Mughlai Veg Dum Biryani

Mughlai Veg Dum Biryani 

Preparation Time -20mins

Cooking Time -1hr


Ingrideints

1. Basmati rice -1cup
2. Cinnamon -1
3. Cloves 5-6
4. Black stone flower -1
5. Green cardamoms -4
6. Bay leaf -1
7. Salt-1tsp
8. Water -8cups
(Take a small piece of cloth and put all the whole spices on it then knot it like potli) 

For gravy

1. Mixed vegetables  -1/2cup(chopped carrot, beans, capsicum, potato, paneer)
2. Cooking oil -3-4tsbp
3. Ginger garlic paste -1tsp
4. Garam masala -1tsp
5. Red chilli powder -1tsp
6. Haldi -1tsp
7. Curd -1cup
8. Cashews -6-8
9. Almonds -6-8

To layer

1. Mint +coriander leaves - a handful
2. Ghee -1tbsp
3. Saffrons threads in milk -2tbsp
4. Onion -1
5. Nuts

To garnish

Big onion -1
Cashews -optional

Method

1. First wash and soak the basmati rice for 20mins.

2. Wash and chopped the vegetables into small cubes.

3. Parboil the vegetables and drain the excess water. Keep aside.

4. Now slice the onion, potatoes and paneer and fry separately till it turns golden brown. Keep aside.

5. In wide kadhai or deep bottom pan put 8cups of water adding spices potli. When the water comes to a roll boil add lemon juice.

6. Now add soaked rice and cook for 8mins. Make sure it shouldn't be over cooked.

7. Remove the pan or kadhai and pass it through a sieve. Run the tap water over the rice to stop cooking process. Drain all the excess water and keep the rice in colander .

8. In the mean time prepare the gravy. Heat the oil in a  wide kadhai add cinnamon, cloves, add ginger garlic paste and saute for minute. 

9. Take a bowl put the beaten curd and all the dry spices and chopped vegetables. 

10.Now add beaten curd with vegetables and cook for 5mins or till thicken. Now add  salt and mix well. 

11.Remove the gravy from the khadai to a bowl. Do not wash the kadhai because there will be oil leftover in it. In same kadhai spread the rice as first layer, then spread vegetables and chopped mints, coriander leaves and brown onions .

12.Now again spread rice, then gravy, fried onions, and saffron milk and ghee. Now switch on the flame and keep the kadhai. Keep the flame low as possible 

13.Close the kadhai with the lid and cook for 15mins.

14.Rice should be cooked in very low flame. 

15.This is referred as Dum method. Now add chopped nuts and fried onions. 
Serve with raita or salan.