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A fragrant and layered rice dish from Hyderabad, where basmati rice and mixed vegetables are cooked in the traditional 'dum' style. Infused with saffron, mint, and whole spices, this biryani is a true celebration of flavors.
For 4 servings
Preparation: Rice, Birista, and Saffron Milk
Marinate the Vegetables
Parboil the Rice
A fragrant and layered rice dish from Hyderabad, where basmati rice and mixed vegetables are cooked in the traditional 'dum' style. Infused with saffron, mint, and whole spices, this biryani is a true celebration of flavors.
This hyderabadi recipe takes 105 minutes to prepare and yields 4 servings. At 811.43 calories per serving with 17.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Vegetable Gravy
Layer the Biryani
Cook on 'Dum'
Serve
Add 200g of cubed paneer or a cup of soya chunks to the vegetable marinade for a protein-rich version.
Replace the curd with a plant-based yogurt (like cashew or coconut yogurt) and use oil instead of ghee.
Add a pinch of grated nutmeg and a strand of mace (javitri) to the whole spices when boiling the rice for a more complex aroma.
Use brown basmati rice instead of white. You will need to adjust the parboiling time accordingly, as it takes longer to cook.
The variety of vegetables used in this biryani provides a good amount of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Basmati rice is a source of complex carbohydrates, which are broken down slowly by the body, providing a steady and sustained release of energy.
The use of curd (yogurt) in the marinade introduces beneficial probiotics that support a healthy gut microbiome and improve digestion.
Spices like turmeric, cloves, and cinnamon are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
A typical serving of approximately 450g contains around 550-650 calories, depending on the amount of ghee and oil used. It's a wholesome meal, but best enjoyed in moderation.
It can be a balanced meal as it contains carbohydrates from rice, fiber and vitamins from vegetables, and protein from curd. However, the use of ghee and fried onions makes it high in fat. To make it healthier, you can reduce the amount of ghee and air-fry the onions.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. This method traps steam, allowing the ingredients to cook in their own juices and absorb all the aromatic spices, resulting in a deeply flavorful dish.
Mushy rice is usually caused by two things: overcooking the rice during the parboiling stage (cooking it more than 70%), or having too much moisture in the vegetable gravy layer. Ensure you drain the rice completely and cook the gravy until it's thick.
You can, but birista is a cornerstone of Hyderabadi biryani, providing a unique sweet, savory, and crispy element. Omitting it will significantly alter the authentic taste and texture of the dish.
Yes. You can prepare the birista (fried onions) a day or two in advance and store it in an airtight container. You can also chop the vegetables and prepare the marinade a few hours ahead of time and refrigerate it.
This recipe goes great with these complete meals
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