Ustad'S Dum Biryani - cooking recipe

Ingredients

1 . 2 cups of long-grain basmati rice, cleaned and washed thoroughly
2 . water, as required to cover the rice
3 . 6-8 medium-sized onions, peeled and sliced
4 . 2 medium-sized potatoes, cubed
5 . few drops orange food coloring or 5 saffron
6 . few drops rose water
7 . 2 cloves
8 . 2 green cardamoms
9 . 2 bay leaves
10 . 2 cinnamon sticks
11 . 4 tbsps. ghee, to fry onions
12 . 2 tbsps. oil, to fry onions
13 . 5-6 cauliflower florets
14 . 2-3 carrots, cubed
15 . 1 green bell peppers, cubed
16 . 3 medium-sized onions, sliced
17 . 6 garlic cloves, finely chopped
18 . 1 tbsp. fenugreek leaves, finely crushed
19 . 1/2 tsp. red chili powder
20 . 1/2 tsp. turmeric powder
21 . 1 1/2 tsps. coriander powder
22 . 1 tsp. garam masala powder
23 . 1/2 cup fresh green peas
24 . 1/2 tsp. cumin powder
25 . 1/4 tsp. roasted cumin powder
26 . salt, as required
27 . oil, as required
28 . 3 tbsps. yoghurt, beaten
29 . 2 tbsps. cumin seeds
30 . 2-3 tbsps. ghee
31 . 8-10 pcs. panir (optional)
32 . 8-10 pcs. mushrooms (optional)
33 . 8-10 raisins, fried
34 . 8-10 cashews, fried
35 . 2-3 tbsps. coriander leaves, finely chopped
36 . 2-3 tbsps. fresh mint leaves, finely chopped
37 . 2 tbsps. panir, grated

Preparation

1. In a pressure cooker, heat ghee and oil together.
2. Fry the onions on medium-high flame until nicely browned.
3. Add enough water to cover the onions.
4. Fold in all the dry masalas.
5. Allow the mixture to come to a boil.
6. Fold in the thoroughly cleaned, washed and drained rice and the potatoes.
7. Cover and pressure cook for upto 2 to 3 whistles.
8. Once cooled, open the pressure cooker and garnish the dum biryani rice with rose water and food colour.
9. Serve hot with raita.
10. To prepare the vegetables for this biryani, heat 2-3 tbsps. of ghee in a wok.
11. Add cumin seeds and allow them to splutter.
12. Fold in the sliced onions and stir-fry until browned.
13. Fold in all the vegetables, chopped in cubes. You may add paneer and mushrooms if you wish.
14. Stir in all the dry masala powders, salt to taste and a little water.
15. Beat yoghurt very thoroughly in a bowl.
16. Add the beaten yoghurt to the chopped vegetables followed by a sprinkling of few finely chopped corriander leaves.
17. Mix thoroughly.
18. Cover and allow to cook on slow flame for 10 to 15 minutes.
19. In the wide bottomed dish in which you wish to serve the biryani, layer-wise lay the rice followed by the vegetable mixture and again followed by the rice and then the vegetable mixture. Garnish with roasted cashews, fried raisins, corriander leaves, mint leaves, fried and nicely browned onion slices and some grated paneer.
20. Serve hot with raita on the side and papad for a hearty lunch.