350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
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 ( Pudina 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 :
Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil 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 half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden 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.
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.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.
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