Hyderabadi Dum Biriyani

When I was in India last month, we went to eat out. My brother-in-law wanted to order Jeera rice. My niece's observation was why order something that mom makes at home. I'm always skeptical about ordering Biriyani.  Last week I was in mood for just the same, and decided to make Hyderabadi Biriyani. I had some idea of how to make it. But wanted an authenticated version. I looked online and found one that I liked. It came out very well. I made a healthy version of the recipe. It came out very well. I had to restrain myself from going for a second helping. My brother took the left over Briiyani with him. Dum Pukht cooking means, choking off the steam. The food is cooked in a sealed container. In India, there are special vessels made of clay called the Handi. The steam is not allowed to leave the container. Basically, the food is cooked in its own steam on slow heat. Hyderabadi Biriyani is layers of fluffy rice and vegetable masala slow cooked.

Ingredients:
For rice:
2 C Basmati rice
3 C water
1 t ghee
2 cardamom
3 cloves

For Vegetable :
1 inch cinnamon stick
4 cloves
1 bay leaf
1 star anise
2 green cardamom
1 large onion, thinly sliced
3 green chili, slit
1 T ginger-garlic paste
1 large tomato, chopped into large cubes
2 C mixed vegetables, chopped(carrot, cauliflower, beans, peas, and potato)
1 small bunch cilantro, chopped
1/4 C fresh mint leaves, chopped

5 T thick curd(yogurt), beaten
1 t turmeric powder
10 cashew nuts
2 T oil
1 T ghee
salt, to taste

Biriyani Masala Powder:
2 inch-cinnamon
4 cloves
4 green cardamom
1 black cardamom
2 T cumin seeds
4 dried red chili
1 T peppercorn
Dry roast the above and powder. Store in air-tight container.

4 saffron strands
1 T milk

Procedure:
Rice:
1. Wash and soak rice for 30 minutes.
2. Heat ghee in a heavy-bottomed pan. Drain the rice and add to the ghee and fry till the rice swells a little. Meanwhile, boil 3 cups of water separately.
3.Add the boiling water to the rice. Add the cardamom, cloves and salt.
4. Cover and cook on low heat for 10 minutes, till the rice is almost done. Remove from heat, fluff and set aside.

Vegetable:
1. Cook the mixed vegetable in microwave or blanch them, and keep aside.
2. Heat the oil and ghee in a large pan. Add the first 5 ingredients under Vegetable and fry for a minute.
3. Add the cashew nuts and roast till golden brown.
4. Add the sliced onion, green chili and ginger-garlic paste. Fry till the onion becomes golden brown.
5. Stir in the tomatoes, half of the chopped cilantro and mint leaves. Cook for a couple of minutes. Add the turmeric powder, salt and 2 spoons of the Biriyani Masala Powder. Add the blanched vegetables. Stir well to coat with the masala.
6. Add the beaten yogurt and mix well. Remove from heat and stir in the remaining half of the chopped cilantro and mint leaves.

Dum Biriyani:
1.Heat the saffron in a hot vessel(not on heat). Dissolve in warm milk. Sprinkle half of it on the rice and mix.
2. Take a heavy bottomed pot or pressure pan. Spread a third of the rice evenly. Spread half of the vegetable mixture on the rice layer. Continue with another layer of rice and vegetable. Complete with a layer of rice. Sprinkle with the remaining saffron milk. Cover the pot with a fitting lid. Seal the edges with dough. Place a small dish with water on top of the lid. Heat a tava or griddle on the stove on low- medium heat. Place the pot with rice on top of the griddle. Cook for 30 minutes.
To serve, scoop the rice from the bottom of the pot. Serve with onion raita. Mirchi ka Salan goes very well with this dish.

Note:
Oven can be used to cook the Biriyani. Pre- heat oven to 375 degree F.Layer the rice and vegetable in an oven proof dish. Cover tightly with aluminum foil and bake for 30 minutes.