Jain Dum Biryani | Jain Recipes | Sanjeev Kapoor Khazana

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JAIN DUM BIRYANI

Ingredients

2 cups rice, soaked and drained
¼ cup French beans, cut into diamonds
¼ cup babycorn, halved
2 tablespoons boiled green peas
6-8 black peppercorns
6-8 cloves
1 bay leaf
1 inch cinnamon
1 teaspoon caraway seeds
3-4 green cardamoms
4 tablespoons ghee
Salt to taste
4-5 cashewnuts
4-5 almonds
1 cup yogurt
1 tablespoon cornflour
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon biryani masala
1 teaspoon garam masala powder
¼ cup cottage cheese cubes
1 tablespoon chopped fresh mint leaves + for garnishing
1 tablespoon chopped fresh coriander leaves + for garnishing
1 tablespoon butter
2 tablespoons fresh cream
A few strands of saffron
Dough for sealing

Method

1. Boil water in a deep non-stick pan, add some peppercorns,
cloves, cinnamon, caraway seeds, green cardamoms, salt and
some ghee and bring to a boil. Add rice and cook till the rice is
3/4th done. Drain and keep aside
2. Heat 1 tablespoon ghee in a non-stick pan, add almonds and
cashewnuts and sauté till lightly browned. Set aside.
3. Add remaining peppercorns, cloves, cardamoms, cinnamon,
bay leaf to the same pan and sauté for half a minute. Add
French beans, babycorn, green peas and sauté till soft.
4. Mix yogurt and cornflour in a small bowl and add this to the
pan.
5. Add turmeric powder, red chilli powder, biryani masala, garam
masala powder and salt and mix well.
6. Add fried nuts, cottage cheese and mix well.
7. Add mint leaves and coriander leaves to the gravy and mix
well. Add some water and rice.
8. Mix butter, fresh cream and saffron in a 2nd bowl.
9. Put the cream mixture to the biryani.
10. Cover the assembled biryani with a tight-fitting lid and seal the
edges with atta (dough). Cook for 15-20 minutes.
11. Serve hot garnished with coriander and mint leaves.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice