Boda Kakarakaya Dum Biryani
Prep Time
45 mins
Cook Time
30 mins
Let's explore the creation of a special dum biryani crafted with spiny gourd. We all recognize the incredible health benefits of spiny gourd, making it a must-eat when in season. Try preparing this vegetarian Boda Kakarakaya Dum Biryani for your family, and they are sure to request it every week!
Course:
Dinner, Lunch
Cuisine:
Indian
Keyword:
Aa Kakarakaya Dum Biryani, Boda Kakarakaya Dum Biryani
Servings: 4 people
Ingredients
- 1/4 kg Spiny Gourd
- 2 cups Basmathi Rice
- 1 cup Brown Onions (fried)
- 1 cup Coriander Leaves
- 1 cup Mint Leaves
- 1/4 cup Curd
- 1 tbsp Coriander Seeds
- 6-7 Dried Chilies
- 1/4 tsp Pepper
- 2 tbsp Dried Coconut
- 1 tbsp Dried Fenugreek Leaves
- 2 tbsp Tamarind Pulp
- 1 tsp Chili Powder
- 1/2 tsp Garam Masala Powder
- 1 1/2 tsp Ginger Garlic Paste
- 1/2 tsp Turmerc Powder
- 1/2 cup Milk
- 1/8 tsp Saffron
- Salt
- 3 tbsp Clarified Butter or Ghee
- 2 tbsp Oil
Garam Masala
- 2-3 Bay Leaves
- 1 tsp Shahjeera
- 2-3 Cinnamon Stick Pieces
- 5-6 Cloves
- 4 Cardamom
- 1 Star Anise
- 1 Black Stone Flower
Instructions
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Begin by washing and soaking 2 cups of basmati rice for 30 minutes.
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In this recipe, I've used 1/4 kg of spiny gourd. Make slits, and if the spiny gourd is too ripe, remove the seeds.
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Now, let's prepare the masala for the biryani. Heat a pan and add 1 tbsp coriander seeds.
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Add 1 tsp cumin seeds, 4-5 dried chilies, and fry until they change color.
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Next, add 1/4 tsp peppercorns, 2 tbsp dried coconut pieces, and turn off the stove.
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Now, add 1 tbsp dried fenugreek leaves and mix. Powder these ingredients in a mixer jar.
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Next on the agenda is frying the spiny gourd. Heat 2 tbsp oil in a pan.
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Add the slit spiny gourd.Fry for 4-5 minutes on low flame. If the spiny gourds are large, they need to be steamed or boiled before frying.
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Cut off the stove after the color changes.
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To a mixing bowl, add 1/4 cup curd.
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Add 2 tbsp tamarind pulp, salt to taste, 1 tsp chili powder, prepared masala powder, 1/2 tsp garam masala powder, 1 1/2 tsp ginger-garlic paste, 2 dried chilies, and mix.
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Next, add 1/2 tsp turmeric powder and mix.
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Now, add the fried spiny gourd and mix.
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Then, add brown onions, coriander leaves, and mint leaves. Let it sit for a while. In the meantime, let's cook the rice.
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Fill more than half of the pan with water and heat it.
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Add 1 tsp salt, 2-3 bay leaves, 1 tsp shahjeera, 2-3 cinnamon stick pieces, 5-6 cloves, 4 cardamom, 1 small star anise piece, 1 black stone flower, and let the water simmer.
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As the water starts to simmer, add the soaked rice.
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Let the rice simmer until it is about 70% cooked. The rest will be cooked in the dum. Strain off the water.
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Now, let's prepare the dum layers.
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Take a pan with a thick base and spread 2 tbsp clarified butter or ghee on the base.
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Add the marinated spiny gourd mixture to the bottom.
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Next, add a little water and then add the rice.
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Sprinkle brown onions on top along with coriander leaves and mint leaves.
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Also, add some clarified butter or ghee on top.
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To 1/2 cup warm milk, add a pinch of saffron and mix. This step is optional.
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Pour this milk on the rice.
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Place a heavy lid on to ensure no vapor comes out of the pan.
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Seal off the edges with dough.
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Now, we have to cook the dum biryani for 5 minutes on high flame, then, 5 minutes on low flame. Afterward, place a thick flat pan between the flame and biryani pot and cook for an additional 8 minutes on high flame.
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Cut off the stove and open the lid after 5 minutes. You'll notice that the leaves have also changed color.
Boda kakarakaya dum biryani or spiny gourd biryani is now ready to serve!
Enjoy it hot with gravy or raita!
