• Place a pan on the burner, turn on the stove, keep flame in HIGH mode. Pour in 250 ml of groundnut oil and let it get hot.
• Once the oil gets hot –
  
  • Turn the flame to low mode.
  • Then, put in the sliced onions.
  • Stir a little till the onions turn to a golden brown colour.
  • Transfer the golden-brown onions to a plate. Let the oil stay in the pan itself.
  • Let’s keep the fried onions aside for now.
• Take a 5-litre capacity vessel. Add the following vegetables –
  
  • Carrots – 300 grams – chopped
  • Beans – 150 grams – chopped.
  • Potato – 500 grams – medium sized, cut pieces.
  • Green chilli – 4 (chopped to small pieces)
  • Coriander leaves – take a little, cut into small
  • Mint leaves – take a little, cut into small
  • We can also add 100 grams of cauliflower and 50 grams of green round beans if needed.
• Now let’s start adding the below mentioned spices to the 5-litre vessel with veggies –
  
  • Pepper – 3/4 tablespoon
  • Black Cumin – 1/4 tablespoon
  • Clove – 8
  • Bay leaf – 2
  • Star anise – 1
  • Cinnamon – 4
  • Cardamom – 5
  • Nutmeg – half
  • Black Cardamom – 2
• Add the whole of ginger garlic paste (that we have already prepared by grinding 100 grams of ginger and 50 grams of garlic together).
• Add
  • Salt – 1 and a half tablespoon (1.5 tb).
  • Curd – 300 grams
  • Fried onions – half of what is available (made in the first 2 steps)
  • Coriander powder – 1.5 tablespoon
  • Chilli powder – 1.5 tablespoon
  • Lemon – cut into half, then squeeze the juice from one half and pour in.
• Mix all the contents in the vessel (with help of spoon or hands).
• Then let contents in the vessel to marinate for 40 to 60 minutes.
• After completing the step 7, wait (and take rest) for 15 to 20 minutes. Then take another 5-litre vessel, pour in 3 litres of water. Turn on the burner and let the water boil.
• Once the water boils, turn the flame to low mode. Then put in a few of the cut pieces of coriander and mint leaves.
• Then add
  • Bay leaf – 2
  • Cinnamon – 1 inch (size)
  • Cardamom – 3
  • Clove – 8
  • Black cumin – 1/4 tablespoon
  • Salt – 2 tablespoons
• Now,
  
  • put soaked rice into the vessel with boiling water and spice.
  • With help of a spoon, stir a little.
  • Close the vessel with a lid.
  • Turn the flame to medium mode.
  • Let the rice get cooked for the next 5 minutes.
• After 5 minutes, turn off the flame, remove the lid and then pour off the excess water into another vessel. (We can use a big stainless-steel strainer to hold the rice while pouring off the water). Try to collect the excess water – we have to use it in the upcoming steps.
• Turn on the flame, keep the vessel containing marinated vegetables and spice on the burner.
• Let it get a little hot in 50 to 60 seconds.
• Now
  
  • Put half of the boiled rice into the vessel on burner. Level it.
  • Sprinkle a little of the golden-brown onions over the rice layer.
  • Again, put all the remaining rice over this and level it.
  • Pour the yellow colour (obtained from soaking saffron) water over the rice.
  • Sprinkle all of the left-over golden-brown onions on rice.
  • Pour the oil – left after frying onions.
• Pour half a litre of the water collected in step 12 (after boiling rice).
• Close the vessel with a lid – then turn the flame to high mode. Let the contents get cooked in HIGH flame for 4 to 5 minutes.
• After that, turn the flame to LOW mode. Let the contents get cooked in low flame for the next 25 to 30 minutes.
• After that 30 minute, turn off the flame. Remove the lid. Stir gently from bottom to up.

That’s all folks, our “Hyderabadi style Vegetable Biryani” is ready to be served and tasted.