While Kulambu , poriyal and kootu are everyday affairs, the essence of the weekend is achieved only with Biryani. For many, Biryani is more than an emotion and a weekend or holiday, or celebration is made special only with Biryani. Biryani has its origin in Persia and slowly entered India. It is differently made in various parts and every regional cuisine has its own specialty Biryani. In this video, I have shared a basic version of a very tasty Veg. dum Biryani. It is non- greasy, fluffy, delicious, and packed with flavors. I have made my own Biryani Masala and made this Dum Biryani which will be shared in future videos. You can replace it with regular garam masala too, but can definitely feel the difference between them. Try this easy way of making veg. Dum Biryani for your weekend, get-together or celebration .
Ingredients
- For Biryani Curry
- For Garnishing
Instructions
- Wash and Soak One cup Basmati Rice for 20 min. Meanwhile, chop the vegetables, slice onions and green chillies
- In a heavy bottomed pan, add 2-3 cups of water with whole spices. Add the soaked rice and cook until 3/4 the done. Drain them and spread them to cool.
- In two teaspoon of warm milk, add. a pinch of saffron and set aside.
- Add two tables poon of butter. Roast cashews and raisins until golden. Set aside.
- In the same pan, add spices and roast. Add sliced onions, green chili and ginger-garlic paste. Sautee until onion caramelize and raw smell goes off. Add vegetables, mushroom and sautee. Add the spice powder and finally thick curd. Let the vegetables cook halfway. Season with salt.
- Spread the vegetable layer and add par-cooked rice followed by mint and coriander leaves. Finish with roasted nuts. Cover the pot with foil sheet and place lid. Slow cook in dum for 12-14 min. Once done, fluff off and serve with raitha.
Notes
- If you do not have Biryani Masala Powder , replace with a teaspoon of garam Masala Powder.
- You can also add cauliflower and Paneer to this biryani.