Hyderabadi Biryani

Ingredients

• • Basmati rice - 1 cup
• • Curd (fresh, thick) - 1 cup
• • Water - 1 cup
• • Mixed diced vegetables (potato, carrot, peas) - 2 cups
• • Oil - 2 ½ tablespoons
• • Ginger garlic paste - 1 teaspoon
• • Onions (cut lengthwise) - 2
• • Garlic - 6 flakes
• • Salt - as required
• • Lemon - 1
• • Freshly cut mint leaves - 1 ½ tablespoons
• • Coriander leaves (for garnishing) - as required

Ingredients For Grinding Together

• • Cashew nuts - 1 tablespoon
• • Onions (small) - 7
• • Ginger - ½ inch piece
• • Green chillies - 8
• • Cinnamon - 1 inch piece
• • Cloves - 2
• • Cardamoms - 2

Method

• 1. Wash and soak rice for 10 minutes.
• 2. Drain water and fry for two minutes in half a Teaspoon of ghee.
• 3. Heat pressure cooker, add oil and fry garlic and onion pieces.
• 4. Mix ginger garlic paste and diced vegetables.
• 5. Fry in medium flame till vegetables are tender.
• 6. Add ground masala paste and fry till raw smell goes.
• 7. Beat curds and add it along with one cup of water.
• 8. When it starts boiling add rice and salt, cover lid and reduce flame completely.
• 9. Keep the weight as soon as the lid is closed.
• 10. Cook for 10 minutes.
• 11. Remove from fire.
• 12. Squeeze lemon juice and add cut mint leaves and coriander leaves.
• 13. Mix well and serve hot.