Tasty Hyderabadi Style Dum Biryani Cooked with Eggplants
For Stuffing & Masala
6 to 7fenugreek seeds/Methi
5 to 10gramstamarind
5 to 6dried red chilies
2tbspred chili powder
Salt as needed
1 ½tbspginger garlic paste
2tbspgreen chilies chopped
For Cooking Rice
2 to 3litersof water
Salt as needed
Whole garam masala spices
a Handful of mint leaves
4 to 5tbspoil
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.
Cut Eggplants in plus shape and make sure that they have no worms inside.
Fill them with the stuffing masala and keep aside.
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.
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.
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.