HYDERABADI BIRYANI:

INGREDIENTS:

 1.1 Cup Basumati Rice.

 2.1 Cup Thick Fresh Curds.

 3.2 Cups Mixed Diced Cut Vegetables(Potatoes,Carrots,Cabbage & Green Peas)

 4.1 Tsp Ginger Garlic Paste.

 5.2 Big Onions Length Wise Cut.

 6.4 Flakes Peeled Garlic.

 7.1 Cup Finely Cut Mint Leaves.

 8.1 Tbsp Chopped Coriander Leaves.

 9.1 Lemon.

10.Salt to Taste.

11.3-4 Tbsp Oil.

12.1 Cup Water.

13.Few Flakes of Saffron soaked in milk.

Ingredients For Frying & Grinding: 

Take 2 Tbsp of Oil,Add & Fry :

1.1 Tbsp of Cashewnuts.

2.4 Small Onions Chopped.

3.8 Green Chillies.

4.1 Inch Ginger Piece.

5.1 Inch Cinnamon Piece.

6.2 Cloves.
7.2 Cardamoms.

8.Saffron
9.1 Bunch Of Coriander Leaves.

METHOD:

 1.Wash & Soak Rice for 10 Minutes.

 2.Drain Water & Fry for 2 minutes in 1 Tsp of Ghee.

 3.Heat Pressure Cooker,Add Oil & Fry Garlic & Onion Pieces.

 4.Mix ginger garlic paste & Diced Vegetables.

 5.Fry till Vegetables are Tender.

 6.Add ground masala paste & Fry till the smell goes.

 7.Beat Curds & Add it along with 1 cup of Water.

 8.When it starts boiling add rice & salt.

 9.Cover lid & Cook on a low flame.

10.Keep the weight as soon as the lid is closed.

11.Remove from fire after 2 whistles.

12.Squeeze lemon juice & add cut mint leaves & coriander leaves.

13.Mix Well & Serve Hot.

PS: THIS CAN BE COOKED IN ELECTRIC RICE COOKER BY ADDING EVERYTHING SIMULTANEOUSLY.