I was much impressed with LUCKNOWI DHUM BIRIYANI when I saw the recipe in rekhas kitchen blog. Such a nice cook she is and I like the spicyness in her recipes.. So many varieties in her blog hm.. Good job Rekha and thanks for sharing with us.
It’s my long time wish to make dhum biriyani and I have not got the proper recipe for that and more over I though it was very tough process to prepare (in the step of Dhum). Since it was my first time I followed the same steps and jus given the delicious Rice with very slight variation by adding the masala paneer.
Indeed the output was so good and tasty. All my family members loved this especially my daughter who loves paneer emptied in seconds. It was my long wish to prepare something for my Amma, so I utilized this chance and packed a big bowl of biriyani and sent it thru my sister. They also enjoyed this very much. A Big Thanks to you Rekha dear.
Rice --- 2 cup
Carrot 2 no. cut in to cubes
Potato 2 no cut in to cubes
green peas --- 1/2 cup
paneer ½ cup cubed
Ginger garlic paste ----1 tsp
Onions - 2 big very thinly sliced
Coriander leaves 1 bundle chopped
Tomato --- 1 big chopped
Peas 1 cup
Garam masala powder --- 1 tsp
Red chili powder --- 1 tea sp
Cinnamon - 1 inch stick
Cloves - 4-6
Saffron - 1/4 tsp
Curd - 1/2 cup
milk - 1/2 cup
Cashew nuts ---1 cup or you can make it 1/2 cup also
Raisins --- 1/2 cup
Almonds ( 1/2 cup soaked in warm water for 10 min. and choped
Ghee --- 1/2 cup
Salt to taste
Mix curd, Red chili powder, salt to taste, garan masala, ginger garlic paste, and mix well and add cubed vegetables and peas to curd mixture mix well and leave for 1 hour to marinate.
Wash rice and add 2 cups water salt to taste, and 1 tea sp ghee mix well and cook in steam.
Heat ghee in a heavy bottom pan and fry sliced onion till brown and crisp, remove from ghee and keep a side. And then fry cashew nut in the same ghee remove and leave a side, now fry raisins and leave a side.
Now after 1 hour in the same ghee add clove, cinnamon, cardamom let them popup and add vegetable mixture and chopped tomatoes (don't add water) let them cook in a slow flame cover with a lid and cook till vegetable s are 3/4 cooked. Crush 1/4 fried onion with your hands and add to vegetable mixture mix well
Soak saffron in warm milk for 10 -15 min
Now mix 3/4 cashews and raisins 3/4 coriander and mint leaves with rice and spread the rice on top of the vegetable mixture, and pour saffron milk over it and spread left over cashew s and raisins and coriander leaves, fried onion.
Cut the paneer in to cubes and shallow fry them in a little oil. Soak them in warm water for 10 to 15 mts. Drain water completely. Leave them for 2 to 3 mts. Take a bowl mix little salt, chilli powder and a pinch of pepper, jeera powder, combine well then add the paneer cubes toss it in that mixture. Masala mixture should spread evenly on the paneer. Add the masala paneer to the rice.
Cover with a foil and bake the dish for 20 min. in a preheated oven
Remove from the oven and leave for 5 min. then open the foil and serve hot with any kind of raitha or gravy.
An excuse dear... i have taken photos of the dish before dhumming with spreadings of all veg, paneer and onions etc as above and one more after the dhum, mixed with rice in a bowl. Unfortunately it somehow got erazed and I could not publish the rice bowl after mixing. At the same time cant resist to postphone it again, more over rushing to send this for Rakh's Event. I ll update the pic once I prepare this again. Thank u dears.
As usual sending the recipe to
1.Cooking for kids by Preety
2.MEC - Paneer by Raji
3.Just for you by Alka.
4. Srivalli's MLLA, an event started by Susan
5.EC's MBP - Easy Breezy Breakfast. Event.
6. Sudeshna's Harvest -the festival of rice Event.
one more arabic design in my mom hand -
1 year ago