Jain Dum Biryani

Ingredients list for Jain Dum Biryani

• 2 cups Rice soaked and drained
• ¼ cup Paneer (cottage cheese) cubes
• ¼ cup French beans cut into diamonds
• ¼ cup Babycorn halved
• 2 tablespoons Green peas boiled
• 6-8 Black peppercorns
• 6-8 Cloves
• 1 Bay leaf
• 1 inch stick Cinnamon
• 1 teaspoon Caraway seeds (shahi jeera)
• 3-4 Green cardamoms
• 4 tablespoons Ghee
• to taste Salt
• 4-5 Cashewnuts
• 4-5 Almonds
• 1 cup Yogurt
• 1 tablespoon Cornflour/ corn starch
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 tablespoon Biryani masala
• 1 teaspoon Garam masala powder
• for garnishing Fresh mint leaves 1 tablespoon chopped +
• for garnishing Fresh coriander leaves 1 tablespoon chopped +
• 1 tablespoon Butter
• 2 tablespoons Fresh cream
• a few strands Saffron (kesar)
• dough made of atta to seal

Method

1. Boil water in a deep non-stick pan, add some peppercorns, cloves, cinnamon, caraway seeds, green cardamoms, salt and some ghee and bring to a boil. Add rice and cook till the rice is 34th done. Drain and keep aside
2. Heat 1 tablespoon ghee in a non-stick pan, add almonds and cashewnuts and sauté till lightly browned. Set aside.
3. Add remaining peppercorns, cloves, cardamoms, cinnamon, bay leaf to the same pan and sauté for half a minute. Add French beans, babycorn, green peas and sauté till soft.
4. Mix yogurt and cornflour in a small bowl and add this to the pan.
5. Add turmeric powder, red chilli powder, biryani masala, garam masala powder and salt and mix well.
6. Add fried nuts, paneer and mix well.
7. Add mint leaves and coriander leaves to the gravy and mix well. Add some water and rice.
8. Mix butter, fresh cream and saffron in a 2nd bowl.
9. Put the cream mixture to the biryani.
10. Cover the assembled biryani with a tight-fitting lid and seal the edges with atta (dough). Cook for 15-20 minutes.
11. Serve hot garnished with coriander and mint leaves.