Hyderabad Briyani‘s an Indian vegetarian rice dish. It has a long list of ingredients but it’s actually quite easy to make. It’s good all by itself coz it contains all de necessary nutrients you need.. 🙂
- 1.5 tbsp ghee (don’t have, so used sunflower oil)
- 2 large onions, sliced thinly
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 1/4 tsp salt
- 125 ml yoghurt
- 1 litre water
- 500 g mixed diced vegetables (i.e. potatoes, peas, carrots, french beans)
- 2 tbsp finely chopped mint leaves
- 2 tbsp finely chopped coriander leaves
- 1.5 tbsp lemon juice
- 500 g basmati rice, washed and drained
- 1 tbsp oil
- 50 g cashew nuts
- 4 shallots, sliced
- 2 cm ginger, sliced
- 2 cm cinnamon stick, broken in half
- 3 cloves
- 5 cardamoms
- 30 g coriander leaves
- 125 ml water
Spice Paste Preparation:
- Heat oil and sautee cashew nuts, shallots, ginger, cinnnamon stick, cloves, cardamoms and 30g coriander leaves till aromatic.
- Remove from heat and cool.
- When cool, transfer to a blender, add 125 ml water and blend till smooth. Set aside.
- Heat ghee in a large deep wok or saucepan and sautee onions till golden brown, abt 3 mins.
- Add ginger and garlic pastes. Continue to sautee over gentle heat for 2 mins.
- Add spice paste and sautee till oil separates.
- Add all other ingredients to wok or pan except rice.
- When mixture comes to the boil, add rice, cover and cook over a low flame till rice is cooked and moisture evaporated. Remove from heat and fluff up rice before serving.. OR When mixture comes to the boil, transfer to rice cooker. When cooked, let it rest for a few minutes, stir rice mixture quickly, cover and re-cook. Once cooked for the 2nd time, let it rest for 10 mins, fluff up rice before serving.
We had our Hyderabad Briyani with Gulai Cincang, so it wasn’t entirely a vegetarian meal for us as there’s meat in the Gulai.. We love the Briyani mixed with lots of sauce from the Gulai.. Yummy..
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