VEG HYDERABADI DUM BIRYANI

INGREDIENTS

• 2 tbsp Oil
• 1 tsp Ghee
• A pinch of jeera and mustard seeds each
• handful of curry leaves
• Speces like ilaichi, laung, dal chini, tej patta, star anise pods and dry lal mirchi
• 2 onions sliced
• 5-6 long slit green chillies
• 2 Carrots cut into long pcs
• handful of french beans cut into same size as carrots
• 3-4 baby corn cut into pcs
• A small cup of cauliflower
• 100 grams paneer cut into pcs
• 2 medium size potato cut into pcs. 
• Salt to taste
• Red chilli powder
• A pinch of turmeric powder
• A small bunch of mint
• a pinch of saffron
• 2 tbsp milk
• 1 cup curd
• Basmati Rice
• A tbsp of rose water
• Chopped coriander 

METHOD

1. Wash and soak rice in water for a minimum of 30 mins. Latter boil the rice. Add one portion of laung ilaichi, dal chini, tej patta, star anise pods tied in a handkerchief to the water and salt to the rice while boiling. When the rice is cooked, take away the handkerchief. 
2. In a sauce pan, heat oil, add the jeera and mustard seeds and when they start popping, add laung, ilaichi, dal chini, tej patta, star anise pods and dry lal mirchi.
3. Saute for 5-10 seconds and now add the onions. Cook till they turn translucent and add green chillies.
4. Cook until the onions turn golden.
5. To this add little turmeric powder, salt and red cilli powder. \Mix well.
6. Add all the vegetables and mix well. Add curd and little water to it. cover with a lid and let it cook till the vegetables are cooked.
7. In a small pan, heat milk, add chopped mint and a pinch of saffron, switch off the flame once the milk boils.
8. Now in a heavy based utensil, (i prefer a pressure cooker) grease the bottom with ghee.
9. Colour a small portion of rice with a orange or saffron colour and scatter it between the left over rice.
10. Pour in one portion of the rice. Then add half the masala that we made.
11. Now add one more portion of rice. You can add some curd and fresh cream at this point. Pour the milk and mint mixtture we made over the rice.
12. Add some more rice and add another layer of the masala.
13. Top with the left over rice.
14. Garnish with chopped coriander and roasted onions.
15. Sprinkle sone rose water over it and cover it with a lid. Let it cook for another 10-15 mins on low flame.
16. Serve hot with vegetable raita.

To enhance the taste, serve it with mirchi ka salan like i am doing today. Gives you a perfect hyderabadi flavour.