make do with our common staples we usually stock up at home (Coriander Rice, Turmeric Rice & Curry Leaves Rice). Then again, if you look through the ingredients listed below, I am certain you will notice the pantry friendly ingredients as well? Moreover, I am going show you how to can make Hyderabadi Vegetable Biryani in rice cooker. As usual. And since I had no vegetables in my fridge except frozen peas (Vegetable Raita), I will still go ahead and convince you that my Hyderabadi Vegetable Biryani shouldn't be disputed as a pride and delightful joy to our taste-buds (Tamatar ki Chutney, Tofu Manchurian, Vegetable Kadhi, Navratan Korma & Vegetable Acar).

Ingredients
2 cups basmati rice - rinse and drain off excess water
3 tbsp ghee
4 tbsp walnuts - break into 2-3 pieces
3 tbsp raisins
1/2 tbsp ginger paste
1/2 tbsp garlic paste 
1/2 tbsp onion paste
1 large tomato - chop
3 green chillies - slice into 3-4 pieces
2 sticks cinnamon - crush or smash
4 cloves
2 star anise
1 tsp mint flakes (please use mint leaves if you have)
1 tsp coriander powder (or seeds)
1 tsp cumin powder (or seeds)
1/4 tsp saffron strands 
1 cup coconut milk
2 cups water
1 cup frozen green peas
Salt for taste  
Method
Heat ghee in rice cooker.
Fry walnuts till crispy, remove and keep aside.
Fry raisins in the same ghee till they become plump. Remove and keep aside.
Next sauté ginger paste, garlic paste and onion paste in the same ghee.
Add chillies, tomato, rice, coriander powder, cumin powder, mint flakes and spices. .
Stir all together for 2-3 mins.
Add this rice mixture into rice cooker. 
Pour coconut milk and water, add saffron strands and season with salt.
Gently stir in.
Cook and once cooked, fluff up and combine in green peas. 
Garnish or sprinkle fried walnuts and raisins atop. 

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