Hyderabadi Biryani Vegetable

Method

1. 1

   Soak the basmati rice: Wash 2 cups basmati rice in 3 to 4 changes of water until the water runs clear. Soak in water for 30 minutes. Soaking elongates the grains during cooking.

2. 2

   Parboil the rice: Bring 6 cups water to a rolling boil. Add all the whole spices (bay leaf, cloves, cardamom, cinnamon, star anise), 1.5 tsp salt and lemon juice. Drain the soaked rice and add to the boiling water. Cook on high heat. The rice should be exactly 70 percent cooked — this means when you press a grain between your fingers it should be firm in the centre but soft on the outside. This takes about 5 to 6 minutes. Do not overcook. Drain the rice immediately and spread on a wide tray to stop cooking.

3. 3

   Fry the onions for fried onion: Slice 1 extra onion thin. Fry in 3 to 4 tbsp oil on medium-high heat, stirring frequently, for 10 to 12 minutes until deep golden and crispy. Remove, drain on paper towels. Keep for layering.

4. 4

   Make the vegetable masala: In the same oil used for the onions, add the finely sliced 2 onions. Cook on medium for 12 minutes until deep golden. Add ginger paste and garlic paste — stir 2 minutes. Add tomatoes — cook 6 minutes until soft. Turn to low. Add red chilli powder, coriander powder, turmeric and biryani masala powder. Stir 3 minutes.

5. 5

   Add vegetables and yogurt: Add potato, peas and carrot. Stir to coat. Add beaten yogurt slowly on low heat while stirring. Add salt. Cook on medium-low heat for 10 minutes until the vegetables are nearly cooked through but not fully soft — they will finish cooking during the dum. The masala should be thick and coat the vegetables.

6. 6

   Layer the biryani: In a heavy pot with a tight-fitting lid, spread the vegetable masala as the bottom layer. Spread half the parboiled rice over the masala. Scatter half the mint leaves, half the coriander leaves and half the fried onion on the rice. Drizzle half the saffron milk. Add the remaining rice on top. Scatter the remaining mint, coriander and fried onion. Drizzle remaining saffron milk. Pour 2 tbsp ghee over the top layer.

7. 7

   Seal the pot: Roll the wheat flour dough into a rope and press it around the rim of the pot lid to create an airtight seal. Alternatively, cover tightly with foil then put the lid on. This seal is essential for dum cooking — all the steam must stay inside.

8. 8

   Cook on dum: Place the sealed pot on high heat for 5 minutes. Then reduce to the lowest possible heat. Cook on the lowest heat for 25 minutes. The biryani cooks in its own steam — the saffron and spices infuse into the rice.

9. 9

   Open the pot carefully: After 25 minutes, remove from heat. Let rest sealed for 5 more minutes. Then break the seal and open the lid — a cloud of fragrant steam will escape. Using a large flat spoon, gently mix the layers from the bottom upward — once or twice only. Do not stir aggressively.

10. 10

    Serve: Serve immediately in a large bowl. Accompany with plain yogurt (raita), onion salad and lemon wedges.

11. 11

    Note: The Hyderabadi biryani method — parboiling rice separately, making a full masala separately and then slow-cooking them together in a sealed pot — is called dum pukht (cooking under pressure of steam). It was developed in the kitchens of the Nizams of Hyderabad and became the defining cooking technique of the region. The layering of rice with the saffron milk creates the characteristic two-toned rice — white and golden-saffron in the same pot.