Friday, October 17, 2014

Dum Biryani-E-Khas

One of the most difficult and time consuming dish to cook but worth the effort!

Dum Biryani-E-Khas


2 tej patta
1 moti elaichi
1 small cinnamon stic
Juice of half lemon
3 tsp salt
1/2 tsp turmeric powder
4-5 laung
Basmati rice - 1 glass, soaked in water for 30 minutes
1 tsp saffron soaked in warm water


Boil water in a big pan. Add the spices and lemon juice, Add rice. Cook till its almost done. Make sure you don't cook rice completely or over cook it. Once its done, strain the rice, spread it out on a big plate, sprinkle saffron and cover it.

Curd Mixture

1 1/2 cup curd
1 tbsp chopped mint
1 tbsp chopped coriander
2 drops kewra essence
1/2 tsp saffron soaked in water
1/2 tsp salt

Mix it all together in a bowl and keep it in the fridge till required.


1-2 carrots depending on the size
8-10 French beans
8-10 florets of cauliflower
2 tbsp ghee
1 chopped onion
2-3 blades of javetri
1 tbsp raisins
1/2 tbsp cashews
1/2 tsp green cardamom powder
1/2 tsp cinnamon powder
1 tsp red chilli powder
Salt to taste
1 tbsp ginger-garlic paste
1/2 curd mixture prepared mentioned above
1/2 to 1 glass water

Heat ghee in a pan, add onions, cook till transparent, add ginger-garlic paste, sauté for a few minutes. Add all the above spices, mix well.
Add cashews and raisins.
Add vegetables, cook them on low flame for 3-4 minutes.
Add curd mixture and coat the veggies well. Cook for a few minutes.
Add water to make gravy thick enough but not to thin.

Brown Onions

Heat oil and fry 2 sliced onions till brown in color.

Paneer Cubes

Heat oil and fry paneer chopped in cubes till golden brown in color.

Fried Cashews

Heat very little ghee in a small pan and fry cashews till golden in color.

Assemble Biryani for Dum

Take a big heavy bottomed vessel, place rice on it, then spread 1/2 of vegetable gravy, add half curd mixture, add 1/3 rd fried onions and paneer cubes then again add rice, add paneer cubes, spread vegetables, fried onions and curd mix, then make a third layer of rice, spread curd and fried onions over it. Make sure there is 1/4th space still left in the vessel, cover it well with a proper lid and seal it with atta.
Place it on a griddle and let it get dum for 30-40 minutes. It will let out an amazing aroma and you will know its done.
Remove it from flame, mix it well, place it on your serving dish and garnish it with paneer cubes, fried onions and fried cashews.
Relish it, you have worked hard for it ;)

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