Veg Biryani is basically a flavourful rice (preferably basmati rice) cooked with Indian spices and vegetables. In Dum biryani vegetables and rice are layered on each other and cooked on very low flame. Dum is a slow cooking method. In this process the ingredients are enclosed in a Handi or thick base pot and the lid is sealed. This way it uses the steam to cook the ingredients and enhances flavours.
This is very rich and flavourful dish served with raita or curry.
Let’s start with ingredients:
Please scroll across to see all the ingredients
Cloves : 5 to 6 pieces
Black Cumin Seeds :(Shahi Jeera) 1 teaspoon
Peppercorn : 1/4th teaspoon
Cardamom : 10 to 12 pieces
Bay Leaf : 1 or 2
Cinnamon : 1 medium stick
Star anise : 2 pieces
Coriander Leaves: Finely chopped 1/4th Cup
Mint Leaves : 12 to 15 leaves
Ginger Garlic paste / Grated : 2 tablespoon
Yogurt : 1 and 1/2 cup
Saffron soaked milk : 1 tablespoon milk with pinch of saffron
Rice : 250 grams i.e. approx 1 cup
Ghee(Clarified Butter) : 1 tablespoon
Cooking Oil : 1/2 cup
Mix Vegetables : 250 grams. Rice to Vegetable ratio should be 1:1. I have used Cauliflower , French Beans, Green peas, Paneer. You can also add veggies of your choice.
Onions : 2 large size sliced
Turmeric Powder: 1/2 teaspoon
Garam Masala : 1 teaspoon
Coriander Powder : 1 teaspoon
Salt : as per taste
Green Chilli: 3 to 4 slitted
Red Chilli Powder : 2 tablespoon
Let’s start the process :
Step 1: Soak Rice :
Take 250 grams of basmati rice in a bowl (approx 1 cup).
Wash it 2 -3 times properly.
Soak in water for at least 30 minutes.
Step 2: Marinate Vegetables :
Take 250 grams of vegetables of your choice. The amount of vegetables is equal to amount of rice (1:1 ratio). Green peas, French beans , Cauliflower ,Carrots are generally used in vegetable biryani. Here I am not using carrot in this recipe . I have used paneer instead.
Add 1 tbsp of ginger – garlic paste or grated.
Add 3-4 green cardamom.
Add 3-4 cloves.
Add 1/4 tsp of peppercorns.
Add 1 star anise.
Add 1/2 tsp of shahi jeera (black cumin seeds).
Add 2 green chillies slitted.
Add 1/2 tsp of turmeric powder.
Add 1 tsp of garam masala powder.
Add 1 tsp of coriander powder.
Add 2 tsp of red chilli powder.
Add some sliced onions.
Add some chopped coriander leaves.
Add 5-6 mint leaves (crush with hands and add).
Add some salt to taste.
Add 1 and 1/2 cup of yogurt.
Mix everything well and keep it for marination for at least 15 -20 min.
Step 3: Make brown onions (Birista) :
Basically ,onions are finely sliced and deep fried in a oil until it gets nice brown colour and crisp.These crispy brown onions are called birista. Birista is used in biryani as well as in many curries.
Add 1/2 cup of oil in a pan.
Add 2 large finely sliced onions.
Deep fry them on medium flame till colour changes to brown.
Take off onion from oil on tissue paper to remove excess oil.
Brown onions are ready. Keep it aside for later use.
Step 4: Cook Rice :
Boil 2 ltr of water.
Add 2 bayleaf’s.
Add 1 star anis.
Add 3-4 green cardamom.
Add 3-4 cloves.
Add some peppercorns and 1 cinnamon stick .
Add 3 Tbsp of salt.(salt should be little more so that when we strain the water it will be in right amount)
Add 1 tbsp of oil and let the water boil.
Once the water is boiling add soaked rice in it.
Let the rice cook on high flame for 2 -3 mins.
