11/2cupmixed vegetablescauliflower, green peas, carrot, beans, potato
1bay leaf
3clove
2stickscinnamon
1cardamom
½cupyogurtcurd
1teaspoonred chili powder
½teaspooncoriander powder
¼tsp turmeric powder
½tsp garam masala
¼ cupmint leaveschopped
¼cupcilantrochopped
1teaspoonsaltas required
For the dum biryani
1cupbasmati rice
2cupwater
Instructions
For the masala
Slice the onions finely.
Fry them in vegetable oil until it becomes brown and crisp. Set aside.
In a mixing bowl, combine mixed vegetables, bay leaf, cloves, cinnomon sticks, fried onion, yogurt, red chili powder, coriander powder, turmeric powder, garam masala, mint leaves, cilantro, and salt.
Given a gently mix to make the vegetables coated with the spices.
Set aside for 10 minutes to get marinated.
For the dum biryani
Soak basmati rice for 10 minutes. Rinse, drain the water, and set aside.
In a wide pot, add water and bring to boil.
Add rice and the marinated vegetable.
Check and adjust the salt.
Cook in medium heat until 90% of the water absorbed by the rice.
Seal the pot with aluminum foil.
Place a cast iron pan below the pot(cast iron pan will be like a sandwich between the pot and the stove.
In the low heat cook for 10 minutes.
Wait for another 10 minutes to make the rice infused with all the flavors.
Open the aluminium foil and serve the biryani with raita.
Notes
The cooking basmati rice is lot quicker, so keep all the ingredients ready before making.