Dum Biryani

Biryani is a rice dish that has many variations which can include Vegetables, Meat, eggs and nuts. The name is originated from the Persian word berya(n) which translates to 'fried' or 'roasted' (Source: Wiki)
Dum Biryani differs from the regular biryani in the way it is cooked.  It is quite popular in Hyderabad. The cooked rice, typically Basmati or any long grained rice, flavored with Yogurt is alternately layered with spiced Vegetable mixture which is then covered with dough and cooked on coals slowly and this process is referred to as 'Dum' . Now, that is the traditional way. I cook mine in a similar way with some substitutions.
The ingredients seem to go on and on but it is not as difficult as it seems.



Adapted from Tarla Dalal.com
For The Rice
1 cup rice, preferably Basmati
2 cloves, whole
3 Cardamom Pods
1 Cinnamon Stick
3 Bay leaves
Salt to taste
1 tsp Oil

Masala-
6 whole Red Chillies
1/2 cup Cashew nuts
1 tsp chopped Ginger
3/4 cup chopped onions


Yogurt Masala
1/4 cup beaten Yogurt
2 tbsp chopped Coriander leaves
2 tbsp chopped Mint leaves
1 tsp garam masala

For The Gravy
3 tbsp Butter
1 tsp Cumin Seeds
1 Medium Onion, finely sliced
1 Potato, peeled, cubed and boiled
2 carrots, chopped
1/4 cup Peas
1/4 cup Beans, chopped
1/2 cup Cauliflower florets
1 tsp Ginger garlic paste
Salt to taste

For Garnishing
2 tbsps Ghee

1/4 cup Cashew nuts
1 small onion, finely sliced into half moons

Assembling-
1/8 tsp red food coloring (Optional)

• Soak the rice and set aside for 15 min
• In a large pan, bring 1.5 cups of water to a rolling boil 
• Add the cloves, cinnamon, bay leaf, cardamoms and salt.
• Slowly add rice and 1 tsp of oil
• Cover and simmer till the rice is nearly cooked
• Blend all the ingredients-Red chillies, Cashew nuts,Ginger, Onions to make a paste for the masala
• Heat 2 tbsp butter in a pan
• Add the cumin seeds
• Add Onions and cook till the onions turn translucent
• Add the vegetables, blended red masala, and salt if required and 1/2 cup water
• Cover and cook till the vegetables are cooked
• In the mean time, in a bowl, combine beat yogurt,coriander leaves,mint leaves, and garam masala
• Remove the vegetables mixture and set aside
• In a heavy bottomed deep vessel, spread the vegetable mixture
• Spread the cooked rice evenly and then with the Yogurt Masala
• Cover it with a lid or an aluminum foil
• Place it on a tawa and cook on a slow flame for about 20 min
• Heat 2 tbsps ghee and fry Cashew nuts and Onions till golden brown and crisp
• Top the rice with the fried onions and Cashew nuts
• Sprinkle the red food coloring and gently mix with the rice. The red food coloring should not over power the rice.
• Serve hot with Raita or Mirchi Ka Salan