Vegetable Biryani Recipe - Andhra Style

Here's a recipe for Vegetable Biryani in Andhra style:

Ingredients:

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

Instructions:

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 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.
3. 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.
4. To the same pan, add the slit green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
5. Add the mixed vegetables, diced potatoes and tomatoes. Cook for a few minutes until the vegetables start to soften.
6. 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.
7. Grease a heavy-bottomed pot or biryani pot with ghee or oil. Layer half of the partially cooked rice in the pot.
8. Spread the cooked vegetable mixture evenly over the rice layer. Sprinkle chopped mint leaves, coriander leaves and fried onions on top.
9. Layer the remaining rice over the vegetable mixture. Drizzle the saffron-infused milk over the top to create a yellow color.
10. 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.
11. Once cooked, remove the pot from heat and let it rest, covered, for a few minutes.
12. Gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
13. 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.

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