Hyderabadi Subz Biryani
|Chopped mixed vegetables||3 Cup (48 tbs) (such as Carrots)|
|Basmati rice/Long grain rice||4 Cup (64 tbs) (cup = rice cooker cup)|
|Mint||1 Bunch (100 gm) (pudina)|
|Coriander/ cilantro||1 Bunch (100 gm)|
|Onions||2 Large, julienned|
|Yogurt||2 Cup (32 tbs)|
|Lime juice||2 Tablespoon|
|Clarified butter||1 Tablespoon (ghee)|
|Milk||1⁄4 Cup (4 tbs)|
|Cinnamon sticks||4 Medium|
|Shahi jeera||1⁄2 Teaspoon (Royal Cumin seeds)|
|Saunf||1⁄2 Teaspoon (fennel seeds)|
|Whole black cardamoms||2|
|Saffron||1⁄4 Teaspoon (1 few strands)|
|Nutmeg/1/4th tsp of nutmeg powder||1⁄4 (whole)|
|Coriander powder||2 Teaspoon (dhaniya powder)|
|Garam masala powder||1 Teaspoon|
|Ginger garlic paste||2 Teaspoon|
|Turmeric powder||2 Pinch|
|Chili powder||To Taste|
Chop the veggies and marinade them in yogurt, turmeric powder, salt, chilly powder, ginger garlic paste, juice of lime, dhaniya powder, garam masala powder, nutmeg powder, ground shahi jeera and saunf (grind the royal cumin and fennel seeds into a fine powder) and set aside for 30 minutes.
Finely chop Mint and Coriander. Keep aside
Julienne 2 large onions. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions. Keep aside.
In the same vessel, heat 1 tbs clarified butter/ghee. Add bay leaves, cloves, cinnamon sticks, whole cardamoms, green cardamoms, star anise, mace. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.
Wash Basmati Rice, add the fried spices. Add water, let the rice soak for at least 30 minutes and then cook either in rice cooker or on stove.
In the same deep vessel used previously, add another 3 tbs oil/ghee (clarified butter - if you don't mind the calories). Add the marinaded veggies along with yogurt etc, cover with lid and cook until the veggies turn tender. Remove lid and continue cooking until almost 3/4rth of the water evaporates, And do leave some gravy with the veggies. Keep aside.
Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to keep them).
In the deep vessel, at the bottom spread a layer of veggies with gravy and top it with some fried onions and chopped mint and cilantro. Spread some cooked rice over this layer.
Again spread a layer of the remaining veggies with gravy and top it with some more fried onions, chopped mint and cilantro. Spread the remaining cooked rice over this layer. Top it with the remaining fried onions.
Warm 1/4rth cup of milk and add saffron to the warm milk. Mix until color is released (rubbing the saffron between your thumb slightly before dropping them in warm milk helps to release the color). Pour this mixture over the rice. (around the inner rim/corners of the vessel and also in between the vessel)
Cover tightly with lid. Do not let any steam escape. (I usually wet a cotton cloth & tie it tightly around the lid of the vessel, also sealing the lid with wheat dough helps.). Cook on very low flame for 15 minutes. Remove from flame.
Serve Hot with Raita.