VEGETABLE DHUM BIRYANI
• Potato – 1 large cubed
• Carrot – 1 large cubed
• French beans – 12
• onion – 1 large
• Tomato – 1 chopped.
• Green chili – 3 slit
• Curry leaves – 1 sprig
• Fresh mint leaves – 1 small cup
• Fresh coriander(cilantro) – 1 small cup
• Ginger garlic paste – 1-1 1/2 tbsp
• Tumeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – as per taste
• Biryani masala – 1 tsp
• Oil – 4 tbsps
• Yoghurt – 1 small cup
• Lemon – 1big
• Long grain biryani rice or basmati rice – 4 cups
• Bay leaves – 2
• Peppercorns – 1/2 tsp
• Cloves – 3
• Cinnamon – 2 inch pc
• Water – 8 cups
1.Prepare vegetables — Peel wash and cut potatoes and carrots into cubes,remove edges of beans, wash and cut into 1 inch pieces and place these three vegetables in a small vessel and boil with two pinches of salt and a pinch of tumeric with 1 cup of water – Keep aside.
2.Wash and soak rice in a vessel – Keep aside.
3.Slice the onion finely and fry till golden brown remove and keep aside retain the oil.
4.Chop tomato and keep aside.
5.Clean and pick only leaves of fresh mint and coriander wash drain and chop finely,slit green chilis and wash curry leaves and set apart.
6.Whisk yoghurt with 3 tbsps of water and keep.
1.Now – In a mixing bowl take the boiled vegetables and add curry leaves,chopped tomato,slit green chilis,half of the whisked yoghurt,ginger garlic paste,juice of half lemon,salt,tumeric,red chili powder, coriander powder,chopped mint,coriander,fried onion and biryani masala mix well and keep for marination for about half an hour.
2.Then in an electric rice cooker vessel add 8 cups of water,bay leaves,cloves,cinnamon,pepper corns and salt and bring to boil by closing the lid and lowering the cook button,or prepare in an open vessel if you wish.When the water starts to boil open the lid and add the soaked and drained rice and close let cook just enough almost 3/4 only.switch off the cooker.
3.By the time,Heat pressure cooker(pan) add 1tbsp oil and coat the pan by rotating well,add the marinated vegetable mixture and switch of rice and remove the vessel and pour the cooked rice over the vegetable mixture sprinkle lemon juice of the other half and remaining oil retained from fried onion,remaining whisked yoghurt and a few chopped fresh mint leaves and yellow food color diluted in 1tbsp of water pour at 2 or 3 points over rice.
4.Cover the lid of the pressure cooker and place the weight cook over low flame for about 25-30 mins.
5.Turn of the flame.let the pressure come down,open and transfer into a serving rice plate.
6.Serve with salad and raita.
Gongura chutney tastes well with this vegetable biryani.
By Kezia Mary.