Hyderabadi Veg Pulao

Ingredients: 

4 Cups Basmati Rice

2 large- sliced Onion 

1/2 cup Yoghurt

1 tbsp Ginger garlic paste 

1 tbsp Red chilli powder

1 tbsp Turmeric powder

1 tsp Garam Masala powder

 1 big pinch Saffron threads 

4 tbsp Lemon

 4 Green Chillies

Coriander (finely Chopped)

 Mint ( finely chopped)

Salt to taste

2 Cup Canola Oil 

Mixed Vegetables - Finely chopped

2 Potatoes

2 Carrot 

1/2 cup Green Peas

1-2   Meduim/Baby Eggplant (Brinjal)

10-12 French Beans

6-florets Cauliflower - Optinal

For  Preparing Basmati Rice

1 tbsp Caraway seeds (Shah Zeera)

4 Black Peppercorns

4 Green Cardamoms

2 Cinnamon sticks

2 Cloves 

Salt to taste

Seasoning & Garnish 

2 tsp Ghee

1 tsp Yellow colour

Fry Oinion

coriander leaves  and Mint Leaves( finely chopped )

¼ tbsp Roasted Almonds and Cashew nuts (optional)

2 boiled Eggs (optional)

Method for preparing akhni:

Wash the rice and soak it in surplus water for about 1/2 hour. 

Wash and peeled, then chop the vegetable ,keep aside. 

In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out  few fry onions(these are used for garnishing). 

Now add  Potatoes, Carrot, Eggplant (Brinjal), French Beans, Green Peas one by one separately  fry for 5-8 minute-or till slightly darker in colour and remove keep aside.

In a non-stick pan add oil at medium heat add cinnamon stick, cardamom,black peppercorns Cloves and ginger garlic paste Let it splutter and fry

Now add plain beaten yoghurt, Red chilli powder, Turmeric powder, garam Masala powder, Saffron, Lemon, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and  mix well after 15 minutes add the fried Vegetable mixture and fry onions let it cook for more 10 minutes .

Meanwhile,

In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.

let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice. 

Then Spread the drained half cooked rice over the veg mixture.

Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour &Ghee.

Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

Place the Biryani/Puloa vessel on the iron Tawa and cook on low flame.

Allow to cook in very low heat for  30-40 minutes, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Serving  Veg Pulao /Biryani with Tamatar ki chutney , Dahi ki chutney, kachumber (diced cucumber, tomato and onion salsa),

Enjoy it..!!!