Layered, fragrant, and made for a gathering - dum biryani is the dish you make when you want to impress. Jagota's Spice Co. Celebration Blend brings together 18 spices in one scoop, making this weekend cook far more achievable than it looks.
Why Jagota's Biryani Masala? At 18 spices including kalpasi, mace, and dried
rose petals, The Celebration Blend was built for this dish specifically - so you
don't have to measure out a dozen individual spices.
Ingredients
- 2 cups basmati rice, soaked 30 min
- 3 cups mixed vegetables (carrot, beans, peas, potato)
- 3 tbsp ghee or oil
- 2 large onions, thinly sliced
- 1 cup yoghurt
- 3 tbsp Jagota's Spice Co. Biryani Masala
- 1 tsp Kashmiri chilli powder
- Pinch of saffron in 3 tbsp warm milk
- 1 tsp salt
- To serve; raita & sliced lemon
Method
Fry sliced onions in ghee until crispy and dark golden. Remove half and set aside for layering.
Add vegetables to the remaining onions. Cook 5 minutes. Add yoghurt, Jagota's Spice Co Biryani Masala, chilli, and salt. Cook 8 minutes until vegetables are half-cooked.
Par-boil soaked rice in salted water until 70% cooked (grains still have a bite). Drain.
In a heavy pot, spread the vegetable masala as the base layer. Top with par-cooked rice.
Drizzle saffron milk over the rice. Scatter fried onions on top. Cover tightly with foil, then the lid.
Cook on dum (very low heat) for 20–25 minutes. Do not lift the lid during this time.
Gently fold the layers once before serving. Serve with raita.