gHara javaN (Home Food): Baby Corn Dum Biryani

This is a delicious Dum Biryani (spiced rice dish) which is the perfect main meal. Dum refers to a slow cooking method, where the rice and masala is placed in layers and dough is used to create a tight seal to prevent steam from escaping. The steam helps the spices to infuse the rice and create a wonderful aromatic flavour. I made the dum preparation using cooker. You can see my previous posts of Dum Biryani explanation. This is a simple Veg Biryani with a strong aroma of spices. Make one and enjoy with family!

Ingredients:
Baby Corn- 8-10 chop horizontally
Dabur Basmati- 2 Cups [Soak previously for 30 mins]
Mint 2 cups fine chpped [For layering during Dum preparation]
Coriander 2 cups fine chopped [For layering during Dum preparation]
5 onions fine chopped.
2 tsp Ginger chops
2 tsp Garlic chops
Whole spices:
Star anise-3 No
Cinnamon Stick 2" [break it into small 3-4 pieces]
4 white Cardamom pods
1 black Cardamom pod
1 tbsp Snauf
2 tsp Black Pepper Corn
1 tbsp Cumin seeds
3 Red chilli
2 tbp Coriander powder
1 tsp Cumin powder
1 tsp Garam masala powder
1 tbsp Red chilli powder

Green Paste: Grind following to fine paste
1 Fist full - Mint chops
1 fist full- Coriander chops
5 Garlic flakes
1" Ginger piece
4 Green chilli
4 tbsp Yogurt

Method:

Take a medium size Pressure cooker, add 2 tbsp coconut oil and 1 tbsp ghee. Start to fry the spices one by one (Cumin seeds. cloves, start anise, Cardamon, cinnamon sticks, snauf, black pepper corns).

When you smell the pleasant aroma of the spices, add the ginger-garlic. Saute well for a minute and then add onions.
Let the onions turns golden brown. After which add the Garam masala powder, Cumin
powder, Red chilli powder, Coriander powder, 3 red chilli (whole break in hands). Saute well for 2-3 minutes.

Now add the Baby corn and saute well for 2-3 minutes. Add the green paste and let the whole masala cook for about 3 minutes, till the raw flavor of the green masala is gone.
Now next step you can start preparing for the Dum. Take a part of the masala and keep aside (you need it for layering).

Rice Preparation:

Basmati Rice cooking procedure:
- 2 cups of Dabur Basmati rice (Washed well and soaked for 30 mins, For 2 cups of rice add 4 cups of water).
- Cook the Basmati in a wide vessel.
- First let the water boil well, after which add the drained basmati & little of salt. Let it boil well for 2-3 mins under high flame, after which close the lid and keep the flame to lowest heat. The Rice will need 10-15 minutes to get cooked. (See that you don't add much salt here).
- For first layering we are using 50-60% cooked rice, second layer will have 80% and final third layer will have 90% of cooked rice.

Making of Dum:

Keep watching the rice, it should only cook to specified percentage. When you see its done transfer the upper layer onto the Corn masala which is ready, this will be your first layer (50-60%) as you can see in the picture. (You will see little bit water while transferring rice, and this will be absorbed while it is cooked along Masala under Dum, so don't worry with it)
Now layer it with some chopped mint leaves and coriander leaves and 2-3 tbsp of Kesar water (choice).

Again add the second layer (80%) of the rice.
To the second layer add the remaining of the Corn masala which you had taken before.
Add the last (third) layer (90%) of Rice, followed by mint and coriander leaves. Top a little of ghee & 2-3 tbsp of Kesar water (choice).

Now close the lid and keep the heat to lowest and let the contents get cooked in lower heat for 15-20 minutes. [REMEMBER WE ARE NOT USING THE WHISTLE HERE]