DUM KABULI BIRYANI

Kabuli Biryani comes from the land of Nizam’s. This Hyderabadi cuisine is widely relished. It is simple yet rich, less spicy,exquisite, aromatic and tastes heavenly. Whenever you have short time for preparation and you have some guests to come over for dinner try making this biryani using few simple steps. One thing you should always keep handy in your refrigerator is cooked Chole, Rajma, Dal for Dal makhani, frozen Peas etc. These things help to save our time also we never get panicked about what to serve guests if they arrive suddenly. So let’s see this quick, simple and tasty Dum Kabuli Biryani preparation.

INGREDIENTS:-

For Rice:-

2 cups Basmati Rice

1 bay leaf

5-6 black pepper corns

2 green cardmom

3 cloves

½ inch piece of cinnamon

½ teaspoon salt

For Gravy:-

3 tablespoon oil or ghee

1 ½ tablespoon Cumin

3 medium sized onion thinly sliced

1 capsicum, thinly sliced

1 tomato, chopped

1 carrot Julian

1 potato boiled, diced

½ cup Boiled chickpea

2 tablespoon Curd

1 tablespoon ginger-garlic paste

1 teaspoon turmeric

1 ½ teaspoon red chili powder

1 teaspoon cumin powder

2 teaspoon Garam masala or Biryani Masala

1 tablespoon Coriander powder

½ cup chopped coriander and mint

2 tablespoon ghee

1 coal for dum

METHOD:-

Firstly cook rice- 1. Wash rice.

2. Boil about 1 litre water in a vessel to this add bay leaf, black pepper corns, salt, cinnamon, green cardamom and cloves and washed rice.

Par boil rice, do not over cook it. Cook it 80%. Once rice is par boiled remove the excess water and cover it.

3. For Gravy- In a pan heat oil pr ghee add 2 onions and sautee till they gets caramelized.

4. Once onions are properly cooked add chopped coriander-mint, capsicum, tomato and sautee’ till everything gets cooked and combined properly.

5.  Add ginger-garlic paste, diced potato, chickpea and curd.

6. Now add turmeric, red chili powder, coriander powder, cumin, ½ teaspoon garam masala, salt and sautee everything.

7. Now spread gravy evenly and add boiled rice over the gravy.

8. Meanwhile in a pan add 1 tablespoon oil and 1 onion sliced and caramelize it.

9. Add the caramelized onions over the surface of rice, sprinkle around ½ teaspoon garam masala, some more chopped coriander-mint and pour ghee.

10. take a coal and burn it on high flame. Put this burning coal on Biryani and immediately cover it with tight lid.

11. you can cover lid with some dough.

12. Steam this biryani on a very low flame for 10 minutes . After 10 minutes biryani is ready to serve.

13. Serve it with Raita or simply with curd.

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