Veg. Dum Biryani
Ok, so I will confess that I am a big rice lover. I love it in any form and every form; and veg biryani is no exception. Veg biryani is considered as the most dreaded recipe of rice, but I think its just an elaborate recipe, and not much tricky 😉
Lets look at the recipe…
- Basmati Rice – 1 bowl
- Star Anise – 1 pc
- Clove – 1 pc
- Green Cardamom – 1 pc
- Black Pepper – 2 pc
- Bay Leaf – 1 pc
- Salt -to taste
- Oil – for frying sliced onion
- Ghee – 3-4 tbsp
- Onion – 1 small (sliced thinly)
- Onion (cut) – 1 tbsp.
- Shahi Jeera – 1/4 tsp
- Carrot (cut small) – 1 tbsp
- Cauliflower (cut into florets) – 1/2 bowl
- Peas (frozen) – 1 tbsp
- Beans (cut small) – 1 tbsp
- Ginger-garlic (paste/chopped) – 1 tsp
- Green Chilli – 1 pc (cut)
- Biryani Masala – 1/2-1 tbsp.
- Beaten Curd – 1/2-1 tbsp.
- Mint Leaves (chopped) – 1/2-1 tbsp.
- Coriander Leaves (chopped) – 1/2-1 tbsp.
- Saffron – 4-5 strands
- Milk – 1 tbsp.
- Food Colour – few drops (optional)
- Wash rice properly and let it soak in water for 30 minutes.
- Heat milk and add saffron in it. Keep aside.
- Fry sliced onion in oil and keep it aside.
- Now heat water in a big vessel and add clove, cardamom, bay leaf, black pepper, star anise, salt and little ghee.
- Cook it till 85-90% done.
* Heat oil in a wok/kadhai.
* Now add shahi jeera.
* Add ginger, garlic and green chilli.
* Now add the vegetables and after 2 minutes add the biryani masala and salt.
* Let it cook for a while and then add beaten curd.
* Add little bit of chopped mint and coriander leaves.
* Cook till the masala releases oil.
- Take out half of the vegetable mixture and then start layering.
- Layer the vegetable with rice, ghee, coriander-mint, fried onion, milk-saffron, food colour (optional). Sprinkle little water (if necessary),
- Keep in mind to have rice on the top.
- Now cover the kadhai with an aluminum foil and put the lid.
- Let it cookat low flame for 10 minutes.
* Remove the cover and relish the biryani with raita and papad.