The word Biryani appeared alien to me till recent years.I used to assume that biryani means, a non-vegetarian dish. There was a lot of confusion for me with veg rice, pulao and biryani. I learned that method of cooking, spices used are different for each of these dishes.
When i went to Hyderabad during Jan, 2015 for Sankaranthi, I happen to see my cousin (Sujatha Akka) cooking biryani. She taught me the method and various spices used in biryani. Thanks to her, before this I was somehow very lazy in knowing the recipe.
My son liked her preparation of biryani very much. He wanted me to make him biryani once back home, like the very one, he tasted in my cousin's place.
So I made, but it turned to an average one, my son however enjoyed it saying, practice makes perfect. So I made it quite a number of times, every time it got better and I was finely able to replicate the taste, texture, color.
Now he says it is the best. Coming to the recipe.
Vegetable Dum Biryani
Cuisine: Indian
Preparation Time: 25 minutes
Soaking Time: 15 minutes
Cooking Time: 25 minutes
Dum Cooking Time: 30 minutes
Ingredients:
Basmati Rice: 1/2 kg
Carrot: 2 nos
Beans: A hand full
Peas: 1/4 cup
Potato: 1 no (Optional)
Onion: 2 nos (length wise cut and deep fried)
Green Chili: 2 nos
Curd: 1/2 cup
Ghee: 2 table spoons
Salt to taste
Cashew: A few nos
Water as needed
Ginger garlic paste: 3 tea spoons
Chili Powder: 1 tea spoon
Turmeric powder: 1/4 tea spoon
Garam masala: 1 tea spoon
Seasoning:
Shah jeera: 1/2 tea spoon ( Important)
Bay leaf: 2 nos
Cinnamon: 1/2 inch to 2 inch 2 numbers
Star anise: 2
Oil as needed
For Grinding:
Pudina: 1/2 cup
Coriander: 1/4 cup
Chilies: 2 nos
Method:
1. Wash and soak rice for 15 minutes.In the meantime, boil 1 to 1 1/2 liters of water in a bowl.
2. Add the soaked rice to the boiling water and 1/4 tea spoon shahjeera, 1 bay leaf and salt for the rice and stir. Let it cook for 5 to 7 minutes. Put off the flame.
3. Drain the water and put the rice in a steel strainer and add 2 tea spoon of oil, to keep the rice grains separate. Keep it aside.
4. Wash and cut all vegetables to your desired size, let all the vegetables be in uniform size, this makes it to cook evenly.
5. Grind the ingredients given for grinding and keep it ready, beat the curd and keep. Fry the onions till brown and keep
6. Now place a wide heavy bottomed pan or pressure cook of minimum 5 liters on the stove over a high flame.
7. Add 4 tea spoon of oil, 1 table spoon of ghee and fry cashews, take it out and keep it aside.
8. Now in the same oil, ghee add Shahjeera, bay leaf, star anise and fry it for a minute.
9. Add ginger garlic paste and fry till raw smell goes off.
10, Add veggies and cook for a minute, now add pudina, coriander paste, chili powder, haldi, garam masala and mix well.
11. Now add the beaten curd, mix well. simmer it for 5 to 6 minutes.
12. The oil may start to float on the top, now add 1 cup of water for the vegetables to cook, it may take 5 to 7 minutes.
13. Now add the half cooked rice and the fried onions.
14. Now place a tawa and place the biryani cooker over the tawa, this way the bottom part of biryani won't get burnt.
15. Cover the cooker with a cloth to prevent steam from escaping. This type of cooking is called dum.
16. Let this cook for 25 to 30 minutes over a medium flame.
17. Mix well in between, so that every rice grain is cooked with masala. Finally pour the remaining ghee and switch off.
18. Mix well, garnish with cashews and serve hot with onion raitha.
When i went to Hyderabad during Jan, 2015 for Sankaranthi, I happen to see my cousin (Sujatha Akka) cooking biryani. She taught me the method and various spices used in biryani. Thanks to her, before this I was somehow very lazy in knowing the recipe.
My son liked her preparation of biryani very much. He wanted me to make him biryani once back home, like the very one, he tasted in my cousin's place.
So I made, but it turned to an average one, my son however enjoyed it saying, practice makes perfect. So I made it quite a number of times, every time it got better and I was finely able to replicate the taste, texture, color.
Now he says it is the best. Coming to the recipe.
Vegetable Dum Biryani
Cuisine: Indian
Preparation Time: 25 minutes
Soaking Time: 15 minutes
Cooking Time: 25 minutes
Dum Cooking Time: 30 minutes
Ingredients:
Basmati Rice: 1/2 kg
Carrot: 2 nos
Beans: A hand full
Peas: 1/4 cup
Potato: 1 no (Optional)
Onion: 2 nos (length wise cut and deep fried)
Green Chili: 2 nos
Curd: 1/2 cup
Ghee: 2 table spoons
Salt to taste
Cashew: A few nos
Water as needed
Ginger garlic paste: 3 tea spoons
Chili Powder: 1 tea spoon
Turmeric powder: 1/4 tea spoon
Garam masala: 1 tea spoon
Seasoning:
Shah jeera: 1/2 tea spoon ( Important)
Bay leaf: 2 nos
Cinnamon: 1/2 inch to 2 inch 2 numbers
Star anise: 2
Oil as needed
For Grinding:
Pudina: 1/2 cup
Coriander: 1/4 cup
Chilies: 2 nos
Method:
1. Wash and soak rice for 15 minutes.In the meantime, boil 1 to 1 1/2 liters of water in a bowl.
2. Add the soaked rice to the boiling water and 1/4 tea spoon shahjeera, 1 bay leaf and salt for the rice and stir. Let it cook for 5 to 7 minutes. Put off the flame.
3. Drain the water and put the rice in a steel strainer and add 2 tea spoon of oil, to keep the rice grains separate. Keep it aside.
4. Wash and cut all vegetables to your desired size, let all the vegetables be in uniform size, this makes it to cook evenly.
5. Grind the ingredients given for grinding and keep it ready, beat the curd and keep. Fry the onions till brown and keep
6. Now place a wide heavy bottomed pan or pressure cook of minimum 5 liters on the stove over a high flame.
7. Add 4 tea spoon of oil, 1 table spoon of ghee and fry cashews, take it out and keep it aside.
8. Now in the same oil, ghee add Shahjeera, bay leaf, star anise and fry it for a minute.
9. Add ginger garlic paste and fry till raw smell goes off.
10, Add veggies and cook for a minute, now add pudina, coriander paste, chili powder, haldi, garam masala and mix well.
11. Now add the beaten curd, mix well. simmer it for 5 to 6 minutes.
12. The oil may start to float on the top, now add 1 cup of water for the vegetables to cook, it may take 5 to 7 minutes.
13. Now add the half cooked rice and the fried onions.
14. Now place a tawa and place the biryani cooker over the tawa, this way the bottom part of biryani won't get burnt.
15. Cover the cooker with a cloth to prevent steam from escaping. This type of cooking is called dum.
16. Let this cook for 25 to 30 minutes over a medium flame.
17. Mix well in between, so that every rice grain is cooked with masala. Finally pour the remaining ghee and switch off.
18. Mix well, garnish with cashews and serve hot with onion raitha.
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