VEGETABLE BIRYANI RESTAURANT STYLE

VEGETABLE BIRYANI RESTAURANT STYLE

Cooking Time

Preparation Time : 30

Cook Time : 45

Total Time : 75

Ingredients

Serves 4

  • 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

Directions

  • 01

    First of all cut onions and deep fry them for beresta.(Longly cut onions)

  • 02

    Then a blanched tomatoes and puree them.(keep aside)

  • 03

    chop onion and vegetables for biryani and keep aside

  • 04

    add in Khada masala in boiling water as per choice

  • 05

    Add pre soaked rice in boiling water.

  • 06

    add salt to taste but remember salt goes little more in Biryani rice

  • 07

    once the rice of 60% done take them out on a big colander.

  • 08

    spread cold water on cooked rice to stop the cooking process

  • 09

    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.

  • 10

    now to assemble take a heavy bottom pan and heat 4 tablespoon of ghee in it

  • 11

    Add Jeera,khada masalas as per choice.

  • 12

    add chopped onion

  • 13

    stir and add ggc paste

  • 14

    Saute for a while and add tomato puree

  • 15

    now add all chopped the vegetables

  • 16

    Add in salt, chili powder coriander powder, turmeric powder, garam masala powder and biryani masala

  • 17

    Add curd and fresh cream.,stir and cook till fat separates from sides.

  • 18

    at this stage add kasuri Methi and chop paneer pieces,some beresta.

  • 19

    Stir and take out half the gravy in a bowl.

  • 20

    Now in same pan with gravy add half of rice

  • 21

    Add remaining vegetable gravy and again rice .

  • 22

    Now spread beresta, handful of mint leaves and coriander leaves, fried cashews,some biryani masala and butter.

  • 23

    Now spread kesar milk (4 tbsp milk and kesar strands soaked ) over it .

  • 24

    Seal the Biryani pan or pot by covering with lid and sealing the edges from sides.

  • 25

    Now cook this biryani on very slow flame for 10 mins

  • 26

    This will create dum(pressure) in biryani and all the flavours will infuse together and create yummy biryani.

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