How to make Jain Dum Biryani -

Supremely flavourful this biryani is simply irresistible.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Rice

advertisement

For more recipes related to Jain Dum Biryani checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Three Aroma Vegetable Rice, Coconut Rice, Sprouted Moong Khichdi, Masala Khichdi.

Jain Dum Biryani

Jain Dum Biryani Recipe Card

Print

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jain Dum Biryani Recipe

  • Rice soaked and drained 2 cups

  • Paneer (cottage cheese) cubes ¼ cup

  • French beans cut into diamonds ¼ cup

  • Babycorn halved ¼ cup

  • Green peas boiled 2 tablespoons

  • Black peppercorns 6-8

  • Cloves 6-8

  • Bay leaf 1

  • Cinnamon 1 inch stick

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Green cardamoms 3-4

  • Ghee 4 tablespoons

  • Salt to taste

  • Cashewnuts 4-5

  • Almonds 4-5

  • Yogurt 1 cup

  • Cornflour/ corn starch 1 tablespoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Biryani masala 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Fresh mint leaves 1 tablespoon chopped + for garnishing

  • Fresh coriander leaves 1 tablespoon chopped + for garnishing

  • Butter 1 tablespoon

  • Fresh cream 2 tablespoons

  • Saffron (kesar) a few strands

  • dough made of atta to seal

Method

Step 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

Step 2

Heat 1 tablespoon ghee in a non-stick pan, add almonds and cashewnuts and sauté till lightly browned. Set aside.

Step 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.

Step 4

Mix yogurt and cornflour in a small bowl and add this to the pan.

Step 5

Add turmeric powder, red chilli powder, biryani masala, garam masala powder and salt and mix well.

Step 6

Add fried nuts, paneer and mix well.

Step 7

Add mint leaves and coriander leaves to the gravy and mix well. Add some water and rice.

Step 8

Mix butter, fresh cream and saffron in a 2nd bowl.

Step 9

Put the cream mixture to the biryani.

Step 10

Cover the assembled biryani with a tight-fitting lid and seal the edges with atta (dough). Cook for 15-20 minutes.

Step 11

Serve hot garnished with coriander and mint leaves.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.