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Preparation Time : 30
Cook Time : 45
Total Time : 75
1 cup hipped long Grain basmati rice(soaked for half an hour )
handful of Khada masala (cumin,bay leaves,cinnamon sticks 2,green cardomoms 4 to 5,black cardomom 2,star anise 1,black pepper 4)
2 onions for beresta
2 tomatoes for ~puree
2 tbsp ginger garlic chilli paste
2 cups mix veggies chopped.(handful of peas,half carrot, half cabbage,10 French beans,,potoata 1,capsicum)
3/4 cup hung curd
2 tbsp fresh cream
4 tbsp milk
10 kesar strand
Butter 2 tbsp
1/2 cup coriander leaves
1/2 cup mint leaves
Red chilli powder 1 tsp
turmeric powder 1/2 teaspoon
Coriander pwd 1tsp
1/4 tsp Garam Masala
Biryani masala 1 tbps to sprinkle on top
50 grams of chopped paneer
1 onion for biryani
1/2 cup fried cashews
First of all cut onions and deep fry them for beresta.(Longly cut onions)
Then a blanched tomatoes and puree them.(keep aside)
chop onion and vegetables for biryani and keep aside
add in Khada masala in boiling water as per choice
Add pre soaked rice in boiling water.
add salt to taste but remember salt goes little more in Biryani rice
once the rice of 60% done take them out on a big colander.
spread cold water on cooked rice to stop the cooking process
now keep Handy all the ingredients tomato puree ,chopped vegetables and curd,cream,boiled rice,spices, dough to seal biryani, butter,beresto,cashews,mint and coriander leaves ,ggc paste,khada masalas,Jeera.
now to assemble take a heavy bottom pan and heat 4 tablespoon of ghee in it
Add Jeera,khada masalas as per choice.
add chopped onion
stir and add ggc paste
Saute for a while and add tomato puree
now add all chopped the vegetables
Add in salt, chili powder coriander powder, turmeric powder, garam masala powder and biryani masala
Add curd and fresh cream.,stir and cook till fat separates from sides.
at this stage add kasuri Methi and chop paneer pieces,some beresta.
Stir and take out half the gravy in a bowl.
Now in same pan with gravy add half of rice
Add remaining vegetable gravy and again rice .
Now spread beresta, handful of mint leaves and coriander leaves, fried cashews,some biryani masala and butter.
Now spread kesar milk (4 tbsp milk and kesar strands soaked ) over it .
Seal the Biryani pan or pot by covering with lid and sealing the edges from sides.
Now cook this biryani on very slow flame for 10 mins
This will create dum(pressure) in biryani and all the flavours will infuse together and create yummy biryani.
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