Traditionally biryani is always cooked on slow flame called Dum. Dum cooking gives the biryani a taste of aromas of spices. This is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
Here, I am sharing Vegetable Dum Biryani with the tropical & juicy taste of Pineapple.
2cup Rice, long Grain, washed & soaked
1Carrot, cubed
10-12 pieces French Beans
1cup Broccoli, cuts into Small Floret
1cup Baby corn, sliced length wise
7-8 Green Cardamoms
2-3 Star Anises
2 Black Cardamoms, coarsely powdered
3-4 Cloves
1/2 tsp. Cumin seeds
4 Bay leaves
1inch long Cinnamon stick
31/2tbsp. Ghee or clarified butter
1tsp. Ginger paste
1tsp. turmeric Powder
1tsp. Red chili powder
1tsp.Corriander powder
3/4cup Hung Yogurt
1/2cup Tomato paste
1/2tsp. Garam Masala
1/2cup pineapple (Tinned) cubed
2tbsp. fresh Coriander, Finely Chopped
2-3tsp milk
2-3 drops of food color (optional)
1/2cup kneaded Dough for covering the clay pot.
Boil 6 cups water with salt and 2 cloves, 4 cardamoms and cinnamon stick. Add rice and cook till al Dante. Drain and add 1tsp ghee slowly.
Heat 2tbsp. ghee in a heavy bottom pan, add cumin seeds and the remaining whole spices like green cardamoms, cloves, black cardamom and star anises along with bay leaf and roast. Add ginger paste, carrot, French beans, broccoli florets and baby corn. Sauté and add salt, cook for two minutes with lid. Add turmeric powder, red chili powder and coriander powder and cook. Add tomato paste & yogurt and keep stirring. Add cubed pineapple pieces, fresh coriander leaves and garam masala powder. Mix well and remove from fire.
Now take a clay pot, if you don’t have than take an oven proof dish, grease with remaining ghee, and arrange the layer of rice at the bottom, than spread the cooked vegetable. Now add another layer of rice, here you can add some food color drops. Layer with vegetable again followed by the rice. Add milk from sides and add black cardamom powder on the top.. Cover this with the Rolled dough or foil. Cook this about 20-30 minutes on 170 degree centigrade. Serve hot with Mint flavored Curd.


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