Firstly , in a bowl , take 1/4 cup Luke warm water .
Add active yeast .
Add 2 tablespoons all purpose flour .
Whisk the mixture to a smooth paste . Cover and keep it aside for 10 minutes for the yeast to activate .
Once , the yeast is activated , bubbles appear on the paste , add the remaining flour gradually and mix into a dough .
Finally add the whole wheat and mix into a final complete non sticky soft dough .
Coat the dough with ghee . Cover the dough tightly . Rest the dough for 20 to 30 minutes so that the dough doubles in size perfectly .
Meanwhile , cook the basmati rice by adding a tablespoon ghee , cumin seeds , 2 teaspoons salt . Only 70% cooking should be done at this stage for a perfect fluffy biryani .
I cooked in a rice cooker with 3 cups water . 3 cups water for 4 cups rice . This way the rice wouldn’t be completely cooked . Tats what we need .
Add soaked drained rice to the boiling hot water for a perfect biryani .
Once the rice is done , fluff it up with a fork . Don’t mix and breath the grains .
In a pan , melt ghee , add oil .
Add all the biryani whole spices .
Add green chillies .
Add a tablespoon Ginger garlic paste. Sauté for few seconds .
Add sliced onions. Sauté till brown .
Add one half of the fried onions and reserve the rest for later use .
Add the fish chunks .
Add biryani masala powder .
Sauté all for 7 minutes under low flame . The fish chunks will get coated with masala . Will get roasted up .
Add mint leaves .
Add coriander leaves .
Mix all together gently without mashing the fish chunks . Add salt to this mixture . Once done , remove from the heat .
Coming to the cooking pot / cooker , where we gonna layer the biryani and give a Dum , Firstly add one part of cooked rice . Layer with fish chunks masala .
Layer with fried onions .
Another layer of basmati rice .
A layer of fish chunks Masala .
Again rice .
Fish chunks masala and fried onions .
Finally add the saffron infused water .
Cover the cooker and set it to cook mode .
Cook for 10 minutes under very low flame if using biryani cooking container .
After 10 minutes , remove the cover , Mix the biryani layers so gently .
Aromatic Dum Biryani is ready .
Add the roasted cashews .
Garnish with fried onions and cilantros .
Let’s prepare Bun .
Make a big thick roti . Thickness can only hold the biryani . If thin , the bun tears off easily .
Take a perfect mould for baking this bun .
Grease the mould thoroughly with ghee so that the dough doesn’t stick to the mould .
Place the big thick roti on the mould .as shown .
Fill biryani in the centre of the dough .
Seal the bun completely by pulling the dough gently . Give a smooth finished top .
Bake this in a microwave / cooker .
I baked it in an idli cooker .
Pour a bed of salt in the cooker .
Heat the salt for 5 minutes in low heat .
Place a stand on the salt layer .
Place this mould on the stand . Cover the cooker . If pressure cooker , don’t use gasket .
Bake it for 20 minutes in low to medium heat .
After 20 minutes , brush ghee on the bun ‘s surface .
Cover and bake for another 20 minutes .
The bun is perfectly baked . A crunchy golden brown texture shows how perfectly it has been baked .
Take the mould out from the cooker . Rest the bun for 5 minutes .
In an serving plate , tilt the mould .
Bun falls beautifully .
Top it with few cashews .
Cut a Biryani bun cake , relish happily .
Surprise your loved ones with this biryani bun cake and enjoy .