Masoor spells iron shakti, which is very important to build hemoglobin levels and ward off fatigue and tiredness. Make this basic brown in advance to save on time and efforts. I have added apricots and raisins to the masoor masala to make it more interesting.

Biryani is almost synonymous with Hyderabadi cuisine (there are A LOT of options to try like Mughlai Vegetable Biryani Recipe or Hyderabadi Chana Dal Biryani) and although the original recipes were non-vegetarian, over time the vegetarian versions also became very famous because everybody wanted a taste of this magical spice-packed rice dish. The South Indian Vegetable Hyderabadi Biryani is not an easy dish – as in, not something you would make on a typical work day. But it is just perfect for a lazy Sunday or a special celebration! You need to get the Biryani ready step-by-step. First, the rice is cooked with spices to give it a fantabulous aroma and taste. Here, you need to ensure that the rice is not overcooked, because then the final outcome will be mushy. Then, the veggies are cooked with a spicy gravy. Later, the rice and gravy are layered, topped with fried onions and nuts, saffron and milk, and allowed to cook in a sealed handi. This is not a regular rice dish, but a dum biryani, which is cooked in a closed handi sealed with chapati dough to seal in the flavour. This method of cooking is called Dum cooking. Once done, you need to let it cool for a few minutes and then open carefully, because when you open it, all the steam is going to escape. So, make sure you do not hurt your hands. While the biryani is best enjoyed hot, it tastes equally good after it cools down too. Although the procedure is elaborate, it is a must-try because it is tasty beyond explanation – something that must be experienced first-hand. You can also try a similar recipe called the Lajjatdar Handi Biryani or something off-beat like the Biryani Aranchini Balls.
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