Monday, 14 May 2007

Hyderabadi Vegetable Biryani



This is my entry for Latha of Masala Magic's Andhra Pradesh Event Hyderabad is the capital of Andhra Pradesh and is reputed to be the Biryani capital of India (Lucknow may compete for this title).
Biryani, is traditionally made with lamb or chicken. For this entry I wanted to make a vegetarian biryani. This is Shaheen's recipe, and like all 'good' Indian cooks I tweaked it a bit. It is the best Veggie biriyani I have ever tasted, TRY IT, and see!

Ingredients
12 medium sized button mushroom; quartered
2 red peppers; cut in chunks
2 courgette - zuchini cut into quarter chunks
a handful of green beans, topped and tailed and cut into 2 inch pieces
2 leeks; green parts cut into 1 cm chunks
white part, sliced into fine rings
1/2 cup chopped methi (fenugrek leaves)
1/2 cup yougurt
3 cloves garlic; minced
2 inch ginger; grated
3-4 green chillies; minced
2 heaped tspn coriander and cumin powders
1/2 tspn tumeric
2 and 1/2 cups basamati rice; washed and soaked in water
6 large tomatoes; blanched, peeled and chopped
1 heaped tspn cumin seeds
3-4 cloves,
2 sticks cinamon
6-8 peppercorns
3 cardomom pods
1/2 tspn saffron
1 teaspn garam masala
1 tablespoon of vegetableoil

for tarka / tempering
1 tspn cumin
for topping
1/2 tspn saffron soaked in some warm water


Method
1Heat the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the sliced white part of the leeks. (You can use onions instead)
2. Fry the white part of leeks until transluscent.
3. Add the mushrooms, fry for a few minutes, add the methi (fenugrek leaves) and fry for a few minutes
4. Add the peppers, courgettes beans and green part of the leaks, stir, cover and let it cook for about 15 minutes. Add the garlic, ginger and chilli pastes. mix well
5. Add the tomatoes, yougurt and tumeric, coriander and cumin powders, cook for aobut 10 minutes. Add the garam masala.

5.Meanwhile parboil the rice in lots of water, strain and wash with cold water
6. Place half the vegetable mixture in an oven proof dish, place half the rice on top of it.
5. Fry the cumin in the oil
6. Pour half the cumin / oil mixture on the rice, pour half the saffron mixture on the rice.
7. Layer the other half of the vegetable mixture. Top with the other half of the rice
Pour the the other half of the cumin and saffron on the rice.
8. Place in a moderate oven for 15 minutes.
5. Serve with a green salad



13 comments:

Roopa said...

wonderfull presentation, liked the biryani with mushrooms and methi!

Richa said...

those colorful pictures are making my mouth water :) very different recipe, really liked ur idea of using leeks, zuchini & methi in this!

bee said...

wonderful dish, sajeda. we will definitely try this.

Deepa said...

wow !!!mushroom ..something different ...and too good with the presentation ....

Suganya said...

The photo grid is fantastic!!

Hema said...

Hi sajeda,
I have never stumbled across your blog before today...I wonder why? The hyderabadi biryani prep is so elaborate and authentic. Love your photos and presentaion too. very nice.

Sharmi said...

waw yummy ! looks awesome. I love hyderabadi biriyani. pics Rock!

sana said...

Hi Sajeda,

I have never added leeks, methi or zucchini in my veg. biryani and so, I think that this is quite different. I will try this soon - am pretty sure this tastes awesome!!

hugo said...

You don't say when to use the ginger/garlic/green chillies and the cumin and coriander powders are not mentioned in the list of ingredients. So, it's going to be a bit hit and miss!

Saju said...

Hugh, I have amended the recipe. The coriander and cumin etc. are in the ingredients. I now tell you when to add garlic, ginger etc.
I hope it turn out well for you

sangi said...

Colourful,healthy,delicious.I like ur presentation.

Good Pediatrician in Chennai said...

Looks delicious, I am sure it tastes good too. I am going to try and make it this week end.Thanks for sharing.

Unknown said...

Delicious

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