Oil – 3-4 Tbsp
Sliced onions – 2 medium or 130gms
Cloves – 5-6
Bay leaves – 4
Cinnamon – 1 inch
Green cardamom – 3-4
Black cardamom – 1
Star anise – 1
Mace – ½
Chopped onion – 1 medium or 80 gms
Garlic paste – 1 Tbsp
Ginger paste – 1 Tbsp
Chopped tomato – 2 medium or 180 gm
Salt to taste
Coriander – 1 Tbsp
Mint – 2 Tbsp
Biryani masala/ Garam masala – 1 tsp
Coriander powder – 3/4 Tbsp
Cumin powder – ½ tsp
Turmeric powder – ¼ tsp
Kashmiri red chilly powder -2-3 tsp + Spicy chilly powder – ½ tsp
Green Cardamom powder – 1/8 tsp
Rice -3/4 cup or 170 gms
Carrots – ¼ cup
Beans – ¼ cup
Capsicum – ¼ cup
Peas – ¼ cup
Water – 1.5 – 2cup, or packet instructions
Sugar – 2 tsp
Kasuri methi -1 tsp
Salt to taste
Saffron – 4-5 strands
Kewra water – ½ tsp
- Slice the onions lengthwise finely. Heat oil in a deep pan. Fry the onions till they are light brown in colour. Add a tsp of salt to fasten the process. Don’t let them get too dark in the oil. They continue cooking even after taking them out of the oil. So, they will continue to darken.
- In the same oil , add the whole spices and roast them till they are fragrant. Add the finely chopped onions to this.
- Cook them till they are translucent. Add the ginger and garlic paste. Cook till they are fragrant. Add chopped tomatoes.
- Add salt, chopped coriander and mint.
- Add all the powdered dry spices.
- I have used a combination of Kashmiri chilly and spicy red chilly powder. You can use variable amounts depending on the level of spiciness you prefer.
- Add green cardamom powder.
- Add soaked basmati rice. Soak the rice for 3-4 hours atleast.
- Add water now. According to the package instructions of the rice you are using.
- Let it come to a rolling boil. Now cover and lower the flame. Cook till all the water dries up.
- Soak kesar in warm water. Sprinkle that water over the biryani.
- Sprinkle kewra water over the biryani.
- For a smokey aroma, heat a piece of coal on open flame till it is red hot. Place it in a small bowl and put that over the rice. Add ghee on top of the coal. It will start smoking. Cover the vessel and allow the biryani to absorb the flavour of the “dhungar” for 5 – 8 minutes.
- Let the biryani cool slightly before spooning it to avoid breaking the rice. Serve hot !!
- To make the biryani moist but keep every grain of rice separated and fluffy , use more oil. Don’t skimp on the fat content.
- You can also use half ghee and half oil for more flavour.
- Use a heavy bottom or non-stick pan to avoid the rice from sticking and burning at the bottom.
Keywords: Veg dum biryani