Vegetable Layered Dum Biryani~ Indian Biryani

Sun, 24 Aug 2014 10:03:00 +0000
I have heard lot about Hyderabadi Dum Biryani before coming to Hyderabad and was really tempted to taste it once the moment I came here. But somehow after multiple tasting(yes, I only tasted it but couldn't eat much), it failed to impress me miserably. I found it very bland with scanty masala paste and loads of white rice. It lacked that kick or X factor flavor. I chanced this recipe in a local magazine and I instantly knew I am going to give it a shot. When I tried it, it turned out amazing and this biryani makes into my every week menu.  Be assured to have flavorful yet tasty and spicy Veg Biryani. Vegetable Layered Biryani Ingredients Basmati Rice or any long grain rice – 1 & 1.2 cups (Cook along with 2 bayleaves, 1 star anise, 1 clove, 1 cardamom and ½ inch cinnamon stick) Ghee- 1 + 1 tbsps Mint + Coriander leaves – 1/4th cup (chopped finely) Browned Onions – 1/4th cup Cashews- 2 tbsps Raisins- 1 tbsp Vegetables: Carrot – 1 chopped Beans – 8-10 chopped finely Cauliflower – 8-10 florets Potato- 1 (boiled & cubed) Green Peas- 1/4th cup Sweet corn – 2 tbsps (optional) Onion- 1 medium chopped Green Chillies - 3 Spice Powders: Red Chilly Powder- ½ tsp Biryani Masala – ½ tsp Garam masala – ½ tsp Pepper Powder- ½ tsp Turmeric Powder- ½ tsp ( avoid if you are using orange or yellow food color) Salt – as per your taste. Sugar- 1/4th tsp Ginger Garlic Paste – 2 tsps Curd- ½ cup To temper Oil- 2 tbsps Cinnamon Stick – ½ inch piece Cloves- 2 Cardamom -2 Star Anise- 1 Bayleaf – 1 Procedure: Wash and cook rice with salt, a tsp of oil, 1 and ½ cup of water and spices mentioned. Once your rice is cooked, fork it to get separate grains and reserve for later use. Heat oil in a pan, fry cashews and raisins. Keep them aside. In the same pan, add a tbsp of ghee and fry the ingredients mentioned under “To Temper” section until fragrant. Now add onions, green chillies and fry for 2 mins. Add ginger garlic paste and fry till the raw smell subsides. Add all the vegetables and masalas. Cook this mixture for 5 mins. Once vegetables shrink in their size, turn your flame to sim and add curd. Ensure it coats all the vegetables and cook for another 3-4 mins. Add 2 tbsps of coriander-Mint leaves and mix. Ensure that your curry consistency is semi dry. Once done. Switch of the flame. Layering Take a wide sauce pan or a bowl. Spread a layer of rice followed by vegetable layering. Sprinkle fried onions, nuts and chopped mint+coriander leaves mixture. Repeat this process till you are done with rice and masala. On the top layer, add remaining ghee and close the lid. Now take dosa pan and add 1/4th cup of water. Let it boil. Once it starts boiling, turn the flame to low and place your bowl containing layered mixture on it. Allow it to cook for 10-15 mins and take care of the water level and add water to the pan if it gets evaporated. After 15 mins, switch off the flame. Mix all the ingredients in the bowl. Adjust salt if required and serve hot with simple raitha Notes: The ingredient list is quite lengthy but the end result is flavorful and tasty veg biryani. Adjust the spice levels according to your taste. You can even bake your biryani at 140 degrees for 15 mins as an alternative to the dosa pan method. Do not skip on any ingredients. You can add saffron milk to give nice color to your rice. Team it up with simple raitha . Any spicy curry will get overboard to handle.
