Dum Pukht Sabzi Biryani


Thick curd 1 tbsp
Green chillies 1 tbsp
Coriander 1 tbsp
Salt and chilli powder 1 tsp each
Garam masala 1 tsp
Turmeric powder 1 tsp
Oil 3 tbsp
Garlic and ginger 1 tsp each
Onions 2
Tomato juice 1 cup
Cashewnuts, poppy seeds and dry coconut 1 tbsp each
Basmati rice 2 cups
Salt 1 tsp
Warm milk 1/3 cup
Saffron 1 tsp
Vegetables (carrots, potatoes, French beans and peas) 3/4 kg

How to make Dum Pukht Sabzi Biryani:
  • Dice the vegetables.
  • Chop green chillies and coriander.
  • Crush ginger and garlic.
  • Grate the onions.
  • Powder the cashewnuts, poppy seeds and dry coconut.
  • Mix all the ingredients and marinate for 15 minutes. In a non-stick pan, fry ginger and garlic to a brown colour.
  • Add in the dry fruit powders and fry for 2 minutes. Mix in tomato juice and fry till the oil separates.
  • Transfer into a deep pan. Add the vegetables and curd mixture. Cover and cook over low heat till the vegetables are tender.
  • Wash and soak the rice for 15 minutes. Cook with salt in plenty of water till 3/4th is cooked.
  • Drain the water and cool the rice. Mix milk and saffron. In a pan, arrange the layers of rice and 2 of the vegetables.
  • The bottom, top and centre layers should be of rice with vegetables between them. Sprinkle saffron milk on top.
  • Add small chunks of ghee on top of the rice. Place the lid and bind with wet dough, thus sealing the pan and the lid.
  • Place the pan on a griddle and cook over low heat for 45 minutes or bake at 180 degrees C for 25-30 minutes.
  • Serve with curd and fresh salads.