Biryani

The authenticity for this dish goes to the city of Hyderabad, being one of the few cities serving this specialty. It may be common everywhere but Moroccans, Arabs and Egyptians have there own way of making Biryani and maybe coin a different term for it. The ultimate taste goes to Hyderabad - be it vegetarian or not. This is definitely going to be worth a try and will become a weekend hit.

You need
Vegetables - Carrots, beans, Potatoes, Peas, Cauliflower (all diced long)
Paneer - 1/2 cup (cubed)
Basmati rice - 2 cups
Salt
Biryani masala - 3-4 tablespoons
Green chillies - 3
Onions - 1 (sliced)
Cashew - 1/4 cup
Raisins - 1/4 cup
Coriander leaves - 1 cup (finely chopped)
Mint leaves - 1 cup (finely chopped)
Saffron - a pinch soaked in water
Cumin seeds - 1 tablespoon
Cinnamon powder - 1 tablespoon
Cardamom powder - 1/2 tablespoon
Cardamom - 2-3
Cinnamon sticks - 2
Yogurt - 2 cups
Oil
Ghee - 2 3 tablespoons

Method

• Wash and soak rice in water for about 30 minutes.
• In a deep vessel add enough water and allow to boil. Add some oil, cumin seeds, cardamom and cinnamon sticks and salt to add more flavor.
• Add the right amount of salt at this point for the rice.
• Drain the rice and add it to the boiling water.
• Cook the rice until it is half done, about 70% cooked.
• Drain the rice and set aside.

• For the Fried onions
• In a separate wide pan start by adding oil, followed by onions, salt and sauté until the onions turn brown.
• Remove the onions from the pan and keep aside.

• In the same pan add oil, ghee, cumin seeds, ginger garlic paste, all the vegetables, biryani masala, cardamom powder, cinnamon powder, salt, green chillies and cook until the vegetables are also half done, about 70% done.
• Add 1/2 cup of coriander leaves and mint leaves and sauté well.
• Now add 1 cup of yogurt, paneer and mix well. Keep this aside.
• In a deep vessel start by adding some oil, add half of the vegetables, 1 cup of yogurt, raisins and cashew nuts and little fried onions. This is the first layer.
• The second layer is rice.
• The third layer is vegetables, coriander leaves, mint leaves, fried onions.
• The fourth layer is again rice followed by saffron.
• Cover and cook until rice is fully done. Keep the flame in very low heat so the bottom does not get burnt.
• Serve hot with raita