Sunday, June 26, 2011

Hyderabadi Dhum Biriyani in 10 steps


Iam writing in this blog nearly after 2 months......Thanks to my dear hubby who helped in clicking and uploading pics

Ingredients:
  • Basmati Rice - 2 cups (wash the rice and soak it in water for 30 minutes)
I. Tempering:
  • Oil - 2 Tablespoons
  • Cinnamon Stick (Pattai) - 1 small piece
  • Cloves - 3
  • Cardamom (Elachi) - 4
II. Vegetables Part - 1
  • Onions - 2 (Cut it lengthwise)
  • Ginger Garlic Paste - 1 Teaspoon
  • Tomato -2 (if needed) (Chop it well)
  • Green Chilly -2 (Slited)
  • Mint and Coriander Leaves - Each Handful
III. Vegetables Part - 2
  • Carrot - 3
  • Beans - 7
  • Peas- Handful
  • Potato - 1or 2 (depending upon the size)
Cut the carrot beans and potato lengthwise

IV. Powders
  • Chilly Powder - 1 Teaspoon
  • Garam Masala Powder - 1/2 Teaspoon
  • Turmeric Powder - 1/2 Teaspoon
  • Salt - 2 Teaspoons
V. Dairy
  • Butter- 50g (I used Nutralite which is cholesterol free)
  • Sour Curd - 1/2 cup
Method:
  • In a big vessel pour oil and temper the items specified (except ginger garlic paste)

  • Add onions and chillies to it.Allow it to cook for 2 minutes and add ginger garlic paste to it and keep frying it without taking the ladle out otherwise it might burn.At this point you can sprinkle little water if needed


  • While it is getting cooked add butter to it


  • After the butter melts add chopped tomatoes and mint/ coriander leaves to it

  • Add the powders and vegetables part- 2

  • After 2 minutes add the sour curd. Mix it well and leave it for 3 minutes

  • The mixture will look like this
  • Meanwhile cook rice separately in 21/2 cups of water.It should be half cooked only.I cooked using rice pot and not cooker

  • Now grease a big vessel with oil and add a layer of rice to it and above it a layer of vegetables.It should be alternate layer of rice and cooked vegetables
  • Now dhum the biriyani as follows: Heat a Dosa pan and place the rice, veggie mix vessel on top of it.Close it with a plate and keep a suitable weight on the plate.Leave it for 20 minutes in simmer flame.By this method we can prevent burning at the bottom of the vessel


  • After 20 minutes Biriyani will be ready
  • Serve it with Raitha