VEGETABLE DUM BIRYANI

Learn to make Vegetable Dum Biryani with step by step pictures. This is simple Vegetable Dum Biryani delivers big on flavour and it has also been modernised from the traditional method, to reduce effort. It is believed that this very famous legendry and authentic royal dish is originated from Hyderabad State. Vegetable Biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits and were introduced by Mughals and Nawabs in India. On a normal day, you can make it as a one-pot meal. Even as ingredients as capsicum and coriander spread their aroma, scents of saffron and other spices rise above all and pamper your senses. It takes hardly ½ an hour to make this biryani and that includes cooking time. Here for this recipe I simply heated up the oil, added the onions and rest of the chopped veggies while the onions cook, get the final ingredients ready while veggies cook. Then all I need to layer them alternatively with cooked basamati rice, fried onions, coriander-mint leaves and saffron and close the lid and sit aside watching TV while the biryani gets done. End it up with the rice layer and sprinkle some barista, chopped coriander and mint leaves. I am a huge fan of Biryani as they are indulgent and flavourful and they make any meal extra special. 

INGREDIENTS:

For Sabzi:

½ Cup French Beans

¼ Cup Green Peas

½ Cup Carrot, cut into cubes

1-2 Potato, cut into cubes

½ Cup Capsicum

1-2 sliced Onion

2 Tomatoes

2 teaspoon Ginger- Garlic Paste

Whole Spices:

7 -8 Cloves

2-3 Bay Leaf

7-8 Cardamom

2 Star Anise

10-12 Black Pepper corn

Other Ingredients:

4 tablespoon Cooking Oil/ Ghee

1 teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

2 tablespoon Mint Leaves

2 tablespoon Coriander Leaves

2-3 Green Chillies

2 teaspoon Garam Masala Powder

For Making Steamed Rice:

2 Cups Basamati Rice

2 teaspoon Ghee

1000-1200 ml Water

For Garnishing:

1 Cup Fried Onion/ Birista

Handful of Mint Leaves

Handful of Coriander Leaves

Few strands of Saffron soaked in Milk

METHOD:

For Making Steamed Rice:

STEP 1 – Clean and wash rice for 2-3 times.

Then soak for 30 minutes. Drain excess water on a colander.

STEP 2 – In a vessel take 1000-1200 ml water, heat it and let it come to boil.

STEP 3 – When it starts boiling, add 2 teaspoon ghee and salt as needed and mix it.

STEP 4 – Add soaked rice and give a nice mix.

STEP 5 – Keep the flame on high and let it boil for 2-3 minutes.

STEP 6 – Make the flame low-medium and cook the rice for 10-12 minutes or until ¾ done. Don’t cook it completely.

STEP 7 – Now switch off the flame

and remove excess water from rice using a strainer. Keep it aside and cool it.

How to proceed:

STEP 1 – Heat oil in a kadai/ pan. Add whole spices and fry for 15-20 seconds.

STEP 2 – Add sliced onion and let it cook until translucent.

STEP 3 – Then add chopped tomato and cook for 3-4 minutes.

STEP 4 – Add ginger and garlic paste, mix well and cook until raw smell goes off.

STEP 5 – Now add turmeric powder, red chilli powder, garam masala powder and mix it well.

STEP 6 – Add green peas, carrot, chopped french beans, potato cubes, bell pepper, slit green chillies and mix it very well.

STEP 7 – Add salt according to taste as we have already added salt while cooking rice.

STEP 8 – Cover and cook the veggies for 5-6 minutes. Stir it in between for once or twice. [add some water over the lid, which helps to avoid the burning and sticking the veggies to the bottom of the pan]

STEP 9 – Check the veggies after 5 minutes, here we needed half cooked veggies, so adjust time accordingly.

STEP 10 – Now switch off the flame. Remove the vegetable masala mix to a different bowl and keep the veggies aside.

How to layer the Biryani:

STEP 1 – Grease a pan with ghee/oil in which we are going to layer the biryani.

STEP 2 – Now add the first layer of rice, sprinkle few drops of saffron milk over it, add 1 teaspoon ghee, 

spread some fried onions and some chopped mint and coriander leaves.

