Grandma's Secret Veg Briani Recipe That Will Make You Lick Your Fingers

Instructions

Soaking Rice

1. Basmati rice should be picked and rinsed in running water until the starch is completely removed. 30 minutes of soaking the rice in a cup of water.
   
   
2. Rice should be drained and set aside after 30 minutes.
   
   
3. Prepare all the vegetables and other ingredients while the rice is soaking. Place aside.

Cooking rice

1. Grab a pan with a deep bottom. Add water and bring it to a high boil.
   
   
2. Add salt and the following spices to the heated water: tej patta, green cardamoms, cloves, black cardamom, cinnamon, and mace threads.
   
   
3. Water is brought to a boil. The soaked basmati rice is then added.
   
   
4. Immediately after adding the soaked rice, give it a quick mix with a spoon or fork.
   
   
5. Continue to cook the rice grains without lowering the flame.
   
   
6. A quarter of the rice must be cooked. When cooked, the grains ought to have a little bit of bite. Rice shouldn't be cooked through completely.
   
   
7. Put the rice in a colander to drain. Fluff gently and set aside.
   
   

Making Vegetable Gravy or Curry

1. Ghee should be warmed in a pan or a 2-liter pressure cooker. Add the following spices: cinnamon, cloves, green cardamoms, black cardamoms, shahjeera, and tej patta. Till they start to crackle, sauté the whole spices.
   
   
2. Onions are now added. They are tossed and cooked over a low to medium flame.
   
   
3. To hasten the cooking process, add a dash of salt.
   
   
4. Take 1 cup fresh curd (yogurt) in a bowl and whisk it with a spoon or wire whisk until it becomes smooth while the onions are cooking.
   
   
5. The onions should be sautéed until golden brown or caramelized.
   
   
6. The ginger-garlic mixture and thinly sliced green chilies are then added. The ginger and garlic can also be chopped finely and added.
   
   
7. Sauté until the raw ginger-garlic smell is gone.
   
   
8. Red chili powder and turmeric should be added. Strongly combine and stir.
   
   
9. the chopped vegetables next. Sauté for one or two minutes.
   
   
10. Reduce the heat and stir in the curd (yogurt). As soon as you add the curd, stir and combine thoroughly. Then fill the pressure cooker with 1/2 cup of water. 34 cup water should be added for pan cooking.
    
    
11. Add salt and stir once more.
    
    
12. 1 whistle of pressure cooking takes 3 to 4 minutes on medium heat. Cook the vegetables until they are soft if using a pot. Vegetables shouldn't be overcooked.
    
    
13. In a small pan on the stovetop or in a microwave, warm 4 to 5 tablespoons of milk. Include 14 teaspoon of saffron threads. Stir, then set aside.
    
    
14. Check the gravy and remove the top once the pressure has naturally subsided.
    
    
15. Keep the cooker on the stovetop and simmer the vegetable biryani gravy until the vegetables are soft if the vegetables are undercooked.
    
    
16. If the gravy has too much water or stock, cook it until part of the water has evaporated and dried up. Keep in mind that the vegetable gravy shouldn't be runny and should have a medium- or slightly thick consistency.
    
    
17. Add blanched or raw almonds, raisins, and cashews to the vegetable gravy at this time. Stir and blend. Place aside. Check the salt content of the vegetable gravy with a taste test. Add more if necessary.

Layering and Assembling

1. Place half of the veggie gravy in a thick-bottomed pan now.
   
   
2. Then layer half of the rice that has been partially cooked.
   
   
3. Sprinkle half of the mint leaves, saffron milk, and chopped coriander (cilantro).
   
   
4. the remaining veggie gravy on top.
   
   
5. The last piece of rice should be layered. Top with the leftover mint, coriander, and milk that has been infused with saffron.
   
   
6. You can create two levels or four layers, like I have. But keep in mind that the veggie gravy should be on the bottom and the rice should be on top.

Dum Cooking

1. Now use aluminum foil to cover and tighten the pot. then a lid to cover. Another option is to cover the pan with a lid after sealing it with a wet cotton rag.
   
   
2. Heat a tava, griddle, or skillet over a medium flame.
   
   
3. Lower the flame once the tawa has heated up. Keep the veg biryani pan that has been sealed on the tawa.
   
   
4. Cook for 30 to 35 minutes on the lowest setting of the burner. Hyderabadi vegetarian biryani can be dum-cooked for the first 15 minutes over a direct, low flame, and then finished off for the final 10 minutes by setting the pan on a hot tawa or skillet and cooking on a low heat.
   
   
5. Once finished, check the biryani's bottom layer with a fork or spoon. The bottom shouldn't contain any liquids. Continue dum cooking for a while longer if there are liquids.
   
   
6. After dum cooking, allow the veg biryani to rest for 5 to 7 minutes before serving.

Serve with tomato or coriander chutney or mixed chutney.