Hyderabadi Vegetable Dum Biryani

Occasionally, we love a change from our normal iyer food. This week I prepared Hyderabadi Vegetable Dum Biryani for lunch. It is an amazingly flavorful main course rice dish.The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. An amazing flavorsome Hyderabadi vegetable biriyani based on basmati rice and a medley of mixed vegetables, yoghurt, golden fried onions, tomatoes ,nuts & spices and always slow cooked on dum. This cooking on dum gives the biryani its uniqueness and originality.I adapted this recipe from here.

Instead of Garam masala I made home made Biriyani masala Powder.

Biryani Masala 

Cloves-2

Cinnamon stick-1

Cardamoms-2

Shah jeera-¼ tsp

Pepper corns-4

Nutmeg, powder – 1/2 tspCumin seed – 1 tsp
Shah jeera – 1 tsp
Mace – 3

Star anise -2

 Dry roast each spice seperately on a moderately medium flame till the spice gives faint aroma and grind into powder:

Carrot Kheer

Carrot kheer is a nutritious and delicious Indian dessert that can be easily made at home. The addition of milk and carrots makes this dessert very nutritious. The milk gets richer and creamier and combines with the carrot purée bringing out a sweet and delightful dish. It is very simple to make and it is quite a relishing treat both children and adults will love it. This kheer can be enjoyed either hot or cold.This dessert is my family's favorite dish.

Ingredients:

Carrot medium size – 3 (Peeled and Grated)

Condensed milk – ½ cup

 Milk – 2½ cup

Chopped nuts – few

 Sugar – ½ Cup or to taste

 Cardamom – 1 tsp

 Ghee –1 tbsp

 Saffron - few strands (optional)

 Method:

1.Heat ghee in a thick bottomed pan and roast the nuts to golden and remove. Add the raisins and fry them just until they swell up a bit and remove.

2.Then add the grated carrots to the same ghee and roast it on a slow flame till the raw smell goes. Keep aside.

3.Take a heavy bottom vessel, set aside a cup of milk and add rest to the vessel. Heat the milk & bring it to a boil, 

4.Add Carrots to the milk and cook till until it thickens and keep stirring till it reduces a little in volume.

 

5.Allow the mixture to cool slightly and then add it to a blender. Finely grind the carrot and nut mixture until it is a thin paste.

6.the carrot paste, the rest of the milk, and the sugar, condensed milk to a saucepan. Slowly boil the mixture for 5 minutes, stirring continuously to avoid lumps.

7.Simmer for another 10minutes. Then add the roasted cashewnuts & raisins, bring the mixture to a boil and switch off the flame. Finally, add the cardamon powder and mix well. !

8.If the consistency is bit solid add some milk! Garnished with the finely chopped pistachios and a few saffron strands.

Serve chill or Hot your choice :)