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Vegetable Dum Biryani cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Vegetable Dum Biryani dishes which you make.
Alright, don’t linger, let’s course of action this vegetable dum biryani formula with 53 materials which are definitely easy to acquire, and we have to process them at the very least through 17 methods. You should invest a while on this, so the resulting food could be perfect.
Composition Vegetable Dum Biryani:
- Make ready For - Fried Onion/Birasto
- You need 3 - small Onionsliced
- Require 1 tbsp oil
- Make ready Some for Fried Nuts and Potato
- Prepare 15 for almonds chopped
- Give 15 for cashewnuts chopped
- You need 3 - medium potato washed, peeled and cut into strips
- Get To taste Salt
- Get 1 tbsp for oil for potato
- Need 1 tsp for oil for nuts
- Make ready As needed of Saffron Milk
- Make ready 1/2 cup milk warm
- Need 1 tsp - saffron strands
- Give For - Biryani Gravy
- You need 9 tbsp of oil
- Need 2 of cinnamon stick around 1 inch each
- Make ready 5 cardamom
- Provide 2 - bay leaves
- Require 6 cloves
- You need 3 tsp of cumin seeds jeera or shahi jeera
- Need 4 for medium onions finely chopped
- Prepare 7 medium tomatoes washed and finely chopped
- Provide 4 tsp for ginger garlic paste
- Take 1 medium green capsicum washed and finely chopped
- Make ready 1 medium red capsicum (optional) washed and finely chopped
- Make ready 3 - carrot washed, peeled and chopped
- Give 1/2 cup for peas boiled
- Make ready 1/2 cup - corn boiled
- Provide 3/4 tsp for turmeric powder haldi
- Make ready 3 tsp of red chilli powder
- Prepare 6 tsp - coriander cumin powder dhania jeera powder
- Require 2 tsp of biryani masala (store brought) or garam masala
- Get 1 cup for yogurt fresh curd (dahi)
- Prepare 1 cup for milk
- Need 3 tbsp - dried fenugreek leaves kasuri methi
- Provide 1 tsp of kitchen king masala optional
- Require to taste of salt
- Give For - Cooking rice for Biryani
- Provide 3 cups of basmati rice long grained rice washed and soaked
- Need 6 cups for water
- Make ready 2 - cinnamon sticks
- You need 4 of cardamons
- Need 2 - bay leaves
- Need 1 tbsp lemon juice
- Need 1 tsp - oil
- Prepare to taste of salt
- Provide For Assembling Biryani and giving Dum
- Give 9 tsp of ghee clarified butter (use 2 tsp for greasing)
- Make ready 1 cup of mint leaves washed and roughly chopped
- Take 1 cup of coriander leaves washed and finely chopped
- Take 10 green chilli washed and slit
- Require 2 tsp for garam masala
- Prepare To sprinkle - salt
Vegetable Dum Biryani process:
- For Fried onion/Birasto - Washed and thinly slice onions. Heat oil in a non stick pan. Once oil is heated add onions and saute on medium flame. The onion will soften and will start to become golden.
- Now increase heat and cook till the onions become brown and crisp. Keep on stirring in between. The onions are now crisp and ready. Remove on the absorbent paper and let it cool. Keep aside.
- Fried nuts and potato - In the same pan. Heat oil and add chopped almonds and cashew nuts. Saute on low heat till golden and crisp. (Do not cook on high heat). Remove in a plate and keep aside. They will get crunchy once cooled.
- Heat oil in the pan. Add the chopped potatoes. Add salt and mix well. Cover and cook till potato soften on medium heat. Now open the lid and cook on low to medium heat till the potato are golden and crisp. Remove in a plate and keep aside.
- Saffron milk - Warm milk in a microwave or pan. Add saffron strands and mix well. The milk will get nice colour. Keep it aside.
- Biryani Gravy - Heat oil in a pan. Add whole spices - cinnamon, cloves, cardamom, bay leaves. Add cumin seeds to it. Let the cumin seeds crackle. (I have not taken the picture with cumin seeds). (You can also use shahi jeera in place of cumin seeds and add other whole spices such as star anise, javantri- whole mace, black cardamom-and moti elaichi if you have them in your pantry). Add chopped onions and saute. Add little salt and saute the onions till they are translucent.
- Add the chopped capsicum and mix well and cover and cook till they soften. Once the capsicum are soften add the ginger garlic paste and saute well. Add the chopped tomatoes, mix and cover and cook till the tomatoes are soften.
- Add spices - turmeric powder, red chilli powder, coriander cumin powder, biryani masala and kitchen king masala. (add kitchen king masala is optional). I have used store brought biryani masala. However if you do not have biryani masala you can use garam masala instead. Mix well and cook for a minute. Now lower the heat and add fresh Yoghurt. (Do not use sour yogurt, it will make the gravy sour. Adding Yoghurt on high heat will curdle the mixture). Mix well. Now add milk and mix well on low heat.
- Add the boiled carrot, corn and peas and mix well. (you can also add other vegetables such as cauliflower, french beans, baby corn as per your choice). Add kasuri methi and mix well. Simmer the gravy for 5-7 minutes on low heat.
- The oil is separated and floating on top. The gravy is ready. Remove in a bowl and keep aside. (During winter, you can cook the gravy one day ahead and refrigerate before using). The biryani gravy is ready.
- Cooking Rice for biryani - Add rice, bay leaves, cinnamon stick, cardamon, lemon juice, salt, oil and water. Bring the water to boil. Cover and cook on low heat till the water is absorbed and rice is cooked.
- The rice is ready.
- Assembling Biryani and giving dum - Take a thick bottom pan. Grease it nicely with ghee/clarified butter. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Add 5-6 big spoon or laddle of gravy. Spread it evenly and gently spread.
- Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Put the third layer or rice. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.
- Repeat the above process with curry and rice in alternate layers. (4th layer - curry, 5th layer-rice, 6th layer curry and 7th layer rice). The layers will depend on the size of vessel or pot. But the top layer should be of rice. Layer the top layer with rice and add fried onions, potatoes, mint, coriander, garam masala, slit green chilli, saffron milk, ghee and salt. (you can also put the toasted nuts in the layers. I have skipped and added on top).
- Cover the vessel with aluminium foil. Put it in oven for 20 minutes @200 C for giving dum. Alternatively, heat a pan/tava and put the vessel with biryani over it cook on it for 20-30 minutes on medium heat.
- Remove the foil and sprinkle the toasted nuts, coriander and mint leaves and serve biryani hot with boondi or vegetable raita, papad or salan.
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