This is the first time i am making dum biryani and I am not gonna look back! I earned the thumbs up from Ben and we loved it! Of all the times i have tried making biryani, i think this method yields the most perfect result, in terms of flavour, texture and taste. I made this vegetarian as Ben likes it that way for his biryani but I am definitely gonna try making different version of this using the same method and recipe. I am excited to make more of it and posting about them! 😀
- 2/3 heaped cup basmati rice cooked in 1 cup + abit more water
- 1 large onion, sliced
- 3 star aniseed, 3 cinnamon sticks, pinch of cumin seeds
- 1 stick carrot, diced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, chopped
- 1/2 tbsp minced/finely chopped ginger
- Spice mix: 1tsp turmeric, 1/2tsp cumin, 1tsp garam masala, 1tsp salt, 1/2tsp chilli powder, dash of pepper, 1tsp coriander powder
- 1/2 cup homemade yogurt + 2tbsp water
- 1/2 green pepper, 1/2 red pepper, diced
- 1/2 cup coriander, chopped
- Pinch of saffron soaked in 2tbsp water
- Fried shallots/onions, raisins (I omitted raisins this time as i didn’t have any)
- Cook rice and set aside.
- Fry onion, star aniseed, cinnamon sticks and cumin seeds in olive oil/ghee. Fry until onions has just turned golden.
- Add in tomatoes and carrot and fry.
- When tomatoes in starting to turn soft, add in garlic, ginger and spice mix. Toast for about 30 seconds.
- Add in yogurt and 2tbsp water. Mix well and fry for a couple of minutes.
- Add in green and red peppers, and coriander. Fry for about 3 minutes. Turn off heat.
- Transfer masala into a baking dish. Spoon half of cooked rice evenly over the masala.
- Drizzle saffron water over rice and top with fried shallots and raisins.
- Spoon the rest of the rice over the top. Top with more fried shallots and raisins.
- Cover dish with aluminum foil and bake in a preheated oven at 190deg for 30minutes.
- Remove from oven, fluff up rice and mix. Season with more salt to taste. Cover foil back and let rice rest for another 10minutes before serving.
- Best served with raita/tzatziki sauce.