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  • Dum Biryani is a very exotic Rice dish , wonderfully spiced, delicately cooked and enjoyed heartily. This is a slow-cooking method dating back to early sixteenth century Dum cooking was introduced to India by Mughal. Handi is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar Handi is a round spherical shaped clay pot. The bottom is thick. The top has a wide-mouth opening about 85% of the middle of the pot. The opening is supported by a very narrow neck that flares out to form broad rim. There is no handle so the pot is lifted by grabbing the rim. A clay saucer is used as a lid and placed on the top. The lid is sealed with hard paste made of flour and water. The Handi is left on the charcoal for several hours, till the food is to be served. The heat creates the steam, it condenses and rolls down the curved walls. 'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping. . Handiya is a smaller version of Handi For Dum cooking:Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam, the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum Pukht'. For some of the dishes, the coals may also be placed on the lid to distribute heat evenly (Source: Here) There are many versions of Biryanis, ranging from Meat to chicken and ofcourse the vegetable Biryani.The trick lies in cooking the rice just perfect and handling it with care while mixing with cooked vegetables, the flavors are then allowed to mix , as all the ingredients are kept in a handi for slow cooking.The result? A perfectly cooked biryani, with awesome flavors and amazing aroma, that will teleport you straight in the Mughal era, as you relish The Mighty Biryani. Today's recipe is highly inspired by Sanjeev kapoor's Mushroom Dum Biryani, with ofcourse some changes here and there. Recipe: Vegetable Dum Biryani (Slow cooked Rice with vegetables, herbs and Indian Spices) Prep Time:20 minutes Cooking Time:30-45 minutes Serves:4 Shelf Life:Taste best when ate straight away from handi (Ok...not actually, but do consume right away) Recipe Inspiration/Source:Sanjeev Kapoor Recipe Level:Medium Spice Level: High Recipe/Post by:Alka Ingredients: Button mushrooms, quartered 15-20 medium (I used 10) Basmati rice, soaked 1 1/2 cups Bay leaf 1 Cloves 4 Green cardamoms 2 Black cardamoms 2 Cinnamon 1 inch piece Mace 1 blade Salt to taste Oil 2 teaspoons Onions, thinly sliced 2 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Red chilli powder 2 teaspoons Coriander powder 1 tablespoon Black peppercorns, crushed 1/2 tablespoon Cumin powder 1/2 teaspoon Turmeric powder 1/2 teaspoon Tomatoes, pureed 2 medium Skimmed milk yogurt, whisked 1/2 cup Garam masala powder 1/2 teaspoon Fresh coriander leaves, finely chopped 1/4 cup Fresh mint leaves, torn 1/4 cup Kewra water 4-5 drops (I skipped this) Saffron (kesar) a pinch (I skipped this) Skimmed milk 1/4 cup (I skipped this) Add- ons: Carrot 1 French Beans 3 Baby corns 3-4 Shelled peas (As many as you like) A pinch of Kasuri methi You can use the commercial Biryani pulav masala(1/4 tsp ) instead of Whole Garam masala if you wish to make it less spicy.  Special Utensils: Handi or Bean pot or Crock pot Procedure: Verbatim Of Sanjeev Kapoor's Mushroom Dum Biryani (Check the notes given below to read the changes I made) Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste.(At this step I added chopped and boiled Vegetables like carrots, beans, peas, babycorns etc) Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala (with vegetables in my case) in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternatively, leave the sealed dish in a preheated oven at 200 degree C for ten to fifteen minutes. Break the seal and open the biryani, just before serving. Special Notes/Tips: Instead of just mushrooms, I boiled some chopped vegetables and mixed with mushrooms to have a more filling Biryani Instead of sealing with dough, I used aluminum foil to wrap around the lid.It worked well for me. For Dum, I placed the handi over a griddle , which in turn was kept over the gas burner and the flame was kept on lowest mark and the mixture was dum cooked for nearly 13 minutes or so. I skipped, kewra, saffron and milk, since I generally do not like to mix milk and yogurt in a single dish.But go ahead with these ingredients, these give a lovely flavor to the wholesome Biryani.
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