Pot Style Veg dum Briyani is a quintessential Indian dish that has been invented from the royal kitchen of Kings and no wonder it allures you with its intense flavor and authentic style...
Take two cups of basmathi rice in a vessel and wash it twice and soak for twenty minutes approximately. Similarly soak a pinch of saffron strands in two tablespoons of hot milk or water.
Take the electric rice cooker and plug it on and pour in three and a half cup of water and add the soaked basmathi rice to it.
Tip in a bay leaf, two cloves and an inch of cinnamon into the cooker.
Also squirt in a tablespoon of lemon juice along with a half a teaspoon of salt in it.
Pop the lid on after a nice stir.
Turn off the electric cooker in 10 minutes as you need the rice to be partially cooked.
Wash the veggies and peel off the skin from the onion and potato. Chop all the vegetables into even sized pieces and keep side.
Heat a pan and pour in a little oil and when it is heated, slice the onions and deep fry them and keep it in a plate over a paper towel.
Partially fry the cauli flower, beans, peas, carrot and potato one after other and keep aside.
Finally fry the paneer cubes until it becomes slightly brown and keep it too.
At last, fry the measured quantity of cashew nuts till golden brown and place it over a plate.
Heat a pan and just drop a bay leaf into it followed by a piece of cinnamon.
Tip in two cardamoms along with two cloves, an anise and a teaspoon of fennel seeds into the pan.
Dry roast ll the ingredients until they turn aromatic and turn off the stove.
When it cools down, transfer it to a blender and make a coarse powder out of it and keep aside.
Place a large mud pot over the stove and turn on the flame and once it is heated just tip in three tablespoons of cooking oil along with one and a half tablespoon of ghee in it.
When the oil is heated, just add four to five cashew nuts and roast until they turn golden brown and now squirt in a teaspoon of ginger garlic paste to it and stir well.
Just after a few seconds, add the partially fried cauliflower, carrot, beans, potato and peas into the pot with a nice stir.
Adjust the flame to medium mode and sprinkle the required salt and the dry masala powder prepared earlier.
Mix the ingredients well and now add the measured quantities of red chili powder and coriander powder along with a quarter teaspoon of turmeric powder.
Now sprinkle two or three pinches of fried onion and blend well with three tablespoons of curd. Finally toss over the fried paneer cubes with a nice stir.
Pour in half a cup of water and lower the flame. Pop the lid on and let it cook for about eight to ten minutes approximately.
After eight minutes, if you just open the lid you will notice that the vegetables have been cooked up to 80 to 90 percent and the water has also been absorbed almost.
At this stage, take a portion of rice and spread it gently over the pot and spread evenly and make a thick layer out of it.
Sprinkle some roasted onion, mint leaves, coriander leaves and fried cashews over the rice evenly along with half a teaspoon of ghee.
You will get an attractive aromatic layer of assorted spices and now make the second layer of rice similarly by repeating the same process.
At last, finish it off with pouring in the saffron water all over along with a few drops of kewra essence.
Pour in the remaining ghee and now cover the pot with an aluminium foil firmly.
Cover the pot with the lid provided and place a large tawa over the stove and place this pot over it and lower the flame.
Let it cook it low flame for about fifteen to twenty minutes approximately.
After some time, when you open the lid and take out the foil, you will get a nice aroma wafting out from the pot.
Take a serving plate and uisng a long and thin ladle (preferably wood) and take a ladle full of rice from the bottom first and spread it gently onto the plate.
Then take out a portion from the second layer and place it over the plate.
Finally, take out a ladle full of saffron flavored rice from the topmost layer and spread gently.
Now you will get the trademark mixed color rice of Pot style dum briyani.
Serve it with onion raita, anda bhurji and a papad.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.