hyderabadi vegetable dum biryani

8/14/2019 Hyderabadi Vegetable Dum Biryani

1/19

Hyderabadi

Vegetable DumBiryani

For this month's Daring Cook's Challenge, a nonblogging member of the daring cooks - Grace,

challenged us with a delicious dish from India- Biryani.he had gi!en us " !ariations of biryani among whichone was !egetable and all the others with chiciken, lamband fish. I o#ted the !egatable biryani but didn't try outher reci#e. $yderabadi %egetable biryani has been inmy list for long since it was announced as a challenge in&C for the northern team. o I thought this would bethe #erfect occasion for trying this out. $yderabadibiryani is a layered biryani and can be finally cooked ino!en to merge the fla!ours. nce I saw the reci#e on%ahre!ah and followed it. But no one liked it as the!egetables were !ery big and didn't merge with the dish.I came across a reci#e at wasthis's blog and looking atthe final dish I was tem#ted to try. he had all the ste#wise #hotos and e!en a reci#e for the biryani s#ice

#owder. I made it on a unday and fortunately I hadsome guests that day. o I was so ha##y to ser!e themthis along with onion raitha and mushroom !aru!al. (ehad a filling lunch and finally com#leted it with a kesar#ista kulfi. ounds fun right)


2/19

Recipe Source: SwasthiIngredients:For The Spice Powder:Bay *eaf-+tar nise-Green Cardamom-Black Cardamom-Black /e##er-+ +0 ts#Cinnamon-" 1 sticksClo!e-+ tbsCoriander eeds-2 tbshahi 3eera- tbs4ace -+Grated &utmeg-+0 ts#

For The Masala:
http://www.indianhealthyrecipes.com/2013/02/hyderabadi-vegetable-dum-biryani.html#.UgQ4LpJHKSohttp://www.indianhealthyrecipes.com/2013/02/hyderabadi-vegetable-dum-biryani.html#.UgQ4LpJHKSo


3/19

Cinnamon tick-1Green Cardamom-2Black Cardamom-+

4ace-+tar nise-+Clo!e-"-hahi 3eera-+0 ts#Cauliflower-5 small floretsGreen /eas-+0 cu#/otato-+

Carrot-+Button 4ushroom-5-+6Coriander *ea!es-+07 cu#Ginger /aste- tbsGarlic /aste- tbsBiryani 4asala /owder-+ +0 ts#8ed Chilly /owder-+07 ts#9urmeric /owder-+0 ts#:ogurt0 Curd- cu#sGhee-2 tbsaffron trands-a few(arm 4ilk-+0 cu#alt-to taste

For The Rice:

Basmati 8ice- cu#sil-+ ts#hahi 3eera-+0 ts#alt-to taste

For Garnish:lmonds-+07 cu#

Cashew &uts-+07 cu#


4/19

8aisins-+07 cu#Fried nions-+ cu#Coriander *ea!es-+07 cu#

Procedure:For The Spice Powder:+. In a #an dry roast all the ingredients until aromatic.. Grind it to a fine #owder.7. Cool and transfer to an air tight ;ar. . &ow add + cu# of curd and mi? it well.5. Co!er and cook until the !egetables are done.@. =ee# on stirring until the masala becomes dry.+6. dd coriander lea!es and mi?. =ee# it aside.


5/19

For The Fried Onions:+. lice onions into thin long slices.. $eat oil in a #an and dee# fry the slices until brown

and cris#y.7. Drain and kee# it aside.2. Fry the almonds, cashew nuts and raisins untilgolden.". Drain and kee# it aside.

Assembling The Birani:

+. In a hea!y bottomed #an A use an aluminium #an without any handles as it will go inside the o!en, add +0the !egetable masala and + cu# of curd. 4i? well ands#read it out e!enly on the bottom.. 9o# with +07 rd of fried onions, almonds, cashew andraisins.7. &ow add +0 the rice on the masala and s#read it oute!enly.2. &ow s#read the remaining masala o!er the rice andto# with +07 rd of garnish.". dd the remaining rice and #ress it well.. Garnish with the remaining nuts, fried onions andcoriander.>. oak saffron in milk for +6 minutes.5. /our this milk o!er the rice e!enly.

@. /reheat o!en to +>"C.+6. Co!er the #an with aluminium foil.++. /lace it in hot o!en and bake for 6-" minutes.+. 8emo!e from o!en.+7. t the time of ser!ing transfer the layers to a ser!ingbowl, gi!e a gentle stir, garnish with coriander lea!esand ser!e hot.


6/19

Dry roast the s#ices.

Grind it to fine #owder.


7/19

llow it to cool and store in a ;ar.

(ash and #re#are the !egetables.


8/19

aute the s#ices and ginger garlic #aste in ghee.

dd the !egetables.


9/19

dd the s#ice #owders.

dd curd


10/19

dd coriander lea!es.

lice onions.


11/19

Dee# fry in oil.

Drain and kee# itaside.


12/19

Fry the dry fruits.

dd water, shahi ;eera, salt, oil and rice.


13/19

Cook and drain it in a large strainer.

4i? half the !egetables with curd in a #an.


14/19

*ayer with nuts, coriander lea!es and fried onions.

dd +0 the rice and to# again with the remainingmasala.


15/19

9o# with the nuts, fried onions and coriander lea!es.

*ayer the remaining rice.


16/19

dd the remaining garnish.

dd the saffron soaked milk on to#.


17/19

Co!er with foil and bake for 6-" minutes.

8emo!e from o!en and remo!e foil.


18/19

Can you see the layers) 9hey ;ust look fabulous

Gi!e a nice mi? in a bowl.


19/19

er!e with raitha and mushroom masala.

hyderabadi vegetable dum biryani

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