Hyderabad is so synonymous with non-vegetarian food, that the concept of vegetarian Hyderabadi food doesn’t cross anybody’s mind. But for vegetarians like me, substituting vegetables for meat is a great way to experience the local culinary flavours. And I enjoy it just as much as anybody else. Just substitute the mutton in Hyderabadi biryani with vegetables, and it still makes for a great meal. In fact the vegetables impart a flavour of their own. Here’s my vegetarian version of the famous Hyderabadi biryani.

Hyderabadi biryani
(By Vinita Pittie)

INGREDIENTS

250 gms basmati rice
2 cups chopped and boiled vegetables (potatoes, beans, cauliflower, carrot, mutter)
1 cup onions, sliced
4 cloves garlic, chopped
2 tsp ginger, chopped
A generous pinch of saffron strands, soaked in warm water and crushed
Pepper, crushed
1 tsp garam masala powder
1 tsp coriander powder
2-3 bay leaves
3 green chillies, chopped
A handful of cashewnuts
2 pods cardamom seeds, powdered
4 tbsp oil

METHOD
Heat a pan, add a tablespoon of oil and fry onions and cashewnuts till crisp. Boil water in a large vessel and add the basmati rice, cover with a lid and cook until just done. Drain the water and add powdered cardamom and saffron to the rice and mix well. Heat oil in a pan and add bay leaves, green chillies, ginger, garlic, garam masala, coriander powder, salt, pepper and the boiled vegetables. Fry well till the masala coats the vegetables, add the rice and stir fry it till the masala and vegetables are evenly distributed. Garnish with fried onions and cashewnuts. Serve hot with onion and tomato raita.

Basic Curry

Just like every cuisine has their trademark spices and curries, so does Hyderabadi cuisine. Once the basic Hyderabadi gravy is mastered, the same can be used a base for several preparations, right from mirchi and baingan ka salan, to koftas etc. Here’s how it can be done.

INGREDIENTS
A handful of peanuts,
2 tsp sesame seeds
2 tsp coriander powder
2 tsp khus-khus
2 dried red chillies
1 tsp chironji seeds
1 tsp garam masala
1 tbsp ground coconut

METHOD
Dry roast the peanuts, sesame seeds, khus-khus, red chillies, chironji, coriander powder and garam masala. Add ground coconut and roast it till the mixture becomes dry. Grind it to a fine powder.

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E veryday culinary prepared in Hyderabadi households has a fairly large repertoire of vegetarian dishes, that are both healthy and yummy. Whenever I get a craving for Hyderabadi food, I indulge in a dish made with horse gram, that my grandmother still prepares. One of my all time favourites, this is a popular Hyderabadi vegetarian dish that is both wholesome and delicious.

Kulthi (horse gram) Ki Kut
(By Zia Bilgrami)

INGREDIENTS
½ kg + 125 grams kulthi seeds (horsegram)
2 tsp tamarind paste
Salt to taste
¾ tsp red chili powder
½ tbsp ginger-garlic paste
½ onion (finely sliced)
½ tsp coconut (ground)
½ tsp poppy seeds
½ tsp cumin seeds (ground)
½ tbsp coriander powder (dry roasted)
1 tsp roasted gram flour (besan)
1-2 bay leaves

For seasoning:
1 ¾ tbsp ghee (you could use olive oil or low fat oil if you are on a diet)
¼ – ½ tsp cumin seed
3-4 cloves garlic
1-2 dry red chilies

METHOD
Wash the kulthi seeds, boil it till it softens and grind it in a blender. Heat a pan, add the horsegram paste, tamarind paste, salt, chilli powder, ginger-garlic paste and chopped onion and cook on a slow flame. When the mixture has thickened, add the coconut, poppy seeds, cumin and coriander powder and bay leaves and cook for 15 minutes, stirring frequently. Add gram flour, mixed in water, to thicken the mixture. Cook for five minutes and remove from heat. For seasoning, heat ghee in a pan, add cumin seeds, garlic and red chilies and fry till they brown well. Pour over the curry. This goes well with steamed rice or phulkas.

Source: deccanchronicle.com