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Biryani Dum Shell

Dum Biryani served in a pumpkin atop a spiced vegetable spread consisting of carrot, onion, beetroot, mushrooms along with some yogurt, tamarind puree, saffron milk and caramelized onion.
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Serves

1

Cooking Time

25-28 min

Meal Type

RICE

Preparation Time

20 min

Difficulty

Medium

INGREDIENTS

  • 1 Large Chinese Pumpkin
  • 1 Beetroot
  • 1 Turnip
  • 1 Carrot
  • 1 Onion
  • 4 Mushrooms
  • 3 String Bean
  • 5 Green Chillies
  • 2 tbsp Ginger Garlic paste
  • 1 tsp Cinnamon powder
  • 1 tsp Cumin powder
  • 1 tsp All Spice powder
  • 1 tsp Coriander powder
  • 1 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • Salt
  • 1 tbsp Olive oil
  • 1 cup Yogurt
  • 1 Bowl soaked Basmati Rice
  • 1 tbsp Tamarind puree
  • 1 cup Fried Onions
  • 1 tbsp Saffron Milk
  • Mint leaves
  • Sesame Micro greens
  • 1 tsp Fresh Cream
  • 1 tsp Nutmeg powder

PREPARATION

  1. 1

    Curve and scoop out Pumpkin. Spray oil inside and even the shell. Chopped Beetroot, Turnip, Carrot, Onion, Mushrooms, String Bean, Green Chillies nad put in a bowl. Add Ginger Garlic paste, Cinnamon powder, Cumin powder, All Spice powder, Coriander powder, Red Chilli powder, Turmeric powder, Salt to test, Olive oil and mix well. Layer the vegetable inside Pumpkin. Top it with Yogurt. Layer with soaked rice. Add a dollop of Tamarind puree, Fried onions. Add again layer of veggies and yogurt. Mix rice and saffron milk. Add that as a layer in shell. Add slit green chillies. Close with the pumpkin shell. Bake for 25 to 28 minutes at 175 C. Garnish with Fried onions, Mint leaves, Sesame Micro greens, A dollop of Fresh Cream, Sprinkle Nutmeg powder.
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