Telangana
Vegetable dum biryani
Vegetables, saffron and a sealed pot. Not a pulao, and it would like you to know that.
90 minTime
12 gProtein each
mediumSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 90 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original599kcalsame
12 gproteinsame
7 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Fry the onions in the oil until evenly deep golden. Drain and keep the oil.
- 2Mix the vegetables with curd, ginger garlic paste, green chillies, chilli powder, turmeric, garam masala, salt, half the herbs, half the onions and 2 tbsp of the onion oil. Rest 30 minutes.
- 3Cook the marinated vegetables in a heavy pot on medium for 8 to 10 minutes, stirring.
- 4Soak the rice for 30 minutes, then boil it in plenty of salted water with the whole spices until about 70 percent cooked. Drain.
- 5Spread the rice loosely over the vegetables. Top with the remaining onions, herbs, lemon juice, saffron milk and ghee. Seal and cook on the lowest flame over a tawa.
- 6Rest for 10 minutes, then fold gently from the sides and serve with raita and mirchi ka salan.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.