Tuesday, July 5, 2016

Veg Dum Biryani

Vegetable Dum Biryani Recipe
Veg Dum Biryani Recipe - Veg dum biryani is a traditional mughlai main course recipe of India. This Vegetable Biryani recipe is light, mild and delicious. The rice grains were fluffy, cooked well and separate. An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives the biryani its uniqueness and originality.





Ingredients:

For Rice:
  • Basmati rice (soaked and drained) - 1 - 1/2 cups
  • Oil - 1 tbsp
  • Salt - to taste
  • Cardamom - 2
  • Cloves - 2
  • Bay leave - 1
  • Cinnamon - 1 inch
  • Caraway seeds (shahi jeera) - 1/4 tsp

For Vegetable Gravy:
  • Bay leaves - 1
  • Green cardamom - 4
  • Cloves - 2
  • Caraway seeds (shahi jeera) - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Onion (Thinly sliced and fried) - 2 medium / 50 grams
  • Potatoes (cut into cubes) - 2 medium
  • Carrots (1/2 inch pieces) -2 medium
  • Cauliflower - 10-12 florets
  • Green peas - 1 cup
  • Tomato (chopped) - 2 medium
  • Ginger garlic paste - 1 tbsp
  • Red chilli powder - 1 tbsp
  • Turmeric powder - 1 tsp
  • Green chillies (slit) - 3
  • Ginger (thinly sliced) - 1/2 inch
  • Biryani masala - 50 grams
  • Yogurt (Curd) - 1/2 cup
  • Oil - 2 tbsp
  • Salt - to taste
  • Mint leaves (chopped) - 2 tbsp
  • Coriander leaves (chopped) - 2 tbsp
  • Saffron (kesar) - a few strands
  • Milk (warm) - 1/4 cup

For Garnish:
  • Ghee (melted butter) - 4 tbsp
  • Garam masala powder - 1 tsp

Method:

For Vegetable gravy:

1. Thinly slice onions and fry them in oil to make the fried onions, set aside.

2. Heat oil in a pan; add cumin seeds, cardamom, cloves, bay leaf, cinnamon stick, except shahi jeera . Sauté for 30 seconds.

3. Add shahi jeera and sauté for few second.

4. Add ginger garlic paste and fry till the raw smell goes off.

5. Add potatoes and fry for 3 to 5 minutes.

6. Add cauliflower florets, carrots, peas, tomato, green chillies, ginger and fry for 2 to 3 minutes.

7. Add turmeric, red chili powder, salt and biryani masala powder. Sauté for about 2 to 3 minutes.

8. Whisk yogurt with little water and add to the vegetables. Cover and simmer for 2 minutes.

9. Turn off the heat. set aside.


For Rice:

In a large pot, take 5 cups of water, add oil, salt, shahi jeera, cardamom, cloves, bay leaf, cinnamon stick and bring it to boil. Add rice and Cook on a medium flame till it is ¾ done. Drain off the excess water and set aside.


How to proceed:

1. In a small bowl take warm milk and add saffron strands. keep aside.

2. Take a biryani bowl or a deep wide pan. Add half of the cooked vegetables and spread it evenly all over the pan.

3. Transfer half of the prepared rice on it and spread it evenly. Spread half of fried onions on it, sprinkle half of the garam masala powder, half the mint leaves and coriander leaves and pour half of the saffron milk.

4. Repeat the same process again for rest of the vegetable and rice and arrange the layer.

5. Pour the ghee evenly over it and cover it with a lid or you can use a foil to cover it tightly.

6. Place this pan on a hot griddle/tawa and cook on low flame for 20 to 25 minutes.

7. Serve hot with raita.





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