🍚 Veg Dum Biryani - spicy vegetables slow cooked, layered with basmati rice, and then given dum to make a deliciously rich vegetarian biryani! Mouthwatering 💗

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Ingredients:

1½ cups (about 300 grams) rice, preferably a long grain aromatic like Basmati
1½ teaspoons plus 1½ teaspoons sea salt or to taste; separate use
¾ small head (about 300 grams) cauliflower, broken into small florets
1 large (about 120 grams) carrot, cut into 1-inch wedges
1 medium (about 90 grams) potato, peeled and chopped into 1-inch cubes
¾ cup green peas, frozen, or blanched if fresh
1 loosely packed cup mint leaves, chopped
1 loosely packed cup (about 40 grams) fresh coriander leaves
3 tablespoons ghee
5 green cardamoms pods
One 2-inch piece cinnamon
2 bay leaves
1½ medium (about 150 grams) onions, peeled and finely chopped
1½ heaping teaspoons turmeric powder
3 fresh green chillies
2½ teaspoons red chilli powder, mild, preferably made from goondu milagai
1½ heaping teaspoons peeled and minced ginger
1½ teaspoons peeled and minced garlic
1½ medium (about 150 grams) tomatoes, chopped
¾ cup thick coconut milk, 1st press
3 teaspoons yogurt
2½ teaspoons lime juice
1½ tablespoons ghee

Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld

To check out the COMPLETE RECIPE and METHOD, visit:
https://goo.gl/nj1HA1

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