Veg DUM Biryani !

Try this dum biryani once, I am sure you will never order in any restaurant. 

For Rice:

1 cup rice
Salt as per taste
2 cloves (laung / lavang)
3 Big cardamoms

5-6 Whole black pepper

1 star anise
1 stick cinnamon (dalchini)
2 bayleaf (tejpatta)

1 T spoon oil
Masala Paste:

6 whole dry kashmiri red chillies
1/2 cup cashewnuts (kaju)
2 tsp chopped ginger (adrak)
3/4 cup chopped onions

Curd Paste:

1/4 cup beaten curds (dahi)
2 tbsp chopped coriander (dhania)
2 tbsp chopped mint leaves (phudina)
1 T spoon garam masala


Veggies gravy:

2 T spoon oil
1 tsp cumin seeds (jeera)
1/4 cup sliced onions
3/4 cup chopped potatoes
1/4 cup chopped carrots
 1/4 cup chopped french beans
1/2 cup cauliflower florets

Method :

Clean and wash the rice. In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, bay leaf, cardamom,star anise, black pepper oil and salt.Cover and simmer till the rice is nearly cooked. Drain and keep aside.

Heat the oil in a pan add the cumin seeds.When the seeds crackles, add the onions, mix well and cook till the onion turns to golden brown in color. Add all the vegetables, salt, grounded red masala and 1/2 cup water, mix well and simmer till the vegetables are 3/4 done. Remove from the flame and keep aside.

In a deep wok, pour the vegetable gravy as first layer,top with the rice and spread the curd paste over the rice.Cover with a tight lid, you can also place vessel filled with water above the lid to keep it intact and keep the vessel on a tava and cook over a slow flame for 25 to 30 minutes.

Serve hot with raita of your choice. You can serve with instant Dahi Kadi .