Handi Dum Biryani

Handi is a clay vessel that has a thick wide base, narrow neck and a wider mouth. It is designed such that the steam retains maximum flavours. The american version of this, is a bean pot.

'Dum' is a slow cooking method where the clay vessel is soaked in water for several hours, which on heating releases steam and cooks the food. The heat which passes through clay gives out a distinct taste as against metal utensils. The handi/pot is traditionally sealed with a dough and cooked for a few hours on a low flame. 

Traditionally it is used for meats, hard lentils/pulses on a charcoal bed. As we rarely use charcoal now, it is done on the stove on a low flame.

Earthenware cooking is something that really interests me not only for its method but also for its taste.

A slow cooking method which imparts a an earthy sweet taste and texture to the food cooked.

I had been eyeing one such small clay-pot/ handi for a while now and my dear mother surprised me one evening. Since then, I have been waiting to use it for something. 

After a lot of pondering, I decided to make the obvious pick, dum biryani.

Since it was my first time I used the handi just for steaming and not for actual cooking. You may refer to my notes if you wish to try cooking in the pot itself.

However, it definitely tasted a lot better in the pot. My family eats mildly spicy food so you may make it spicier as per your taste. It pairs well with plain yoghurt or just by itself. I prefer the latter!

So here it is then:

Serves: 4 Preparation Time: 15 mins.  Cooking Time: 20 -30 mins

Ingredients:

For Fresh Biryani Masala:

1 big black cardamom / Badi elaichi

3-4 cardamom pearls

1 cinnamon stick

4-5 black peppercorns

3-4 cloves

1 tsp black cumin /shahi jeera (or regular jeera) 

1 whole kashmiri red chilli

a few bits of mace / javitri

Other Ingredients:

1 bay leaf / Tej patta

½ cinnamon stick

3-4 black peppercorns

2-3 cloves

1 small black cardamom

3 tbsp ghee/clarified butter

1 cup sliced onions ( 2 medium sized onions)

2 tbsp garlic paste

1 tbsp ginger paste

1 tsp red chilli powder/lal mirch

1 ½ cup boiled vegetables with salt (carrots, cauliflower, potatoes, french beans, peas)

2 tbsp chopped capsicum

½ cup curd

a pinch of turmeric/haldi

1 tsp readymade biryani masala (optional)

1 tsp corriander-cumin seed powder/dhania jeera

salt as per taste

1 cup fried onions 

¼ cup milk mixed with a few sprigs of saffron

1 tbsp coriander leaves

1 tbsp mint leaves

For Rice (To be boiled together):

1 cup rice

few cloves

few peppercorns

some mint & coriander leaves

1 cinnamon stick

2½ cup water

Salt as per taste 

For Garnish:

1 tbsp of coriander, freshly chopped

Method:

1. Thoroughly wash the rice and cook with the spices until 90% done. You may tie the spices in a bundle so it is easier to remove later. 

2. Now take all the spices under 'For Fresh Biryani Masala' and dry roast them until they get fragrant. This will take about 2-3 mins. The moment it starts giving out the nice smell get it off heat and crush it well in a mortar pestle.  It should be nicely powdered. Alternatively, you may grind it in a mixer. Keep aside.

3. Now heat the ghee in a pan. Once hot, add all the whole spices (Bay leaf, Cinnamon, Peppercorns, Cloves, Black Cardamom). 

4. After 45 seconds add the sliced onions and sauté. It should turn pale pink in colour.

5. Mix in the ginger and garlic paste and sauté for another minute.

6. Now add the capsicum and let it all cook for about 3 mins. 

7. Add in the spice powders - fresh biryani masala, red chilli powder, turmeric, dhania-jeera. Mix well and let it cook for another 30 seconds.

8. Now add in the curd and mix well. Add salt. Let it cook till the ghee separates. (At this point, if using, add the readymade biryani masala)

9. Mix in the boiled vegetables and let it cook covered for a good 5 mins.

10. Get it off heat and keep aside. The rice should be ready by now. Drain them and keep aside. (Make sure to remove the whole spices from the boiled rice)

For Assembling:

1. Divide the vegetable mixture, the rice and the fried onions, all into 2 parts.

2. In the handi, place one portion of the vegetable mixture. Spread it evenly.

3. Now place one portion of the rice and spread it evenly. Now sprinkle half the saffron & milk mixture. Then sprinkle half the fried onions, coriander & mint leaves.

4. Place the remaining vegetables on this to form another layer. Then place the remaining rice & sprinkle the balance saffron & milk mixture, fried onions, coriander & mint leaves.

 

5. Now cover and let it cook for 10 mins on very low heat. Make sure the steam doesn't escape.

6. Put it off heat, sprinkle 1 tbsp coriander and serve with some plain humble yoghurt. 

Enjoy this yummy spicy handi dum vegetable biryani!

Notes & Tips:

1. Before cooking in any clay-pot, soak it in water overnight the first time. The subsequent times,  soak it for 30 mins. 

2. You can use 1 cup finely chopped tomatoes instead of curd. If so, cook the tomatoes for 10 mins until entirely soft and the fat separates.

3. If your clay-pot doesn't have a cover, you can cover it with a foil paper which is firmly closed. 

4. You may want to skip the fresh biryani masala for a readymade one. Although it maynot be as flavourful, its a good option when in hurry. If doing so, use 1½ tbsp of readymade biryani masala. However, you may adjust it as per desired hotness.

5. For the fried onions:

Take the thinly sliced onions and wrap them in kitchen towel or tissue paper and get all the excess moisture. 

They should be dry. Add about ½ tsp of cornflour and mix. 

Deep fry in hot oil over slow flame until brown. The key is to add a few at a time. 

Drain the excess oil on kitchen towel and use as required. 

2-3 medium sized onions will yield about 1 cup fried onions. 

6. Alternatively, you can cook the biryani in the pot/handi. There are 2 ways to go about this:

a) The easier option is to cook the vegetable mixture in the pot itself. Just replace the metal vessel with your clay pot. Once cooked, there will be just one layer of vegetables and rice. Everything else remains the same.

b) The other way being, marinate all the vegetables (raw or parboiled) in curd/yoghurt and fresh biryani masala for about an hour. Then, in the pot itself, follow steps 3,4 & 5. Add vegetables with about 1 ½ cup water and cook till vegetables are soft. Proceed with layering and steaming & serve.

7. To make the saffron milk mixture, use lukewarm milk to infuse the flavour of saffron better.