Vegetable Dum Biryani

Ingredients:-


For The Marination:-


Cauliflower florets-1/2 cup
Carrots-2 nos (cut into cubes)
Green Beans-1/2 cup (chopped)
Potatoes-2 nos small size (cut into cubes)
Capsicums-1 nos small size(cut into cubes)
Green peas-1/2 cup
Tomatoes-1 nos (chopped)
Ginger-Garlic paste-3 tbsp
 Green Chills paste-2 tsp
 Turmeric powder-2 tsp
Grama Masala powder-1 tsp
Coriander powder-1 tsp
Red chilli powder-1 tsp
cumin powder-1 tsp
Lemon Juice-2 tsp
Mint leaves-1/2 cup
Coriander Leaves-1/2 cup
Salt to taste

For the Rice-

Basmati Rice-2 cups
Cinnamon Sticks-1 nos
Black cumin seeds-1 tsp
Cardamom-2 nos
Cloves-2 nos
Bay leaves-2 nos
Salt to taste


To Temper-

Oil-4 tbsp
Ghee-1 tsp
Cinnamon-2 inch pieces
Cardamom-2 nos
Cloves-2 nos
Bay leaves-2 nos
Star anise-1 nos
Onion-1 nos
Ginger-garlic paste-1 tsp
Curd-1 cup

Onion-2 nos(sliced
Cashew nuts-10 nos (optional)
Shaan Biryani masala powder-1 tbsp (optional)
Milk-1 tbsp
Yellow/Orange food color-1 pinch
Saffron-1 pinch



Method:-

Soak basmati rice for at least 1/2 hour or as much as you can.Soak saffron in warm milk and mix the food color ,keep a side.

Heat 2 tbsp oil and fry sliced onion in a pan.Fry until golden brown and keep aside.

Marinate the all vegetable pieces  tomatoes,turmeric powder,coriander powder,garam masal powder,chilli powder,green chilli paste,lemon juice,salt to taste ,mint leaves,coriander leaves mix all.Keep it for 1 hour.

In a big pot bring to a boil ,add all the spices for boiling rice and mix well.

 Add rice and continue to cook until you get a one good boil,i e rice should roll over with boilling water.it takes about 3 minutes .Drain the rice and keep aside.

Heat remaining oil and season with whole spices fry for 2 minutes.Now add onion slices fry 3 minutes then add ginger-garlic paste fry for another 2 minutes.

Now add the marinade vegetable pieces  and biryani masala mix well.
Then add the curd mix well and fry 5 to 6 minutes or until the masala coats the vegetables.

Take a wide pan ,spread a layer of rice,sprinkle the saffron milk 1 tsp and a layer with vegetables over it.Sprinkle some fried onions,chopped mint and coriander leaves.Repeat this until you finish rice and vegetable.Finish with rice layer.Top with onion and coriander leaves,mint leaves.Seal it with  aluminum foil on top close with a lid.Keep it in for dum 8 -10 minutes on high flame.Then reduce the flame to medium low and continue for another 20 minutes.Let it sit for 10 -15 minutes before opening it.(when u cooking on stove)

Preheat the oven 400 dgrees ,take a oven safe tray,layer rice and vegetables, bake at reduce temperature of 350 degrees for 20 minutes .Mix well  and serve hot.

Serve hot with  raita or any type of curry's.

Pudina Kobbari Pachadi - Mint Coconut Chutney

Ingredients:-

Pudina / Mint leaves-1 cup
Coconut-1/2 cup
Green Chillies-2 nos
Red chillies-2 nos
Urad Dal - 1 tbsp
Channa dal-1 tbsp
Cumin Seeds-1 tsp
Coriander seeds-1 ts[
Tamarind-1 tbsp pulp
Salt to taste
Oil-2 tsp

For Seasoning:-

Mustard Seeds-1 tsp
Red chilli-1 nos
Hing / Asafoetida-a pinch
Curry leaves-few
Oil-1/2 tsp



Method:-


Heat2 tsp oil in a pan,add cumin seeds and coriander seeds,let them splutter.Add urad dal,channa dal fry till changes the color to light golden brown.Then add red chillies,green chilies fry for 3 minutesadd mint leaves and saute the leaves in medium flame until it just shrinks in volume.

Now add the coconut into it and switch  of the flame.Keep it aside for cool.

Then grind the sauteed mint mixture add salt and tamarind pulp.add few tbsp water while grinding.

Heat oil in a pan,add the mustard seeds and let them splutter.Add red chilli,hing and curry leaves trun off the heat.Pour this seasoning over the chutney .

Serve with any  idli or dosa or rice.