A year and half ago, my wonderful neighbors were going to a Diwali potluck at a friend’s place. Before they left, they came to wish us and during the exchange of greetings, sweets and food, I found myself holding a box. To my sheer delight, my hyderabadi friend had given us a dabba full of Hyderabadi Veg Biryani that she had prepared for the potluck. If you felt a pang of envy on reading this, you are justified. After all, it’s not everyday that you get to eat the Mughal delicacy.

My neighbor Shabnam had used Shaan Biryani Masala (no affiliation what so ever with this brand)for her biryani which I had never tried before. But I was very pleasantly surprised by the outcome. It makes a huge difference in the taste. This biryani can be made in parts too. Like the gravy can be made a day before and the assembly can be done the next day. It is worth all the time because it is an excellent crowd pleaser and an amazing and satisfying one pot meal.

Here is the recipe-

for the Rice-

1 and 3/4 cup Rice

7 cups Water to boil

1 and 1/2 tsp Cumin Seed

1 Bay Leaf

1/2 Mace

1/2 Star Anise

1 Clove

1/2 inch Cinnamom

1/2 Black Cardamom

2 and 1/2 tsp Salt

3/4 tsp Garam Masala

For Fried Onions-

1 and 1/2 to 2 sweet Onions

1 tsp Corn Starch

Oil to fry

For the Vegetable-

1/2 cup Oil

9 gms ginger, minced

15 gms minced Garlic

225 gms Cauliflour florets

75 gms French beans,chopped

100 gms green bell pepper, chopped

100 gms corn kernels

135 gms peeled and cubed potato

3/4 tsp Salt

40 gms frozen peas

40 gms Shaan Bombay Biryani Masala

3/4 cup full fat Yogurt

1 and 1/2 Large tomato, chopped big

For tadka-

1/8 cup ghee

1 and 1/4 tsp Cumin Seed

For layering-

1/4 cup chopped Mint

1/4 cup chopped Cilantro

1/4 cup Saffron soaked Milk

1/2 Lemon

6-7 pinches Garam Masala

1 small green chili, slit

some dough to seal the lid

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