Vegetable Dum Biryani
RECIPE:<br> 4 Servings <br> You will need: <br> 1. A non-stick flat based pan<br> 2. A large kadhai<br> 3. A Deep steel Tapeli<br> 4. A Dosa Pan<br> 5. A mixer/grinder<br> <br> Ingredients: <br> 1. Cumin seeds - 1 tablepoon<br> 2. Coriander seeds - 1 tablespoon<br> 3. Black pepper corns - 1 teaspoon<br> 4. Cloves - 1 teaspoon<br> 5. Cinnamon Sticks - 3-4 sticks (1.5 inch each)<br> 6. Bay Leaves - 3<br> 7. Dried red chillies - 7-8 numbers<br> 8. Green cardamom - 4-5 numbers<br> 9. Ginger piece - 2 inches<br> 10. Garlic cloves - 5-6 numbers<br> 11. Green chillies - 4-5 numbers<br> 12. Coriander leaves - a handful <br> 13. Ghee - 8-10 tablespoons<br> 14. Potatoes - 3 large, peeled and diced into large chunks<br> 15. Carrots - 2 large, peeled and diced into large chunks<br> 16. Cauliflower - a few large florets<br> 17. Green Peas - 1 cup<br> 18. Green beans - 1 cup<br> 19. Curd - 3.5 cups <br> 20. Basmati Rice - 1.5 cups<br> 21. Saffron Strands - as per your preference<br> 23. Milk - 1/4th cup <br> 24. Onions - 7-8, peeled and sliced into thin strips<br> 25. Potatoes - 3 large, peeled and sliced into large potato wedges. <br> 26. Garam Masala - to sprinkle<br> 27. Cardamom powder - to sprinkle<br> 28. Mint Leaves - a bunch<br> 29. Prepared wheat flour dough - make this out of atleast 1/2 cup of wheat flour.<br> 30. Salt - to taste<br> 31. Water<br> <br> Preparation: <br> 1. Roast the cumin seeds, coriander seeds, black pepper corns, cloves, cinnamon sticks, bay leaves, dried red chillies and green cardamom in the flat bottomed pan till they release a beautiful essence. <br> 2. Grind the roasted masalas with a handful of coriander leaves, ginger piece and garlic cloves, green chillies and water into a smooth paste. <br> 3. Add 5-6 teaspoons of ghee and saute the garam masala paste till the ghee starts to separate. <br> 4. Add cauliflower, carrots and potatoes, 1/4 cup water and salt to taste and cover the pan. Cook till almost done.<br> 5. Add green peas and green beans and cook covered for about 10 minutes. <br> 6. Remove from the flame and let the mix cool completely. Add curd ans whisk. <br> 7. Cook Basmati rice with adequate water, some ghee, some cumin seeds and bay leaf. Do not cook the rice completely. Only about 85%. <br> 8. Remove the bayleaf, strain and keep aside. <br> 9. Soak saffron stands with 1/4th cup warm milk and keep aside. <br> 10. Fry the sliced onion and potato wedges till crisp. Keep aside. <br><br> Arrangement: <br> 1. In a steel tapeli, layer the rice, sprinkle some garam masala, cardamom powder. Add some mint leaves and pour some saffron milk. <br> 2. Now layer the vegetables, fried onions and potato wedges. <br> 3. Top with another layer of rice and continue with the other layers. <br> 4. The top layer must be have some extra saffron milk and fried onions and potatoes. Also sprinkle some coriander leaves. Add 3-4 tablespoons of ghee on all sides of the tapeli. <br> 5. Seal the tapeli with prepared dough and place this on the dosa pan. (Do not place on stove directly). Let this rest on medium heat for 15-20 minutes. <br> 6. Serve hot with veggie or boondi raita.