Mahi's Kitchen: Dum Biriyani

Biriyani is my hubby's favorite food..in the sense, he can have the same for more than one time! He doesn't touch any other stuff for the next meal, even if I serve after making some changes. Somehow he will find it and the lunch box will come back as it was in the morning! Biriyani is the excpetion, Usually I make it for dinner and the next day lunch.

Its been a real long time I prepared biriyani in this method. Yesterday when I pinged him regarding the dinner suggestions, his choice was this Dum Biriyani. Without second thought, i started off to the kitchen! :)

Ingredients
Onion-1
Toamto-2
Cashew-7
Bay leaf-1
Few Mint leaves & Cilantro
Clove-1
Cinnamon stick-1"piece
Olive Oil-3 tablespoons
Food color-fewdrops

Basmati rice-11/2cups
Ghee-1teaspoon
Bay leaf-1
Cumin seeds-1/2teaspoon
Few Mint leaves & Cilantro
Cinnamon stick-1"piece
Salt

To Marinate
Big chunks of Veggies -1cup ( I used a carrot,few beans, 3 florets of broccoli & Cauliflower, half of a small potato and a hand full of frozen peas)
Ginger-garlic paste -1tablespoon
Green chilly-1
Curd-1/2cup
Chilli powder-1teaspoon
Coriander powder-1teaspoon
Biriyani Masala-11/2tablespoon
Bay leaves-1
Elaichi-1
Cinnamon stick-1"piece
Cloves-2
Fennel Seeds-1teaspoon
Cumin seeds-1teaspoon
Mint leaves & Cilantro
Salt
Olive oil-1tablespoon

Method
Combine all the ingredients given under "to marinate" and let it sit for at least 30 minutes.

Wash and soak the rice for 30 minutes.

Cut the onions, one tomato and green chilly.

Heat oil in a pan, add the whole garam masalas followed by cashews. Once they turn golden add in the onion-g.chilly,and tomato. Cook till the tomatoes become mushy.

Add the marinated veggies,cover n cook for 3-4 minutes and keep aside.

Heat 4 cups of water in wide pan. Bring it to a rolling boil, add the cumin seeds,whole garam masalas, salt and mint-cilantro leaves. Drain the water from the soaked rice and cook for 6 to 7 minutes. Drain the rice and add a teaspoon of ghee to it and mix well.

Pre heat the oven to 400F. Grease a baking dish and spread a layer of rice.Sprinkle some biriyani masala on top. Now add the half cooked veggies and spread it evenly.

Sprinkle mint-cilantro leaves, sliced tomato, then layer the remaining rice. Mix the food color with a spoon of milk and sprinkle it on top. Cover the pan tightly with the foil and bake it for 45-50 minutes.