Blogging Marathon# 32: Letter V
Theme: A-Z Vegetarian Dishes of Andhra Pradesh
Dish: Veg Dum Biryani (Hyderabadi Vegetable Dum Biryani)
Letter V stands for my all time favorite vegetable Vankaya (brinjal/ eggplant), but I stopped myself from making yet another vankaya recipe (I already posted 4 recipes with eggplant in this month). So I made yet another favorite of mine, Vegetable Dum ka Biryani.
The first time I ever had veg dum biryani was some 8 years ago when my MIL made it when she visited us. It was quite a lengthy and time taking process — marinating the veggies, par boiling the rice, layering and then cooking on dum. I tried to make the process a little bit simpler and slightly faster than my MIL’s dish.
Instead of marinating the veggies, I cook them with spices so they don’t taste bland in the final dish. I either microwave basmati rice or pressure cook for only 1 whistle, so rice still holds its shape and does not turn mushy.
Biryani tastes great as is, but served with a side of gravy curry and tangy raita, it tastes absolutely amazingly delicious. We made tomato-onion raita and it went really well with the spicy biryani.
For Rice Layer:
- 2 cups Basmati rice - washed, rinsed and soaked for 30 minutes
- 1 Bay leaf
- 3 Cloves
- 3 pods Cardamom
- 1 Cinnamon " stick
- 1 tsp Salt
For Curry Layer:
- 1 Onion - large, chopped
- 1 cup Tomato puree
- 1 tsp Ginger-garlic paste
- ½ cup Yogurt - whisked well
- 2 tsps chili powder Red (or more to taste)
- 1 tsp coriander Ground
- ½ tsp Cumin Ground
- ¼ cup Mint - finely chopped
- ¼ cup Cilantro - finely chopped
- to taste Salt
- 1 Onion - large, thinly sliced
- ¼ cup Mint - chopped
- ¼ cup Cilantro - chopped
- For the Rice Layer: Cook the soaked basmati rice along with the other ingredients listed under 'for rice layer' either in the microwave (with 2½ cups of water for 8~10minutes) or in the pressure cooker (with 3cups of water for 1 whistle). Rice should hold its shape and should not be mushy.
- For the fried onions: Heat 2tbsp oil in a large nonstick pan; add the thinly sliced onions and cook on medium flame, until the onions are caramelized, takes about 15~20 minutes. Set aside.
- For the Curry: Heat 2tbsp oil in the same pan and add the chopped onion and cook until it starts to turn lightly browned around the edges.
- Add ginger-garlic paste and cook for 1 minute.
- Next add the vegetables, cover and cook until they turn tender. To speed up the cooking process, I microwave the veggies until fork tender and then add them to the onion mixture.
- Then add tomato puree, ground coriander, ground cumin, red chili powder. Cook for 4~5 minutes.
- Finally add whisked yogurt, mint, cilantro and salt. Cook for 2~3 minutes, turn off the stove and set aside.
- Assemble/ Layer the Biryani: Now that all the layers are ready, it's time to assemble the dish. In a heavy bottomed deep pan (I use a pressure cooker), add 2tsp oil. For the first layer, add 1/3rd of the rice followed by ½ of the curry mixture and ½of the fried onions. For the second layer, add 1/3rd of the rice followed by remaining ½ of the curry. For the final layer, add the remaining 1/3rd of the rice, sprinkle the remaining ½ of the fried onions and the chopped mint and cilantro. Cover the pan tightly and cook for 10~12 minutes.
- Serve hot with raita or any gravy dish.
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)
M for Menthi kura Pappu
N for Nuvvulu-Mamidikaya Pachadi
O for Onion Pachadi
P for Pindi Miriyam Q for Qabooli Biryani R for Ragi-Barley Sankati S for Sheer Qurma T for Thelega Pindi Kura U for Upma-Pesarattu