DUM Biriyani

This recipe consists of three stages:

1. Preparing Rice
2. Preparing Curry
3. Layering Biriyani and giving it a DUM

Here we will follow the recipe in steps.

Basic Ingredients:

Raw Rice – 2 Bowls (50gms in each bowl)
Water – 2 Bowls (100gms in each bowl)
Carrot Pieces – 50gms
Potato Pieces – 35gms
Cauliflower Pieces – 60gms
Capsicum Pieces – 50gms
Green Peas – 50gms
Cashew Nuts – 2tbsps
Raisins – 1tbsp
Sun Dried Onions – 30gms
Oil Used In This Recipe – 7tbsps

Preparing Rice:


Take rice in 2 separate bowls (50gms of rice in each bowl). Wash the rice and add water (100gms of water in each bowl). Place these bowls in a pressure cooker and cook them. When pressure develops in the pressure cooker, lower the flame and cook for 10 minutes. After 10 minutes increase the flame and let pressure build up in the cooker. Before the cooker whistles, switch off the flame. As soon as the cooker cools down open the lid and remove the cooked rice bowls. EETARAKA MUNDU ANNAM GINNALANI COOKERLONINCHI TEESEYYALI. Add half a teaspoon of ghee in each rice bowl and mix with a fork. When ghee is added the grains of cooked rice will get separated. When mixed with a fork the rice will not get mashed up.

Seasoning Rice:

Ingredients Required For Seasoning:

Green Chilies – 4 (break each chili into 2 pieces)
Bay Leaves – 2
Cinnamon – Small Piece
Cloves – 3
Big Cardamom – 1(crushed)
Turmeric Powder – 1/8tsp
Salt 1/8tsp for each bowl of cooked rice
Oil – 1tbsp
Take all the ingredients except salt and oil in a plate and keep it near. Heat a pan and add oil to it. When the oil is hot add the ingredients and fry till the chilies are crisp. By then the aroma of the cinnamon, cloves and big cardamom gets into the oil. This seasoning when mixed with rice gives it a nice flavor. Switch off the flame and add turmeric powder. Mix well and add this seasoning to one bowl of cooked rice. The rice gets a nice color from the turmeric powder in the hot seasoning. One can even add saffron milk (few strands of saffron soaked in few table spoons of warm milk) to the rice for nice yellow colored and flavored rice. Mix the rice only with a fork otherwise the rice gets mushy. Add around 1/8tsp of salt in each bowl of rice and mix well with a fork. Like this prepare one bowl of plain white rice and another bowl of yellow seasoned rice.

Marinade:

Ingredients:

Sliced Onions – 100gms
Ginger – Small Piece
Garlic – 1 Clove (Peel the garlic and keep it aside)
Cinnamon – Small Piece
Cloves – 3
Big Cardamom – 1
Powder the cinnamon, cloves and big cardamom in a mortar & pestle and keep this powder covered till use to retain the aroma.

Red Chili Powder – 1 1/2tsps
Salt – 1tso or to Taste
Turmeric Powder – 1/8tsp
Cumin Powder – 1/2tsp
Coriander Powder – 1/2tsp
Chopped Mint Leaves – 2tbsps
Chopped Coriander Leaves – 3tbsps
Dried Fenugreek Leaves (Kasoori Methi) – 1tbsp
Curd – 100gms
Heat a pan and add 2tbsps oil to it. When oil is hot add the sliced onions and fry. Fry the onions stirring all the while till they turn brown in color. Take these browned onions in a mixie jar and add garlic and ginger. Grind the onion mixture to a fine paste adding some water. To this ground onion mixture add curd, salt, red chili powder, ground cinnamon, clove and cardamom powder, turmeric powder, coriander powder, cumin powder, dried fenugreek leaves, chopped mint leaves and chopped coriander leaves. Whip the mixie jar ingredients to get mixed well. The marinade is ready now. Keep this marinade aside till use.

Use this marinade to marinate the vegetables. How????? We will learn how to marinate the vegetables and how to give DUM for the Biriyani in