Hyderabadi Dum Biryani Recipe
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.
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.
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.