The Alburyani Hyderabadi Biryani

Ingredients:

For the Rice:

• 1 ½ cups basmati rice (soaked for 30 minutes and drained)
• 2-3 cups water
• 1 bay leaf
• 4 cloves
• 2 green cardamom pods
• 1 small cinnamon stick
• Salt, to taste

For the Vegetables:

• 2 tablespoons oil or ghee
• 1 cup mixed vegetables (carrots, green beans, peas, and cauliflower), chopped
• 1 medium onion, thinly sliced
• 2 medium tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• ½ cup plain yogurt (curd)
• Salt, to taste

Spices for the Curry:

• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 teaspoon biryani masala (optional)

For Layering:

• A pinch of saffron strands soaked in 2 tablespoons of warm milk
• 2 tablespoons fried onions (store-bought or homemade)
• 2 tablespoons chopped fresh coriander and mint leaves

Instructions:

1. Cook the Rice:

1. In a pot, boil water with the bay leaf, cloves, cardamom, cinnamon, and salt.
2. Add the soaked and drained basmati rice.
3. Cook until the rice is 80% done (it should still have a bite). Drain and set aside.

2. Prepare the Vegetable Curry:

1. Heat oil or ghee in a large pan. Add cumin seeds and let them splutter.
2. Add the sliced onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and green chilies, and sauté until aromatic.
4. Add the chopped tomatoes and cook until soft.
5. Add turmeric, red chili powder, coriander powder, garam masala, and biryani masala. Mix well.
6. Stir in the chopped vegetables and cook for 5-7 minutes.
7. Add the yogurt and salt, mix well, and cook until the vegetables are tender and the spices are well blended.

3. Assemble the Biryani:

1. In a heavy-bottomed pot, add a layer of the vegetable curry.
2. Add a layer of cooked rice on top.
3. Sprinkle with saffron milk, fried onions, coriander, and mint leaves.
4. Repeat the layers, finishing with rice on top.

4. Cook the Biryani:

1. Cover the pot with a tight-fitting lid. If needed, seal the edges with dough for dum cooking.
2. Cook on a low flame for 15-20 minutes. (Alternatively, bake in a preheated oven at 180°C/350°F for 20 minutes.)

5. Serve:

• Gently fluff the biryani with a fork to mix the layers slightly.
• Serve hot with raita, papad, or pickle.