Saturday, January 14, 2012

Vegetable Dum Biryani

Actually i am reposting this post as its our SNC challenge for this month.....I made this year back when i did even started my blog ....This is the reason i have only 1 photograph...


For Rice Layor:

1.5 cup basmati rice
2 green cardamoms
1 black cardamoms
2 cloves
1' Cinnamon
1 Bay leaf
4 cups Water
1tsp Salt

The Vegetable Layor:

1/4 Cauliflower(florets removed)
1 Carrot (cubed)
1 Potato (cubed)
1 cup French beans(chopped)
1/2 cup Peas
1/2 Onion (finely sliced)
1 green chili, slit
2 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
2 green cardamom
2 black cardamoms
2 cloves
1 cinnamon of 1 inch
1 bay leaf
2 mace strands
1/2Cup Whisked curd
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
2 tbsp Cashewnuts
2 tbsp almonds, blanched, peeled and sliced
3 tbsp ghee
Salt to taste

Herbs and Spices for the assembling:

1/2 cup chopped coriander/cilantro leaves
a few saffron strands
3tbsp Brown Onions
1/2 cup milk
1tsp ghee


Cooking the Rice:

  • Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
  • Now cook the rice with all the spices mentioned above, salt. till its 3/4th done. The rice should not be fully cooked but almost cooked.

Making the Vegetable Gravy:
  • Heat ghee in the pan/handi.Add all whole spices : cardamoms, mace, cloves, cinnamon, bay leaves. Fry them till they crackle.(5 seconds)
  • Now add the onions. Fry the onions till golden brown.Add the green chilli, ginger and garlic. Fry for a minute.
  • Add the turmeric and red chili powder.Give the mixture a stir.
  • Now add the vegetables and stir for a minute.Add the curd.Stir and then add 3/4 cup water plus salt. Stir the mixture well.
  • Bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Remove from heat.
  • Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
Assembling the Biryani and slow cooking it on Dum:
  • Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the ghee to this mixture and mix well.
  • In the same handi with the cooked vegetables, spread half of the rice.sprinkle half of saffron-flavored milk and coriander leaves.Repeat same to make another layor.
  • Sprinkle the remaining saffron-milk,1 tbsp fried onions and coriander leaves on top of rice.
  • Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kept a heavy weight on the lid.
  • Take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
  • Serve it with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.

# If you like ,you can sprinkle rose water between layer. 
## While serving you can top it with some fried dry fruits.

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