Hyderabad Soy Biryani Recipe With Vegetables & Palak

 Hyderabad Soy Biryani Recipe With Vegetables & Palak

Ingredients:

2 cups Basmati rice - soaked for 30 minutes,8 cups Water,Salt - to taste,1/4 cup Soy Chunks (Nuggets) - soaked in hot water for 15 minutes,1/4 cup Carrots (Gajjar) - chopped,1/4 cup Green beans (French Beans) - chopped,1/4 cup Green peas (Matar),1/4 cup Cauliflower (gobi) - chopped,1/4 cup Green Bell Pepper (Capsicum) - chopped,3 Potatoes (Aloo) - cubed,2 Tomatoes - chopped,4 Onions - chopped,2 tablespoons Ginger Garlic Paste,Sunflower Oil - to cook,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 Cloves (Laung),1/4 teaspoon Cumin seeds (Jeera),1-1/2 cups Spinach Leaves (Palak) - or 1 bunch,1/2 cup Coriander (Dhania) Leaves,1/2 cup Mint Leaves (Pudina),3 Green Chillies,5 Badam (Almond),2 inch Cinnamon Stick (Dalchini),3 Cardamom (Elaichi) Pods/Seeds,1 Black cardamom (Badi Elaichi),3 Cloves (Laung),1 Bay leaf (tej patta),1/2 teaspoon Ajwain (Carom seeds),1/4 Mace (Javitri),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1-1/2 teaspoon Coriander Powder (Dhania),2 teaspoon Garam masala powder,Salt - to taste,2 cups Onions - sliced,1/4 cup Coriander (Dhania) Leaves - chopped,1/4 cup Mint Leaves (Pudina) - roughly torn,1/2 cup Milk,7 Saffron strands,Ghee - as needed

Estimated Time

Preparation time: 40 min
Cooking Time: 50 min
Total Time: 90 min
Cuisine: Hyderabadi
Course: Main Course
Diet: Vegetarian 

How to make Hyderabad Soy Biryani Recipe With Vegetables & Palak 

  1. To begin making Hyderabad Soy Biryani Recipe With Vegetables & Palak, wash rice well and soak for half an hour
    2. ,
  2. In a handi, boil water, almost  triple the quantity of rice or more, with salt and the whole spices mentioned above
    3. ,
  3.  When the water comes to a boil, add the soaked rice and cook till almost done
    4. ,
  4. When almost a bite remains in the grains, drain the rice in a sieve
    5. ,
  5. Keep aside
    6. ,
  6.  Warm a bowl of milk in a saucepan, and soak the saffron in it and keep aside till required
    7. ,
  7.  In the meantime, heat a kadai with a bit of oil and on high heat, caramelise the onions with sprinkling some salt on it and sauteing them
    8. ,
  8. Keep aside
    9. ,
  9. Now in the same kadai, with a bit of oil heated, add the potatoes and cook till they are shallow fried and crisp-cooked, season with salt and keep aside till required for layering
    10. ,
  10. In another vessel, bring enough water to boil to cook the remaining vegetables except the capsicum
    11. ,
  11.  Add the cauliflower first to the boiling water
    12. ,
  12. After about 6 minutes or when the cauliflower is softened half-way through, add the rest of the vegetables
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  13.  When almost done, drain from the clear stock and keep aside
    14. ,
  14. Reserve and use this water for making soups if you wish
    15. ,
  15.  Take off soy chunks off the hot water, wash thoroughly and squeeze tightly to discard any extra water
    16. ,
  16.  For the biryani, in another vessel heat oil and add to it all the whole spices mentioned and saute till aromatic
    17. ,
  17.  Now add the remaining half of the chopped onions and saute on high flame
    18. ,
  18.  Add a bit of salt to it
    19. ,
  19. Add the chopped capsicum too
    20. ,
  20.  When onions turn translucent, add ginger garlic paste and saute well for a minute till the raw smell vanishes
    21. ,
  21.  Now add turmeric and the chopped tomatoes
    22. ,
  22.  Mix well and cover and cook for a while
    23. ,
  23.  Add all the other dry spice powders and mix well
    24. ,
  24. Meanwhile in a mixer grinder, puree the palak with other mentioned ingredients for palak puree
    25. ,
  25.  Add the palak puree and mix well
    26. ,
  26. Keep stirring on high flame for a while
    27. ,
  27.  Now add the beaten curds to the gravy and stir continuously on high flame
    28. ,
  28.  Add the soya chunks and mix well
    29. ,
  29.  Cover and cook
    30. ,
  30.  After a few minutes, add the boiled and drained vegetables, and adjust salt to taste
    31. ,
  31. Mix well
    32. ,
  32.  Adjust seasoning or masalas now
    33. ,
  33.  Add most of the fried onions reserving little for layering and garnishing
    34. ,
  34.  When all the water has evaporated and the gravy has thickened, switch of heat
    35. ,
  35.  Keep a thick griddle to heat on the stove top
    36. ,
  36.  Place a handi on the griddle, just to ensure the even heat distribution such that the bottom of the biryani doesn't get burnt
    37. ,
  37. Now in the handi, start layering the biryani
    38. ,
  38.  Start with spreading half the gravy at the bottom
    39. ,
  39.  Cover with some cooked rice
    40. ,
  40.  Spread some ghee, fried onions, potato cubes, coriander leaves and mint leaves over it
    41. ,
  41.  Repeat layering so that you finish with caramelised onions on top most layer
    42. ,
  42. ,
  43.  Make four vertical holes in the biryani with the handle of a spoon and pour saffron milk into it
    44. ,
  44.  Cover the vessel with aluminium foil and shut the lid tightly over it
    45. ,
  45.  Keep vessel on medium heat for dum
    46. ,
  46.  Keep on high heat for first 3 minutes and then on a low heat for about 6-7 minutes
    47. ,
  47.  Keep covered for few more minutes
    48. ,
  48.  Open the lid and mix a bit or serve in layers
    49. ,
  49.  Serve Hyderabad Soy Biryani Recipe With Vegetables & Palak along with Burani Raita Recipe (Garlic Based Yogurt), Pickled Onions Recipe, and Saunf Aloo & Dal Kebab Recipe (Potato & Lentil Kebabs)
    50. ,

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