Vegetable Dum Briyani
For the Vegetable portion you will need:
3 tablespoon vegetable oil and 2 tablespoon ghee (clarified butter)
2 onions slices fine
some curry leaves
1 teaspoon of cumin
1 stalk of celery chopped fine
3 green chillis deseeded
1 cup of each of any 6 types of vegetables of your choice.
I used the following:
Potatoes, carrots, green pepper, courgettes, french beans and cauliflower chopped into cubes.
Dry roast the following then grind into powder.
1 teaspoon cumin
1 teaspoon black cumin (shajeera)
1 piece of cinnamon stick
3 green cardamoms
1 large cardomom
1/2 teaspoon cloves
1 teaspoon black pepper
1 piece of mace
Sieve the ground mix and keep 2 teaspoon of the recipe and refrigerate the remainder to be used in other recipes:
2 large tomatoes chopped
¼ cup water
½ cup yogurt
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon chilli powder
Handful fresh coriander and mint leaves.
Salt to taste
For the rice
3 cups of basmati rice cleaned and soaking in water at least for half and hour
4 cloves and 3 green cardamom pods
¼ cup milk
Sufficient water to boil the rice
Infuse a few strands of saffron in 3 tablespoon milk. Do this before you start any prep for the briyani dish, giving them sufficient time to release the color and fragrance.
2 Onions thinly sliced and fried till golden brown.
3 tablespoon of pistachios dry roasted.
To begin we will prepare the vegetable masala:
Heat the oil and ghee in a large heavy based pan, add cumin, and curry leaves. Once they splutter add celery, green chilli and sliced onions. Fry till fragrant and translucent.
Now add the all the vegetables. Do not add water keep flame on medium and cover pot for 10 minutes. Do give a stir to make sure they are not sticking to the pot.
Now add tomatoes, water, yogurt, cumin, coriander, turmeric and chilli powder.
Cook covered for 15 minutes. Keep giving a quick stir to help the ingredients come together. Add the ground spice kept aside. The fragrance will start filling the room. Add coriander and mint leaves. You should have a thickish gravy consistency (not watery).
Meanwhile add all ingredients for the rice above and bring to boil. Drain the water, once the rice is half cooked. Spread and let them cool on a tea towel. This will ensure all the water is dried up and make sure the grains are separate. Do the rice while the vegetables are cooking.
Now start to assemble !
Place half the vegetable masala in the base of a heavy pan, next top with half the cooled rice. Sprinkle half the fried onions and pistachios. Repeat the process. Now sprinkle the infuse milk/saffron on the top and cover tightly with a lid.
Do use a heavy weight to make sure no steam escape from the inside of the pot (This is called keeping it on DUM). Leave it on medium flame for 3-5 minutes them reduce flame to slow and keep on DUM for further 10 minutes.
Vegetable Briyani ready to serve
As this dish is not overly spicy…my kids love it…Serve with a yogurt salad or my favorite cucumber and red onion salad . See below for the recipe.
Cucumber and red onion salad
A lovely summer salad I remember my mom making. I always thought it was probably complicated to do. But alas…it did not take more than 5 – 10 minutes.
You will need
1 cucumber sliced into rings
1 large red onion sliced into rings
2 red chillis deseeded and thinly sliced
1/2 teaspoon salt
For the vinaigrette
3 tablespoon white vinegar (any will do, try your favorites)
1 tablespoon fine sugar
Mix the ingredients for the vinaigrette and leave aside for 5 minutes in the refrigerator.
Mix sliced cucumber in some salt, leave aside for 5 minutes. Then squeeze out the excess water. Now assemble dish
Add onion cucumber and red chilli. Keep chilled till serving…
Saturday, June 16, 2007
Vegetable Dum Briyani