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Shahi Hyderabadi Biryani

60 Minutes | Hard | Serves 4

INSTRUCTIONSINGREDIENTS

INGREDIENTS

  • Basmati Rice – 1 ½ Cups.
  • Mixed Vegetables (Carrot, Beans, Peas, Potatoes, Cauliflower) – 2 Cups, chopped.
  • Onion – 2 Large, thinly sliced.
  • Ginger-Garlic Paste – 1 ½ tablespoons.
  • Green Chillies – 3, slit
  • Fresh Yogurt – ¾ cup
  • Fresh Mint Leaves – a handful
  • Fresh Coriander Leaves – a handful
  • Cashews – 15-18, roasted
  • Raisins – 15-18, soaked
  • Amima's Kitchen Shahi Biryani Spice Mix – 2 tablespoons
  • Red Chilli Powder – 1 ½ teaspoons
  • Turmeric Powder – ½ teaspoon
  • Lemon Juice – 2 tablespoons
  • Pink Salt – to taste
  • Ghee – 3 tablespoons
  • Oil – 3 tablespoons
  • Water – 3 cups
  • Whole Spices (Cinnamon Stick, Cloves, Cardamom, Bay Leaf) – a few
  • Saffron Strands – a pinch (soaked in warm milk)
  • Rose Water – 1 teaspoon (optional)

INSTRUCTIONS

Prepare the rice:

  • Wash the basmati rice well and soak it for 30 minutes.
  • Boil 3 cups of water in a large pot, adding salt and the whole spices (cinnamon, cloves, cardamom, and bay leaf).
  • Add the soaked rice to the boiling water and cook until it's about 70% done (the rice should still be firm).
  • Drain the rice and set it aside.

Prepare the vegetable mixture:

  • Heat 3 tablespoons of oil in a pan, add sliced onions, and fry them until golden brown. Remove half for garnishing later.
  • In the same pan, add ginger-garlic paste and green chilies, and sauté until fragrant.
  • Add the chopped mixed vegetables and cook for 5-7 minutes, allowing them to soften.
  • Stir in yogurt, Amima's Kitchen Shahi Biryani Spice Mix, red chilli powder, turmeric, and salt. Cook the mixture for 5 more minutes to let the flavors blend.

Layer the biryani:

  • In a large, heavy-bottomed pot, layer half of the cooked vegetable mixture.
  • Then, add half of the cooked rice on top of the vegetables.
  • Sprinkle some of the fried onions, fresh mint leaves, coriander leaves, roasted cashews, and raisins over the rice.
  • Repeat the layering with the remaining vegetable mixture and rice.
  • Drizzle ghee, saffron milk, and rose water (if using) over the top.

Cook the biryani:

  • Seal the pot with a tight-fitting lid or dough to trap the steam.
  • Cook the biryani on low heat for 20-25 minutes to allow all the flavors to combine and the rice to finish cooking.

Serve:

  • After the cooking time, gently fluff the biryani and serve hot with raita or a fresh salad for a complete meal.