Divya Pramil from Youtoocancookindianfood.blogspot.com posted a very interesting challenge. She divided the Indian subcontinent into two geographical teams – North Indian, and South Indian – in a cook off where members of each team will recreate a dish that is hosted by one member of the opposition team each month. Bloggers have been placed in the team based on the region they belong to. So people from South India will learn to cook North Indian cuisine, while members from North will try their skills at South Indian preparations.
The challenge started in October, and that month my team, The Northern Team, won the challenge.
I was presented with the ‘Most Well Presented Recipe Award’ for my take on ‘Mysore Pak‘, October Month challenge.
After that first month, I went on a hiatus. This month, Swasthi of Indian Healthy Recipes from the Sountern team posted the challenge of making Hyderabadi Dum Biriyani. And I knew it was high time I came back for my team mates. To my North vs South team members, I apologize for my long absence. I would have come back for the February challenge, but the recipe for that challenge turned out way too challenging for me, and what turned out was so bad that I could not post it, and then did not get enough time to have another go at it.
But Biriyani is so my kind of cooking. I make Biriyanis all the time, and love eating them, feeding them, and in some cases, even blogging about them. I have been thinking of of dum biriyani for some time now, and this came up as the perfect opportunity.
Cutting straight to the challenge, this Biriyani recipe comes from Swasthi, and I have followed her instructions as is. So this is a complete as is recipe of Hyderabdi Dum Biriyani from Indian Healthy Recipes
A very important part of the ingredient is Biriyani Masala. You can use readymade Biriyani masala, but for this biriyani I used Swasthi’s Homemade Biriyani Masala.
½ tsp shahi jeera
5. Add the rest of the vegetables and fry for 2 – 3 minutes.
7. Pour half of the yogurt. mix and cook covered for 2 to 3 mins
8. Cook uncovered till the moisture in the yogurt evaporates
12.Start the crock pot on high.
Now transfer half of the cooked vegetables in the crock pot.
23. Cook on low for 45 minutes.
24. Check for rice doneness.
25. Mix it well before serving. Serve it with yogurt or raita.