Vegetable Lucknowi dum biriyani
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
For rice
  • 2 cups long grained basmati rice
  • 2 bay leaves
  • 3 cloves
  • 1 black cardamom
  • 1 tsp salt
  • 8 cups water
vegetables
  • 6-8 florets of cauliflower
  • ½ cup green peas
  • ½ cup carrots cubed to ¼ inch pieces
  • ½ cup french green beans, rinsed, trimmed and quartered
  • 1 large potato
Spices and other ingredients
  • ½ cup ghee
  • 1 large onion sliced fine
  • ½ tsp shahi jeera
  • Whole spices: 1 black cardamom, 3 green cardamoms, 2 cloves, 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp powdered kasoori methi
  • 6-8
  • ½ cup whipped hung curd/Greek yogurt at room temperature
  • 1 cup water
  • ½ cup warm milk
  • 1 full pinch saffron strands
  • 2-3 drops kewda essence (or biriyani essence)
  • 1 tsp rose water
Garnish
  • 2 tbsp cashews
  • 1 tbsp sliced almonds
  • 1 tbsp golden raisins
  • ½ cup cilantro chopped fine
  • 2 tbsp mint leaves chopped fine
Instructions
  1. Wash and soak rice for 30 minutes.
  2. In half cup warm milk, add kewda essence,rose water and soak the saffron strands
  3. Boil 8 cups water with 1 tsp salt. Peel the potato, wash and put it in boiling water. Switch off the flame, cover and keep aside for 10 minutes. After that, pick the potato, keep aside, and bring the water back to boil. Add cloves,cardamom and bay leaves. Add rice and cook till ¾ done. Drain and spread it out to dry a bit.
  4. In ½ cup ghee, fry half of the sliced onions till brown. Using a slotted spoon, strain the onions and transfer onto a paper towel. Spread evenly to dry.
  5. Reduce the ghee to about 2 tbs, add shahi jeera, black cardamom and bay leaves. Reserve the rest of the ghee.
  6. Add rest of the onions, fry till golden, then put in ginger and garlic paste. Fry for 30 seconds.
  7. Add the vegetables. Saute well.
  8. Next, add whole spices, red chili powder, turmeric powder, green chilies.
  9. Cook till oil floats on top.
  10. Spoon in yogurt, one spoon at a time, till it's all added. Keep the flame low, let the yogurt mix. Cook on low for five minutes, stirring gently every once in a while.
  11. Add water, bring to a boil, add the potato, cover and cook for 10 minutes on the low till done.
To assemble
  1. In reserved ghee, saute the nuts.
  2. Layer the vegetables at the bottom of a heavy pan (I used dutch oven).
  3. Layer with rice on top.
  4. Spread a layer of cilantro and mint.
  5. Add the dry fruits on top.
  6. Gently pour the saffron milk on one side.
  7. Cover with a tight lid, seal the edges with dough.
  8. Cook on low for 10 minutes (dum).
  9. Serve garnished with fried brown onions with a side of raita
Recipe by The Lady 8 Home at https://www.thelady8home.com/vegetable-lucknawi-dum-biriyani/