A short video on veg biyani

Since my family is fond of home cooked food, I have become more fond of cooking. Sometimes the end result comes out as great and sometimes not and all these add to my experiences with time. I have tried veg dum biryani many times by putting it on dum in microwave as well as on gas. I found that giving dum on gas is a much better as compared to microwave dum as I feel that the flavours of the whole spices get infused properly on gas. While putting the biryani on dum on gas one has to use a heavy bottom pan but still I used to be scared of the bottom most layer of my biryani getting burnt. Today I was elated to find my biryani not getting burnt coz of a teaspoon of ghee I had spread in the bottom of my pan before starting putting the layers of biryani. We can divide the whole recipe in four major parts i.e. boiling rice; preparing vegetable; preparing things to be put in layers of biryani like fried onions, soaked saffron, roasted nuts, ginger julliens etc; and finally the process of layering biryani and putting it on dum. You may follow the recipe on http://www.vegrecipesofindia.com. It’s a pretty good recipe to be followed keeping few things in mind which I am sharing with you in my post. 1. Boiling the rice: wpid-20150323_161657.jpg Always use basmati rice and soak them for half an hour along with whole spices i.e. Black pepper corns, cloves, bay leaf, cinnamon, green cardamon, black cardamom peeled. Then boil the rice with these spices, salt and three fourth of the quantity of water you usually use to fully boil your rice. We need our rice to be three fourth cooked as some cooking will take place while the whole biryani gets cooked in dum in layers. 2. Preparing the veggies : wpid-20150323_161702.jpgwpid-20150323_161709.jpgwpid-20150323_164342.jpg In hot oil in a pan add jeera, cloves, peppercorns, bay leaf, cinnamon, green cardamom, black cardamom peeled, javitri, ginger-garlic-green chillies paste. Sauté these and then add chopped onions, sauté them and add chopped veggies along with coriander powder, Turmeric powder, salt and red chilli powder. Cook these covered on low heat for few minutes and then add half a cup of beaten curd and cook for few more minutes keeping covered on low heat. Keep the veggies a little moist. 3. Preparing things to be used while layering : 2015-03-23 16.43.27 Soak saffron strands in some hot milk for around 15 minutes and then crush the strands in the milk itself to get their flavour. Add some beaten curd to this saffron milk. Slice the onions and deep fry them. Also roast some cashews and raisins. Prepare ginger julliens and take few mint leaves. All these will be used while preparing layes of biryani. 4. Layering and putting biryani on dum : 2015-03-23 16.50.04 wpid-wp-1427202252004.jpeg Grease the bottom of a heavy bottomed pan with some desi ghee, then put first layer of half the prepared vegetable, then spread half of the boiled rice over it. Over this rice layer spread half of saffron-milk-curd mix, half of fried onions, half of roasted nuts, half of ginger julliens, few mint leaves, and sprinkle some garam masala, salt and red chilli powder over these. Again repeat the process of layering in the same order as explained above to prepare your second layer. You may prepare as many layers as you want. I generally go for two layers. All you have to keep in mind is that there should be rice on the top of your pan and not your prepared vegetable. Also, put 2 teaspoon on desi ghee on the top when you are done with all your layering part. Now seal your pan using flour dough and cook this biryani directly on gas on low heat for first 15 minutes and then place your pan on hot tawa with your gas still on low heat for another 15 minutes and you are done. I found this method of applying dum to the biryani as the best. Putting your pan on hot tawa for half of the time will ensure that your biryani gets infused with the flavours of each and every thing you have put in without getting burnt. 2015-03-23 19.06.32 Enjoy this yummy biryani with either burani raita or vegetable raita.