In @ Aathidhyam Dabba-Lunch Box Lunch Menu Rice varieties

Vegetable Layered Dum Biryani~ Indian Biryani

I have heard lot about Hyderabadi Dum Biryani before coming to Hyderabad and was really tempted to taste it once the moment I came here. But somehow after multiple tasting(yes, I only tasted it but couldn't eat much), it failed to impress me miserably. I found it very bland with scanty masala paste and loads of white rice. It lacked that kick or X factor flavor. I chanced this recipe in a local magazine and I instantly knew I am going to give it a shot. When I tried it, it turned out amazing and this biryani makes into my every week menu. 
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Be assured to have flavorful yet tasty and spicy Veg Biryani.

Vegetable Layered Biryani


Basmati Rice or any long grain rice – 1 & 1.2 cups (Cook along with 2 bayleaves, 1 star anise, 1 clove, 1 cardamom and ½ inch cinnamon stick)
Ghee- 1 + 1 tbsps
Mint + Coriander leaves – 1/4th cup (chopped finely)
Browned Onions – 1/4th cup
Cashews- 2 tbsps
Raisins- 1 tbsp

Carrot – 1 chopped
Beans – 8-10 chopped finely
Cauliflower – 8-10 florets
Potato- 1 (boiled & cubed)
Green Peas- 1/4th cup
Sweet corn – 2 tbsps (optional)
Onion- 1 medium chopped
Green Chillies - 3

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Spice Powders:

Red Chilly Powder- ½ tsp
Biryani Masala – ½ tsp
Garam masala – ½ tsp
Pepper Powder- ½ tsp
Turmeric Powder- ½ tsp ( avoid if you are using orange or yellow food color)
Salt – as per your taste.
Sugar- 1/4th tsp
Ginger Garlic Paste – 2 tsps
Curd- ½ cup

To temper
Oil- 2 tbsps
Cinnamon Stick – ½ inch piece
Cloves- 2
Cardamom -2
Star Anise- 1
Bayleaf – 1

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Wash and cook rice with salt, a tsp of oil, 1 and ½ cup of water and spices mentioned. Once your rice is cooked, fork it to get separate grains and reserve for later use.
Heat oil in a pan, fry cashews and raisins. Keep them aside.
In the same pan, add a tbsp of ghee and fry the ingredients mentioned under “To Temper” section until fragrant. Now add onions, green chillies and fry for 2 mins. Add ginger garlic paste and fry till the raw smell subsides.
Add all the vegetables and masalas. Cook this mixture for 5 mins.
Once vegetables shrink in their size, turn your flame to sim and add curd. Ensure it coats all the vegetables and cook for another 3-4 mins.
Add 2 tbsps of coriander-Mint leaves and mix. Ensure that your curry consistency is semi dry.
Once done. Switch of the flame.
Take a wide sauce pan or a bowl. Spread a layer of rice followed by vegetable layering. Sprinkle fried onions, nuts and chopped mint+coriander leaves mixture. Repeat this process till you are done with rice and masala. On the top layer, add remaining ghee and close the lid.
Now take dosa pan and add 1/4th cup of water. Let it boil. Once it starts boiling, turn the flame to low and place your bowl containing layered mixture on it. Allow it to cook for 10-15 mins and take care of the water level and add water to the pan if it gets evaporated.
After 15 mins, switch off the flame. Mix all the ingredients in the bowl. Adjust salt if required and serve hot with simple raitha
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The ingredient list is quite lengthy but the end result is flavorful and tasty veg biryani.
Adjust the spice levels according to your taste.
You can even bake your biryani at 140 degrees for 15 mins as an alternative to the dosa pan method.
Do not skip on any ingredients.
You can add saffron milk to give nice color to your rice.
Team it up with simple raitha . Any spicy curry will get overboard to handle.

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