My first attempt at cooking this 2 hours long Andhra Style Veg Biryani was a super duper success. I loved this aromatic Andhra style layered Biryani. I tried with just 1 cup of rice and some veggies, of course, this was my trial and it was (flavour) fully successful 😉
I par boiled the rice and cooked gravy separately, layered them and cooked in Dum style. “Dum” is a Hindi word . Dum cooking means, cooking food in heavy-bottomed pot, pan, in which food is tightly sealed and cooked over a slow fire for long time.
My house was filled with the rich aroma of the spices, truly no exaggeration here, try it to know it for yourself.

You do not need extraordinary ingredients to cook a pot full of goodness. This Biryani is rich in taste and not heavy. A guilt free meal is yours when you push yourself to put little more effort and wait patiently while the aroma of slow cooking Biryani is hitting your senses.  

So, here is my recipe below, usually Andhra Biryani is loved for its spices, but I moderately spiced my Biryani to suit my taste. Go ahead and treat yourself to a wholesome meal. Binge on Biryani!!

Procedure

Par boil rice with cinnamon,bay leaf cloves, cardamom, star anise, pinch of salt ,and ghee keep it aside.

Caramelize onions and keep it aside.

In a heavy bottomed pan heat 4-5 tbsp ghee in pan put bay leaves,cardamom ,cinnamon, cashew nuts,cloves and fry it
and then add finely chopped garlic cloves,green chilly and ginger . Sauté it for 2 minutes

Now put handful of finely chopped mint leaves and coriander leaves. Put finely chopped onion and sauté it until onions become golden brown. Then add finely chopped tomatoes and cook it for 3-4 minutes in high flame. Add coriander powder , red chilly powder , Turmeric , Salt to taste 1 tbsp curd  and 100-150ml water and mix it well. cook it for 5 minutes .

Add vegetables of your choice and mix it well.

Now it is time for layering the contents. Reduce the flame . Put the par boiled rice on top of the masala. Put 2 pinch of salt on top. DO NOT MIX.

Put caramelized onions,mint leaves, coriander leaves, little vegetables(optional), 2 tbsp of ghee. Close the lid tightly . Keep this on another pan and then keep it on flame.Cook it in low flame for 30-35 minutes.

Open the lid after 5-10 minutes.

Ingredients:

• • Basmati rice 1 cup
  • Potato 1 large
  • Green beans 250 grams
  • Green peas 1/2 cup
  • Onions, finely Chopped 2
  • Tomatoes finely chopped 2
  • Ghee 6 tbsp
  • Ginger 1/2 inch finely chopped
  • Garlic 7-8 cloves
  • Green cardamoms    5-6
  • Cinnamon 1 inch
  • Cloves 4-5
  • Bay leaves 2
  • Star Anise 1
  • cashew nuts 4-5
  • Red chilli powder    1 tsp
  • Turmeric powder    1/2 tsp
  • Green chillies 1-2
  • Salt to taste
  • Curd 1/4 cup
  • Fresh mint leaves 50-60
  • Fresh coriander leaves finely chopped

Method

• Boil 5 cups of water . Add cinnamon,bay leaf, cloves, cardamom, star anise, pinch of salt ,and ghee.
• Add basmati rice and half cook it (Par boil) and drain the excess water. Keep it aside.
• Caramelize 1 finely chopped onion and keep it aside.
• Heat 4 tbsp ghee in pan, fry bay leaves, cardamom , cinnamon, cashew nuts, cloves and fry it.
• Add finely chopped garlic, green chilly and ginger . Sauté it for 2 minutes.
• Now add handful of finely chopped mint leaves and coriander leaves.
• Now add finely chopped onion and sauté it until onions become golden brown.
• Then add finely chopped tomatoes and cook it for 3-4 minutes in high flame.
• Add coriander powder , red chilly powder , Turmeric , Salt to taste ,curd  and 100-150ml water and mix it well. cook it for 5 minutes .
• Add  vegetables and mix well, Cook it for 3-4 minutes.
• Reduce the flame . Add the par boiled rice on top of the masala. Add 2 pinch of salt on top. DO NOT MIX.
• Put caramelized onions,mint leaves, coriander leaves 2 tbsp of ghee.
• Close the lid tightly . Keep this on another pan and then keep it on flame.Cook it in low flame for 25-30 minutes.
• Switch off the flame and open the lid after 5 -10 minutes.
• Serve it hot with raitha or gravy of your choice. Or you can have it as it is.