Sabji Dum Biryani Recipe
Sabji Dum Biryani
Spiced Basmati Rice and Vegetables
Submitted By: Taz

Ingredients:

2 cups Basmati Rice (Chawal)
1 Large Onion (Pyaz) - sliced thin*
1 Medium Tomato (Tamatar) - small chopped
½ Cup Plain Yogurt (Dahi)
½ Cup Carrots (Gajar) - diced
½ Cup Green Beans (Phalas) - small chopped
½ Cup Cauliflower (Phul Gobi) - cut into small florets
½ Cup Green Peas (Mutter) - frozen is fine
¼ Cup Bell Pepper [color of your choice] (Simla Mirch) - small chopped
¼ Cup Halved, Unsalted, Roasted Cashews (Kaju)
¼ Cup Golden Raisins (Kishmish)
8 Tbs Ghee - divided
3 Tbs Whole Milk (Doodh)
1 Indian Bay Leaf (Tej Patta)
¼ tsp Caraway Seed (Sajira)
¼ tsp Red Chile Powder (Lal Mirchi)
⅛ tsp Turmeric Powder (Haldi)
⅛ tsp Saffron Threads (Kesar)
Kosher Salt (Namak) to taste
-OPTIONAL-
1 tsp Rose Water (Gulab Jal)

Masala Paste:
  12 Mint Leaves (Pudina Patta)
  12 Stalks Fresh Coriander (Dhania Patta)
  1 inch piece Fresh Ginger (Adrak)
  4 Large cloves Fresh Garlic (Leh-sun)
  2 Green Chiles (Hari Mirch)
  1 Large Onion (Pyaz) - rough chopped		 To Grind:
  4 Green Cardamom Pods (Choti Elaichi)
  ½ tsp Black Peppercorns (Kali Mirch)
  5 Whole Cloves (Laung)
  2 inch Cinnamon Stick (Dalchini)
  ½ tsp Black Stone Flower (Kalapasi / Dagad Phool)
  ⅛ tsp Fresh Ground Nutmeg (Jaiphal)

To Temper:
  4 Green Cardamom Pods (Choti Elaichi)
  4 Whole Cloves (Laung)
  1 Black Cardamom Pod (Badi Elaichi)
  1 Bay Leaf (Tej Patta)
  2 inch Cinnamon Stick (Dalchini)
  1 Star Anise (Anasphal)
  1 Mace Blade (Javitri)
  ¼ tsp Caraway Seed (Sajira)

Preparation:
  1. Heat 4 Tbs of the ghee in a large skillet over medium heat until shimmering - Add the sliced onions along with a pinch of salt and sauté until browned and crispy (apx 40 min) - Using a slotted spoon, transfer onions to absorbent paper and allow to drain until needed*
  2. Rinse your rice until water runs clear - Place the rinsed rice in a large bowl or other container and add enough water to cover by about 2 inches - Allow rice to soak for 10-15 minutes
  3. After soaking, drain and transfer to a large pot - Add enough clean water to cover the rice by about twice its level along with the Indian bay leaf and caraway seeds - Place over medium-high heat and allow to come to a boil - Allow to boil for 5 minutes
  4. Remove from heat and drain in a sieve - Run cold water over the top of the rice until 'cooled' (this stops the cooking process and removes excess starch) - Set aside to drain thoroughly
  5. Masala Paste: Remove the leaves from the fresh coriander stalks and set the leaves aside for garnish - Place the stems and all of the remaining 'Masala Paste' ingredients in the work bowl of a blender or small food processor and purée into a smooth paste - Set aside until needed
  6. Place all of the 'To Grind' ingredients into a mortar and pestle, clean coffee grinder, or spice mill and grind into a fine powder - Set aside until needed
  7. Heat milk until almost boiling (you can use a microwave for this - high for 1 min) and add the saffron - Set aside until needed
  8. Heat remaining 4 Tbs of ghee in a 5 quart pressure cooker over medium heat until shimmering - Add the 'To Temper' ingredients and sauté until they 'sizzle' (apx 40 seconds) - Add the masala paste (from step 5) and continue to sauté until the raw smell is gone (apx 2-3 min)
  9. Add tomato, yogurt, red chile powder, turmeric powder, and salt to taste (apx ¾ tsp) - Continue to sauté until tomato has become very soft and the oil has begun to leave the sides (apx 3-4 min)
  10. Add the ground spices (from step 6) and continue to sauté until very fragrant (apx 1-2 min)
  11. Add carrots, green beans, cauliflower, peas, and bell pepper - Continue to sauté until vegetables are just tender (apx 3-4 min) - Reduce to low heat
  12. Remove about ⅓ - ½ of the vegetable mixture from the pressure cooker and set aside
  13. Cover the remaining vegetable mixture with about half of the parboiled and drained rice - Drizzle the rose water over the top (if using) - Sprinkle about half of the raisins and cashews over the top - drizzle about half of the saffron/milk mixture over the top - Sprinkle about half of the crispy fried onions over the top
  14. Layer the reserved vegetable mixture on top - Layer the remaining rice over everything - Sprinkle over the remaining raisins and cashews - Drizzle the remaining saffron/milk over top
  15. Place and seal the lid on the pressure cooker - Allow to cook for 5-6 minutes
  16. Remove from heat and allow to sit for 20 minutes
  17. After 20 minutes, remove the lid and fluff the rice with a fork - Transfer to a serving dish and garnish with the remaining crispy onions and reserved coriander leaves
  18. Serve with lemon or lime wedges, raita or plain yogurt, chapatti or naan, chutney(s), and salad of choice
* You can skip this time consuming step and use 1 cup of store bought 'Crispy Fried Onions' (AKA
   'Beresta') - You know what I mean right? Those crispy onion strings that come in a can or plastic
   container and are used to top green bean casserole all over the US at holiday time - Look for those
   sold at Indian or Asian markets as they are typically darker in color and have better flavor

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