VEGETABLE BIRYANI
Generally to cook good quality Basmati rice
need double quantity of water but for this recipe,
take only 1 1\2 times water, so that the end product will not look over cooked.
INGS: 1 Cut onion, 3- 4 tomatoes, 1-2 green chilly, 1 tsp ginger n garlic paste
1\2 tsp turmeric pd, 1 tsp red chilly pd, 1 tsp shahi biryani masala, 1\2 tsp
Garam masala,
1 1\2 cup Rice ( 2 1\2 cups water to cook). Add few cloves, cinnamon
stick, bay leaf and cardamom.
( add the spices while cooking rice also add some salt. Long cut vegetables like carrot, potato, french beans, cauli
flower and some cabbage. Boil these vegetables with some
salt. Drain the water of the vegetables and sauté these in a
pan and sprinkle some salt and red chilly pd.
Soak few strands of Saffron in 2tsp of hot milk.
Slice one onion finely and fry in hot oil, drain on kitchen paper.
A greased baking dish, ghee to grease the dish.
METHOD: Cook the rice with the spices and some salt.
Allow the rice to cool down.
Grind in a mixer the tomato, onion, garlic and all the above
mentioned to a fine paste. Put a pan to heat, add oil and the
paste and stir until it leaves the side of the pan. ( tip: pls add
add 2 tsp sugar, if wish to lessen , sourness of the tomatoes.
If want less spicy then also avoid the green chilly and red chilly pd).
This is the gravy for the biryani. All as seen in the photo.
two green chilly, a piece of ginger, 1\2 tsp ginger\garlic
paste, 1\2 tsp turmeric pd, 3\4 tsp red chilly pd,
1\2 tsp coriander pd, 1\2 tsp garam masala and 3\4 tsp
Shahi biryani masala ( personal favorite is everest brand )
Generally to cook good quality Basmati rice
need double quantity of water but for this recipe,
take only 1 1\2 times water, so that the end product will not look over cooked.
INGS: 1 Cut onion, 3- 4 tomatoes, 1-2 green chilly, 1 tsp ginger n garlic paste
1\2 tsp turmeric pd, 1 tsp red chilly pd, 1 tsp shahi biryani masala, 1\2 tsp
Garam masala,
1 1\2 cup Rice ( 2 1\2 cups water to cook). Add few cloves, cinnamon
stick, bay leaf and cardamom.
( add the spices while cooking rice also add some salt. Long cut vegetables like carrot, potato, french beans, cauli
flower and some cabbage. Boil these vegetables with some
salt. Drain the water of the vegetables and sauté these in a
pan and sprinkle some salt and red chilly pd.
Soak few strands of Saffron in 2tsp of hot milk.
Slice one onion finely and fry in hot oil, drain on kitchen paper.
A greased baking dish, ghee to grease the dish.
METHOD: Cook the rice with the spices and some salt.
Allow the rice to cool down.
Grind in a mixer the tomato, onion, garlic and all the above
mentioned to a fine paste. Put a pan to heat, add oil and the
paste and stir until it leaves the side of the pan. ( tip: pls add
add 2 tsp sugar, if wish to lessen , sourness of the tomatoes.
If want less spicy then also avoid the green chilly and red chilly pd).
This is the gravy for the biryani. All as seen in the photo.
two green chilly, a piece of ginger, 1\2 tsp ginger\garlic
paste, 1\2 tsp turmeric pd, 3\4 tsp red chilly pd,
1\2 tsp coriander pd, 1\2 tsp garam masala and 3\4 tsp
Shahi biryani masala ( personal favorite is everest brand )
- THIS IS STEP THREE, SPREAD THE SAUTED VEGETABLES...
- THIS IS STEP FIVE SHOWING THE LAYER OF GRAVY.
- THIS IS STEP SIX AND NOW AGAIN THE RICE LAYER.
- THIS IS STEP SEVEN , WHEN SAFFRON SOAKED IN MILK IS
POURED. - LASTLY SPREAD THE FRIED ONIONS AND THE DISH IS READY TO GO IN THE PREHEATED OVEN AT 180 DEGREES
FOR 8 - 10 MINUTES - THE DISH IS READY TO SERVE. HOT OUT OF THE OVEN.
- SERVE HOT WITH A TASTY RAITA..IN THIS PICTURE IT IS VEGETABLE RAITA.
STEP-8
STEP-2
STEP - 4
STEP -7
THIS IS STEP FOUR, WHEN THE GRAVY IS POURED AND SPREAD EVENLY.
i was searching for marie biscuit pudding and i am across ur blog ur blog rocks
ReplyDelete