HYDERABADI BIRYANI

2 cups of mixed vegetables like carrots, cauliflower , beans and capsicum
1 potato cut into big pieces
1 tbsp of cashew nut fried.
1 onion sliced for brishta.

1/2 cup of fresh corainder and mint leaves mixed in 2 tbsp of beaten curds.

Two onions crushed & fried, 1 tsp of ginger and garlic paste, puree of two tomatoes,1 tbsp of biryani masala, 1/4 tsp of haldi, 1 tbsp of chat powder.

For marination: 3 tbsp of curds, 1 tsp of salt, chilli powder & garam masala, and paprika , 1 tsp of lime juice.

Step 1: Blanch the vegetables. beat the curds, add salt, chilli powder, garam masala and lime juice.Put the vegetables in the cued mixture and marinate for an hour.

Step 2: Boil one cup of rice with 1 tsp of salt, tej patta, dalchini, elaichi and star anise. While boiling , add 1 tsp of salt. Drain Add tandoori color to 1 tbsp of rice.

Step 3: fry cahew nut. fry the poatatoes. fry the sliced onions for brishta. Drain and keep aside.

Step 4: Heat ghee. put in the crushed onions, green chillies and then add tomato puree. Add in ginger and garlic paste. Cook for sometime. Put haldi, Chat masala and biryani masala. Put in the marinated vegetables and cook till tender. Add in fried potatoes also. Put in fresh corainder leaves.

Arrange the layers of biryani