Delicious Vegetable Dum Biryani
1 1/2 cup Basmati rice
1/2 cup mix chana dal,
Moong dal, chana dal
Wash rice 2-3 time and soak rice with mixture of dal for 30 minutes
LETS COOK RICE
-2 Soaked rice mixture (with dals)
Soaking foe 30 minutes drained the rice.
-whole garam masala:1 bay leaves, 5 cloves, 2 green cardamom,1 black cardamom,1 tsp fennel seeds ,2” sticks,3 star anise.
-4 1/2 cup hot water
-2 onion sliced
-2 tbsp ghee
-4 tbsp oil /2 tbsp butter
-2 tsp salt, 1 tsp sugar
-Heat oil in a wide pan add onion sauté until nice onions are nice and brown/caramelized, once onions are browned take them off and set aside for layering.
-Same oil add soaked & drained rice stir die 2 minutes, add whole garam masalas, salt, sugar mix well
Increase the heat to high.
Let the water come to a boil, add butter.
-once it starts boiling lower the heat to lowest cover with a lid let it cook foe 15 minutes until rice is tender and water is absorbed (do not open the lid while it is cooked)
Once they’re cooked, turn off the flame, let it sit foe 5 more minutes, then fluff with a spoon/fork
-fish out the garam masala from the rice. Set aside
LETS COOK THE VEGETABLES
1/2 cup carrot small diced
1/2 cup suran/yam small diced
1 cup potatoe small diced
1 cup green beans cut
1/2 capsicum cut
1/2 cup Moong sprouts
3 tbsp peanut oil/regular oil
2 tbsp ghee
-Heat oil in a pan add diced potatoes, suran/yam, cut geek green beans (these vegetables take little longer to cook so we are adding this first) stir and dash salt
Cover and cook until they are almost cooked.
-Now add carrot, capsicum, peas, Moong sprouts stir for 1 minutes make space in the middle add 4 tbsp water close the lid and cook for 5-6 minutes over lower heat.
-once they are done transfer cooked vegetables to a plate and set aside
-GRIND BIRYANI GRAVY MASALA
1/2 cup cashews
1/2 cup peanuts toasted
1 browned fried onion
1 tbsp ginger & garlic paste
3 medium tomato
-Add all to a blender and blend to a smooth paste. Set aside
-3 tbsp oil,2 tbsp ghee
3 tbsp Biryani masala (has salt in it)
2 tbsp meat masala
1 tsp fennel powder
1 tsp homemade garam masala powder
-2 tbsp tomato ketchup
-1/2 cup yogurt
-1/2 cup fresh cream
-salt to taste
-Heat oil m & ghee in a wide pan add add prepared ground gravy masala stir and cook over medium heat for 2 minutes.
-now add spice power sauté for couple of minutes, cover with a lid let it cook for 5-6 minutes over lower flame, when your see oil separated from the masala then add yogurt stir and cook for a second, add cooked vegetables vegetables stir and cook for a second add fresh cream stir, dash sugar, adjust taste with salt, add tomato ketchup stir and cook foe 1 more minute.
-Now birthday vegtable gravy is ready
-LAYER THE VEG BIRYANI
-Need wide dish
-food color water mixture (dash food red/orange color mix with little water)
-fresh mint & coriander leaves
-In a wide pan
1st layer :spread cooked rice
Add brown onion, mint & container leaves,
-2nd layer: add spread prepared vegetable biryani gravy
-3rd layer: again spread cooked rice
brown onion, fresh mint & coconut leaves, pour food color mixture on top. Can add more butter for more flavor
-Now seal the dish with aluminium foil close the lid
-next keep the tawa/griddle/skillet on the gas heat it on medium heat, once the griddle is nice and hot lower the heat
-Now keep the sealed veg biryani sealed dish on the tawa
-keep the flame to the lowest & cook for 30-35 minutes
-(do not open the lid while it is cooked)
-After 30-35 minutes turn off the flame, let it sit for 5 more minutes
-After 5 minutes open the seal & lid
Enjoy Veg Biryani accompanied with curd Raita or onion, tomato, cucumber Raita.
-Chicken Biryani Green masala –
-Masoor Biryani -https://youtu.be/n42SinSfPak
Veg Pulao one pot Meal-https://youtu.be/AeFhgd2cBSc
Saffron rice: https://youtu.be/NgNBr9k45ys