Vegetable Dum Biryani Recipe

                Biryani originated in Persia and derived from the farsi word " Birian ". Dum biryani is a rice based dish made with rice, vegetables and spices. The variety of rice used in biryani dish is long grain rice. In this dish, rice and vegetable gravy are cooked separately and then brought together and layered, cooked on dum (slow heat) resulting in a dish with full of aroma and flavors. Mainly the rice and spices which gives wholesome aroma to the biryani.
       
       Ingredients

               1 Cup of Basmati Rice
               1 and 1/2 Cup of Water
               1 Large Onion, Finely Chopped
               1 Medium Size Tomato, Finely Chopped
               2 Tsp of Ginger Garlic Paste
               3 Green Chillies
               1 Big Carrot, Finely Chopped
               1/4 Cup of Green Bell Pepper (Capsicum)
               1/4 Cup of  Mushroom, Finely Chopped
               1/4 Cup of Peas
               1/4 Cup of Beans
               2 Tbsp of Curd / Yogurt
               1 Tsp of Coriander Powder
               3/4 Tsp of Red Chilly Powder
               1 Tsp of Garam Masala
               7-10 Mint Leaves
               Few Coriander Leaves
               Few Cashew Nut, to top
               1 Tbsp of French Fried Onion
               Salt to taste

      To Temper

                2 Tbsp of Oil
                2 Tsp of Ghee
                2 Cloves
                1 Cinnamon Stick
                1 Cardamom
                1 Bay Leaves
                1 Star Anise
                  

     Method

     For the rice (Stove top method)

• Soak the basmati rice for 1/2 hour. 
• In a heavy bottomed pan, add rice and water, bring it to a rolling boil, turn the heat to low. Cover the pan with a lid. Cook it for 10 mins until the rice is tender and water has evaporated. Turn off the heat and fluffy rice is ready.

    To make the vegetable curry

• Heat oil and ghee in another pan, add cloves, cinnamon, cardamom, bay leaves and star anise, fry for a min.
• Add ginger garlic paste, green chillies and mint, fry for 1-2 mins until raw smell vanishes.
• Add chopped onion and salt, saute this for 1-2 mins until it turns golden brown color.
• Add chopped tomato, saute this for a min.
• Add all vegetables (carrot, beans, peas, capsicum & mushroom), coriander powder, red chilly powder and garam masala, saute this for 2 mins.
• Add thick curd, mix well with the vegetables. Sprinkle some water and cover the pan with a lid, cook it for 3-4 mins in a medium flame. Check the salt. Once it done, switch off the stove.