Vegetable Dum Briyani

Vegetable dum briyani is a delicacy of the Mughlai cuisine, where semi cooked rice is sandwiched between spicy vegetable gravy and cooked in dum or baked to perfection. Dum cooking involves cooking half cooked rice in a wide mouth pan over a bed of hot coal. The lid of the pan is sealed with paste made of wheat flour, so that the steam does not escape. It helps in even cooking besides retaining   the rich flavours of the spices and vegetables.   

Ingredients:
For the rice:
Basmati rice (long rice) -2cups
Cinnamon stick - 1 small piece
Cloves - 3
Cardamom -2

Method:
Cook the rice along with cinnamon sticks, cloves and cardamom in 2 cups of water. When it is 75% cooked, take away from the flame. (Rice need not be soaked in water). Keep it aside.

For the gravy:
Carrots -2
Green peas -1/2cup
Beans -few
Cottage cheese -50gm
Garlic paste -1tsp
Ginger paste -1tsp
Garam masala powder -1tsp
Turmeric powder -1tsp
Chopped onion -1cup
Chopped green chillies -1tsp
Chopped coriander leaves -2tsps
Chopped mint leaves -1tsp
Curd -1/2cup
Salt and oil -as required

Method:
Cut the carrots and beans length wise. Cube the cottage cheese. In a frying pan, stir fry the onions and chillies in little oil. When it turns translucent add the two pastes. Stir fry for few seconds then add the two powders, vegetables and salt. Add half cup water. Close and cook till done. Next add the cottage cheese pieces and curd. Continue cooking for few more seconds.
Keep it aside.

For garnishing:
Cashew nuts -1/4 cup
Finely sliced onions -1/2cup
Clarified butter - 2tsps
Sugar -1/2tsp
Coriander leaves -1/2tsp

                    After adding the garnishing

Method:
Chop and fry the cashew nuts in little clarified butter. Remove from the pan. In the same pan fry the onions along with the sugar till it turns dark brown in color. Keep it aside.

To prepare the biryani:
In an oven proof dish spread one part of the gravy. Sprinkle little coriander and mint leaves. Then spread one part of the rice. Top it with another layer of the gravy. Sprinkle mint and coriander leaves. Spread the other part of the rice. Cover and bake in a pre-heated oven at 180°C for 15 to 20 minutes. Remove from the oven and garnish with fried cashew nuts, browned onion and coriander leaves. Serve hot with onion capsicum pachadi.