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Vegetable dum biriyani
Vegetable dum biriyani

Before you jump to Vegetable dum biriyani recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit As Well As Healthy.

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We hope you got benefit from reading it, now let’s go back to vegetable dum biriyani recipe. To cook vegetable dum biriyani you need 29 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Vegetable dum biriyani:
  1. Take 2 glasses basmati rice
  2. You need 2 glasses water
  3. Take 1/3 cauliflower
  4. Take 3 carrots
  5. Take 100 grams beans
  6. You need 1 cup green peas
  7. Take 2 potatoes
  8. You need As needed - coriander
  9. Get As needed- mint
  10. You need 1 1/2 tbsp lemon juice
  11. Provide 2 green chillies
  12. Provide 1 onion
  13. You need 3 bay leaves
  14. Get 2 cardamom
  15. Prepare 2 cloves
  16. You need 1/2 inch cinnamon bark
  17. Take 1 star anise
  18. You need 1/2 mace
  19. Prepare 1/2 tbsp black cumin/shah jeera
  20. Provide 1 tbsp chilli powder
  21. Get 1 /2 tbsp turmeric
  22. Get 1 tbsp coriander powder
  23. Get 1 tsp rock salt
  24. You need 2 tbsp ghee
  25. Provide 1 tbsp oil
  26. You need 1/2 inch ginger
  27. Prepare 5-6 garlic cloves
  28. Prepare 1 tbsp butter
  29. Get 1 cup curd /yoghurt
Instructions to make Vegetable dum biriyani:
  1. Soak rice in water in 1:1 ratio for one hour. Add 2 bay leaves, 1 cardamom, 1/4 cinnamon bark, 1 clove, 1/4 mace, 1/4 tbsp black cumin, 1/4 star anise, a little mint and coriander.
  2. Cut the vegetables into even sized pieces, the green chillies vertically, and Julienne the onions. Mince the mint and coriander.
  3. Make ginger garlic paste. Add one clove, 1/2 inch cinnamon, 1 cardamom, 1 clove, 1/4 tbsp black cumin, 1/4 mace 1/4 star anise, 1/4 tbsp black cumin. Grind them together.
  4. Add 2-3 drops of oil to the rice and cook it on low flame in a pressure cooker for 20 minutes
  5. Heat pan with ghee. Add vegetables (cauliflower, carrot, beans, potatoes, green chillies). Cook for 5 minutes.
  6. Add the grinded mixture. Cook for 10 minutes.
  7. Add rock salt and onions. Cook for 5 minutes.
  8. Add green peas. Cook for another 20 minutes.
  9. Add coriander and mint. Cook for 2 minutes. Turn off the heat.
  10. Let the veggies cool a little. Add chilli powder, turmeric, coriander powder, lemon juice.
  11. Add curd. Mix carefully so as not to crush the veggies. Taste the mixture at this point to determine salt and spice adequacy.
  12. Take a cooker. Grease the bottom with ghee.
  13. Add the veggies at the bottom. Sprinkle a little coriander and mint.
  14. Add the rice at the top. Sprinkle coriander and mint.
  15. Mix a little turmeric in oil and drizzle at the top. Add chunks of butter.
  16. Close the lid and cook for 30 minutes on low flame under pressure on indirect heat.
  17. Garnish with lemon and onions and serve.

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