Ustad's Dum Biryani

Name: Ustad's Dum Biryani
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 . 2 cups of long-grain basmati rice, cleaned and washed thoroughly; 2 . water, as required to cover the rice; 3 . 6-8 medium-sized onions, peeled and sliced; 4 . 2 medium-sized potatoes, cubed; 5 . few drops orange food coloring or 5 saffron; 6 . few drops rose water; 7 . 2 cloves; 8 . 2 green cardamoms; 9 . 2 bay leaves; 10 . 2 cinnamon sticks; 11 . 4 tbsps. ghee, to fry onions; 12 . 2 tbsps. oil, to fry onions; 13 . 5-6 cauliflower florets; 14 . 2-3 carrots, cubed; 15 . 1 green bell peppers, cubed; 16 . 3 medium-sized onions, sliced; 17 . 6 garlic cloves, finely chopped; 18 . 1 tbsp. fenugreek leaves, finely crushed; 19 . 1/2 tsp. red chili powder; 20 . 1/2 tsp. turmeric powder; 21 . 1 1/2 tsps. coriander powder; 22 . 1 tsp. garam masala powder; 23 . 1/2 cup fresh green peas; 24 . 1/2 tsp. cumin powder; 25 . 1/4 tsp. roasted cumin powder; 26 . salt, as required; 27 . oil, as required; 28 . 3 tbsps. yoghurt, beaten; 29 . 2 tbsps. cumin seeds; 30 . 2-3 tbsps. ghee

Submitted by Charishma_Ramchandani

"This is a super wonderful dum biryani which can be well enjoyed with raita on the side and pappadams as well. Recently, I prepared this at my home and learnt it from a chef of an international hotel. I highly recommend this to one and all."

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Ready In:: 55mins
Ingredients:: 37
Serves:: 4-6

ingredients

1 . 2 cups of long-grain basmati rice, cleaned and washed thoroughly
2 . water, as required to cover the rice
3 . 6-8 medium-sized onions, peeled and sliced
4 . 2 medium-sized potatoes, cubed
5 . few drops orange food coloring or 5 saffron
6 . few drops rose water
7 . 2 cloves
8 . 2 green cardamoms
9 . 2 bay leaves
10 . 2 cinnamon sticks
11 . 4 tbsps. ghee, to fry onions
12 . 2 tbsps. oil, to fry onions
13 . 5-6 cauliflower florets
14 . 2-3 carrots, cubed
15 . 1 green bell peppers, cubed
16 . 3 medium-sized onions, sliced
17 . 6 garlic cloves, finely chopped
18 . 1 tbsp. fenugreek leaves, finely crushed
19 . 1/2 tsp. red chili powder
20 . 1/2 tsp. turmeric powder
21 . 1 1/2 tsps. coriander powder
22 . 1 tsp. garam masala powder
23 . 1/2 cup fresh green peas
24 . 1/2 tsp. cumin powder
25 . 1/4 tsp. roasted cumin powder
26 . salt, as required
27 . oil, as required
28 . 3 tbsps. yoghurt, beaten
29 . 2 tbsps. cumin seeds
30 . 2-3 tbsps. ghee
31 . 8-10 pcs. panir (optional)
32 . 8-10 pcs. mushrooms (optional)
33 . 8-10 raisins, fried
34 . 8-10 cashews, fried
35 . 2-3 tbsps. coriander leaves, finely chopped
36 . 2-3 tbsps. fresh mint leaves, finely chopped
37 . 2 tbsps. panir, grated

directions

1. In a pressure cooker, heat ghee and oil together.
2. Fry the onions on medium-high flame until nicely browned.
3. Add enough water to cover the onions.
4. Fold in all the dry masalas.
5. Allow the mixture to come to a boil.
6. Fold in the thoroughly cleaned, washed and drained rice and the potatoes.
7. Cover and pressure cook for upto 2 to 3 whistles.
8. Once cooled, open the pressure cooker and garnish the dum biryani rice with rose water and food colour.
9. Serve hot with raita.
10. To prepare the vegetables for this biryani, heat 2-3 tbsps. of ghee in a wok.
11. Add cumin seeds and allow them to splutter.
12. Fold in the sliced onions and stir-fry until browned.
13. Fold in all the vegetables, chopped in cubes. You may add paneer and mushrooms if you wish.
14. Stir in all the dry masala powders, salt to taste and a little water.
15. Beat yoghurt very thoroughly in a bowl.
16. Add the beaten yoghurt to the chopped vegetables followed by a sprinkling of few finely chopped corriander leaves.
17. Mix thoroughly.
18. Cover and allow to cook on slow flame for 10 to 15 minutes.
19. In the wide bottomed dish in which you wish to serve the biryani, layer-wise lay the rice followed by the vegetable mixture and again followed by the rice and then the vegetable mixture. Garnish with roasted cashews, fried raisins, corriander leaves, mint leaves, fried and nicely browned onion slices and some grated paneer.
20. Serve hot with raita on the side and papad for a hearty lunch.

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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