Ingredients:

 

 

350 gms Basmati Rice

100 gms Onions

200 gms Potatoes

200 gms Carrots

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 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 of making hyderabad biryani :

 

Wash and soak the basmati rice for 30 minutes.Now drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.Boil the rice 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 30 minutes and keep aside.Beat the curd and divide into two equal portions .Add saffron in warm milk and add it to one portion of the curd mixture.Heat ghee, add the remaining garam masala and sauté on medium heat until it begins to crackle.Add onions till they turn 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.Now 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.Spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Put a moist cloth on top, cover the lid tightly so that it gets packed.Placethe handi on dum in a pre-heated oven for 15-20 minutes.

Serve hot hyderabadi biryani with mint chutney and other vegetables.