Tuesday, May 31, 2011

Spicy Vegetable Biryani Recipe/Hyderabadi Style Dum Biryani


Basmati rice                                                350 gms.
Potatoes                                                     200 gms.
Carrots                                                       200 gms.
Cashewnuts                                                50 gms.
Almonds                                                     50 gms.
Raisins                                                        25 gms.
Glazed Cherries                                          25 gms.
Onions                                                       100 gms.
Green chilies                                               4 nos.
Ginger                                                        30 gms.
Garlic                                                         20 gms.
Turmeric powder                                        ½ tsp.
Red chili powder                                        1 tsp.
Curd                                                          1 cup.
Saffron                                                       1 tsp.
Milk                                                           2 tbsp.
Mint ( Pudina leaves )                                 1/3 cup
Coriander leaves                                         1/3 cup
Rose water                                                 As required
Ghee                                                          120 gms.
Salt                                                            To taste
Whole Garam Masala                                 2 tbsp
Green cardamoms                                      6 nos.
Black cardamoms                                      2 nos.
Cloves                                                       6 nos.
Cinnamon                                                  2" piece
Bay leaves                                                 2 nos.
Mace                                                        A pinch


1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.
4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.
5.Soak the almonds in water, peel and keep aside.
6.Beat the curd in a bowl and divide into two equal portions.
7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle.
9.Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.
10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
12.Once the vegetables are done add the dry fruits and nuts.
13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
15. Place a moist cloth on top, cover the lid and seal with atta-dough.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.

17. Serve hot with veg curry and raita.


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