Thursday, February 13, 2014

Vege Dum Biryani

Vege Dum Biryani 

enjoy this lovely biryani with your family!!

Ingredients and proceed:

For Frying onions: (fry to a golden brown) -

2 onions (sliced)
3 tbsp oil

Fry these in deep flat medium nonstick pan, with pinch of salt to golden color. Once finished remove with slotted spoon. remove a tbsp oil from there.

For Par-boiling Rice:

3 cloves
1 inch cinnamon
1 tsp shah jeera
2 bay leafs
1/2 star anise
1 tsp gg paste
Few mint leaves
4 rice cups - Basmati rice ( I have used India gate Basmati Rice)
4 slit green chillies
Salt - 1 and 1/2 tsp

Fry these in above pan and add 9 cups water to it and parboil it until 70 % cooked. Drain the water out with the help of sieve in a bowl and reserve the liquid too.

For Layering and doing Dum:

In Nonstick kadai add 3/4 th frozen pack of stir fry veges (of a 1 kg pack, no need to wash or defrost needed, I use Talleys product) + 1 potato diced (microwave with pinch of turmeric for 1 and 1/2 min) + 1 tsp gg paste + 1 tsp chilli powder + 1/2 tsp turmeric + 1 tsp coriander powder + 1/2 tsp chicken masala powder 1/2 tsp eenadu garam masala powder + whole garam masala powder (3 cloves, 2 elaichi, 1 inch cinnamon- powder these) + handful of cashews ( no need to roast ) chopped coriander leaves chopped mint leaves - handful each 1/2 katori yoghurt (mix 1/2 tsp Nutmeg Mace powder +  Kewra water 1 tsp + Salt 1 tsp) + 2 tsp ghee ------ mix all these up.

on top it add a layer of 1/2 fried onion, add a layer of cardamom powder (1 tsp), squeeze 1/2 lemon on top, spread parboiled rice on topon one side add colored liquidtop it with remaining fried onionsagain sprinkle carmamom powder (1 tsp more)now add 3 nonstick spatulas of cooked rice liquid on top by drizzling, put 2 tsp ghee randomly. cover cook on medium heat for 2 mins and reduce to simm and cook for 20 mins and switch off.

do not open lid leave it for 15 mins. then mix with fork, only the rice part, do not mix from bottom. While serving dig through like a cake slices.

Serve with Raita or Shahi Curry.

© 2014 by Rajani Rayudu