This recipe is very famous but I like to make it in my style.This is a pure veg. version of dum biryani. It is full of flavors and it tastes awesome.It takes 1 hour to make dum biryani. You can make it quickly if you do some preparations.
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- Ingredients:
- Raw rise 1 cup
- Chopped onion 2 tbsp
- Julian cut onion 1/2 cup
- Chopped capsicum 2 tbsp
- Chopped beans 2 tbsp
- Boiled green peas 2 tbsp
- Saffron 9-10 strands
- Milk 5 tbsp
- Clove,whole pepper and cinnamon each 1 tsp
- Tomato Gravy:
- Finely chopped tomatoes 1 cup
- Finely chopped onions 1 tbsp
- Ginger garlic paste 1tbsp
- Boiled and chopped carrots 2 tbsp
- Boiled and chopped cauliflower 2 tbsp
- Coriander leaves few
- Mint leaves few
- Ghee and Oil
- Curd Marination:
- Curd 1 n 1/2 cup
- Kasturi methi 1 sbsp
- Garam masala 1 tsp
- Haldi powder 1 tsp
- Kitchen King Masala 1 tsp
- Chilly powder 1 tsp
- Dhania jira powder 1 tbsp
- Dry ginger powder(saunth) 1 tsp
- Saunf (valiyari) powder 1 and 1/2 tsp
- Cashew nut ( kaju ) powder: 1 tsp
- Method:
- Soak milk and saffron in a bowl and keep a side
- Take one bowl and add curd to it.
- Mix chilly pwdr, haldi pwdr, dhaniya jeera powder, kitchen king and garam masala powder with the curd.
- Add also kasturi methi, saunf and kaju powder and dry ginger powder to it.
- Let curd marinate for 30 mins.
- To make tomato gravy, Chop tomatoes finely and make ginger garlic paste.
- Cut and boil carrots ,cauliflower and green peas.
- Cut capsicum and onions .
- Cut some onions in Julian style.
- Take a big bowl and boil water in to it.
- Add salt, cloves, whole pepper and cinnamon.
- Add 1 tbsp oil to and add raw and washed rice to it.
- Cook it 80 % for 15-20 mins and strain it in a big vessel.
- Keep it aside.
- To make gravy take a pan and add 1 tbsp ghee to it.
- Add ginger garlic paste to ghee and cook it until it changes the color.
- Add finely chopped onions and tomatoes and adjust seasonings.
- Cook it for few minutes.
- Add marinated curd to it.(step 2 and 3)
- Cook it for a while.
- Take 1 tsp oil in a pan and stir fry onions ,capsicums and beans.
- Transfer these veges to the tomato gravy.
- Add mix boiled and chopped carrots, cauliflower and beans to tomato gravy.
- Add few coriander and mint leaves.
- Gravy is ready.
- Take 1 tsp oil in the same pan and stir fry Julian cut onions on high flame to make birasto.
- Birasto is brown onion keep it in a separate bowl.
- Turn of the flame when onion changes the color to brown.
- Take one thick bottomed pot to assemble the dum biryani.
- Grease the pot with 1 tsp ghee and add half of the cooked rice to it.
- Sprinkle half of saffron milk on the rice and add coriander and mint leaves on it.
- Sprinkle half of the browned Julian onions over it.
- Make layer of tomato gravy over the layer of rice.
- Make another layer of left over rice on the tomato gravy.
- Sprinkle saffron milk, browned onions ,coriander and mint leaves.
- Now cover the pot with a silver foil.
- Place a flat pan on a burner and put the biryani pot on the flat pan.
- Cook it on low flame for 30 mins.
- Serve it with pickle and raita.
Awesome biryani
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