Thursday, February 25, 2010


INGREDIENTS: Rice - 200gms basmati washed and kept in strainer for 30mins.

Bayleaf ( tej patta) - 3
Lavangalu ( cloves) - 6
Illachi ( cardamon) - 5
Turmeric 1/4 tsp
Salt - according to taste.
Lemon juice - 1tbsp
Water - 10 cups
Kesar - 1/2 tsp (soaked in 1tbsp warm water)

VEGETABLES: Carrot - 1 ( round slices)
                             Beans(french) - 10 (cut into 1/4 pieces)
                             Peas - 1/2 cup
                             Ghobi ( cauliflower) cut into small florets - 1/4 cup
                             Mushroom - 10-20 ( sliced thinly)

CURD MIX: Coriander chopped - 1tbsp                                                                                         
Mint chopped - 1tbsp                                                                         
Curd - 1 1/4  cup                                                                                     
                             Salt - 1/4tsp mix all these together and keep aside.

Kesar - 1/2tsp dissolved in warm milk

OTHER INGREDIENTS: Ghee + Oil - 5tbsp                                                                                       
Ginger garlic paste - 3tbsp                              
Red chilli powder - 1tsp                                 
 Onion - 1 sliced                                              
Shah jeera - 1/2tsp                                       
 Illachi - 1                                                       
Dalchini - 2                                                  
Bay leaf - 2                                                 

FOR GARNISH: Cashew -10
                               Raisins - 1tsp

METHOD:1.  Wash rice. Strain.Let it be in the strainer for 3o mins.
                   2. Boil 10 cups of water with all ingredients given under rice ( except kesar).
                   3. When water boils add the rice and stir. Boil just for 5 mins or 3/4th cooked.

4.Remove from fire. Let it be in the strainer for 10 mins. Sprinkle the kesar on rice. Mix gentle to colour some grains of rice orange.
5. Heat ghee+oil add all the spices- shahjeera, illachi,dalchini,bay leaf. fry for  a minute.
6. Add onion and stir till golden brown.Add ginger garlic paste mix well add redchilli pwdr,salt.
7. Add vegetables, mushroom and saute for 5mins.
8. Reduce heat add 1/2 curd mixing leave the other half to put on rice later.
9. Stir to mix well. cooking on low heat till the vegetables are half cooked. the gavy should be semi dry.
10. Off the stove and keep the gravy aside.

TO ASSEMBLE BIRYANI:11. Take a handi or baking dish. spread 1/2 of the vegetables with some gravy at the bottom.
12. Put half the rice on the vegetables. spoon 1/2 of the curd mix on the rice.

13. Repeat the vegetable layer. spread rice. spoon curd on it.
14. Cover with the foil.
15. Keep in oven for dum at 150c for 30 mins.
16. If you dont have oven keep on very low heat in tawa for 20 mins.

17. Cook for 20mins and mix well.
18. Fry cashew and rasins in ghee and mix them with the rice.

  Hot Hot mushroom and vegetable dum biryani is ready to serveeeeeeeeeeeeeeeeeeeeeeee

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