Tasty Hyderabadi Style Dum Biryani Cooked with Eggplants
Course
Main Course
Cuisine
Hyderabadi
Prep Time25minutes
Cook Time30minutes
Total Time55minutes
AuthorBINDU
Ingredients
For Stuffing & Masala
500gramsEggplants
2tbspcoriander seeds
2tbspChana Dal
1tspjeera
1tspsesame seeds/til
2tbsppeanuts
6 to 7fenugreek seeds/Methi
5 to 10gramstamarind
5garlic cloves
5 to 6dried red chilies
3cloves
½inchcinnamon stick
For Marination
½tspturmeric powder
2tbspred chili powder
1tbspbiryani masala
Salt as needed
1 ½tbspginger garlic paste
2tbspgreen chilies chopped
¼cupfried onions
¼cupmint leaves
¼cupcoriander leaves
500gramsyogurt
2tspghee
For Cooking Rice
350gramsBasmati Rice
2 to 3litersof water
Salt as needed
Whole garam masala spices
2tbspoil
a Handful of mint leaves
For Biryani
¼cupfried onions
¼cupmint leaves
4 to 5tbspoil
2tspghee
¼cupcoriander leaves
Aluminum foil
Instructions
Soaking Rice
Soak Basmati Rice in water for 30 minutes.
Rinse 2-3 times before cooking.
Preparing Stuffing Masala
Heat oil in a pan, add coriander seeds, Chana Dal, peanuts, dried red chilies and roast until brown.
Add jeera/cumin, sesame seeds, tamarind, garlic cloves, cinnamon stick, cloves and sauté for a minute.
Turn off the flame and let them cool down.
Put them in a mixer and grind into a thick paste adding a little water.
Preparing the Marinade
Take a mixing bowl, add turmeric powder, red chili powder, salt, biryani masala, ginger garlic paste, fried onions, chopped coriander leaves, mint leaves, lemon juice, chopped green chilies, yogurt, ghee, mix well and keep aside.
Stuffing Masala
Cut Eggplants in plus shape and make sure that they have no worms inside.
Fill them with the stuffing masala and keep aside.
Cooking Rice
Boil 2 to 3 liters of water.
Add salt until the water tastes salty. add oil, whole garam masala spices, mint leaves.
When the water starts to boil, add soaked basmati rice.
Water stops to boil after adding the rice.so bring it to a boil.
Cook exactly for 3 minutes from the boiling point.
turn off the flame and strain out the water immediately.
Assembling
Take a heavy bottomed narrow cooking pot and add oil.
Transfer the marinade into the pot.
Place the stuffed eggplants in the marinade.
Spread the half-cooked rice over the marinade, add chopped coriander, mint leaves, fried onions, ghee and cover with an aluminum foil.
Cooking Biryani
Cover with a lid and cook for 20 to 25 minutes on low flame.do not keep on high flame.
If you still feel the biryani is not done you can keep the pot on hot boiling water until it is done.
Leave the biryani for 15 to 30 minutes after you turn off the flame.