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Preparation Time : 20
Cook Time : 30
Total Time : 50
Onion ,medium sliced 2 nos
Cashewnuts 8-10 nos
Raisins 2 tbsp
Thick Curd /Yogurt 1/4 cups
Ginger Garlic paste 1 tbsp
turmeric powder 2-2 pinch
Chilly powder 1/8 tsp
Udupi ruchi Biryani masala 1 tsp
Saffron strands 2 pinch
Salt 1 tbsp
Oil 2 tbsp
Ghee 2 tbsp
Whole Masala Spices: Cumin seeds 1/2 tsp
Green cardamom 2 nos
Black cardamom 1 nos
Cinnamon stick 1 inch
Bay leaf 1 nos
Cloves 4 nos
Star anise,small 1 nos
Vegetables: French Beans,chopped 6 nos
Carrot ,chopped 1 nos
green peas 3 tbsp
Potato,chopped parboiled 1 nos
Green chilly,slit or as per your taste 2 nos
Coriander leaves,chopped 2-3 tbsp
Mint leaves ,chopped 2-3 tbsp
For Rice: Basmati Rice 1 cups
Water 3-4 cups
Cardamom 1 nos
Cinnamon ,small stick 1 nos
Cloves 2 nos
Bay leaf ,small 1 nos
Salt 1 tsp
Wash the basmati rice thoroughly in water and soak them for atleast 30 mins.
Soaked the saffron strands in little water. Keep aside until used.
Heat oil in a heavy bottom pan. Add the sliced onions and fry till brown. Remove and keep side.
In the same oil fry the cashewnuts till golden and add the raisins and fry for a min. Remove both and keep along with the fried onions.
In the same oil add the ghee. Add the whole spices and saute till it crackles.
Add the ginger garlic paste and saute for a min.
Add half of the fried onion and the vegetables - french beans, carrots, peas and potatoes and saute for about 2 mins.
Add the turmeric powder, chilly powder, Biryani masala and saute a min.
Add the curd and mix well, cover the pan and cook on medium heat for about 5-10 mins.
Meanwhile keep the rice for cooking. In a large pot boil enough water. Once the water comes to a boil add the masala spices and the drained rice and cook till it is 70-80% cooked.
Drain the rice nicely in a strainer.
Layering the rice for dum:
To make a two layer dum set aside half of the cooked vegetables. Now layer with half the rice.
Add some chopped coriander and mint leaves and fried onion.
Now layer the remaining vegetables following with the remaining rice.
Add chopped coriander and mint leaves, fried onions, cashewnuts and raisins.
Pour the saffron water all over the rice.
Heat a tawa over gas top. Reduce to low-medium heat. Place the pan over the hot tawa and cook it for about 10-15 mins. You can seal the pan with foil or atta dough.
Remove from heat, open the pan and fluff it gently, garnish further with chopped coriander leaves, mint leaves, fried onions, nuts and raisins and serve with raita.
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Akum Raj Jamir