Name: Veg spicy Biryani recipe by Rina Khanchandani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 2 ½ cups basmati rice; ½ tsp tumeric/ haldi; 2 tbsp lemon juice; 4 tbsp Hyderabadi Biryani massala; 350g mixed vegetables lotus steam like cauliflower, carrot, beans, green peas, cut into cubes; 2 onions; 4 tomatoes; 1/2 cup yogurt; 1/2 TBSP RED CHILLI POWDER; 1 tbsp ginger and garlic paste; a pinch food colour; Salt to test

Ingredients Serving: 5

2 ½ cups basmati rice
½ tsp tumeric/ haldi
2 tbsp lemon juice
4 tbsp Hyderabadi Biryani massala
350g mixed vegetables lotus steam like cauliflower, carrot, beans, green peas, cut into cubes
2 onions
4 tomatoes
1/2 cup yogurt
1/2 TBSP RED CHILLI POWDER
1 tbsp ginger and garlic paste
a pinch food colour
salt to test

Instructions

Boil rice in 1 litre of water with 1 tablespoon of oil and 1 tablespoon of lemon juice until the rice is ¾th cooked. Drain excess water and keep aside.
Heat the oil in pan, add onions when it look golden add tomatoes and all vegetables salt ,red chilli powder, chat masala powder , garlic and ginger paste and also yogurt .
Sauté the mixed vegetables add 1 ½ cups of water and the entire Ready to Cook Hyderabad Biryani. Mix well and cook for 10 minutes or until the vegetables are cooked, and the gravy reduces to half its original quantity.
Spread the boiled rice over the vegetables. Add the 2 tablespoons of ghee along with the turmeric on top of the rice. Spread the garm masasla , add food colour mix with 2 tbsp of water and spread also top on the rice. Add lemon juice
Cover the pan and let the biryani cook for another 3-5 minutes over a low flame, until you see steam releasing from the sides of the lid.

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