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