Tehari Biryani recipe

Tehari Biryani, also known as Vegetable Biryani, is a popular rice dish from the Indian subcontinent. It is made with fragrant basmati rice and a mix of vegetables cooked in aromatic spices. Here's a recipe to prepare Tehari Biryani:

Ingredients:

• 2 cups basmati rice
• 2 medium-sized onions, thinly sliced
• 1 cup mixed vegetables (carrots, peas, beans, cauliflower, etc.), diced
• 1 large tomato, chopped
• 2 green chilies, slit
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 4-5 cloves
• 4-5 green cardamom pods
• 2 bay leaves
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala powder
• 1/2 cup plain yogurt
• 1/4 cup milk
• A few strands of saffron
• 4 tablespoons ghee (clarified butter) or vegetable oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Fried onions (for garnish)

Instructions:

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat ghee or vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, cloves, green cardamom pods, and bay leaves. Sauté for a minute until fragrant.
3. Add the thinly sliced onions and cook until they turn golden brown.
4. Add the ginger-garlic paste and green chilies to the pot. Sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the mixed vegetables to the pot and cook for a few minutes until they are slightly tender.
7. In a small bowl, whisk the yogurt with turmeric powder, red chili powder, biryani masala powder, and salt. Add this mixture to the pot and mix well with the vegetables.
8. Add the soaked and drained basmati rice to the pot and gently mix it with the vegetable and spice mixture.
9. Pour water into the pot, ensuring that the water level is about 1 inch above the rice. Bring the mixture to a boil.
10. Reduce the heat to low, cover the pot, and let the biryani cook for about 15-20 minutes or until the rice is cooked and all the water is absorbed. Avoid stirring the biryani during this process to prevent the rice from becoming mushy.
11. In a small bowl, soak the saffron strands in warm milk and set it aside for a few minutes.
12. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes.
13. Fluff the rice gently with a fork, ensuring that the vegetables are evenly distributed.
14. Drizzle the saffron milk over the rice, and garnish with fried onions and fresh coriander leaves.
15. Cover the pot again and let the biryani rest for a few more minutes to allow the flavors to meld together.
16. Serve the Tehari Biryani hot with raita (yogurt sauce) or a side salad.

Enjoy your flavorful Tehari Biryani!