Vegetable Dum Biryani

Do you know the name biryani is derived from Persian word Berya, which means fried. It first came to India by the travelers from Iran and now we have various types of biryani made in our county.

Reference:

http://en.wikipedia.org/wiki/Biryani#Types

My husband craves for Biryani every weekend God knows WHY !! :) I used to try each time to make different ways and the result is this Yummy recipe.

Preparation time:

15 mins

Waiting time:

20 mins (At least)

Cooking time

: 45 mins

Servers

: 2

INGREDIENTS:

To Cook Rice:

  • Basmati Rice - 3/4 cup
  • Mint leaves - few
  • Bay leaf - 1
  • cardamom - 1
  • cinnamon sticks - 1 small

To Marinate:

  • Cut vegetables - 4 cups ( I used carrot, beans, cauliflower, potato, chop them nice big bite size)
  • Curd / yogurt - 2 - 3 tbsp (Real thick yogurt)
  • Ginger & Garlic paste - 1 tbsp
  • Red chilli - 1/2 tbsp
  • coriander powder - 1 tsp
  • cumin powder - 1 tsp
  • roasted and crushed fennel seeds - 1 tsp
  • salt -to taste
  • garam masala - 1 tsp
  • bay leaf - 1
  • Cinnamon sticks - 1

Other Ingredients:

  • Ghee (Clarified butter) - 1/2 tbsp + 1 tbsp+1/4 tbsp+ 1 tsp
  • Onion - 1/2 finely chopped 
  • Saffron - few strands
  • milk - 2 tbsp
  • Vegetable biryani powder - 1 tbsp (Optional)
  • Cashew nuts - for garnishing.

DIRECTION:

Soak few strands of saffron in 2 tbsp of water

before you start cooking

 Note:

Crush them and then add water to it

Then In a pan, add ghee and shallow fry onions until they turn nice crispy and brown. and keep them aside.

MARINATION

Cut the vegetables and Marinate them using the spices and ingredients mentioned above for at least 20 mins. While that is marinating soaking the 3/4th cup of basmati rice in 1 1/2 cup of water for 15 -20 mins (not more than that)

Note: 

Basmati rice : water - 1: 2

COOKING RICE & VEGGIE:

Boil the rice in with the water used for soaking along with spices and mint for about 5 mins or until they are 60% cooked. That is the rice has to be raw at the same time almost cooked.

Drain any excess water in the rice and add 1/4 tsp of ghee to it and using a fork gently mix it and keep it aside

In a Frying pan add 1tbsp of ghee and cook the marinated veggies until they are 60% cooked.

LAYERING & MAKING BIRYANI

:

You can make biryani either on stove top or in a conventional oven. Stove top usually takes 10 mins extra time. Either ways layer is same.

Divide the rice and veggie into three parts

In a pan/ baking sheet spread 1 tsp of ghee and milk to the bottom so that it does not burn. Then alternate with layer of rice and layer of veggie and end the top layer with rice.

Note: 

  • On top of each layer of rice spread 1 tsp of vegetable biryani powder
  • On top of each layer of veggie spread few crushed cashew nuts.

On the top rice layer spread the fried onions, and drizzle saffron water here and there.

On stove top:

Cover the pan with the lid (preferably one with no pressure release opening, if not cover with cloth and then close with lid.

using a double boiler technique cook the biryani in medium to low heat for 20 -30 mins

Note:

If the water is too hot the top vessel may tend to slip over select the vessel accordingly and also make sure of the water level, do not add too much water, the the top vessel will not be balanced.

On Oven:

Preheat oven to 375 F / 190 C

After layering cover the baking sheet with aluminum foil and place it inside the oven for 20 - 25 mins.

While serving try to dig right in so that you get all the layers.

 Enjoy and Happy Cooking !! :)