Andhra Style Hyderabadi Biryani Prep-Time:15-20 min Serves:6-8

1) Cooked rice-1 cup [Any rice can be used, if you are on diet use quinoa]. 

2) Any vegetables diced-1 cup [I used onions/shallots, bell peppers {Red, Green, Yellow (just to make it more presentable)}, spring onion, carrots, parboiled beans, potatoes (use less potatoes as it contains starch), cauliflower, corn].

3)Oil, Salt, Turmeric, Garam masala[optional: If you cannot handle spice],Asafetida[While on its own, the smell may strike you as overpowering and somewhat unpleasant, in cooking it mellows out and produces a flavor similar to onion and garlic],curry leaves, pudina leaves.

Cooking method:

1) Sauté all the veggies in a pan {cook 30-40%} and take them in a bowl.

2) On low flame add a teaspoon of oil, add curry leaves onion/shallots diced and 1/4th teaspoon of asafetida, add cooked rice let it cook for 1-2min just to remove the moisture from rice.

3) add vegetables, salt, turmeric, garam masala cover it and let it cook until vegetables are cooked perfectly.

Garnish preparation:

1)On low flame add 1/2 teaspoon of oil and to that add onion slices and let it cook for 2-3min until they turn light brown{this intensifies the sweetness in onions and gives crunch to the spoonful}.

2) Chop some pudina leaves or mint leaves to cut the sweetness of onions.

Presentation:

In serving bowl add prepared rice and top it with onions and curry leaves.

*Tastes best with carrots and semi-fried beans and lemon*