veg dum biryani
Ingredients: water, bay leaf, cinnamon, cloves, pepper · 60 min cook time · 450kcal · ₩14,900
Ingredients
8cups water, 3leaves bay leaf, 1stick cinnamon, 5pieces cloves, 0.5tsp pepper, 1piece star anise, 2tsp oil, 1tsp salt, 1.5cup basmati rice, 2tbsp oil, 1tbsp ghee, 1set spices (bay leaf, cinnamon, cloves, cardamom, star, shahi jeera), 1finely chopped onion, 1tsp ginger garlic paste, 1cup vegetables (carrot, gobi, peas), 1cup potato, beans, 1cup curd, 1tsp chilli powder, 0.5tsp turmeric, 2tsp biryani masala, 1tsp salt, 2tsp coriander mint paste, 1cup water, 15cubes paneer, 1few mint & coriander, 3tbsp fried onions, 3tsp saffron water, 1pinch biryani masala, 1tbsp ghee, 1portion wheat dough
Instructions
1. In a large pot, add 8 cups of water, bay leaf, cinnamon, cloves, pepper, star anise, 2 tsp oil, and 1 tsp salt. Bring to a boil.
2. Add 1.5 cups of basmati rice (soaked for 20 minutes) to the boiling water. Stir well and boil for 10 minutes until almost cooked (not fully cooked).
3. Drain the water from the rice and rinse with cold water to stop the cooking process. Set aside.
4. In a separate large pot, heat 2 tbsp oil and 1 tbsp ghee. Add bay leaf, cinnamon, cloves, cardamom, star anise, and shahi jeera. Sauté until aromatic.
5. Add 1 finely chopped onion and sauté well until golden brown.
6. Add 1 tsp ginger garlic paste and sauté well until the raw smell disappears.
7. Add 1 cup of mixed vegetables (carrot, gobi, peas) and 1 cup of potato and beans. Sauté for 2 minutes.
8. Add 1 cup curd, 1 tsp chilli powder, 0.5 tsp turmeric, 2 tsp biryani masala, 1 tsp salt, and 2 tsp coriander mint paste. Mix well on low flame.
9. Add 1 cup water and boil for 15 minutes until the vegetables are cooked well.
10. Add 15 paneer cubes (optional) and mix well. The biryani gravy is now ready.
11. In a clean pot, spread a layer of biryani gravy.
12. Layer with cooked rice, then sprinkle with mint & coriander, and 3 tbsp fried onions.
13. Drizzle with 3 tsp saffron water, then add another layer of biryani gravy.
14. Add the final layer of cooked rice, then sprinkle with 3 tsp saffron water, 3 tbsp fried onions, a pinch of biryani masala, 1 tbsp ghee, and mint & coriander.
15. Seal the pot with wheat dough and simmer for 30 minutes on low heat.
16. Remove the seal. The biryani is ready to serve.
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