Dum Aloo Biryani + Seviyan Kheer

Ingredients

• Basamati Rice - 8 Kg
• Aloo - 14 Kg
• Carrot - 5 Kg
• Onion - 5 Kg
• Tomato - 4 Kg
• Green Peas - 3 Kg
• Birista - 1.5 Kg
• Fennel seeds - 150 gms
• Jeera - 200 gms
• Dhaniya Powder - 300 gms
• Dalchini - 50 gms
• Bay leaves - 10 - 15
• Kaju - 1.25 Kg
• Manuka (black kishmis) - 750 gms
• Ghee - 2 Kg
• Curd - 5 + 10 Kg ( 10Kg for Raita )
• Haldi - 50 gms
• Corriander - 1 Big
• Pudina - 3 Big
• Mirchi - 200 gms
• Ginger - 250 gms
• Garlic - 250 gms
• Aamchur powder - 200 gms
• Biryani Masala - 400 gms
• Roasted Vermicilli - 3 Kg
• Sugar - 6 Kg
• Milkmaid - 2 Lt
• Khoa (Mawa) - 2.5 Kg
• Elaichi Powder - 50 gms
• Milk - 10 Lt
• Beetroot - 1 Kg
• Cucumber - 7 Kg

Preparation

Dum Aloo Biryani

• Soak rice in water for around 2 hours
• Fill water in a vessel and bring to boil. Then add tejpatta, dalchini, jeera, pepper and oil.
• Add rice and cook. Remove rice from water and keep aside.
• Grind chillies, ginger, garlic and corriander to paste
• Cut big potato and carrot pieces
• In another vessel, mix curd, tomatoes, little birista, fennel seeds (soanp), jeera, corriander, pudina, haldi, chilli powder, biryani masala and salt. Keep aside for 10-15 mins
• Heat oil, saute kaju, manuka and keep aside
• In the same oil, add onions and saute till brown
• Add ginger garlic mirchi paste and saute
• Add above curd mixture and saute
• Add dhaniya powder and saute
• Add some ghee and saute
• Add potatoes and cook
• Add green peas and cook
• In another vessel, add base layer of above gravy and then a layer of rice. On the rice, add butter, birista, kothmbir, pudina, kaju and manuka. Keep adding layers of gravy of rice till all gravy and rice are done
• Heat coal (koyla) pieces and in a small bowl pour little ghee on hot coal and then cover the biryani vessel so that coal fumes get soaked in rice
• Heat for 30 mins on medium flame. Then switch off flame and keep for 30 mins and then serve

Raita

• Grate beetroot, cucumber and add to curd.
• Add salt sugar, corriander and mix

Seviyan Kheer

• Boil milk and keep aside
• Heat ghee and add kaju, kismis. Saute and keep aside
• Add vermicilli and saute
• Add double water and cook vermicilli
• Add sugar and let it melt
• Add mawa, milk, elaichi powder and mix
• Add milkmaid and mix
• Add Kaju, kismis and mix