Vegetable dum biriyani

Name: Vegetable dum biriyani
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 glasses basmati rice; 2 glasses water; 1/3 cauliflower; 3 carrots; 100 grams beans; 1 cup green peas; 2 potatoes; As needed - coriander; As needed- mint; 1 1/2 tbsp lemon juice; 2 green chillies; 1 onion; 3 bay leaves; 2 cardamom; 2 cloves; 1/2 inch cinnamon bark; 1 star anise; 1/2 mace; 1/2 tbsp black cumin/shah jeera; 1 tbsp chilli powder; 1 /2 tbsp turmeric; 1 tbsp coriander powder; 1 tsp rock salt; 2 tbsp ghee; 1 tbsp oil; 1/2 inch ginger; 5-6 garlic cloves; 1 tbsp butter; 1 cup curd /yoghurt

Telugu Turtle @teluguturtle

Note- adding paneer is optional. When adding, add to the vegetable mixture in the last 5 minutes as it gets cooked very quickly

Telugu Turtle @teluguturtle

Note- adding paneer is optional. When adding, add to the vegetable mixture in the last 5 minutes as it gets cooked very quickly

Saved

Ingredients

1 hour

4 servings

2 glassesbasmati rice
2 glasseswater
1/3cauliflower
3carrots
100 gramsbeans
1 cup green peas
2potatoes
As needed- coriander
As needed- mint
1 1/2 tbsp lemon juice
2green chillies
1onion
3bay leaves
2cardamom
2cloves
1/2 inchcinnamon bark
1star anise
1/2mace
1/2 tbspblack cumin/shah jeera
1 tbspchilli powder
1/2 tbsp turmeric
1 tbspcoriander powder
1 tsprock salt
2 tbspghee
1 tbspoil
1/2 inchginger
5-6garlic cloves
1 tbspbutter
1 cupcurd /yoghurt

Saved

Steps

1 hour

1

Soak rice in water in 1:1 ratio for one hour. Add 2 bay leaves, 1 cardamom, 1/4 cinnamon bark, 1 clove, 1/4 mace, 1/4 tbsp black cumin, 1/4 star anise, a little mint and coriander.
2

Cut the vegetables into even sized pieces, the green chillies vertically, and Julienne the onions. Mince the mint and coriander.
3

Make ginger garlic paste. Add one clove, 1/2 inch cinnamon, 1 cardamom, 1 clove, 1/4 tbsp black cumin, 1/4 mace 1/4 star anise, 1/4 tbsp black cumin. Grind them together.
4

Add 2-3 drops of oil to the rice and cook it on low flame in a pressure cooker for 20 minutes
5

Heat pan with ghee. Add vegetables (cauliflower, carrot, beans, potatoes, green chillies). Cook for 5 minutes.
6

Add the grinded mixture. Cook for 10 minutes.
7

Add rock salt and onions. Cook for 5 minutes.
8

Add green peas. Cook for another 20 minutes.
9

Add coriander and mint. Cook for 2 minutes. Turn off the heat.
10

Let the veggies cool a little. Add chilli powder, turmeric, coriander powder, lemon juice.
11

Add curd. Mix carefully so as not to crush the veggies. Taste the mixture at this point to determine salt and spice adequacy.
12

Take a cooker. Grease the bottom with ghee.
13

Add the veggies at the bottom. Sprinkle a little coriander and mint.
14

Add the rice at the top. Sprinkle coriander and mint.
15

Mix a little turmeric in oil and drizzle at the top. Add chunks of butter.
16

Close the lid and cook for 30 minutes on low flame under pressure on indirect heat.
17

Garnish with lemon and onions and serve.