Vegetable Hyderabadi Biryani

== Description ==
Contributed by Indiancuisineandculture Y-Group
* Serves 4 
== Ingredients ==
* 1½ cups basmati rice
* 2 large potatoes (¾ inch cubes)
* 3 medium sized carrots (¾ inch cubes)
* 5 – 6 French beans (¾ inch pieces)
* ¼ small sized cauliflower (small florets)
* salt to taste
* 4 – 5 strands saffron
* 2 tbsp milk
* 4 large onions (finely sliced)
* oil to deep fry
* ½ cup yogurt
* 3 tbsp biryani masala powder
* 1½ tsps ginger paste
* 1½ tsps garlic paste
* 4 tbsp pure ghee
* 2 tbsp fresh mint leaves (chopped)
* 2 tbsp fresh coriander leaves (chopped)
* 5 cashew nuts (quartered)
* 10 almonds (blanched and halved)
* 2 tbsp raisins (kishmish)
* dough to seal 
== Directions ==
# Pick, wash and soak rice in three cups of water for half an hour. Drain.
# Add four cups of water and salt.
# Bring to a boil and cook till the rice is three fourth done. Drain excess water and spread out on a plate to cool.
# Parboil potatoes, carrots, french beans and cauliflower in two cups of salted water. Drain and keep aside.
# Dissolve saffron in warm milk.
# Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper.
# Beat yogurt.
# Add two tablespoons of biryani masala, half of the fried onions, ginger paste and garlic paste and parboiled vegetables.
# Allow to marinate for one hour.
# Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
# Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes.
# Preheat oven to 180°C.
# Transfer the vegetables into a thick bottomed handi.
# Layer the rice over the cooked vegetables.
# Sprinkle the remaining biryani masala, mint leaves, coriander leaves and the remaining fried onions.
# Garnish with cashew nuts, almonds and raisins.
# Sprinkle saffron milk.
# Place a moist cloth on top, cover with a lid and seal with dough.
# Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes.
# Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes.
# Serve hot.
Category:Indiancuisineandculture
Category:South Indian Vegetarian
Category:Basmati rice Recipes
Category:Potato Recipes
Category:Carrot Recipes
Category:Green bean Recipes
Category:Cauliflower Recipes
Category:Saffron Recipes
Category:Onion Recipes
Category:Yogurt Recipes
Category:Mint Recipes
Category:Cilantro Recipes
Category:Cashew Recipes
Category:Almond Recipes
Category:Raisin Recipes