Same recepie for Veg Dhum Biriyani but just avoid adding eggs into masala

INGREDIENTS:
Butter, Ghee, Oil, Onions, Green chilly, Salt, Pudhina (mint leaves), Red chilly powder, Turmeric powder, Ginger Garlic Paste, Carrot, Potatoes, Fresh Green Peas, Capsicums, Elachi (cardamom), Lavangam (cloves), Dalchina chekka (cinnamon), Mogga (dry masala flower), Bay leaf (biriyani aku), Jajikaya (nutmeg), Biriyani flower, Biriyani masala, Dhaniya powder (coriander seeds powder), Coriander, Boiled eggs, Basumathi / Biriyani rice


PREPARATION:


Masala for dhum biriyani -
  • Take a frying pan, add 5-6 spoons butter and 2 spoons of oil into it and heat
  • Now add chopped onions, and close the lid for 2 minutes till cooked soft
  • Then add ginger garlic paste and cook for a while
  • Add dhaniya powder, red chilly powder, salt, biriyani masala and saute well
  • Now add required amount of boiled eggs , coriander
  • Hand blended turmeric powder, ginger garlic paste and butter in a bowl
  • Add this mix to the frying pan and saute well for few minutes without breaking eggs and keep aside
Rice preparation -
  • Keep a copper bottom based bowl (or kadai), on stove
  • Place 5-6 spoons of butter, 2-3 spoons of ghee, oil into it and heat
  • Add long cut onions, green chillies into it and fry
  • Now add bay leaf, cardamon, cinnamom, cloves, red coloured soft biriyani flower, jajikaya, dry flower (mogga), pudhina leaves, coriander and fry well
  • Then add long pieces of capsicums (of ur own colours red, green, yellow), round cut carrot pieces, cubical cut potato pieces, fresh green peas, required salt, pinch of turmeric powder, 1 spoon of red chilly powder, salt and saute well
  • Then add 1 & 1/4th glass of water (for 1glass of rice) and close the lid till water gets bubbles (boiled so hot)
  • Clean up rice, add 1 glass of rice into the boiling water and close the lid & cook in low flame
  • Check out the rice , if its cooked about 60% then take out 40% of rice into another bowl, place the eggs masala (which we prepared first and kept aside) on the cooking rice spread it completely and now replace the taken out rice on it
  • Now close the lid again and place some weight on the lid, (so that vapour dsnt go out from the bowl) and cook in low flame itself
  • Mean while, take a small cup, dilute pinch of food colour in it and keep
  • Finally off stove, open the lid, add diluted food colour, mint leaves on it and close the lid
  • Keep this aside for 5-10 minutes
  • Serve hot with raitha


RAITHA :

INGREDIENTS: Curd, Salt, Green chillies, Red chillies, Onion, Coriander, Curry leaves, Turmeric powder, Oil, Avalu (mustard seeds), Cumin seeds (jeera)


PREPARATION:
  • Take a bowl of curd, add salt, chopped onion and green chilly into it and mix well
  • Now take a small frying pan, pour 5-6 spoons of oil into it, heat
  • Then add avalu, jeera, red chillies, turmeric powder, curry leaves, and fry well
  • Add this into the curd and mix well
  • Finally add long pieces of coriander
  • Serve with veg / egg dhum biriyani

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