Hyderabad Style Vegetable Dum Biryani

Ingredients / தேவையான பொருட்கள்

• Basmathi rice/பாசுமதி அரிசி-3 cups
• Onion/வெங்காயம்-1 large
• Mixed vegetables(carrot/beans/peas/cauliflower)/கலப்பு காய்கறிகள்(கேரட் / பீன்ஸ் / பட்டாணி / காலிஃபிளவர்)-2 cups
• Ginger Garlic paste/இஞ்சி பூண்டு பேஸ்ட்-1 tablespoon
• Cloves/Lavang/கிராம்பு-5 nos
• Cardamom/Elaichi/ஏலக்காய்-5 nos
• Cinnamon/Dalchinni/இலவங்கப்பட்டை-1 medium stick
• Bay leaf/Tejpatta/பிரியாணி இலை-4 nos
• Fennel Seeds – 1/2 tsp Javitri/ஜாதிக்காய் -2 nos
• Star Anise/Chakrapool/அண்ணாஸீபூ-4 nos
• Marathi Mogg/Indian Caper/மராத்தி மோக்கு-4 nos
• Shahi jeera/ஷாஹி ஜீரா-1/4 tsp Black
• Pepper Corn/Kalimirchi/கருமிளகு-1/2 tsp
• Briyani Masala Powder/பிரியாணி மசாலா-3 tablespoon
• Turmeric Powder/Haldi/மஞ்சள் தூள்-1/2 tsp
• Red Chilly Powder/மிளகாய் தூள்- 1 tsp
• Green Chill/பச்சை மிளகாய்-3 nos
• Ghee/நெய்- 5 table spoon + 2 tsp
• Oil/எண்ணெய்-2 tablespoon
• Lemon Juice/எலுமிச்சை சாறு-3 tablespoon
• Mint/புதினா -1 cup Fresh
• Coriander/கொத்தமல்லி-1 cup
• Salt/Namak/உப்பு-Per taste(தேவைக்கு)
• Orange fool color/ஆரஞ்சு
• Food color-Less than 1/4 tsp (optional)
• Saffron/Kesar/குங்குமப்பூ-Few strands
• Dahi/தயிர்-5 tbsp
  

Preparation Method

• Soak basmathi rice in water along with 3 bay leaf for minimum of 20 minutes and maximum of 30 minutes.
• Heat water in a pot and add lemon juice,ghee or oil (this prevent the rice from sticking) and salt for rice and bring it to rolling boil
• Add rice and still in between and it would take not more than 6-7 minutes for rice to get cooked 90% (So watch out the time so the rice does not get over cooked)
• I have strained the rice and it looks long and separate without sticking to each other In a heavy bottom pan I have added ghee and one it melts I am adding all whole spice and saute it for a minute to become nicely aromatic.
• Now I am adding the sliced onions and going to fry that until golden brown In goes a tablespoon of ginger garlic paste and I’m going to saute that for good time of 2 minutes for the raw smell to go away
• Now its time to add the cauliflower heads with some turmeric powder reason being cauliflower takes bit longer to cook than other vegetables and this step would take the raw smell away.
• After about 5 minutes im adding in the mixed vegetables with slit green chilles and going to allow it to cook for 5-7 minutes on a medium flame.
• Once the vegetables are cooked I am going to throw in the red chilly powder and mix it quick for a minute and switch off the stove.
• Now its time to add the briyani masala and curd with required salt for this mixture and mix it well. That goes in the mint and coriander leaves.
• Note that everything is done on stove being off.
• Now its time to layer the rice and add the orange food color and kesar on top and cover it with aluminuim foil or chapathi dough.
• Place a large wok/Kadai that is bigger than the biryani vessel and pour water and place the biryani vessel into that on stovetop Keep this set up on stove top allowing water to boil for 30 minutes and do keep an eye on water level as it may get evaporated due to boiling.
• If you find water level very low add more water to wok until 30 minutes is done Alternate is you can dum the briyani on iron tawa on medium flame for 30 minutes or pre-heat oven to 425 F and place the briyani vessel for 30 minutes Open the foil and fluff the rice gently from bottom.
• Aromatic and tasty dum briyani is ready to be enjoyed with your friends and family

Tips:

• Soak basmathi rice for a minimum of 20 and maximum of 30 minutes.
• Bring water to rolling boil by adding lemon juice and oil with salt and add rice and cook no more than 6-7 minutes
• Other options for dum can be to place the briyani in a pre-heated baking oven (425 degree farenheit) for 30 minutes or on a thick iron tawa for 30 minutes on stove top.
• The double boil method is best way for begginers and be prepared to clean the water spills but its worth for the taste of biryani you will get. Keep an eye on the water level as it may start to reduce by evaporating and use a bigger vessel than the vessel that biryani was made.
• Always add curd and biryani masala at the end and switch off the stove immediately as the overcooking of biryani masala/any garam masala may bring in a bitter taste to your dish
• This recipe can be used to make chicken/mutton/egg biriyani but the only change would be marinated chicken/mutton with chilly powder, turmeric powder, lemon juice and salt for 2 hrs or overnight(for best results) and then follow the same method given in the video.
• I have made this biryani with ghee but can also be made with oil If you want to add tomatoes feel free to do so but adjust the amount of curd as it may make the gravy too watery and make the rice look soggy.