Dum biriyani is a versatile dish and is made in different ways in various parts of the country. Dum biriyani is a mix of flavourful rice with mixed vegetables, spices and ghee. Vegetables are cooked with some aromatic spices and subsequently layered with rice.
Ingredients
For the Biriyani Masala
1. Ghee – 2 Tbsp
2. Oil – 1 Tbsp
3. Onion thinly sliced – 3 medium
4. Ginger crushed – 1 Tbsp
5. Garlic crushed – 1 Tbsp
6. Green chillies crushed – 1 Tbsp
7. Tomato sliced – 2 medium
8. Red capsicum – ½ diced
9. Yellow capsicum – ½ diced
10. Carrot – 1 cubed
11. Beans – 4
12. Green peas – ½ cup
13. Coriander leaves – ½ cup
14. Mint leaves – ½ cup
15. Lemon juice – 1 lemon
16. Special Garam Masala powder – 1 tsp (Recipe available in this blog)
17. Cumin seed (jeera) powder – 1 tsp
18. Turmeric powder – ½ tsp
19. Salt
20. Cardamom – 5
21. Cloves – 5
For Brinjal Mix
1. Brinjal diced – ½ cup
2. Kashmiri red chilli powder – ½ Tbsp
3. Turmeric powder – ½ tsp
4. Salt
5. Oil – 1 tsp
For Cauliflower Mix
1. Cauli flower florets– 1 cup
2. Kashmiri chilli powder – 1 Tbsp
3. Turmeric powder – ½ tsp
4. Pepper – 1 tsp
5. Rice flour – ½ tbsp
6. Salt
7. Oil – 1tsp
For Paneer Mix
1. Paneer – 1 cup
2. Boiling water
For the Rice mix
1. Basmati or kaima rice – 2 cup
2. Water – 3 cup
3. Ghee – 2 Tbsp
4. Cloves – 5
5. Cardamom – 4
6. Cinnamon – 1 inch piece
7. Cashew nuts – 10
8. Bay leaf -2
9. Salt
Preparation
1. Marinate brinjal pieces with chilli powder, turmeric powder, salt and oil and shallow fry. Keep aside.
2. In another bowl mix cauli flower with all the masalas, oil and little water and deep fry.
3. Soak the paneer pieces in boiled water for 10 minutes. Then deep fry the paneer pieces in the same oil.
4. Heat 2 Tbsp ghee and 1 Tbsp oil in a pan. Add sliced onion and sauté till light brown, adding little salt, on medium flame. Add ginger garlic and green chillies crushed. Saute for a minute.
5. Mix tomato and capsicum. Saute on low flame and cook covered till soft for about 5 minutes.
6. Add crushed cardamom and cloves and cook for 5 minutes. Add carrot cubes, beans and green peas. Cook covered for 10 minutes.
7. Add special garam masala, jeera powder, turmeric powder, mint, coriander leaves and lemon juice. Mix and cook for 5 minutes, stirring well. Keep this biriyani masala aside.
8. Mix all the fried vegetables to the biriyani masala and cook for 5 minutes in low flame and keep aside.
9. For the rice, heat ghee in a pan and add crushed cinnamon, cloves and cardamom. Add bay leaf and cashew nuts. Saute for a minute and add 3 cups of water and salt. Let it boil and then add rice. Cook covered on low flame for 10-15 minutes and remove from fire and keep aside for 10 minutes.
10. Spread the rice over the vegetable masala and sprinkle garam masala, mint leaves, coriander leaves and ghee. Cover with a aluminium foil and close the lid and keep it on dum for 10-15 minutes. (Keep the pan on a tawa) and serve hot.
Tips
1. Instead of red and yellow capsicum you can use one green capsicum.
2. Add vegetables as per your choice.
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