Traditional Hyderabadi style vegetable biryani made by Celebrity Chef Harpal SIngh Sokhi.

Ingredients
• Rice soaked – 3 ½ cups
• Carrot diced – 1 small
• Yogurt – 1 ½ cup
• Onion sliced – 3 large
• Green peas – ¼ cup
• Potato cubes - 2 small
• Ghee – 2 ½ tsp
• French beans – ¼ cup
• Fenugreek leaves – 1cup
• Dill Leaves – 1 tbsp
• Cauliflower florets – 1 small
• Ginger juliennes – 1inch
• Bay leaves – 2-3
• Green chillies slit – 2
• Ginger garlic paste – 1 ½ tbsp
• Peppercorns – 1tsp
• Cardamom powder – ½ tsp
• Caraway seeds – 2tsp
• Red chilli powder – 1tsp
• Turmeric powder – ¼ tsp
• Garam Masala powder – 1tsp
• Saffron – few strands
• Kewra water – 2-3tsp
• Salt to taste
• Mint leaves – 15 – 20 fresh leaves

method
• Heat oil in kadai, add black pepper corns, caraway seeds, potatoes, carrots, cauliflower, onions, fenugreek leaves, dill leaves mix well and saute for 5 minutes.
• Add ginger garlic paste and saute.
• Add slit green chillies and ginger juliennes.
• Add red chilli powder, turmeric powder and salt. Mix and turn of the flame.
• Add green peas and french beans.
• Add sour yogurt and mix, add garam masala powder, cardamom powder, ghee and fresh mint leaves. Mix well and keep aside.
• In another kadai deep fry onions till golden brown and remove on absorbent paper.
• Add half the browned onions to the vegetable mixture and mix well.
• Boil water in a pan. Add bay leaves, remaining caraway seeds and salt to taste. Add the soaked rice to cook till it is half done.
• Drain the cooked rice and layer three fourth of it over the vegetables.
• Sprinkle some cardamom powder, garam masala, half the soaked saffron, half the brown onions and a few mint leaves on top.
• Layer the remaining rice over it. Add the remaining brown onions, garam masala, mint leaves, soaked saffron, remaining ghee and kewra water.
• Cover and cook on a high flame for two minutes, then reduce the flame and cook for 10 – 12 minutes and serve it hot.


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