Tuesday, February 23, 2016

Tomato Dum Biriyani using Brown Basmati Rice

I got this idea for a TV Cookery Show.But ofcourse I modified it very much from the original recipe
You can also find a similar recipe in Brown Basmati Rice Peas Pulav


Ingredients
Part 1 - Brown Basmati Rice
  • Brown Basmati Rice - 2 cups
  • Water - 3 cups
  • Salt - as needed
  •  Mint leaves - few 
Part 2 - Tadka / Seasoning
  • Refined sunflower oil + Ghee - 1 tablespoon
  • Bay leaf - 1
  • Cinnamon stick - small piece
  • Cardamom/elachi - 2 nos (slit opened)
  • Cloves - 2 nos
  • Green Chilly - 3 nos
Part 3 - Masala 
  • Fennel seeds / Saunf - 1 teaspoon
  • Garlic - 4 nos (chop into small pieces)
  • Ginger - small piece
  • Coriander powder - 1 teaspoon
  • Chilly powder - 2 teaspoons

Part 4 - Saute
  • Onions - 2 (cut it lengthwise)
  • Tomato -5 (chop into cubes)
  • Frozen peas - handful
  • Coriander and Mint leaves - few 
  • Salt - 2 teaspoons
Part 5 - Garnish
  • Grated coconut - 2 tablespoons
  • Coriander leaves - little
Method
Step 1 - Cooking Brown Basmati Rice
  • Wash the rice well
  • Leave it on a colander.No need to soak
  • Boil water in an open vessel with a pinch of  salt, mint leaves 
  • When it starts boiling add the soaked rice and cover it with lid
  • Stir occasionally and cook till the rice is 3/4th done
Step 2 - Masala 
  • Grind these items mentioned under Part 2 into a coarse powder.No need to add water

Step 3 - Seasoning and Saute
  • Heat oil  / ghee in a vessel.Add bay leaf, cinnamon stick, cardamom cloves and green chillies in a simmer flame
  • Put the masala paste prepared above.Saute till the raw smell goes
  • Add thinly sliced onions and saute till it becomes golden brown in a medium flame.Put a pinch of salt while doing this
  • Add frozen peas , little mint / coriander leaves.Cook for 2 minutes
  • Throw in chopped tomatoes.Add salt and saute well 
  • Cook till peas gets soft and tomatoes becomes juicy
Step 4 - Tomato Dum Biriyani
  • Transfer the cooked rice in it and mix well
  • Close it with a lid and place a weight on top of it
  • Allow it to cook in low flame for 10 minutes
  • Once done garnish with coconut and coriander leaves


Hot Hot Tomato Dhum Biriyani is ready.Serve with Carrot Raitha and Chips