### TranslatedIngredients: 1/2 cup green beans - chopped steam, 1/2 cup carrots - chopped steam, 1 cup cabbage - steamed chopped, 1 cup potatoes - boiled, 6 cloves garlic, 2 inch ginger, 1 onion - chopped Take 2 green chilies, 2 cups rice - wash, make 1 cup tomato-puree, 1 cup curd, 1 inch cinnamon, 4 cardamom, 2 bay leaves, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 Small spoon coriander powder, salt - as per taste, oil - as per use, cut 3 sprigs of mint - 1/2 cup onion - finely chopped and cook till it turns brown. ### PrepTimeInMins: 20 ### CookTimeInMins: 60 ### TotalTimeInMins: 80 ### Servings: 4 ### Cuisine: Hyderabadi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Hyderabadi Vegetable Biryani Recipe, first put the rice in a saucepan with salt and oil in 2 cups of water and cook till the rice is half cooked. Now add carrots, green beans, potatoes, cauliflower in a steamer and cook till it becomes soft. Keep this aside. Now add cardamom, cinnamon, long and grind it in a Hamdasta. Keep it aside. Now heat 2 tablespoons oil in a large saucepan. Add garlic paste onion ginger and cook for 2 to 3 minutes. Now add turmeric powder, red chilli powder, coriander powder, ground cinnamon powder, bay leaves and cook for 1 minute. Now add tomato puree and cook it for 5 minutes. Now add curd and let it cook for 2 to 3 minutes. Now add mint leaves, potatoes, cooked vegetables, half cooked rice, mint leaves, salt to taste and mix it and cook for 2 to 3 minutes. Reduce the flame, cover the saucepan and cook until it is well cooked. Turn off the gas and leave it covered for 5 minutes. Garnish with fried onions and serve. Serve the Hyderabadi Vegetable Biryani Recipe with Burani Raita and Mirchi Salon for dinner.