Seeraga Samba Biryani

By Hebbars Kitchen · 90 min

Ingredients

Instructions

1. Marinate the vegetables: whisk 1 cup curd with 2 tbsp ginger garlic paste, 2 chilli, 2 tsp lemon juice, 2 tsp oil, ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 2 tbsp garam masala and 1 tsp salt. Add 2 potato, 5 beans, 1 carrot, 3 tbsp peas, 10 mushroom, 3 tbsp mint and 3 tbsp coriander, mix well, cover and marinate for 30 minutes.
2. Make the base: in a large kadai heat 2 tbsp ghee and 2 tbsp oil. Fry 1 sliced onion until golden brown, then fry 1 cubed capsicum until crunchy.
3. Add the marinated vegetable mixture, mix well, cover and cook for 10 minutes, until the vegetables are almost cooked. Set aside.
4. Soak 2 cups basmati rice for 30 minutes after rinsing it.
5. Boil enough water in a large vessel with 3 chilli, 2 tbsp coriander, 2 tbsp salt, 2 tsp lemon juice and 1 tsp ghee for 5 minutes, until the water is flavourful. Add the soaked rice, mix gently and boil for 5 minutes, until the rice is 80% cooked.
6. Drain the rice; it is ready for layering.
7. Layer: spread the vegetable base in the kadai and top with fried onion, coriander and mint. Add the cooked rice and level it evenly. Top again with fried onion, coriander and mint.
8. Pour ½ cup saffron milk over the top, add 1 tsp biryani masala and 2 tsp ghee.
9. Cover tightly with aluminium foil and simmer for 20 minutes, until the rice is cooked well. Rest for at least 30 minutes before serving.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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