Vegetable Dum Biryani

by - May 22, 2016





Ingredients:

2 Cups/400gm Basmati rice
3 Onion(cut into sliced)
1.5 Cup Cauliflower florets
2 Potatoes
1 medium to large carrot (½ cup chopped)
French beans 11 to 12 (¼ cup chopped)
½ cup Fresh/Frozen peas.
2 tbsp Ginger Garlic Paste

For cooking rice:

2 Black Cardamoms (Badi Elaichi)
2 Cloves (Laung)
1 cinnamon (dalchini of 1 inch)
1 indian bay leaf (tej patta)
2 single mace strands (javitri)
6 cups water
1 1/2 tsp salt or add as per taste

For vegetable gravy:

3 tbsp ghee (can use 3 tbsp oil instead of ghee)
1 tsp shah jeera
1 tej patta
4 cloves
1 black cardamon
1 inch cinnamon
1 cup fresh whisked yogurt/curd/dahi
½ tsp turmeric powder1 tsp red chilli powder

For assembling and layering:
2 tbsp (cashews, almonds and raisins)
⅓ cup chopped coriander leaves
⅓ cup mint leaves, chopped
4 to 5 tbsp milk or ¼ cup saffron/kesar strands
2 tsp kewra water or rose water
2 tablespoons Desi ghee


Method:

Pick and rinse basmati rice in running water till the water runs clear of starch.
Soak the rice in 1 cup of water for 30 minutes.
After 30 minutes drain the rice and keep aside.
when the rice is soaking prep all the veggies and other ingredients. Keep aside.

STEP 1- Cook the  Rice:

Take a deep bottomed pan. 
Add 6 cups water and heat the water on a high flame.
When the water becomes hot, add all the spices and salt - 1 tej patta,  4 cloves, 1 black cardamom, 1 inch cinnamon and javitri or mace.
Bring the water to a boil then add the rice.
Gently stir with a spoon or fork, after you add the rice.
Do not reduce the flame and continue to cook the rice.
The rice has to be 70 to 80 percent or ¾th cooked. 
The grains should have a slight bite to them when cooked. The rice should not be fully cooked but almost cooked.
Now drain the rice in a colander. Gently fluff and keep aside.

STEP 2-Frying the vegetables:

First fry sliced onion till it become golden brown then fry cauliflower florets and potatoes till it become light golden.

STEP 3- Preparing the Vegetables:

In a heavy bottom pan, heat 3 tbsp ghee. 
Add the following spices - 1 tsp shah jeera, 1 tej patta, 3 cloves, 1 black cardamom, 1 inch cinnamon. Sauté the garam masala till they crackle.
Now add the ginger garlic paste stir and sauté them on a low to medium flame. 
Sauté till the raw aroma of ginger-garlic goes away
Now add finally chopped tamatoes saute it for 30 to 40 sec, take 1 cup fresh curd/yogurt in a bowl. Beat the curd with a spoon or whisk till it become smooth.
Add the turmeric and red chili powder,garam masala and biryani masala stir and mix well.
Next add the chopped veggies. sauté for a minute or two.
add the yogurt. stir. then add water.
season with salt. stir again.
cook for 1 to 2 minutes on medium flame. Cook till the veggies are done. don’t over cook the veggies. 
Add half done (fried ) Gobi and potatoes
Warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.
 Remove the lid and check the gravy.  If there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.
Mix and stir. keep aside. do check the salt. add more if required.
STEP 4
Assembling and layering:
Now in a thick bottomed pan, layer half of the rice evenly.
then layer  prepaired vegetable 
Then again layer all left rice
sprinkle half of the chopped coriander, mint leaves caramalised or fried onion and saffron milk.
 sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers its really up to you. but do remember that rice should be the last layer.
Now seal and secure the pot with aata dough. then cover with a lid. 
take a tava/griddle and heat it on medium flame.
when the tawa become hot, then lower the flame. keep the sealed biryani pot on the tava. keep the flame to the lowest and cook for 20 minutes. 
And its ready to eat..
Eat with raita, salad ,onion, any gravy or with papad.



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