Material
Hyderabadi Biryani
For Vegan Yogurt
1 cup peanuts, soaked overnight and drained
2 cups water
5 green chillies
for vegetarian meat
2 cups vegetarian curd
2 tbsp red chilli powder
1 tsp turmeric powder
2 tsp garam masala powder
1 tablespoon salt
1 tsp coriander powder
bunch of mint leaves, chopped
bunch of coriander leaves, chopped
6 onions, finely chopped and fried until golden
10 green chillies, grind and make paste
juice of 4 lemons
250 grams vegetarian meat (of your choice)
for rice
250 grams rice, soak for 30 minutes and filter
2 teaspoon cardamom pods
cinnamon wood
2 teaspoon cloves
1 bay leaf
2 teaspoons whole black pepper
1 tsp cumin seeds
for decoration
mint leaves, chopped
Coriander, chopped
fried onions
juice of 2 lemons
Cup vegetable oil
Method
For Vegetarian Yogurt
*Put the soaked peanuts with fresh water in a blender and blend. Strain the mixture to get peanut milk.
*Put the peanut milk in a saucepan and bring it to a boil. Cool for 20 minutes.
* Break the chilli in half and put it in the peanut milk so that it bursts. Once the mixture has thickened and set, remove the chillies and whisk the curd well.
for vegetarian meat
* Mix all the ingredients together except the vegetarian meat. Add vegetarian meat and mix well. Keep aside for 4 hours.
*Put the mixture in a pressure cooker and cook for 6 whistles.
for rice
* Add water and spices in a deep vessel and boil it.
* Add rice and boil till half cooked. (Since this is Dum Biryani, the rice becomes soft and breaks once it is fully cooked.)
to assemble biryani
* In a large wok, add the cooked mock meat first, followed by the rice.
* Garnish with mint and coriander leaves and fried onions.
* Add lemon juice and vegetable oil on top.
* Close the lid tightly and cook on medium flame for 25 minutes.
Vegetarian Shammi Kebab I 3-4. I serve
Comments are closed.