Recipe: How to make vegetable biryani
A hyderabadi vegetable dum biryani is a royal dish that is aromatic and delicious. Vegetable dum biryani is one of the favorite among the vegetarians.
For the rice
1 1/2 cups long grained rice (basmati) , soaked and drained, 1 bayleaf (tejpatta)
25 mm (1”) piece cinnamon (dalchini), 1 clove (laung / lavang), 1 cardamom (elaichi), salt to taste
For the vegetable gravy
1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes), 2 tbsp oil, 1/2 tsp cumin seeds (jeera), 3/4 cup finely chopped onions, 2 tsp ginger-green chilli paste, 1/4 tsp turmeric powder (haldi), 2 tsp coriander (dhania) powder, 1 tsp chilli powder, 1/2 tsp garam masala, 1 cup roughly chopped tomatoes, 1/4 cup paneer (cottage cheese) cubes, salt totaste, 1/4 cup milk, a pinch of sugar
1/4 cup fresh curds (dahi), 1/4 cup finely chopped coriander (dhania), a few drops of edible saffron colour, 2 tbsp ghee.
How to make
For the rice
Combine 41/2 cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside.