VEGETABLE HYDERABADI BIRYANI

Ingredients:

Basmati rice 350 gms. 
Potatoes 200 gms. 
Carrots 200 gms. 
Cashewnuts 50 gms. 
Almonds 50 gms. 
Raisins 25 gms. 
Glazed Cherries 25 gms. 
Onions 100 gms. 
Green chilies 4 nos. 
Ginger 30 gms. 
Garlic 20 gms. 
Turmeric powder ½ tsp. 
Red chili powder 1 tsp. 
Curd 1 cup. 
Saffron 1 tsp. 
Milk 2 tbsp. 
Mint ( Pudina leaves ) 1/3 cup 
Coriander leaves 1/3 cup 
Rose water 4 tsp 
Ghee 120 gms. 
Salt To taste 

Direction:
1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt. 
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.

4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.

5.Soak the almonds in water, peel and keep aside.

6.Beat the curd in a bowl and divide into two equal portions.

7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8.Heat ghee in a handi, add the remaining garam masala and sauté over medium heat until it begins to crackle.

9.Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute.

10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.

11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

12.Once the vegetables are done add the dry fruits and nuts.

13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

15. Place a moist cloth on top, cover the lid tightly.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes. 

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