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Vegetable Dum Briyani

Discussion in 'Recipe Central' started by savisara, Jul 23, 2020.

  1. savisara

    savisara Bronze IL'ite

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    Vegetable Dum Briyani

    Ingredients

    For Rice

    Basmati Rice - 1 1/2 cup
    Cloves. - 3
    Black Pepper - 5
    Cardamom. - 3
    Cinnamon stick - 2 inches
    Cumin Seeds. - 1/2 tsp
    Ghee. - 2 tsp

    For Gravy

    Onion. - 1
    Tomato. - 2
    Carrot. - 1 small
    Green pepper - 1 small
    Cauliflower florets. - 1/2 cup
    Cooked channa. - 1/4 cup
    Garlic. - 5
    Ginger. - 2 inch
    Bay leaf. - 1
    Red chilli powder - 3/4 tsp
    Garam Masala Powder - 1 tsp
    Turmeric. - 1/4 tsp
    Curd. - 1 cup
    Oil. - 2 tbsp
    Salt to taste

    For dum rice

    Oil. - 2 tsp
    Soak two pinches of saffron in 3 tablespoons of warm milk
    Chopped mint leaves. - 3 tablespoons
    Chopped coriander leaves- 3 table spoons
    Ghee. - 2 tbsp
    Friend onions. - 1/4 cup (optional) I didn't use it

    In a electric rice cooker add 2 tsp ghee and add all the whole masala given under rice. When nice aroma comes add the washed rice and 2 1/2 to 3 cups water to the rice (this depends upon the quality of rice and as per the individual liking of the texture of rice) and cook it till it comes to keep warm. Take the rice out after 5 mts and spread it in a plate to avoid further cooking.

    In a pan add 2 tbsp oil and when the oil is little hot add onions, salt and saute for a while. Now add ginger garlic paste or chopped ginger garlic to the pan. Saute till the onions become soft and transparent. Now add the chopped vegetables salt, red chilli powder, garam masala powder and saute till the vegetables are cooked. Now add the channa, curd and saute till the curd reduces to half. Switch off the flame.

    In a heavy bottom vessel add 2 tsp oil then spread one third of the vegetable mixture and spread it. Next add one third of the rice on top of the vegetable mixture and spread it. Now add chopped coriander leaves and mint leaves. Sprinkle the saffron milk and add 1 tbsp of ghee. Make three layers like this.

    Keep a iron dosa tawa and heat it on medium flame. When the tawa is hot, keep the heavy bottom rice bowl on top of it and close the lid. Keep the flame in medium for 3 minutes and reduce the heat to low for 15 mts. Serve the rice with onion raita or any suitable gravy.

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