Veg dum biryani with smoked curd

Name: Veg dum biryani with smoked curd
Cuisine: Indian
Ingredients: 1 cup basmati long grain rice; 1/2 cup cubed potatoes; 1/2 cup cubed carrots; 1/2 cup cauliflower florets; 1/2 cup curd; to taste Salt; 1 tsp garam masala; 1 tsp haldi/Turmeric powder; 1 tsp red chilli powder; 1 tsp shahee (cumin seeds); 1 star anise; 1 cinnemom; 2 tsp ginger garlic paste; 2 Green chillies slitted lengthwise; 2 tbsp Milk; 1/2 tbsp saffron; 1 cup Fried onions; As needed fresh mint leaves; 2 tej patta/bay leaves; 1 cup curd; 1 charcoal

Vidhi agarwal @cook_vidhi

West Bengal

Flavours that give a nice aroma . It's very delicious and flavourful . When prepared with less spices but with the ground spices they are just amazing . Served with smoked curd which has the sharpness to go with biryani
#ldcravings2

Vidhi agarwal @cook_vidhi

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Ingredients

1 cupbasmati long grain rice
1/2 cupcubed potatoes
1/2 cupcubed carrots
1/2 cupcauliflower florets
1/2 cupcurd
to tasteSalt
1 tspgaram masala
1 tsphaldi/Turmeric powder
1 tspred chilli powder
1 tspshahee (cumin seeds)
1star anise
1cinnemom
2 tspginger garlic paste
2Green chillies slitted lengthwise
2 tbspMilk
1/2 tbspsaffron
1 cupFried onions
As needed fresh mint leaves
2tej patta/bay leaves
1 cupcurd
1charcoal

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Steps

1

Take a pot heat 4 cups of water add salt, jeera, 2 tbsp oil, 1 tej patta and let it boil then add. Rice and cook 90% and drain
2

Then take a bowl add vegetables, curd, fried onions half of it, salt, haldi, garam masala, red chilli powder and mix well
3

Take a pan heat oil add all the marinated vegetables cover and cook till soft
4

Then take a pan heat add safron 1 tbsp ghee milk and give it a boil. Keep aside
5

Then take a pot which is thick from bottom
6

Then add a layer of rice then add saffron infused milk, some mint leaves and the vegetables
7

Then top with the rice, saffron milk, mint leaves, fried onions,
8

Then take some kneaded flour and using this close the lid of the pot
9

Cook on low flame for 10 to 15 minutes
10

Take a bowl add curd to it. And place a small bowl over it
11

Take the charcoal and burn on high flame for 3 to 4 minutes then imediately add to the small bowl and add a tsp of ghee and immediately cover using a bowl or plate so that no smoke comes out
12

Let the smoke do it's work for 5 to 10 minutes
13

Serve hot with smoked curd