Hyderabadi biryani

Ingredients:

1 cup fresh yogurt
1 tsp tomato puree
1 tsp ginger-garlic paste
1/2 cup onions, finely chopped
1 tsp turmeric
1 tsp chili powder
1 tsp garam masala
1-2 threads of saffron
salt to taste

Other Ingredients:

Approx 2-3 cups of mixed par-boiled vegetables ( potatoes,carrots,cauliflower,peas,beans)
1-1/2 cup Basmati Rice
1 tsp peppercorns
1 tsp cloves
1 tsp green cardamom
1 star Anise
1 bay leaf
1 tsp whole spice (optional)

For garnishing:
Raisins, Almonds, Cashews, fried onions and cilantro

Method

• Mix all the ingredients for the marinade.
• Add the par-boiled vegetables to the marinade and set aside for at least 2-3 hrs.
• I usually add the marinade in a Zip lock bag, add the veggies, close the zip, shake it until the marinade coats the veggies well, set it aside in the refrigerator for several hours.
• Meanwhile saute the basmati rice in a little ghee until it turns golden and emits an aroma.
• Cook the rice in water. It should be fluffy. Set aside.
• Now in a pan with a little ghee, saute the spices and then add the vegetables which were marinating, along with the marinade.
• Cook until the vegetables are soft.
• Take a shallow pan, add one layer of cooked rice, then add the vegetables, then rice and keep alternating until the final layer is rice.
• Now in 1/2 tsp oil, saute the garnish until golden and then sprinkle these along with the fried onions on top of the layer.
• You can also add a little saffron infused with warm milk and pour it down this layer of rice.
• Cover it with foil and bake for 5-10min and serve warm garnished with some cilantro.