{"id":5446,"date":"2017-10-18T13:30:57","date_gmt":"2017-10-18T13:30:57","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5446"},"modified":"2017-11-22T15:53:44","modified_gmt":"2017-11-22T15:53:44","slug":"hyderabadi-veg-dum-biryani","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/10\/18\/hyderabadi-veg-dum-biryani\/","title":{"rendered":"Hyderabadi Veg Dum Biryani"},"content":{"rendered":"

Vegetable biryani cooked in a Hyderabadi Dum style<\/strong>
\n<\/strong><\/p>\n

Preparation Time: <\/strong>35 minutes<\/p>\n

Cooking Time: <\/strong>45 minutes<\/p>\n

Serves: <\/strong>4.
\n<\/strong>
\nIngredients and Quantity:<\/strong>
\n<\/strong>Hot milk to steep \/ soak the saffron strands- 20 ml
\nSaffron strands- \u00bd gm.
\nPure ghee- 100 gm.
\nGinger paste- \u00bd tbsp.
\nGarlic paste- \u00bd tbsp.
\nBiryani m\/s powder -1 tsp
\nRed chili powder- \u00bc th tsp.
\nTurmeric- \u00bc th tsp.
\nYogurt \u2013 250 gm.
\nRose water- 15 ml
\nRaisins, fried\u2013 20 gm
\nCashew nuts, fried- 20 gm.<\/p>\n

For Golden brown Fried onions:<\/strong>
\n<\/strong>Refined Oil \u2013 as required to deep fry
\nOnion thinly sliced, apply salt \u2013 01 no. large<\/p>\n

Vegetables:<\/strong>
\n<\/strong>Cauliflower florets, medium sized- 08 nos.
\nPotato cubed boiled-01 no. large
\nCarrot cubed- 01 no. large
\nGreen peas- 45 gm.
\nMint leaves , finely chopped- 01 tbsp.
\nCoriander leaves chopped very finely-02 tbsp.
\nGreen chilies slit- 03 nos.<\/p>\n

Whole garam masala:<\/strong>
\n<\/strong>Cinnamon stick- 1 inch
\nGreen cardamoms- 02 nos.
\nBlack cardamom- 01 no.
\nMace- 01 strand
\nStar anise-01 no.
\nCloves- 04 nos.
\nBay leaf- 01 no
\nBlack Cumin (Shahi jeera)- \u00bc th tsp.<\/p>\n

For cooking rice:<\/strong>
\n<\/strong>Long grained Basmati rice- 1 \u00bd cups
\nWater- 08 times the quantity of rice
\nBlack cumin (shahi jeera)- \u00bd tsp.
\nSalt -to taste
\nHot Pure Ghee for pouring over the last layer of biryani- 100 gm.<\/p>\n

For sealing the dum vessel:<\/strong>
\nWhole-wheat flour- 200 gm
\nWater- as required to knead.<\/p>\n

Method:<\/strong>
\n<\/strong>1. Steep saffron strands in hot milk to extract colour and flavor from the same
\n2. Thinly slice onions , apply salt , keep aside for 10 minutes, squeeze out the water and deep fry them in oil till golden and crisp. Set these aside on a kitchen absorbent paper.
\n3. In the same pan, add whole garam masala and saut\u00e9 till they begin to crackle.
\n4. Add ginger garlic paste and fry till the raw aroma goes off
\n5. Add parboiled potatoes and fry for about 5 minutes, till they are almost cooked
\n6. Add the rest of the vegetables and saut\u00e9 for 03 minutes
\n7. Add turmeric, biryani masala powder and red chili powder. Mix and fry well for 03 minutes till give a cooked aroma.
\n8. Pour 150 gm. yogurt and mix. Cook till the vegetables are done till tender. Cook till done.
\n9. Add \u00bd the mint ,coriander leaves and slit green chillies.
\n10. Cook rice till al dente in 08 times of hot water along with ingredients mentioned for cooking. The rice has to be cooked grainy. Drain it off in a colander.
\n11. Spread on a slab to remove excess of water.
\n12. Set aside \u2153 of the cooked vegetable mix. Now mix together the rest of the cooked vegetables, rest of the yogurt and nuts and raisins, fried onions and add it to a heavy bottomed dum utensil.
\n13. Layer the rice over the mix and layer the \u2153 cooked vegetable mix that was set aside. Sprinkle some fried onions
\n14. Layer rice over it again, then the fried onions, raisins, nuts, mint and coriander leaves and pour off the saffron milk. Sprinkle rose water. Pour the hot ghee over this.
\n15. Seal with whole-wheat flour dough to seal the utensil.
\n16. Place the dum utensil, on a hot griddle and cook for 10 minutes on a medium flame and then on low flame for 5 minutes.
\nChef Tips:<\/strong>
\n1. Place a few bay leaves at the bottom of the dum vessel so that the rice does not stick to the bottom, it also imparts a beautiful flavor to the rice.
\n2. Do not put too much of yogurt as your biryani will turn mushy.
\n3. You may deep fry all the cut vegetables and boil peas.
\n4. The dum utensil is sealed with whole-wheat flour dough, so that the flavor and aroma does not escape from the biryani.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vegetable biryani cooked in a Hyderabadi Dum style<\/strong>
\n<\/strong><\/p>\n

Preparation Time: <\/strong>35 minutes<\/p>\n

Cooking Time: <\/strong>45 minutes<\/p>\n

Serves: <\/strong>4.<\/p>\n","protected":false},"author":1,"featured_media":5447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[103],"tags":[],"class_list":["post-5446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/06\/13640952_1709172726009597_548111658187354217_o.jpg?fit=480%2C720&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1pQ","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5446"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5446\/revisions"}],"predecessor-version":[{"id":5471,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5446\/revisions\/5471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/5447"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}