STEP 3 – Top it with the veggies layer.

STEP 4 – Repeat the layers. Keep in mind, the top layer should be rice layer.

STEP 5 – On the top of rice layer, add few slices of fried onion, chopped mint leaves, chopped coriander and sprinkle few drops of saffron milk.

STEP 6 – Cover it with tight lid.

STEP 7 – Now keep a tawa/griddle on gas stove and heat it.

STEP 8 – Keep the vessel/ pan in which we layered the biryani on the hot tawa.

STEP 9 – Cook it for 15-20 minutes. Switch off the heat and dum biryani is ready. Keep it as it is with lid for next 10 minutes and then open the lid. Biryani is ready to serve.

Serve piping hot Vegetable Dum Biryani with your favourite raita and enjoy. 

GUL PAPDI [WITH GOND]

Gul Papdi is a tasty and healthy Maharshtrian sweet dish where whole wheat flour is mixed with ghee, jaggery, poppy seeds and desiccated coconut and flavoured with cardamom powder. This is an easy to make sweet which requires very limited ingredients. Gur Papdi as it called in Gujarati is also known as Sukhadi in the Sindhi Cuisine. It is prepared mainly during winter months to keep the body warm. It is so simple to make and takes hardly 20-25 minutes from start to finish. My husband loved it a lot. It is quick, authentic sweet made with just three ingredients: ghee, whole wheat flour and jaggery. Today I also added fried and powdered gond in it. Another recipe of Gur Papdi without gond is already shared on my blog last year. You can have one piece of gur papdi in your daily breakfast, it is best for growing kids as it is very healthy. 

I bet you cannot control when you take one piece and you will definitely hungry for more. This is quick and simple recipe but I cannot say it’s easy. But after trying for 2-3 times you will be master in making this recipe. Most important part of this recipe is perfection in roasting the flour. So what are you waiting for? Read the recipe and notes very carefully and give a try and I am sure you will become master like me. So here is the traditional recipe of Gul Papdi, a sweet that is especially consumed during winters.

📌📌Watch the full video recipe here 📌📌  

INGREDIENTS:

1 Cup Whole Wheat Flour

1 Cup grated Jaggery

¾ -1 Cup Ghee

2 teaspoon Sliced Almonds for garnishing

2 tablespoon Desiccated Dry Coconut

2 teaspoon Poppy Seeds

¼ teaspoon Cardamom Powder

¼ Cup Gond

METHOD:

STEP 1 – Heat half of the ghee in a non-stick frying pan, add gond and fry till it puff up.

STEP 2 – Remove and cool it completely.

STEP 3 – Add in to mixer pot and blend to make a fine/coarse powder. Keep it aside.

STEP 4 – Add the remaining ghee in the pan, let it melt. ( See notes )

STEP 5 – Then add wheat flour and give a nice stir.

STEP 6 – Roast the flour on slow flame for approximately 20-25 minutes. It will start changing the colour to nice golden brown and your house is full of strong aroma of roasted flour. Keep stirring continuously otherwise chances of burning. 

 STEP 7 – Grease a tray with ghee and keep aside.

STEP 8 - Now add desiccated coconut, ground gond powder and poppy seeds, mix it and roast for another 3-4 minutes.

STEP 9 – Remove the pan from the flame. Add grated jaggery, cardamom powder and mix well. [Here you have to be very fast] 

Make sure no jaggery solids are there and the mixture should be lump free.

STEP 10 – Now pour the mixture in the greased tray and level it evenly using a spatula or a flat katori.

STEP 11 – Sprinkle sliced almonds and press them slightly.

STEP 12 – Let it rest for 5 minutes and then cut into squares/ diamonds and keep in the tray.

Do not remove them from the tray till they cool down completely.

STEP 13 – When it comes to room temperature then remove the squares and store in an clean air tight container.

NOTES: * First add 1/2 cup ghee and roast the flour for 10-15 minutes and then add the 1/4 cup later while roasting the flour.

        *The amount of jaggery can be adjusted according to your taste. You can add 2-3 tablespoon more or less.

                  *  If you will not mix the jaggery quickly then your gul papdi becomes hard and chewy.