Hyderabadi Veg Dham Biryani

Hyderabadi Biryani World Famous! Biryani tasted like the original Hyderabad but the grandchildren are
doing much better than the Iranians,
This biryani is crunchy and very tasty. Whenever possible you should have all of these components in
place for launch to maximize profits.
If these measurements are followed correctly! So watch the measurements carefully! Follow the tips at
the end.

Ingredients

For vegetable spices:

 1 potato is chopped into pieces

 1 carat
 6 French beans
 10 - 15 cauliflower pieces
 Green Peas- Nana soaked in hot water for 30 minutes
 ¼ tbsp yellow
 ½ tsp Salt
 ½ cup yogurt
 ¼ cup fried onions
 2 herb wedges
 1 lemon juice
 1 tbsp ginger garlic paste
 2 tbsp coriander leaves-
 Dilute 2 tbsp mint
 ½ tbsp garam masala
 1 tbsp Shahi Jira
 4 tubes
 Cloves
 1 biryani leaf
 Salt
 1 tbsp chili
 ¼ tbsp yellow-
 1 tbsp fried cumin powder
 1 tbsp coriander powder
 2 tbsp oil
 2 tbsp ghee

For Biryani:

 1.5 cup basmati rice 325 gms

 1 tbsp Shahi cumin
 1 tbsp ginger garlic paste
  2 tbsp Salt
 4 crushed leaves
 O black yalaka
 5 cloves
 2 inches of cinnamon
 O pineapple
 A biryani leaf
 ½ Wood lemon juice
 1 herb slit
 3 tbsp ghee
 50 ml rice boiled water
 ½ spoon garam masala
 Dilute 2 tbsp cilantro
 Dilute 2 tbsp fried onion
 2 tbsp saffron flower milk
 Dilute 2 tbsp fried onion

Instructions

1. Let one liter of water clear. Add sliced aloo slices, carrot slices, inch-sized French beans, cauliflower slices,
turmeric, salt and cook 70% on high flame.
2. 70% means that if you cook for another 5 minutes, you will be fully cooked. Then strain the vegetables
and take them into another bowl. Pour cold water immediately. Because of this it does not boil yet.
3. Now pour the boiled vegetable pieces and water only in a bowl that is a foot thick. Add fresh peas soaked
in hot water for 30 minutes.
4. Now add yoghurt, yoghurt, cloves, shahi cumin, biryani leaf, lemon juice, fried onion, chilli, salt, garam
masala, roasted cumin powder, coriander powder, ghee, oil and set aside.
5. Now for the biryani:
6. Boil 2 liters of water. In boiling water, add shahi cumin, crushed cardamom, cloves, pineapple, biryani leaf,
cinnamon, black cardamom, ginger garlic paste, green chillies, salt and let the water simmer.
7. Add 1.5 cups of basmati rice soaked for an hour only when the water is clear and cook 70% on high-flame.
8. Squeeze lemon juice while cooking rice. This causes the rice to cook white.
9. 70% boiling of rice means that if caught, it should be cooked on top of half, but not overcooked. At such a
stage, strain some rice with a slotted spoon and place it in 2 layers on top of the seasoned vegetable
pieces.
10. If the rice is cooked on high-flame for another 5 minutes it will be 80% cook. Then add another layer of
rice.
11. Cook the remaining rice for another 5 minutes to 90% cook. Then remove the rest of the rice with a
spatula, strain it and arrange it in another layer.
12. Now take just 50ml of rice boiled water and pour it along the edges of the biryani rice. Do not go beyond
this.
13. Add 2 tbs pinch of saffron on Biryani Rice, add soaked milk, fried onion, garam masala, coriander leaves, 3
tbs ghee, add tissue napkins, sprinkle cassis water on top and cover tightly. If water is sprinkled on the
tissue napkins, the dham will not go out anymore.
14. Now simmer the biryani for 8 minutes on high-flame for 7 minutes on low-flame and turn off the stove
and leave for 15 minutes.
15. Then combine from the bottom. Serve hot with chilli ka salon. Everyone likes it.
Notes

Before making the biryani, chop the onion into wedges, add a little salt and fry till red. If you cook too many
vegetables, they will scatter until the biryani is ready. Cut the cauliflower into slightly larger pieces.
Ask if the basmati rice is definitely older than a year, then comes the biryani rather than the perfect lump.
This biryani must have a bowl that is a foot thick, or it will be stepping.
When cooking rice to biryani, if the salt is a little too high, the rice will take on salt.
Squeeze lemon juice while cooking rice to make the rice white.
Garam masala is a garam masala that we have made rather than ordinary and is very perfectly perfect. See the
recipe is on the channel.
If you do too much, you will step on it. If you do too little, the foot will get wet. Yet the more water the posina
gets wet the better the biryani will be.