Preparation Time : 1/2 an hour
Cooking Time : 20 minutes
Serving : 4 to 5 members
Description
Vegetable Mughal dum biriyani . This is a wholesome warming dish that i have tried to showcase in a modern way. Usually dum biriyanis are made with firewood but now a days with the busy schedule and buzz of life it’s impossible. So i have followed the same procedure of the dum biriyani but on a stove top.(which is much more easy now a days)at times it’s best to be as practical as possible. I love the fried bread pieces that are in this biriyani. I usually serve myself making sure i have atleast 2 to 5 bread pieces on my plate. whatever said and done my choice is always the non – veg biriyani. Very rarely do i prepare this biriyani at home. Not that it does not tatse good but at home every one will have a huge question mark as why vegetarian biriyani ? Why not non – vegetarian biriyani ?
Ingredients
Ingredients | Quantity |
|---|---|
| Basmati rice | 2 cups ( cleaned and soaked in water for an hour ) |
| onions | 3 big sliced |
| tomato | 2 big chopped |
| green chillies | 6 slit |
| coriander leaves | 2 tablespoons chopped |
| mint leaves | 2 tablespoons |
| ghee | 1 cup ( can use 1/2 cup ghee and 1/2 cup oil ) |
| cardamom | 3 |
| cloves | 3 |
| cinnamon | 1 inch piece 2 |
| bay leaf | 1 |
| ginger garlic paste | 1 tablespoon each |
| mixed vegetables | 1 1/2 cups ( carrots , cauliflower , green peas , potato , cabbage , beans , capsicum ) chopped into medium sized cubes |
| bread slices | 4 cut into squares and fried in ghee to brown |
| paneer | 1 cup cubied fried in ghee |
| salt | to taste |
| turmeric powder | 1/4 teaspoon |
| chilli powder | 1 teaspoon |
| curd | 1 cup |
| coconut grated and cashewnuts | 2 tablespoons each ground to a smooth paste |
| rose water | 1 teaspoon |
| saffron - a pinch | soaked in 1/4 cup milk |
| lime juice | 1/2 lime |
Method
- Heat ghee in a pressure cooker . Add cinnamon , cloves , cardamom and bay leaf .
- Once they crackle add onions and fry to brown for about 5 to 8 minutes . Top with ginger garlic paste and fry to crisp .
- Add mixed vegetables , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt .
- Mix well and sauté for 5 minutes till the tomatoes lets it juices out and gets to a gravy consistency . Add 5 cups of water and pressure cook for 1 whistle .
- Dilute the ground coconut cashew paste in little water and add to the vegetable gravy . Mix well adding lime juice and rose water .
- Taste and adjust . Mix in soaked basmati rice along with saffron , fried bread and paneer .mix well and pressure cook for 1 whistle and simmer for 10 minutes .
- Switch of the flame , once the whistle settles down remove and serve hot with onion raitha .
