Wednesday, May 21, 2014

Vegetable Dum Biriyani

Serves 2 - 3 
Basmati Rice - 1 1/2 cups
Water - 4 cups
Cardamom - 1 whole
Cloves - 2
Star Anise - 1
Oil - 1 tsp
Salt - as required
Saffron - a few strands soaked in warm milk

Wash and soak the rice for 30 minutes. Put 4 cups of water to a boil. Once the water comes to a boil add the whole masalas, oil and required salt. Make sure to add salt in this stage. There is no way to add salt if you forget to add. 
Stir well and cook on medium flame for 12 minutes. Always keep an eye on the rice. The rice should be cooked to 70%.
Switch off the stove and drain the excess water through the strainer. Run the rice through cold water so that the rice will not stick together. Keep it separate.

For the Vegetable Gravy;
Vegetables - 2 cups, chopped into bite size pieces (Carrot, Potato, Cauliflower, Beans, Peas)
Green Chili - 2, slit lengthwise
Bay Leaf - 1
Jeera - 1 tsp
Ginger Garlic Paste - 2 tsps
Turmeric - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - as required
Curd - 1/4 cup
Mint - 1/4 cup + 2 tsps, finely chopped
Cilantro - 1/4 cup + 2 tsps, finely chopped
Water - 1 tbspn
Cashews - 1/4 cup
Ghee - 3 tsps
Onions - 1 large, sliced lengthwise
Butter - 2 tbspsns
Oil - 2 tsps

Fry the cashews in a tsp of ghee till golden brown. Keep it separate.
Now add the butter and fry the onions in low flame till the onions gets caramelized. Keep it separate.
In the same pan add ghee and oil. Add jeera and bay leaf. Saute for a minute and add the ginger garlic paste. Saute till the raw smell of the paste goes off (approx 1 minute). Now add all the vegetables and green chilies except peas. Add a tablespoon of water, cover and cook until all the vegetables are tender but crispy( Make sure the vegetables are cooked 70%). Now add the peas, spice powders and salt. Saute for a minute and add 2 tsps of mint and cilantro. 
Cook for 2 minutes and add the curd. Switch off the stove. The vegetables should not be dry.
Keep the gravy separate.

How to put Dum;
Take a heavy bottomed pan. Grease the pan with ghee. Now add half of the vegetable gravy and spread it all over the pan. Now add half of the rice and half of the mint and cilantro leaves. Spread half of the fried cashews and fried onions. Repeat the same with the remaining gravy, rice, mint & cilantro, cashews and fried onions. Now pour the soaked saffron over the mixture. 
Method 1:
Cover the pan with a lid and place it over a iron skillet (i used dosa tava) and cook for 30 minutes in medium flame.
Method 2:
You can also steam the biriyani in the pressure cooker for 7 minutes without putting the cooker weight.
Method 3:
Preheat the oven to 350F. Place the biriyani in the oven proof bowl. Cover it with a aluminium foil and bake it for 25 minutes. Now remove the foil and bake it for 5 minutes.

Dum Biriyani is ready to serve with Raita ! 

1 comment:

  1. A complex rice dish so clearly explained! Beautiful!