Hyderabadi Vegetarian Thali with Vegetable biryani, Khatti dal, Mirchi ka Salan, Burani raita, Naan and Shahi tukda for dessert. A filling and amazing meal.
For the final day of this week’s BM under Thalis & Spreads, I have a delectable Hyderabadi Vegetarian Thali. I have included the recipe for Hyderabadi Vegetable Biryani in the post.
Dishes in Vegetarian Hyderabadi Thali:
This spread is inspired from Vaishali’s Hyderabadi thali, but mine has about 5 dishes less than hers. Vaishali is the queen of creating amazing thalis/ spreads from all around the globe. Her blog is a great resource while creating menus for parties — so don’t forget to check it out here.
Here’s what I have in my Hyderabadi thali:
- Hyderabadi Vegetable Biryani (recipe follows)
- Hyderabadi Khatti Dal
- Mirchi Ka Salan (I used shishito peppers to make the salan)
- Bhurani Raita
- Shahi Tukda (sweet fried bread served in creamy rabri)
- Naan (store bought)
What is Biryani:
The word Biryani comes from persian word Birian, which means ‘fried before cooking’. Word Birinj means ‘rice’ in Persian. So, basically the ingredients are fried and then cooked under ‘dum’ or ‘steamed’ until all the flavors mingle.
I love making biryani and keep trying new recipes. As I was going through my recipe books, I found this recipe in one of my notes. So wanted to give it a try.
Like many biryani recipe this one also has a very long list of ingredients and many steps to follow that seem to be daunting. But it’s not, most of the ingredients are the same for the various layers — so make sure to read the recipe before attempting to make it.
Freshly made Biryani Masala:
This recipe uses freshly ground biryani masala and adds lot of flavor to the dish. Basmati rice is cooked with whole spices until about 85%~90% cooked and then layered with the spicy vegetable mixture and then baked in the oven or on the stove-top.