Veg Dum Biryani with Chinnor Rice

This recipe combines aromatic Chinnor rice with a flavorful vegetable gravy, cooked slowly in layers to perfection.

Yields: 4-6 servings Prep time: 30-40 minutes (including soaking rice and marinating) Cook time: 45-60 minutes

Ingredients:

For the Rice:

2 cups Chinnor rice
5-6 cups water (for boiling)
1 Bay leaf
3-4 Green cardamoms
3-4 Cloves
1-inch Cinnamon stick
1 Black cardamom (optional, for stronger aroma)
2 strands Mace
1 tsp Salt
1 tsp Ghee or oil (optional, for separate grains)

For the Vegetable Gravy (Marinade):

1 cup mixed vegetables (carrots, potatoes, green beans, peas, cauliflower florets, mushrooms, etc.), cut into medium pieces
1 large onion, thinly sliced (about 1.5 cups) - reserve half for frying
1/2 cup fresh curd/yogurt (not sour), whisked
1 tbsp Ginger-Garlic paste
2-3 Green chilies, slit (adjust to taste)
1/2 tsp Turmeric powder
1-1.5 tsp Red chili powder (Kashmiri for color, or regular for heat)
1.5-2 tsp Biryani masala or Garam masala
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Salt to taste
1/4 cup chopped fresh Mint leaves
1/4 cup chopped fresh Coriander leaves
2 tbsp Oil or Ghee
1/2 tsp Shah Jeera (caraway seeds)
2-3 Green cardamoms
2-3 Cloves
1-inch Cinnamon stick
1 Bay leaf

For Layering and Dum:

1/4 cup fried onions (from the reserved half)
1/4 cup chopped fresh Mint leaves
1/4 cup chopped fresh Coriander leaves
Pinch of saffron strands soaked in 3-4 tbsp warm milk (for color and aroma)
1-2 tbsp Ghee
Dough (atta) or aluminum foil for sealing the pot

Instructions:

Prepare the Vegetables: In a large bowl, combine all the chopped vegetables. * Add whisked curd, ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, biryani masala, cumin powder, coriander powder, salt, half of the mint leaves, and half of the coriander leaves. * Mix well and marinate for at least 30 minutes, or longer if time permits (up to 2 hours in the refrigerator).
Fry Onions: Heat 2 tbsp oil or ghee in a heavy-bottomed pan or kadai. * Add the thinly sliced onions and fry on medium-low heat, stirring frequently, until they turn golden brown and crispy. This will take some time, so be patient to avoid burning. * Once fried, remove half of the onions and set aside for layering. Keep the remaining onions in the pan.
Prepare the Biryani Gravy: To the pan with the remaining fried onions (and oil/ghee), add shah jeera, green cardamoms, cloves, cinnamon stick, and bay leaf. Sauté until fragrant (about 30 seconds). * Add the marinated vegetables to the pan. Mix well and cook on medium heat for about 8-10 minutes, stirring occasionally, until the vegetables are about 70% cooked and the gravy thickens slightly. The gravy should not be too watery. Adjust salt if needed. Set aside.
Cook the Chinnor Rice: While the vegetables are cooking, rinse the Chinnor rice thoroughly under running water until the water runs clear. * Soak the rice in fresh water for 20-30 minutes. Chinnor rice cooks relatively quickly, so avoid over-soaking. * In a large, deep pot, bring 5-6 cups of water to a rolling boil. Add bay leaf, green cardamoms, cloves, cinnamon stick, black cardamom, mace, and salt. Add a teaspoon of ghee or oil. * Drain the soaked rice and carefully add it to the boiling water. * Cook the rice until it is about 70-80% cooked. The grains should be semi-cooked, still firm with a slight bite (al dente), but not fully soft. This is crucial for dum cooking, as the rice will continue to cook with the steam. For Chinnor rice, this might take 5-7 minutes after the water returns to a boil. * Once done, immediately drain the rice in a colander. Gently fluff it with a fork and set aside.
Assemble the Biryani (Dum Process): Take a heavy-bottomed pot (ideally a Dutch oven or a biryani handi) with a tight-fitting lid. * Spread half of the prepared vegetable gravy evenly at the bottom of the pot. * Layer half of the semi-cooked Chinnor rice over the vegetable gravy. * Sprinkle half of the fried onions, mint leaves, and coriander leaves over the rice. * Add the remaining vegetable gravy as the second layer. * Top with the remaining semi-cooked rice. * Sprinkle the rest of the fried onions, mint leaves, and coriander leaves. * Drizzle the saffron milk evenly over the rice. You can also add a few drops of kewra water or rose water for extra fragrance. Drizzle 1-2 tbsp of ghee over the top.
Dum Cooking:Seal the Pot: To create a tight seal for "dum" cooking, you can: * Method 1 (Dough Seal): Make a soft dough with whole wheat flour and water. Form a rope with the dough and place it around the rim of the pot. Press the lid firmly onto the dough to seal it completely. * Method 2 (Aluminum Foil Seal): Cover the pot tightly with a layer of aluminum foil, then place the lid over it, pressing down to seal. * Cook on Tawa/Griddle: Place a heavy iron tawa (griddle) on your stove over medium heat. Once the tawa is hot, lower the flame to the lowest setting. * Place the sealed biryani pot on the hot tawa. This indirect heat prevents the bottom layer from burning and allows for even cooking. * Cook on low heat for 30-40 minutes. The steam trapped inside will cook the rice and vegetables to perfection, infusing all the flavors. * After 30-40 minutes, turn off the heat and let the biryani rest, undisturbed, for at least 15-20 minutes. This resting period is crucial for the flavors to meld and the rice grains to fully separate and become fluffy.
Serve:Carefully open the lid. Gently fluff the biryani with a fork, mixing the layers slightly. * Serve hot with raita (yogurt dip) and a side of salan (savory gravy).

Tips for using Chinnor Rice in Biryani:

Soaking Time: Chinnor rice is relatively soft, so don't over-soak it. 20-30 minutes is usually sufficient.
Cooking Rice: The key to good biryani is perfectly cooked, separate rice grains. Cook the Chinnor rice to about 70-80% doneness. It should still have a slight bite.
Water Ratio: For boiling, use ample water (5-6 cups for 2 cups rice) to ensure the rice cooks evenly without becoming sticky.
Dum: The "dum" process is essential. It allows the rice and vegetables to slow-cook in their own steam, enhancing the aroma and tenderness.
Resting Time: Don't skip the resting time after dum cooking. This allows the steam to redistribute, resulting in fluffier rice and richer flavors.