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Handi Dum Biryani

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Ingredients

Adjust Servings:
1 cup Onions (chopped lengthwise)
2 cup Biryani Rice boiled with 2 cloves garlic, ½” dalchini/cinnamon, 1 tejpatta/bay leaf and 2 pcs green cardamom
1 cup vegetables (beans, carrots, cauliflower, peas, capsicum) boiled (except capsicum)
0.5 cup Hung curd
0.5 tsp Chilli Powder
.25 tsp Pepper Leave the skin on for better taste
a pinch kesar dissolved with 2 tbsp milk, 1 tbsp rose water
.5 tsp coriander
1 tbsp pudina chopped finely
0.5 tbsp green chilli chopped finely
1 Jeera chopped finely
0.5 tsp cloves
2 green elaichi
2 bay leaf
3 sabut kali mirch
0.5 tsp dalchini
a pinch jaiphal grated
according to taste Salt

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Handi Dum Biryani

Mughlai – chawal/biryani

Features:
  • Spicy
Cuisine:

    Dry roast all dry spices, i.e. jeera, cloves, bayleaf, kali mirch, dalchini, elaichi and jaiphal in a pan, and churn in a mixie

    • 90 min
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Handi Dum Biryani

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    Steps

    1
    Done
    10 min

    Dry roast all dry spices, i.e. jeera, cloves, bayleaf, kali mirch, dalchini, elaichi and jaiphal in a pan, and churn in a mixie

    2
    Done

    Combine all the boiled veggies, hung curd, salt, pepper, chilli powder, ginger, dhania, pudina, and the spice powder in a bowl. Leave aside to marinate for 30 minutes

    3
    Done

    Deep fry onions till brown and crunchy. Keep aside

    4
    Done

    In a handi, put a layer of rice, sprinkle kesar rose water milk

    5
    Done

    Put a layer of vegetables now, and keep on repeating the layers till all veggies and rice are layered.

    6
    Done

    Put the top layer of rice. On top put fried onions, and little dhania pudina.

    7
    Done

    Cover the handi with lid and seal with atta.

    8
    Done

    Put in a preheated oven @ 180 degrees for 10 minutes

    9
    Done

    Serve hot with Garlic Raita

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