Hyderabadi Vegetable Dum Biryani

1 cup
250 ml cup
2 cups uncooked
3 tablespoons ghee
1 onion
2 tomatoes
4 green chillies
4 garlic
2 bay leaves
1 clove
1 green cardamom
1 black cardamom
1 star anise
salt to taste
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 cloves
2 bay leaves (small)
1 cup whole wheat flour/atta
water( adjust)
pinch of salt
2 tablespoons oil
If your vessel is oven friendly, bake your biryani in a pre-heated oven at 160 degrees for 45 minutes.
If you are using a gas top, then place the handi on top of a well greased skillet/tawa for 30-35 minutes. (You can refer my Bombay Dum Biryani recipe for steps )
You will see the dough changing colour and also puff up due to the built up steam.
Switch off and let the handi remain inside the oven, with the oven lid open, for another 10-15 minutes.
You can apply a little water on the rim of the handi to help ease and cut open the dough lid.

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