Spicochee Dum Biryani

Guys i've been experimenting with my dangerous cooking skills,
and i thought i would give it a try to make something ive never even thought of trying it in my life................
Here goes the story..............
ive never had a proper Dum biryani ............
Biryani means Spicy vegetable rice in a very simple language
One of our office colleague had a birthday party celebration ...........
and Paneer dum biryani was ordered from one of the quite-a-famous biryani center..................
i tasted it and immediately its very unusual and unique taste attracted me ............
Flavor has some dark and smoked tinge with roasted mint leaves........................
I gave it a thought and decided why not try this at my own lab ?????? mah crib !!!!!!!!!

Then i invented my own recipe Spicochee Dum Biryani ............... a.k.a Spicy Cottage Cheese Dum Biryani

Here goes the Pic followed by the recipe:-

The Ingridzz !!!!!!!!!! 

• For Gravy Preparation:-
• Biryani masala powder (will give the exact measurement in the preparation section.)
• Dahi - curd - 150 gm
• Paneer - Cottage Cheese - 300 gm
• Pudina - mint leaves - 1/2 bunch
• Sugar and salt for taste (caramelized sugar preferred)
• Clarified Butter - 2 spoons
• 4 garlic pods
• 1 ginger piece 
• 3 red chillies  
• mustard and cumin - 1 spoon
• For Vegetable layer:-
• Tomato - tamatar - 1 piece
• Capsicum - Simla Mirchi - 1 piece
• Onion - kanda - 2 pieces 
• Clarified butter - 1 spoon
• Pudina - mint leaves - 1/2 bunch
• Green peas - a handful
• For Dum:-
• 1/4 cup wheat
• 1 cup water
• For Rice preparation:-
• Superior quality Basmati Rice - 1/2 Kg
• a muslin cloth
• Spices:-
• Dalchini - cinnamon - one bark
• Lavang - Clove - one piece
• Tej Patta - bay leaves - 2 leaflets
• Elaichi - cardamom - 1 piece
• Anasphal - Star anis - 1 piece
• Kali miri - peppercorns - 3 pieces
• Clarified butter - 3 spoon
• Saffron water - 5 spoons

The Prepzzz !!!!!!!!!! 

 Phase one - Rice Dice:-

1. Take the basmati rice and soak it entirely in water for about 2 hours
2. In the meanwhile take all the spices (cloves,cinnamon, Bay leaves, cardamom, star anis and peppercorns) in a crusher and crush them roughly NOTE: Do not finely crush it into powder.
3. Take a muslin cloth and add the spice residue to it and tie it tightly so it cannot seperate.
4. Now remove all the excess water from the rice after 2 hours and sieve it to remove any unwanted particle.
5. Take 3 spoons of clarified butter a.k.a Ghee in a pan and wait till its melted
6. Now add the rice to the ghee and roast it for bout 10 mins.
7. After roasting it , leave it to cool for another 5 mins and in the meanwhile take a big utensil and half fill it with water and keep it for boiling.
8. When the water starts boiling, throw the muslin cloth and 2 spoons of salt in the water and wait another 1 min.
9. Now add the roasted rice and boil it for 15 mins
10. When it gets half cooked , remove the excess water and keep it for cooling

 Phase Two - Hari Bhari Curry:-

1. First crush the ginger , Garlic and chillies in a crusher with some mint leaves.
2. Dice the paneer into cubes and marinade them with the ginger garlic chilli paste and keep it for maybe 10 mins
3. Meanwhile Dice one tomato.
4. In a big frying pan, add some clarified butter and some mustard and cumin seeds and roast it till mustard crackles.
5. Now, add the diced tomato and roast for a while.
6. After that, add 1 small cup of water to it and add 5-6 spoons of Biryani masala powder and keep stiring
7. Now, take the half bunch mint leaves and grind them in the mixer to form a paste.
8. Add this paste to the curry.
9. Finally add the marinated paneer to the curry and keep stiring till it thickens (bout 20 mins).
10. Now add the curd to it and keep stirring and keep it aside for cooling after it forms a semi consistent paste.

 Phase Three - Vegetable Stable:-

1. Take a pan and add the clarified butter to it and wait till it melts.
2. Now add ring chopped onions, diced tomatoes, ring chopped capsicum, shredded mint leaves and shredded coriander leaves.
3. Keep roasting it till Onions turn Golden Brown.
4. Now keep this mixture aside.

 Phase Four - Final Fantasy:-

1. Take a Big Utensil and grease it with ghee.
2. Add the curry an inch layer
3. Layer on top of it with the rice 1/2 inch and add 1 spoon saffron water
4. now add the  vegetable mixture say two large spoons
5. Layer it again with 1/2/ inch rice and 1 spoon saffron water
6. and cover it with 1 inch curry layer
7. Keep doing this till all the ingridzz are done.
8. Finally now for Dum,
1. make a dough of wheat and water 
2. shape the dough into a twisted towel.
3. close the Utensil with a lid and seal it with the dough
4. keep a small gap to allow air to pass out.

    9. Finally when you see the steam passing out of the gap, switch the gas off.


SERVE IT WITH RAITA
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!