Tandoori Veg Dum Biryani

Method

1. 1

   For the veggie tikkas, heat the mustard oil and add the Kashmiri red chilli powder.

   Kashmiri Red Chilli PowderMustard Oil

2. 2

   Whisk the hung curd, ginger garlic paste, salt, cumin powder, coriander powder, garam masala, kasuri methi, lemon juice and the Mustard oil with kashmiri red chilli powder. Marinate refrigerated for 30 mins.

   Hung CurdGinger Garlic PasteSaltCoriander PowderKasuri MethiCumin PowderGaram Masala PowderLemon JuiceMushroomCauliflower

3. 3

   Smoke the marinated veggies with coal for about 5 mins.

4. 4

   Cook the veggies on a grill pan until charred and cooked through. Finish with butter, lemon juice and chaat masala and set aside.

5. 5

   For the biryani masala: Heat oil and ghee and add the whole spices, fry until aromatic. Add the sliced onions and fry until golden brown.

   Sunflower OilChaat Masala PowderButter

6. 6

   Add the ginger-garlic paste, green chillies and saute for 2 mins.

   Basmati Rice

7. 7

   Add the tomatoes, cook until mushy and add chilli powder and garam masala.

   Sunflower OilCinnamonClovesOnionGheeGreen CardamomBay Leaves

8. 8

   Add the mint and coriander leaves, Add some salt, water and continue cooking.

   Green ChilliGinger Garlic Paste

9. 9

   Add the cooked tandoori veggies. Mix well and simmer for 2 mins.

   Red Chilli PowderTomatoGaram Masala Powder

10. 10

    Wash and soak the rice for 20 to 30 mins.

    Mint LeavesCoriander Leaves

11. 11

    Boil the rice in water with 1 tbsp salt and 1 tbsp oil until 70% done and strain it.

12. 12

    Place the pot on a preheated tawa and remove half of the masala. Layer half of the masala and rice alternatively, pour ¼ Cup of water. Garnish with the remaining chopped mint and coriander leaves, kewra and rose water, saffron strands, ghee and a pinch of garam masala.

    WaterSaltSunflower Oil

13. 13

    Cover well and cook on a high flame for 3 mins and a slow flame for 12 mins.

    WaterKewra WaterRose WaterSaffronGheeGaram Masala Powder

14. 14

    Open the dum and serve hot with raita, laccha onions and mint chutney.