Then keep flame low and cook rice for another 2 -3 mins.
Cook rice till 80 percent done.Do not cook rice completely.
Strain the water from rice and keep aside.
Step 5 : Cook the vegetables:
In a thick base pot add 1-2 tbsp of oil.
Add some cardamom, black cumin seeds (shahi jeera) , and peppercorns.
Add 1 Tbsp of ginger-garlic paste or grated.
Saute it for 1-2 min.
Add marinated vegetable mixture and mix everything well.
Adjust the salt and keep the lid and cook for 5 min.(Don’t cook vegetables completely as they are going to cook in dum.)
Step 6 : Layer the rice and vegetables :
Keep the flame low.
Add rice on vegetables and spread evenly in entire pot.
Add 1 tbsp of ghee(clarified butter).
Add some brown onions.
Add some mint leaves.
Add some chopped coriander.
Add 1 tbsp of saffron soaked milk.
Note: Do not mix the ingredients. We have to layer first rice on the vegetables and then sprinkle other ingredients on top of rice.
Step 7 : Give it a dum :
Cover the pot with aluminium foil so that steam won’t come out. (Or you can use wheat dough to seal the lid)
Put lid and cook the biryani on very low flame for 15 -20 mins.
After 15-20 mins the biryani is ready.
Biryani ready to Serve
Serve hot with raita or curry.
Do try this recipe. If you like it let me know in the comments below.
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Dum aloo is flavourful, rich and creamy dish traditionally most popular in Kashmir , Bengal and North region of India . It is a very popular restaurant dish made with fried baby potatoes and variety of Indian spices. There are different ways of making dum aloo . The most popular types of this dish are “Kashmiri dum aloo” and “Punjabi dum aloo“. Punjabi dum aloo mainly based on onion and tomato gravy with some cashew paste. Kashmiri dum aloo gravy is based on yogurt.
Here I am sharing yogurt based gravy recipe.This is very simple and easy to make with very little ingredients and less time.You can have this with chapati ,roti or naan but this gravy tastes better with steamed rice.
Let’s have a look at ingredients :
Let’s start the process :
Take 1 cup of yogurt and whisk it with the help of whisker for smooth texture.
Add 1tbsp kashmiri red chilli powder into it.
Add 1 tsp coriander powder.
Add 1/2 tsp cumin powder.
Add 1/2 tsp garam masala powder
mix everything well and keep it a side for a while.
In Kashmiri cuisine they generally mix the masalas(spices) into water and then add into sabji (vegetable). So lets make a paste of all spices. Add all the spices in a bowl and add some water .
Add 1 tbsp kashmiri red chilli powder into a small bowl.
Add 1/2 tsp Asafoetida (hing).
Add 1/2 tsp dry ginger powder.
Add 1tsp fennel seed powder.
Add 1 -2 tbsp water and make a paste and keep it a side foe a while.We can use it later in the gravy.
Generally in dum aloo recipe baby potatoes are peeled and deep fried directly. But here I have first boiled potatoes and then shallow fried them to avoid too much consumption of oil.
Take 10 -12 baby potatoes, boil (I had taken 1 whistle in pressure cooker) and peel them.
Prick them with the help of fork so that gravy gets absorbed into it and gets a good taste from inside as well.
Add 1/4 tsp turmeric powder on potatoes.
Add some salt to taste.
Add some red chilli powder and coat nicely all these on potatoes.
Heat the pan and add 4 -5 tbsp of oil in to the pan or Kadhai .
Once the oil gets hot add potatoes into it.
Fry them until they get crisp from outside and little golden brown colour.
When potatoes are done take off from the pan.
Take off the remaining oil from Kadhai.
In same pan add 1 tbsp oil.
Add 1 bay leaf.
Add 1 cinnamon stick.
Add 3-4 cardamom.
Add 1/2 tsp black peppercorn and 2-3 dry red chillies.
Add 1 cup of yogurt and spices mixture which we we have prepared before. Keep the flame low.
Add masala ghol (spices paste) which we have prepared earlier.
Add little water to adjust the consistency of gravy.
Stir continuously and let the gravy boil.
Once the gravy reaches to the boiling point add potatoes and mix well.
Add little salt and keep lid on and cook for 10 min or till oil can be seen on the top of the gravy. (cook on very low flame.)
When you can see the oil on top of the gravy switch off the gas.This is the sign the gravy is done and your dish is ready.
Serve hot with steamed rice and enjoy !!!!!!!
Do try the recipe and let me know the the feedback in comments below
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Methi Mutter Malai is a very flavourful and rich in texture North Indian recipe . It has a creamy texture and delicious taste.It’s a heavy dish as it contains cream, butter and cashew nuts and it will surely satisfies our taste buds. So once in a while we can treat ourselves with this rich creamy delight.
You can have this with any Indian bread like Paratha, Naan, Roti or Chapati.It’s a little thick gravy made with Onion, cashew nuts and curd with some fresh Methi (fenugreek )leaves and green pea’s along with Indian spices and cream. Here i am using dry peas which i have soaked in water overnight and boiled but i will recommend you to use fresh green pea’s if available.
If you or your kid’s don’t like to eat methi because of it’s little bitter taste then this is the perfect way to coverup the bitter taste. Do try this recipe and I am sure you will love it.
Let’s start with ingredients :
Fresh Methi (Fenugreek Leaves) -1 Cup
Green Pea’s – 1/2 Cup
Curd -1/2 Cup
Cream -1/2 Cup
Butter – 2 Tbsp
Oil – 2 Tbsp
Cashew – 18 -20 No. or handful
Onion -3 Medium Size
Garlic – 4-5 Cloves
Ginger -1 inch
Cinnamon – 1 small stick
Black Cardamom – 1
Green Cardamom – 4-5
Black Pepper – 1 Tsp
Cumin seeds – 1 Tsp
Cumin Powder -1 Tsp
Coriander Powder -2 Tsp
Red Chilli Powder – 1 Tsp
Turmeric Powder – 1/2 Tsp
Kasuri Methi – 1 Tsp
Let’s Move on to Procedure :
Lets Start with Gravy
In a Pan Add 2 Cups of Water.
Add 1 Black Cardamom ,1 Inch of Ginger and 5-6 cloves of garlic
Add 3 roughly chopped onion and cashew and boil upto 15 to 20 minute (until the onion and cashew get’s soft) or pressure cook it and take one whistle.
Once the Onion and Cashew has been cooked properly remove it from gas and strain the mixture to remove the excessive water.
Take off the Black Cardamom and transfer the remaining ingredients into chutney jar
Add 1/2 cup curd into this and make a smooth paste out of this.
Heat the Pan.
Add 2 tbsp Oil.
Add 4-5 green cardamom.
Add 1 Tsp Cumin seeds.
Add 1 small stick Cinnamon.
Add Bayleaf and saute a little.
Add the paste of Onion,Cashew and Curd which we have made earlier and stir for some time on low flame.
Add all the spices like turmeric powder ,red chilli powder , cumin powder and coriander powder
Add 1 Tbsp Butter
Add salt for taste and little water and mix all ingredients well
Cook this curry for minimum 15 minute so that taste of all ingredients incorporates well into curry
Heat other kadhai and add 1 Tbsp Butter
Add 1 cup chopped methi(fenugreek) in butter and saute a little.
Add 1/2 cup boiled green peas and mix well.
Into methi and mutter mixture add Curry which we have prepared already.
Mix everything together and cook for another 5 minute .Adjust the consistency by adding little water if gravy is too thick.
Add 1/2 cup cream and mix well
Once the cream has been added switch off the flame immediately.
At last add some kasuri methi and mix it.
Serve hot with any Indian bread of your choice like Naan , Roti , Paratha or Chapati.
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