Hyderabadi Veg Biryani with Bagara Baingan

Instructions

1. 1

   Preparation

   • Gently wash the basmati rice until the water runs clear, then soak it in ample water for 30 minutes.
   • Chop all vegetables into uniform, bite-sized pieces.
   • In a small bowl, soak the saffron strands in 3 tablespoons of warm milk and set aside.
2. 2

   Make the Birista (Fried Onions)

   • Heat oil in a wide, heavy-bottomed pan over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp.
   • Remove the fried onions (birista) with a slotted spoon onto a plate lined with paper towels. Reserve about 3 tablespoons of the flavored oil and set aside.
3. 3

   Marinate the Vegetables

   • In a large mixing bowl, combine all the chopped vegetables, whisked curd, ginger-garlic paste, and slit green chilies.
   • Add the biryani masala, red chili powder, turmeric powder, and 1.5 tsp of salt.
   • Mix in the lemon juice, half of the chopped mint, half of the chopped coriander, and half of the prepared birista (crush it slightly with your hands).
   • Add the 3 tablespoons of reserved onion-flavored oil. Mix everything thoroughly to ensure the vegetables are well-coated. Let it marinate for at least 30 minutes.
4. 4

   Par-cook the Rice

   • In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamom, cloves, cinnamon stick, shah jeera, and 1 tsp of salt.
   • Drain the soaked rice and add it to the boiling water.
   • Cook for 5-7 minutes until the rice is 70% cooked. It should have a slight bite and break easily when pressed between your fingers.
   • Immediately drain the rice in a colander.
5. 5

   Layer the Biryani for Dum

   • In a heavy-bottomed pot (handi), spread the marinated vegetable mixture evenly at the bottom.
   • Layer half of the par-cooked rice over the vegetables.
   • Sprinkle half of the remaining birista, mint, and coriander leaves. Drizzle 1 tbsp of ghee over this layer.
   • Spread the remaining rice to form the top layer.
   • Garnish with the rest of the birista, mint, coriander, the saffron-milk mixture, and the final tablespoon of ghee.
6. 6

   Cook on Dum (Steam)

   • To seal the pot, make a firm dough with the whole wheat flour and water. Roll it into a long rope and press it firmly along the rim of the pot. Place the lid on top and press down to create an airtight seal.
   • Place the pot on high heat for the first 5 minutes to build up steam.
   • Then, reduce the heat to the lowest possible setting. For better heat distribution, you can place a flat tawa (griddle) under the pot.
   • Let the biryani cook on dum for 20-25 minutes.
7. 7

   Rest and Serve

   • Turn off the heat and let the biryani rest, sealed, for at least 15 minutes. This step is crucial for the flavors to meld.
   • Carefully break the dough seal and open the lid. The aroma will be incredible!
   • Use a fork or a thin spatula to gently fluff the rice from the sides, mixing the layers lightly without breaking the grains.
   • Serve hot with a side of cooling raita or spicy Mirchi ka Salan.