VEGETABLE DUM BIRIYANI

VEGETABLE DUM BIRIYANI


SERVES- 3-4 PERSONS.



INGREDIENTS


CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP

CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
SPRING ONION- CHOPPED; 1/4 CUP

SWEET CORN-1/ 4 CUP(OPTIONAL)

CABBAGE, CAULIFLOWER- CHOPPED

STEAMTHE VEGETABLES
OR SHALLOW FRY IN GHEE WITH SALT


FOR THE RICE

BASMATI RICE – 2 CUPS.
PEPPER –6 NOS.
CARDAMOM –3 NOS.
CINNAMON STICKS – 3 NOS.
CLOVES- 6 NOS.
BAY LEAVES –4  NOS.
FENNEL SEEDS – A PINCH.
CUMIN SEEDS – A PINCH.
SALT -  AS REQUIRED.
LEMON JUICE – 1 FULL
WATER—6-8 CUPS.
CARROT-1 OPTIONAL.
GREEN PEAS – 1 HANDFUL OPTIONAL.


 PREPARATION

TAKE 2 CUPS OF RICE AND PUT IN WATER FOR ATLEAST 1 HOUR. 

DRAIN IT

TAKE WATER IN A POT AND ADD RICE, AND ALL THE INGREDIENTS.  COOK TILL THREE- FOURTH OF RICE IS COOKED.  DRAIN OUT WATER.

OR 
FRY THE SPICES AND 1/2 ONION IN GHEE. ADD RICE AND 3 1/2 CUPS OF WATER. REMOVE FROM FLAME WHEN THRRE-FOURTH COOKED


FOR THE  MASALA

INGREDIENTS

COOKING OIL- 4 TABLESPOONS.
ONIONS- 5 FINE SLICED
GARLIC-1 POD CRUSHED MADE INTO A PASTE.
GINGER- 3 INCH PIECE CRUSHED MADE INTO A PASTE
TOMATOES 2 BIG SLICED
GREEN CHILLIES 4-5
CURRY LEAVES- 1 HANDFUL
CORIANDER LEAVES-1 HANDFUL FINELY CHOPPED
CHILLY POWDER – HALF TABLESPOON
CORIANDER POWDER 1 ½ TABLESPOON
TURMERIC POWDER- A PINCH
CURD – 2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON.


PREPARATION

HEAT OIL IN A PAN.  ADD SLICED ONIONS.  FRY TILL GOLDEN BROWN. 

ADD GINGER-GARLIC PASTE.  FRY FOR 2-3 MINUTES.

ADD CHOPPED TOMATOES AND GREEN CHILLIES. FRY FOR 5 MINUTES TILL TOMATOES BECOME SOFT.

THEN ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD SALT, CHIILY POWDER, CORIANDER POWDER AND TURMERIC POWDER. MIX WELL AND SAUTE TILL THE RAW SMELL OF POWDER DISAPPEARS. 
THEN ADD ALL SPICES POWDER.

ADD FRIED VEGETABLES. 
FRY IN A LOW HEAT TILL ALL INGREDIENTS GETS MIXED WELL.


AFTER PUTTING OFF FROM THE FLAME, ADD CURD. MIX WELL.



FOR DUM

DRY GRAPES- 1 HANDFUL
CASHEWNUTS – 1 HANDFUL
ONION – 1 SLICED
MINT LEAVES- 1 HANDFUL SLICED.
CORIANDER LEAVES- 1 HANDFUL
PINEAPPLE ESSENCE- 1 TABLESPOON.


FRY DRY GRAPES AND CASHEW NUTS IN GHEE.
FRY ONE ONION FINELY SLICED TILL IT BECOMES BROWNISH BLACK . KEEP THIS ASIDE

IN A HEAVY BOTTOMED VESSEL, SPREAD TWO-TABLESPOON GHEE UNIFORMLY.  SPREAD A PORTION OF COOKED RICE AND THEN EVENLY SPREAD A PORTION OF VEGETABLE MASALA.  AGAIN PLACE COOKED RICE, VEGETABLE  MASALA AND RICE. 

 ABOVE THE RICE PUT CHOPPED CORIANDER LEAVES, CHOPPED MINT LEAVES, FRIED CASHEW NUTS, FRIED DRY GRAPES, AND FRIED ONION. 

 POUR ONE TABLESPOON ESSENCE PREFERABLY PINEAPPLE ESSENCE.  ALSO POUR TWO-TABLESPOON GHEE.  COVER WITH ALUMINIUM FOIL. 


CLOSE THE VESSEL WITH A LID.  (IF NO ALUMINIUM FOIL YOU CAN CLOSE THE VESSEL WITH A LID AND PASTE IT SIDES USING MAIDA OR ALL PURPOSE DOUGH SLIGHTLY MIXED WITH WATER SO THAT NO AIR ESCAPES.) 

PUT THE VESSEL IN A LOW FLAME FOR 30 MINUTES. CARE SHOULD BE TAKEN THAT FLAME IS LOW.  AFTER 30 MINUTES ALLOW THE FOOD TO SETTLE FOR SOMETIMES. 
NOW YOU CAN OPEN AND YOUR DUM BIRIYANI IS READY.