DUM PUKHT SABZI BIRYANI RECIPE
Thick curd 1 tbsp
Green chillies 1 tbsp
Coriander 1 tbsp
Salt and chilli powder 1 tsp each
Garam masala 1 tsp
Turmeric powder 1 tsp
Oil 3 tbsp
Garlic and ginger 1 tsp each
Tomato juice 1 cup
Cashewnuts, poppy seeds and dry coconut 1 tbsp each
Basmati rice 2 cups
Salt 1 tsp
Warm milk 1/3 cup
Saffron 1 tsp
Vegetables (carrots, potatoes, French beans and peas) 3/4 kg
How to make dum pukht sabzi biryani:
Dice the vegetables.
Chop green chillies and coriander.
Crush ginger and garlic.
Grate the onions.
Powder the cashewnuts, poppy seeds and dry coconut.
Mix all the ingredients and marinate for 15 minutes. In a non-stick pan, fry ginger and garlic to a brown colour.
Add in the dry fruit powders and fry for 2 minutes. Mix in tomato juice and fry till the oil separates.
Transfer into a deep pan. Add the vegetables and curd mixture. Cover and cook over low heat till the vegetables are tender.
Wash and soak the rice for 15 minutes. Cook with salt in plenty of water till 3/4th is cooked.
Drain the water and cool the rice. Mix milk and saffron. In a pan, arrange the layers of rice and 2 of the vegetables.
The bottom, top and centre layers should be of rice with vegetables between them. Sprinkle saffron milk on top.
Add small chunks of ghee on top of the rice. Place the lid and bind with wet dough, thus sealing the pan and the lid.
Place the pan on a griddle and cook over low heat for 45 minutes or bake at 180 degrees C for 25-30 minutes.
Serve with curd and fresh salads.