DumPukht Masoor Soyabean nuggets Rice
I went all around india to try different biriyanis, so i tried something vegetarian, i wont name it pulao or biriyani so i am just naming it Dum Pukht
For this Dumpukht preperation
1 cup sabut masoor
1cup soya nuggets
1and 1/2 cup jeera rice or biriyani rice
1 cup beaten curd
2 big tomatoes cut into small pieces
4-5 medium onion (2 uesd for barista preperation and 3 for gravy preperation
2 tbs ginger paste
1 and 1/2 tbs garlic paste
2-3 Tbs of Shahi biriyani masala
1 tbs coriander powder
2tsp Red chilly powder
1tsp haldi powder
4-5 Tbs of ghee
2 tbs of refined oil
4-5 green chillies
1 bunch of pudina and coriander
3-4 pieces of cloves, green cardamom and 1 to 2 pieces of bay leaf
Rose water
kewra water
Salt according to taste
As it was more diabetic friendly avoided potatoes, you can add potatoes if you wish .....serving should not be more than 1 cup per meal
Step 1: Soak sabut masoor overnight for 6-7 hours and next day boil it for 20 mins and strain excess water
Step 2: Heat a pan with 1 and 1/2 cup water heat it, then add tsp salt and add soya nuggets and then boil for 2 mins and then remove excess water and keep aside
Step 3: Soak rice in water for 30 mins and then in a boiling water add 3-4 pieces of clove, green cardomom, 1 bayleaf and then add rice and let it cook for 10 to 15 mins, when its 3/4 th cook remove excess water
Step 4: Onions to be cut into thin slices 2 medium sizes for making barista, add oil and make it in low flame
Step 5: In a pan add 4 tbs of ghee and let it become hot and then add cut onions small sizes, put it add little salt so that it fastens the process of browning of onions and then add ginger garlic paste and mix it, then add coriander, red chilly powder, haldi powder and Shahi garam masla powder. let it release oil and then add small chopped tomatoes, mix them in between for 5 to 6 mins. Then add beaten curd allow it to release oil and then add sabut massor and mix it well for 5 mins and then add soya nuggets and mix it for 5 mins and add little water in the gravy if you feel it very thick and while doing dum it may burn.
Then layer top with rinsed 3/4 th boiled rice, add chopped coriander and pudina, little bit of ghee all sides of pan , rose water , kewra water accordingly and insert half cut green chilies in the rice layer, put an aluminium foil and seal it and cook for max 20 to 25 mins...
I packed it in dubba so that the smell is sealed for eating at night :)
For this Dumpukht preperation
1 cup sabut masoor
1cup soya nuggets
1and 1/2 cup jeera rice or biriyani rice
1 cup beaten curd
2 big tomatoes cut into small pieces
4-5 medium onion (2 uesd for barista preperation and 3 for gravy preperation
2 tbs ginger paste
1 and 1/2 tbs garlic paste
2-3 Tbs of Shahi biriyani masala
1 tbs coriander powder
2tsp Red chilly powder
1tsp haldi powder
4-5 Tbs of ghee
2 tbs of refined oil
4-5 green chillies
1 bunch of pudina and coriander
3-4 pieces of cloves, green cardamom and 1 to 2 pieces of bay leaf
Rose water
kewra water
Salt according to taste
As it was more diabetic friendly avoided potatoes, you can add potatoes if you wish .....serving should not be more than 1 cup per meal
Step 1: Soak sabut masoor overnight for 6-7 hours and next day boil it for 20 mins and strain excess water
Step 2: Heat a pan with 1 and 1/2 cup water heat it, then add tsp salt and add soya nuggets and then boil for 2 mins and then remove excess water and keep aside
Step 3: Soak rice in water for 30 mins and then in a boiling water add 3-4 pieces of clove, green cardomom, 1 bayleaf and then add rice and let it cook for 10 to 15 mins, when its 3/4 th cook remove excess water
Step 4: Onions to be cut into thin slices 2 medium sizes for making barista, add oil and make it in low flame
Step 5: In a pan add 4 tbs of ghee and let it become hot and then add cut onions small sizes, put it add little salt so that it fastens the process of browning of onions and then add ginger garlic paste and mix it, then add coriander, red chilly powder, haldi powder and Shahi garam masla powder. let it release oil and then add small chopped tomatoes, mix them in between for 5 to 6 mins. Then add beaten curd allow it to release oil and then add sabut massor and mix it well for 5 mins and then add soya nuggets and mix it for 5 mins and add little water in the gravy if you feel it very thick and while doing dum it may burn.
Then layer top with rinsed 3/4 th boiled rice, add chopped coriander and pudina, little bit of ghee all sides of pan , rose water , kewra water accordingly and insert half cut green chilies in the rice layer, put an aluminium foil and seal it and cook for max 20 to 25 mins...
I packed it in dubba so that the smell is sealed for eating at night :)
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