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Preparation Time : 10
Cook Time : 30
Total Time : 40
Veggies cubes (peas, cauliflower, french beans, mushroom buttons n carrots) 2 cups
Onions (mek golden crispy Birista) 1/2 kgs
tomatoes 1/28 kgs
Tomato puree 2 tbsp
Dahi (Yogurt) 1/2 cups
Chilli powder 1-2 tsp
turmeric powder 1/4 tsp
Salt 1 pinch
Garam masala 1 tsp
whole Garam Masala (cardamon, cinnamon, bay leaves, cloves n black peppercorns) 1 tsp
Garlic paste 1 tbsp
Potatoes (quartered n fried in birista oil til browned up) 4 nos
Biryani Masala 1 tsp
Rice:Basmati long grains Ric 1/2 kgs
Salt 1 tsp
Whole garam masala (cardamon, cinnamon, cloves, tej pattas n black peppercorns) 1 tsp
Jeera (cummin seeds) 1/2 tsp
Saffron strands 4-5 nos
Lemon juice 1/2 tsp
Ghee 3 tbsp
Orange n Green color 1 pinch
Method: Tek a pot put 5 tbsp oil wich u fried birista with, keep on flame n add whole garam masala let it splutter
Add tomatoes n cook on med flame till its soft n paste formed
Add all spices, garlic n dahi mix well n cook on low o med flame...
Add peas n cook in low flame til its done
Add birista (remuv little birista for rice), potatoes, veggies n tomato puree (then keep high flame if its watery)
When dried up a bit do simmer, if u r not mixing with rice
If mixing with rice do not simmer keep aside will simmer wid rice....
Rice: Kip a pot on flame wid 6 cups of water, add whole garam masala n let boil
Wen bubbling add salt, rice n jeera cook til olmost done....
Keep ready a strainer beneath a pot, pour ol rice wid water on it n let water get strained out....
In de same pot wich u boiled rice put hlf of de rice put 1 tbsp ghee n 1 tbsp used oil of birista if remaining mix well
Add saffron, lemon juice mix in kesar color n mix well with rice...
In veggie masala pot pour white rice add ghee 3 tbsp n stir slightly n spread rice evenly
Sprinkle remaining birista den spread coloured rice n ghee Tek baking paper o foil paper cut size of pot n cover it put a lid on top
Kip de entyre pot to simmer kip sumthing heavy on top so no smoke escapes...
If using charcoal can keep few charcoal on top n leave very few in de charcoal stove...
After 20mins u wil gt nice aroma of rice, check if smoke comes out as you open its done...
Separate rice from the pot
Serve wid raita or kachoomer...
NB: if keeping rice n veggie separate then simmer separately when both done...
For tiranga color make 3 parts, in one add orange color in other add green n one keep as it is...
Can lay them separte in pot or casserole...
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