Here's a recipe for Vegetable Biryani in Andhra style:
For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 2 green cardamom pods
- 2 cloves
- Salt to taste
For the vegetable mixture:
- 2 tablespoons oil or ghee
- 1 large onion, thinly sliced
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 cup mixed vegetables (such as carrots, peas, beans, cauliflower), chopped
- 1/2 cup diced potatoes
- 1/2 cup diced tomatoes
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- Salt to taste
For layering and garnishing:
- A pinch of saffron strands (soaked in 2 tablespoons warm milk)
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped coriander leaves
- 2 tablespoons fried onions (optional)
- Ghee or oil for greasing
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with bay leaf, green cardamom pods, cloves, and salt. Cook the rice until it is 70% cooked (it should still have a slight bite to it). Drain the rice and set it aside.
- Heat oil or ghee in a large pan or kadai over medium heat. Add the sliced onions and sauté until they turn golden brown and crispy. Remove some fried onions for garnishing, if desired.
- To the same pan, add the slit green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
- Add the mixed vegetables, diced potatoes, and tomatoes. Cook for a few minutes until the vegetables start to soften.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well to coat the vegetables with the spices. Cook for a few more minutes until the vegetables are cooked through.
- Grease a heavy-bottomed pot or biryani pot with ghee or oil. Layer half of the partially cooked rice in the pot.
- Spread the cooked vegetable mixture evenly over the rice layer. Sprinkle chopped mint leaves, coriander leaves, and fried onions on top.
- Layer the remaining rice over the vegetable mixture. Drizzle the saffron-infused milk over the top to create a yellow color.
- Cover the pot with a tight-fitting lid and place it over low heat. Cook for about 15-20 minutes to allow the flavors to meld together and the rice to cook fully.
- Once cooked, remove the pot from heat and let it rest, covered, for a few minutes.
- Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
- Serve the flavorful Andhra-style Vegetable Biryani hot with raita or salan (gravy) of your choice.
Enjoy the aromatic and delicious Vegetable Biryani prepared in Andhra style.