Hyderabadi Veg Biryani

Ingredients

• 1 1/4 cup basmati rice
• 1 tbsp oil
• 1 tbsp green chillies ginger paste
• 1 large onion
• 1 tbsp sugar
• Other ingredients
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 cup mixed vegetables (carrot, green peas, potato, capsicum)
• 1 bay leaf
• 1 cinnamon stick
• 1 tbsp cashew nuts halves
• 1 tbsp raisins (kismis)
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala/biryani masala
• 1 cup blanched spinach purée
• to taste Salt
• 1 cup To serve veg curd raita

Steps

1. Give the basmati rice a wash, then leave it soaking for 30 minutes. After boiling/cooking it in salted water, strain and set aside. Boil the carrot, potato and fresh green peas.
2. Heat the oil in a pan and add the green chillies ginger paste. Follow with the chopped onion, sugar and salt, sautéing until softened and brownish. Let cool, grind to a smooth paste and set aside.
3. Heat the ghee in a thick-bottomed pan and add cumin seeds, bay leaf and cinnamon stick. Once they splutter, add the ground onion paste and sauté for 1 minute. Follow with the capsicum pieces and boiled vegetables and sauté for 2 minutes.
4. Add the cashew halves and raisins, mixing and sautéing well. Put in the turmeric powder, red chilli powder, garam masala or biryani masala and salt, then mix and sauté for 1 minute.
5. Mix in the blanched spinach purée thoroughly, then add the boiled basmati rice. Give it a gentle mix and cook for 2-3 minutes.
6. Enjoy the delicious Hyderabadi Veg Biryani hot, served with veg curd raita.