Name: Mughlai Dum Biryani recipe by Divya Nandakumar at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: For the Gravy :; Onion-2 large sliced lengthwise; Tomatoes-2 large sized; Cauliflower-1 small sized; Carrot-1; Beans-20 nos.; Potato-1; Green peas-1 cup; Ginger-1 inch piece roughly ground; Garlic-10 cloves roughly ground; Cinnamon-1 inch stick; cardamom-4; Clove-3; bay leaf-1; Jeera-1 tablespoon; Ghee-1 tablespoon (plus 2 tablespoons used for layering); Oil-2 tablespoons; Green chili-1 slit; Turmeric powder-1 teaspoon; Red chilli powder-2 tablespoons; Salt-as required; Curd-1 cup; Coconut-1/2 cup grated; Cashews-10 soaked in warm water; For the Rice :; Basmati rice-2 cups; For layering :; Coriander leaves-1 handful chopped; Mint leaves-1 handful chopped; Fried onions-1 cup

ABOUT Mughlai Dum Biryani RECIPE

A mild,yet flavourful layer Biryani. This is one heck of a tasty Biryani filled with a wonderful aroma! The trick is to get enough gravy to give out as much flavour as much possible to the rice. Enjoy this Biryani with a simple onion tomato raita and my day is done! The efforts I put in give me a sense of satisfaction and the happiness I get in watching my family relish it,all give me serendipity :) hope it does the same for you,do give it a try!

Ingredients Serving: 4

For the Gravy :
Onion-2 large sliced lengthwise
Tomatoes-2 large sized
Cauliflower-1 small sized
Carrot-1
Beans-20 nos.
Potato-1
Green peas-1 cup
Ginger-1 inch piece roughly ground
Garlic-10 cloves roughly ground
Cinnamon-1 inch stick
cardamom-4
Clove-3
bay leaf-1
Jeera-1 tablespoon
Ghee-1 tablespoon (plus 2 tablespoons used for layering)
Oil-2 tablespoons
Green chili-1 slit
Turmeric powder-1 teaspoon
Red chilli powder-2 tablespoons
Salt-as required
Curd-1 cup
Coconut-1/2 cup grated
Cashews-10 soaked in warm water
For the Rice :
Basmati rice-2 cups
For layering :
Coriander leaves-1 handful chopped
Mint leaves-1 handful chopped
Fried onions-1 cup
Fried raisins-20
Fried cashews-15
Rose essence-2 spoons
Saffron strands-3 or 4 soaked in half a cup of milk
Water-6 to 7 cups

Instructions

Wash the basmati rice and drain the water and keep it for half an hour.Take this in a pressure cooker an add 4 cups of water and salt.Cook till 1 whistle and lower the flame to sim and cook till 5 minutes and turn off the flame.
Once the pressure is released,fluff the rice immediately and set aside.
For the gravy,add 1 spoon of ghee and the oil and add the whole spices.After 30 seconds,add in jeera and let it splutter.Add the ground ginger garlic and saute for a minute.Add the onions and fry well till they turn slightly brown.
Next add the tomatoes and cook for a few minutes till they turn soft and add all the vegetables.Add the green chilli, turmeric powder, chilli powder and salt.Cover and cook till 10 minutes.Keep stirring occasionally till they are 75% done.
Meanwhile make a runny paste of the coconut and cashews and add it to the gravy along with the curd.Mix well and add 2 cups of water or more keeping the gravy a bit watery.Simmer and cook for 7 minutes and gravy is done.
For the layering,take a pressure cooker and add a layer of the gravy and top it with a layer of the rice.Add the fried onions, fried raisins cashews and coriander leaves and mint leaves.
Repeat this step again with the gravy,rice and remaining layering ingredients and add the saffron milk,ghee and rose water.Close it with the lid and the whistle.
For Dum,take an iron tawa and place the cooker on it and add water on the tawa surrounding the cooker.Keep it on Dum for atleast 10 minutes and keep adding water as it evaporates.
After 10 to 15 minutes,it is done.Serve hot with onion tomato raita. Enjoy!

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