Vegetable Dum Biryani ~ Hyderabadi Style

 Wishing you all a very Happy New Year.  May this year brings you all the success you wished for. Stay healthy and stay tuned for some new dishes From my kitchen to yours.....

Coming to the 1st post for this year....Today we are starting with 48th Edition of Blogging Marathon.
For the 2nd week, the theme I choose is "Biryani of different styles."

Biryani is a mixed rice dish from South Asia. Typically cooked with spices, rice, meat or vegetables.
The word Biryani is derived from Persian language. The most common rice used to make biryani is long grain Basmati rice. The preparation may vary from region to region or cuisine to cuisine.

One such popular cuisine is Hyderabadi Cuisine. Hyderabad is famous for its Hyderabadi Dum Biryani. Hyderabadi Biryani is originated after blending of Mughlai and Telugu Cuisine in the kitchens of the Nizam rulers of the historic Hyderabad state.

For day 1 under this theme am here  with Hyderabadi Vegetable Dum Biryani. If cooking biryani with meat, the process is started with the meat  marinated with yogurt and spices over night. But for vegetable biryani there is no need to marinate. Just start over heating oil adding spices, vegetables and yogurt. Rice is cooked with spices and salt separately, then we layer the curry and rice into 2 or 3 layers then cook further. The entire process of dum cooking is mentions in the method below. Typical Hyderabadi Biryani is served with raita and Mirchi Ka Salan.

Here goes the recipe ........

                               

We need:

Basmati rice  3 cups
Sliced onion 1/2 cup
Bite size Carrot pieces  3/4 cup
Bite size potato cubes 1 cup
Green beans cut into 1 inch long 1/2 cup
Green peas 1/2 cup
Slit green chilies 3
Baby corn 1 cup
Paneer cubes 1 cup
Salt to taste
Ginger garlic paste 1spoon
Cashew nuts 10
Fried onions 1/2 cup
Chopped mint leaves 1/2  cup
Chopped cilantro 1/2 cup
Cinnamon stick  1 inch -2
Cardamom 4
Cloves 6
Bay leaf 2
Black pepper corns 10
Shan biryani masala 4 spoons
 Yogurt / curd  3spoons
Oil 1/2 cup
Food color or saffron  soaked in milk few spoons


Method:

How to  prepare rice:

Wash rice thoroughly  and add 8 cups water.
Add few spoons oil, salt  to taste, 2 spoons biryani masala, 1 cinnamon stick, 3 cloves, 2 cardamom and 1 bay leaf.
Mix well and cook on medium to high flame. Cook till the rice is 70% cooked.
Drain water and keep aside to cool.

How to prepare curry:

In a large pan heat rest of the oil.
Add rest of the whole garam masala and cashew nuts.
Saute for few seconds and add onion slices.
Cook for a minute and add ginger garlic paste and slit green chilies.
Cook till the raw smell disappears.
Now add all the veggies and biryani masala powder.
Mix and cook for few minutes.

                                 
Meanwhile in a separate pan heat 2 spoons of oil or ghee, fry paneer cubes and keep aside.
                                  

Once the veggies are nice and tender add biryani masala, curd, salt, 1/2 of the chopped mint and cilantro and 1/2 of the fried onions.
Make sure to cook till only few spoons of gravy is left in the curry.
Remove from stove and set aside.

How to Dum the Biryani in Oven:

Now take a aluminum tray or oven safe cooking bowl to dum the biryani.
Add half of the rice in the tray.
Sprinkle some  chopped mint and cilantro and food color mixed in water.
If using saffron, soak little saffron in warm milk and then use it.
                                 
Add the vegetable curry on top and spread it around.

                                
Now add rest of the rice on top of curry and spread it all over.
Sprinkle saffron water, chopped cilantro, mint and fried onions.
                               
Now dip the tissue paper in water and squeeze excess water.
Spread this tissue paper on top, make sure tissue paper covers the rice.
                                  

Now cover the tray with foil and close it tight.
Bake in oven  for 45 minutes on 350 Degrees F.
Remove and serve hot with raita.

How to Dum Biryani on stove top:

Take a large cooking pan.
Apply ghee or oil all over the pan from inside.
Add half of the rice in the pan
Sprinkle some  chopped mint and cilantro and food color mixed in water.
If using saffron, soak little saffron in warm milk and then use it.
Add the vegetable curry on top and spread it around.
Now add rest of the rice on top of curry and spread it all over.
Sprinkle saffron water, chopped cilantro, mint and fried onions.
Now dip the tissue paper in water and squeeze excess water.
Spread this tissue paper on top, make sure tissue paper covers the rice.
Now cover the pan  with foil and close it tight with lid.
Take a large skillet  or dosa pan.
Put the biryani pan on top of skillet.
Now we need to cook this biryani on low flame for about 1 hr.
We are double broiling this biryani by using skillet so that the biryani  doesn't burn at the bottom by receiving direct flame.
Remove and serve hot with raita.


Check to see what my fellow bloggers are cooking for BM 48.