Veg Dum Biryani
A traditional veg.biryani is always made by marinating process, so here we had made the veg. biryani by marinating all the vegetables. Biryani is the very old traditional dish , There are many different types of process in world to make biryani . The aromatic of whole spices give extra ordinary taste to rice when cooked at low flame. The difference between pulav and biryani is that in pulav we don’t use yogurt generally.
1 cup Biryani Basmati Rice
1 cup cauliflower florests
1 small medium carrot cut diagonally
1 big potato cut into cubes
8-10 french beans chopped cut diagonally
2 bay leaves
3 black cardamom
2 green cardamom
1 tbsp biryani masala
1 tsp cumin seeds
1 big onion sliced
1 big onion sliced ( for birista)
1 big tomato chopped
5-6 chopped garlic cloves
2-3 green chilies chopped
7-8 cashew nut
3/4 cup curd
1 tsp Turmeric powder
1 tbsp red chilly powder
3 tbsp ghee
few mint leaves
3 tbsp milk
8-10 saffron threads
Step 1 (Cook Rice)
First soak the basmati rice in 4 cup of water for 30-45 minutes.
Then in heavy bottom vessel heat water the add one bay leaf, black cardamon,2-3 cloves, salt when water start to boil then add the soaked rice and cooked till rice get cooked. remove it in big strainer remove all the whole spices aside.
Step 2 (Marinated Vegetables)
In a pressure cooker add all the vegetables ,salt, pinch turmeric powder, add 1 cup of water and pressure cooker it till 1 whistle . when it come to room temperature open the lid and it their it water then cook it flame till water get absorb
Then marinate the vegetables by adding curd , biryani masala and little red chilly powder mix well everything and keep aside for 3o minutes.
Step 3 (Roast Cashew nut and Birista)
In a small tadka pan fry cashew nut till golden brown by adding little ghee,
In same pan now fry one big sliced onion fry it till it start to become crispy and golden brown .
Step 4 ( Saffron Milk)
In a small bowl add milk and saffron threads
Step 5 ( Biryani Gravy Masala)
Now take pan add 3 tbsp ghee, add cumin seeds once it start sprinkle add 2 green cardamom, black cardamom ,1 bay leaf, add sliced onion and fry till golden brown, now add chopped garlic and green chilies, cook till raw aroma goes away.
Add chopped tomatoes, add turmeric powder ,salt
Cook for few minutes. Add all the spices red chilly powder.
Add marinated vegetable cook for few minutes till the curd start to leave oil .Close the stove after few minutes.
Step 6 (Layering)
Now In a handi add first layer of rice, then second layer of vegetable masala gravy then add plain rice followed by 1 tbsp saffron milk, repeat the same process again.Add few chopped mint leaves at every layer.
The add the saffron milk on top of rice , add roasted cashew nut , fried onion (birista) and few chopped mint leaves.
Step 7 (Dum)
Cover the handi with and flat vessel or aluminum foil and cook at low flame for 5-7 minutes on a flat pan (Tava ).
Served it with curd or any raita.