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HYDERABADI VEG BIRYANI

Authentic Hyderabadi Veg Biryani made with Zenzaika Hyderabadi Biryani Masala

Made with Zenzaika Hyderabadi Biryani Masala

INGREDIENTS

For Rice

✓2 Cups Basmati Rice

✓6 Cups Water

✓2 Bay Leaves

✓4 Green Cardamoms

✓4 Cloves

✓1 Inch Cinnamon Stick

✓Salt to taste

For Vegetables

✓1 Cup Potato Cubes

✓1/2 Cup Carrot Cubes

✓1/2 Cup Green Peas

✓1/2 Cup French Beans (chopped)

✓1/2 Cup Cauliflower Florets

For Marination

✓1 Cup Thick Curd

✓2 Tbsp Ginger Garlic Paste

✓2–3 Tbsp Zenzaika Hyderabadi Biryani Masala

✓1/2 Tsp Turmeric Powder

✓2 Tbsp Lemon Juice

✓2 Tbsp Oil

✓Salt to taste

For Layering

✓2 Large Onions, thinly sliced and fried (Birista)

✓2 Tbsp Ghee

✓Fresh Mint Leaves

✓Fresh Coriander Leaves

✓Few Saffron Strands soaked in warm milk (optional)

👩‍🍳 COOKING INSTRUCTIONS

Mix curd, ginger garlic paste, Zenzaika Hyderabadi Biryani Masala, turmeric powder, lemon juice, oil, and salt in a bowl.

Add potatoes, carrots, peas, beans, and cauliflower. Mix well and marinate for 20–30 minutes.

Wash and soak basmati rice for 30 minutes.

Boil water in a large pot and add bay leaves, cardamoms, cloves, cinnamon, and salt.

Add soaked rice and cook until 70–80% done.

Drain the rice and keep aside.

Transfer the marinated vegetables to a heavy-bottomed pot and cook for 8–10 minutes.

Spread the vegetable mixture evenly at the bottom of the pot.

Layer half of the cooked rice over the vegetables.

Sprinkle fried onions, mint leaves, coriander leaves, and a little ghee.

Add the remaining rice and repeat the toppings.

Drizzle saffron milk and remaining ghee on top.

Cover the pot tightly with a lid.

Cook on low flame for 20–25 minutes.

Let the biryani rest for 10 minutes after cooking.

Gently fluff the rice and garnish with fresh coriander and mint leaves.

Serve hot with raita, pickle, papad, or fresh salad.

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