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I know i havent done any justice as i had promised to! I havent had time to cook leave alone blog since i joined my new job! If thats not an excuse enough.. i been really sick and had no time to even work…i rest my case! While am sitting here celebrating sickness for the last one month or more.. here’s a super-duper recipe from my bro..thoroughly enjoying his stint in Belgium, cooking his own dinner everyday.. more specifically cooking ritualistic food for each celebration / function at home with unfailing enthusiasm every time! My lost zest for cooking as well as blogging is kindled again by this yummy recipe he sent to me.. this Hyderabadi (sort of a version of Mughlai) Dhum Biryani is definitely something to try out at home for every foodie…check it out.. from my brother’s kitchen.. in his own words..(the quans are a bit different from my usual measurements.. i don quite get men and their units system!)….

Hyderabadi Dum Biryani Recipe

Ingredients
Basmati Rice – 250 gm
Vegetables of your choice – carrot, capsicum, mushroom and beans (cut cross section)
Curd – 100 gms
Milk – 1 ladle
Biryani Masala (store-bought or home-made)
Water – 1 1/2 litre
Masala ingredients (Elatchi, Cloves, Cinnamon, Bay Leaves, Nutmeg, etc.)
Garnishing ingredients (Raisins, Almonds and Cashews)
Safron or Turmeric for color
Apple Juice (Optional)
Lemon Juice – 1 tbsp
Oil – 2 to 3 tsp
Salt – 1.5 tsp 🙂

For the Biryani Masala
A mix of all condiments like cloves, elachi, pepper, laung, cinnamon jeera, japhatri(jadikkai) and bay leaves sauted in oil with salt as base and powdered.

For the Raita
In 2 cups of curd, add shreded carrot and finely chopped onions, mix well with salt as desired, garnish with corriander leaves.

Method
Cook the basmati rice with a tbsp of lemon juice and a tbsp of oil and salt in a litre of water, cook 3/4 and then drain the water. Wash rice with cold water, drain again.

Take long-cut garden veggies, mix with biryani masala, 100 gms of curd and 2 cups of water in a cooking pan and cover and cook for around 20 minutes to make the gravy.
When the gravy attains consistency collect some pure gravy from it in a cup then put the rice on top of the veggies and gravy and spread evenly.
Add one ladle of milk mixed with safron or turmeric for the color and pour in the centre in a circular manner making the rice in centre yellow to orange.

Roast some raisins, almonds and cashew in butter/ghee and pour in the surroundings. You can add Elachi, Nutmeg(jadikkai), Cloves, Cinnamon, Bay Leaves, etc. in the butter.

Pour the collected gravy across the rice. Cover and steam (dum) for 10 mins.

You may add the rice on top of the gravy veggies and mix them just before serving.  
You may also cook the rice with apple juice to make it more rich.

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