HYDERABADI VEGETABLE BIRYANI/LUNCH BOX IDEA/RICE VARIETIES

Hyderabadi Vegetable Biryani is one biryani recipe which I wanted to try for long.I had this at a function and wanted to try it at home.So I made this for last weekend lunch and I know it will be a regular feature from now on.Iam not a biryani person,but liked the mild combination of spices and vegetables too.The colour and flavour is awesome and I always like these one pot meals,which is not only filling,but also healthy.This biryani is adapted from a cookbook which my friend gifted to me and has many biryani recipes,which I intend to try out and post for you all here in my blog.Scroll down below for an easy and spicy biryani which is so easy and fast to make as well..

INGREDIENTS

TO GRIND

Mint Leaves	a small bunch
Baby Onions/Shallots	4
Cinnamon	1/2 inch
Clove	2
Ginger	a bit
Garlic	1 pod
Cashewnuts	3

OTHER INGREDIENTS

Basmati Rice	1 cup
Potato	1
Onion	1
Capsicum	1
Carrot	1
Beans	6
Red Chilli Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Oil	2 tsp
Salt	to taste

HOW TO MAKE

• Take all the ingredients given in the to grind table and grind to a smooth paste by adding a little water in a blender.

• Take a cooker and add oil.Add chopped onion now and fry till pink.Add rest of the vegetables.Fry till they are soft.

• Soak basmati rice for half an hour in water.Add red chilli and turmeric powders to the vegetable mixture.

• Add ground paste,salt and soaked rice.

• Add 1 1/4 cups of water and pressure cook for 3 whistles.

• Hyderabadi Vegetable Biryani is served.I served with potato curry.You can have with and curry or raita and chips.

Notes

• You can add cauliflower,peas and corn too.
• Adding cashewnuts give a rich taste to biryani.
• You can add coconut milk to add more taste.

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