Hyderabadi Veg. Dum Biryani is a popular one in the kitchen of Mughal Nizams of Hyderabad. This is a lip-smacking combination of fragrant rice, spicy vegetable masala, saffron milk, fried onions, coriander leaves, mint leaves and lots of ghee cooked on dum, slow cooking. Have served this with raita made from seasonal fruit Jamun (Java plum) and pickle.
Ingredients:
· Basmati rice – 1 ½ cup
(While cooking the basmati rice add the following spices: Shahi jeera – 1 tsp, 2-3 cloves, 2-3 Green cardamom pods, 1 black cardamom, 1 star anise, 1 inch Cinnamon sticks and salt and 1 tsp ghee)
For marinating the Vegetables:
· Dahi (Curd) – 1 cup
· Red chili Powder – 1.5 tsp
· Turmeric – ½ tsp
· Biryani masala - 2 tbsp
· Coriander Powder – 1.5 tsp
· Cumin Seeds - 1 tsp
· Green chilies– 3-4 (roughly broken)
· Coriander leaves – 4-5 tbsp
· Mint – 3-4 tbsp
· Salt
· Vegetables of your choice (Potato, Cauliflower, Carrot, Green peas, French beans and Paneer (optional) – 1 ½ to 2 cups
For Cooking the Biryani:
· Ghee – 3-4 tbsp
· Cumin seeds or (Shahi jeera) Black Cumin Seeds – 1 tsp
· Cashew nuts – 8-10 (broken)
· Whole Garam Masala:
· Bay Leaves - 2
· Cinnamon - 1-inch
· Green Cardamoms – 3-4
· Black cardamom – 2-3
· Cloves - 4-5
· Ginger Paste - 1 tbsp
· Garlic Paste - 1 tbsp
· Birista / Fried Onion – 6-7 tbsp
· Curd – ¼ cup + Water – ¼ cup
· Saffron – pinch (soaked in milk or water)
· Salt
For Garnish:
· Ghee – 2-3 tsp
· Coriander Leaves (finely chopped)
· Mint Leaves (finely chopped)
· Fried Onions
Method:
· Wash and soak the long grain rice for 15-20 minutes.
· Now marinate the vegetables in curd and spices as mentioned above in the ingredients.
· Take a large utensil with water in it, add the spices, salt and little ghee in the water. Let the water boil and now add the soaked rice.
· Cook the rice till it is 90 percent done. Drain the water from the rice and keep it aside for later use.
· Take a small pressure cooker, heat ghee and add cumin seeds, cashew nuts and whole garam masalas followed by ginger garlic paste.
· Sauté till the raw smell of ginger garlic goes away and now add the marinated vegetables. Cook on high flame till one boil. You can add extra curd and water if the vegetables look dry.
· Now lower the flame and cover it, cook till the vegetables is cooked 75-80 percent.
· Now add the cooked rice over the vegetables and layer it with fried onions (birista), coriander and mint leaves.
· Spread the ghee and soaked saffron milk/water on the layered rice.
· Now put the lid of the pressure cooker and keep it on low flame. Remember to remove the whistle of the cooker. Let it cook for 5 minutes.
· Now place a tawa and keep the pressure cooker on the heated tawa. Cook for 20-25 minutes on low flame.
· Serve the biryani after 8-10 mins.
· Hyderabadi Veg Dum Biryani is ready to be served with curd and salad of your choice.
