Monday, September 30, 2013

Vegetable Dum Biryani



Veg dum biryani is a Mughlai dish which is made by cooking the rice and vegetables under DUM, which means cooking in a sealed container over very low heat. The end result is a mildly flavored, very delicious biryani with loads of vegetables. I made it for a potluck party yesterday and everyone appreciated it. Here is my recipe.


All you need is

For the vegetable layer

Ghee - 1 tbsp
Oil - 1 tbsp
Cumin seeds - 1 tsp
Black cardamom - 2-3
Green cardamom - 2-3
Black pepper - 6-8
Cloves - 3-4
Cinnamon - 1 inch piece
Bay leaf - 2
Ginger garlic paste - 2 tsp
Mix vegetables - 3-4 cups ( I used equal amount of corn, carrot, capsicum and cauliflower. You can also use mushrooms )
Green chili - 2-3 ( slit into half )
Salt
Coriander powder - 3 tsp
Turmeric powder - 1\2 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Curd - 1\2 cup
Tomato - 1 cup ( chopped )
Lemon juice - 2 tsp
Coriander - 3 tbsp ( chopped )

For the rice

Long grain basmati rice - 3 cups
Water - 6 cups
Salt to taste
Black cardamom - 2
Black pepper - 6-8
Cloves - 4-5
Ghee - 1 tsp
Kewda essence - 5-6 drops

For garnishing

Onion - 1 cup ( Thinly sliced )
Oil for frying
Cashew nuts - 6-8
Raisins - 10-12
Saffron - a pinch
Milk - 2 tbsp
Coriander - 4-5 tbsp ( chopped )
Yellow food color - a pinch


Method of preparation

For the vegetable layer

Add ghee and oil in  pan.
When the oil is hot, add cumin seeds.
When the seeds starts splattering, add black cardamom, green cardamom, black pepper, cloves, cinnamon and bay leaves.
Add ginger garlic paste and fry for a minute.
Add the vegetables and green chilies and cook on high flame for a minute.
Add salt, coriander powder, turmeric powder and red chili powder.
Cook for 2-3 minutes.
Add tomatoes and curd and cook till tomatoes are soft.
Add lemon juice and coriander and cook for 4-5 minutes.

For the rice

Wash and soak rice for an hour.
Discard the water.
Add 6 cups of water in a pan and add rice.
Add all the remaining ingredients.
Cover and cook on low flame till rice is 90% cooked.

For garnishing

Fry onions in oil till golden brown.
Remove on a tissue lined plate.
Fry cashew nuts and raisins till golden brown.
Soak saffron in milk.

Assembly

In a big pan with a tight fitting lid, arrange 1\3 rd of the rice .
Sprinkle some coriander, milk with saffron and fried onions.
Layer 1\2 of the vegetables.
Again layer 1\3rd of the rice.
Sprinkle some coriander, milk with saffron and fried onions.
Arrange the remaining vegetables.
Layer the remaining rice on top.
Sprinkle the remaining coriander, milk with saffron, fried onions, cashew nuts, raisins and food color.
Cover the lid tightly and keep a heavy weight on top and keep the pan on very low heat for 20-23 minutes.
Remove from heat and serve hot with any raita of your choice.



4 comments:

  1. Biryani looks yummm killer recipe, you clicks are so colorful too

    ReplyDelete
  2. yummy biryani..lovely pictures Neha...

    ReplyDelete
  3. Lovely clicks Neha. After all this effort, it must be awesome to sit and enjoy the biriyani.

    Shobha

    ReplyDelete
  4. Biryani looks super yummy and awesome capture dear :) looks so colorful and tempting me !!

    ReplyDelete

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