Veg Dum Biryani,वेज दम बिरयानी

                                                                 

Veg Dum Biryani

VEG DUM BIRYANI | वेज दम बिरयानी | ASHOK KUMAR RICE RECIPES 
CHEF KUMAR ODISHA KITCHEN

                                      50 mins                Serves 6          Medium     

                                                                           

This recipe includes carrot, beans, cauliflower, turmeric, chili powder, cinnamon, cardamom, Shahi jeera, garlic paste, ginger paste, mace, cardamom powder, green chilies, mint leaves, curd, onion, oil, and salt.

Rice basmati, water, cardamom, cinnamon, salt, oil, rose water, kewra water, mint leaves, green peas, fried onions, leftover oil, dough, and boiled rice.

Step-1

In a bowl, mix all the ingredients under marination except for the green peas, oil, and onions. Keep it aside. In a deep pan, heat oil and add onions. Brown the onions and then strain them, removing the oil. Add the fried onions back to the pan along with 3 tablespoons of the strained oil. Keep the remaining oil on the side. Add the marinated veggies to the onions, give them a quick boil, and cook for 4 minutes. Turn off the heat and add the green peas.

Step-2

Separately, boil water. Add 1 tbsp of oil (leftover strained oil), cardamom, cinnamon, green chili, and salt. Boil for 5 minutes, and then strain the spices and chili. Add kewra and rose water. Now add the soaked and drained rice. Cook till rice is ¾ the cooked. Strain the rice and retain the water.

Step-3

Spread the strained rice over the veggies and drizzle dissolved saffron, 1 cup of strained water (from rice), 3 tablespoons of oil (from fried onions), mint leaves, and fried onions. Using the dough and a lid, seal the top of the vessel.

Step-4

Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute; now lower the heat and cook on Dum for 12–15 minutes. Remove it from the heat and let it sit for 10 minutes before opening the lid. Serve hot with raita.

1½ cups Carrot diced1½ cups Beans (1” long)2cups Cauliflower florets¾ tsp Turmeric2tsp Chili powder2nos Cinnamon stick5 nosCardamom2 tsp Shahi jeera1 tbsp Garlic paste1 tbsp Ginger paste½ tsp Mace½ tsp Cardamom powder2 no's Green chillies1 cup Mint leaves1½ cupCurd2cups Onion sliced1cup Oil to taste Salt.

RICE

3 cups Rice basmati Boiled3 ltsWater4-5 nosCardamom2 no's Cinnamon stick2 tbspSalt1 no Green chillies1 tbspOil1 tbsp Rose water½ tbsp (approx.) Kewra water (dissolved in 2 tablespoons of milk)—a pinch Saffron handful Mint leaves1 cup Green Peas handful Fried onions Leftover oil: 3 tbsp. Dough for sealing Water from Blanched Rice: 1 cup.