A major rice eating country, India has so many flavourful rice recipes to offer to the world. Every region has it's own way of cooking Biryani. Today I am going share the very popular vegetable Dum Biryani from Mumbai. Dum means slow cooking, which is also the best way of infusing the flavours into the rice.
In short, a fabulous dish that you can cook to win the hearts of people who taste it!
Let's start preparing.
1. Basmati Rice- 1 cup (200ml)
3. Vegetables for the Biryani ( all diced)- potato-1, onion-1 ,tomato-2,carrot-1, peas - handful,you can add beans( I have omitted it)
4.Ginger- grated-1 tsp
7. Black Cardamom( Badi Elaichi)-1pod,Clove -1
8. Cardamom-1 pod
10.Yoghurt-100ml ( adjust if you like it more sour)
11.Turmeric powder-1/4 tsp
12.Coriander powder-1/2 tsp
13.Kashmiri Chilli powder-1/2 tsp ( add more if you like it more spicy)
14.Garam masala powder/ Biryani Masala powder-1 tsp
15.Salt to taste
17.Ghee/ Clarified Butter -3 tbsp
1. Thinly sliced onions-2
2.Sugar-1 tsp( add extra half spoon if required)
3.Salt - a pinch
Chopped cilantro leaves
1.Soak the Basmati rice in water for half an hour .Add the Bayleaf, Cardamom(both varieties), Star Anise and Clove in the water so that the rice cooks along with these flavours. Add little Salt a half tsp of Ghee ( adding Ghee is optional)
2. Cut all the vegetables required for the Dum Biryani.
3. In a pan, heat 2 tsp of Ghee and add the chopped onions. Add sugar and salt. The onions will start giving out water and the process of caramalisation starts. Let this be cooking in one stove in low flame, as this process will take 15 minutes.
4.In another pan, heat a tbsp of oil. Add the green chillies and onions. Toss in ghee . add the ginger and garlic. mix well. Let it cook for 2 minutes so that the onions become little crunchy.
5. Add tomatoes and turmeric powder,salt and mix well. Let the tomatoes become glossy.
6. Add the other vegetables.
7. Now add the coriander powder,Chilli powder and another tbsp of Ghee ( you can reduce the quantity of ghee). Add 2 tbsps of water and let it cook for 2 minutes.
8. Partially cook the rice -( half cook if you are using the oven and 3/4 if you are using gas stove)
9. Add garam masala powder to the vegetables,mix well and add the yoghurt/curd. Let the vegetables cook in this gravy.
10. The vegetables are cooked. The gravy should not be dry or watery. It has to be like the picture below. Taste and adjust salt.
11. By this time, the onions have beautifully caramalised and ready for layering the Biryani. The chopped cilantro/ coriander are also ready.
12. Take an oven safe 'Handi'(pot) or a large vessel. Now, it's time for layering the biryani.
13. At the bottom, layer with vegetable gravy.
14. Then comes the rice. Spread caramalized onions and cilantro .Repeat the layers. Leave some space between the lid and the brim of the pot. The rice needs space to cook.
15. If you are using Oven, preheat oven and bake the Dum Biriyani for 25 to 30 minutes at 160 degrees.
If you are using the gas stove, place the vessel/Handi on top of a tawa/ pan. Close the lid of the Handi and cover it with two layers of Foil and place moist kitchen towel on top of the lid. You will have to cook for atleast 40 to 45 minutes.
16. Your Mumbai Dum Biryani is ready! Serve it with cucumber raita or mixed vegetable Raita.
1. Use a heavy bottom steady vessel for making the Dum Biryani. As it involves slow cooking, using the wrong vessel may end up burning your rice
2.If you are pressed for time, you can cook the rice fully and layer the Biryani. reduce the 'Dum' time to 15 minutes.
3. Use slightly sour curd to enhance the taste of Biryani.
4. You can perfect this dish with practise
You can also try Bombay Tawa Pulav