It's my 2nd recipe in dtube : 🍚 Veg Dum Biryani - spicy vegetables slow cooked, layered with basmati rice, and then given dum to make a sumptuous rich vegetarian biryani! Oh Yes!!! 🌶 ❤️

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🍚 Veg Dum Biryani - spicy vegetables slow cooked, layered with basmati rice, and then given dum to make a sumptuous rich vegetarian biryani! Oh Yes!!! 🌶 ❤️

RECIPE
INGREDIENTS
1 1/2 cup basmati rice, (about 300 grams) rice, preferably a long grain aromatic like basmati
1 1/2 teaspoon sea salt, or to taste
3/4 cauliflower, small head (about 300 grams), broken into small florets
1 carrot, 1 large (about 120 grams), cut into 1-inch wedges
1 potato, medium (about 90 grams), peeled and chopped into 1-inch cubes
3/4 cup green peas, frozen, or blanched if fresh
1 cup mint leaf, chopped, loosely packed
1 cup coriander leaves, (about 40 grams) fresh coriander leaves loosely packed
3 tablespoon ghee
5 green cardamom pods
1 inch cinnamon, 2-inch piece
2 bay leaves
1 1/2 onions, about 150 grams, peeled and finely chopped
1 1/2 teaspoon turmeric powder, (heaping teaspoons)
3 green chillies
2 1/2 teaspoon red chilli powder, mild, preferably made from goondu milagai
1 1/2 teaspoon ginger, peeled and minced ginger
1 1/2 teaspoon garlic, peeled and minced garlic
1 1/2 tomato, (about 150 grams), chopped
1 1/2 teaspoon sea salt, or to taste
3/4 cup coconut milk, 1st press
3 teaspoon yogurt
2 1/2 teaspoon lime juice
1 1/2 tablespoon ghee

COOKING METHOD
Place rice in a bowl and wash under running water, gently stirring and mixing the rice with your hands, draining each time the bowl fills up. Do this 2 to 3 times till the water runs clear; then let soak in fresh water, covered, for 1 hour. Drain.

Place a separate saucepan over medium heat, and add rice and 6 cups water. Let water come to a boil, then after 5-6 minutes of cooking, add 1½ teaspoons sea salt, and cook another 5 minutes. The rice should be soft but not overcooked. Drain and set aside.

Soak cauliflower, carrot, potato, and peas in water. Separately, soak mint and coriander leaves in water.

Pour ghee into a large saucepan or open pressure cooker over medium heat. When hot, add cardamoms and cinnamon. Once you the cardamoms have plumped up nicely, about 30 seconds, add bay leaves and stir. Follow by sliding onions into the pan and sautéing till lightly coloured, about 2 minutes, before adding turmeric and green chillies. Stir and add chilli powder, ginger, and garlic. Add tomato and 1½ teaspoon sea salt. Continue to stir, scraping the bottom of the pan often so that the masala does not stick.

Squeeze out most of the water from mint and coriander leaves and add to the masala.

Once the oil separates from the masala, add the vegetables: cauliflower, carrot, potato, and peas), stirring to coat well. Sauté the vegetables for about 2 minutes. Stir and scrape vigorously, continuing to get all the bits from bottom of pan.

Add 2½ cups water; cover and bring to a boil, Simmer, covered, 8-10 minutes or until vegetables are cooked, stirring occasionally.

Uncover and add coconut milk, yogurt, and lime juice, stirring to incorporate. Add salt to taste. Remove from heat.

Spread a little less than half of the rice at the bottom of a medium pan with a lid. Layer half the vegetable mixture on top of the rice. Cover with almost the rest of the rice, reserving some. Layer the remaining vegetable mixture and any remaining liquid. Top with the extra reserved rice.

Drizzle ghee onto the biryani. Cover pot tightly, return to low heat to give it dum for 5 minutes. (see page 49) Serve hot, cutting through all layers.

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