HYDERABADI VEG BIRYANI

Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve: 4

INGREDIENTS
Basmati rice- 500 gms
Sliced onion- 1 big size
Ginger garlic paste- 1 tbsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Curd- 1/2 cup
Carrot- 2
Green peas- 1 cup
Cauliflower florets- 1/2 cup
Potato- 1/2 cup
Salt to taste
Cashew nuts- 1 tbsp
Almonds- 1 tbsp
Raisins- 1 tbsp
Crushed mint leaves- 1 tsp
Black pepper- 3-4
Cumin seeds- 1/4 tsp
Green cardamom- 2-3
Black cardamom- 1
Mace (Javitri)- 1 piece
Cloves- 2-3
Cinnamon- 1 inch stick
Grated nutmeg/Jaifal- 1/4 tsp
Saffron- few strands
Clarified butter- 2 tbsp
Oil- 4 tbsp

METHOD
Heat oil in a pan.
 Add cashew nuts, almonds and raisins and fry and strain it.
 Add sliced onions, deep fry it and strain half onions for garnish and keep the other half in the pan
itself.
 Add cumin seeds, black pepper, cloves, mace, green & black cardamon, cinnamon to crackle and keep it aside.
Now, add ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, nutmeg powder and also 2 tbsp water and saute it.
Cut all the veggies in equal size and add these in the pan and mix it well
Add curd and mix well
 Add 1 cup of water and salt as required and cover it.,cook it for 5 minutes.
.Soak basmati rice for half an hour.
After the rice being soaked, cook half done rice and switch off the flame.

Add clarified butter in a pan. 

 Now, add half done rice and saffron in the first layer

 In the second layer, add veggies of thick gravy and also put crushed mint leaves into it.

Now, repeat the first and second layer again.

Lastly, add fried cashew nuts, almonds, raisins and fried onions.

Cover it and now switch on the flame.
 Cook for 2-3 minutes in high flame.
Keep the pan on the tawa and cook for 10-12 minutes in low flame.
Veg biryani is ready to eat.
Serve hot with pomegranate raita