Hi everyone ,
Ingredients
for cooking rice:
- 1 cup basmati rice / long grain rice
- 5 cloves
- 1 bay leaf / tej patta
- 10 black pepper
- 5 cups water
- 1 tsp oil
- ½ tsp salt
fried onions:
- 1 large onion thinly sliced
- 2 tsp ghee
vegetables for gravy:
- 1 potato, cubed
- 10 cauliflower, florets
- 1 carrot, chopped
- fistful of green peas
- 4 to 5 bean, chopped
- 10 mint leaves / pudina
- 1 tomato (optional)
for vegetable gravy:
- 3 tsp ghee / oil
- 1 tsp jeera
- 3 cardamoms
- 4 cloves
- 1 inch cinnamon / dalchini
- 1 bay leaf / tej patta
- 1 star anise
- 2 tsp ginger-garlic paste
- 6-7 tsp curd
- 5 cashews
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 - 3 tsp biryani masala powder (any ready made hyderabadi biryani masala)
- salt as required
assembling and layering:
- ½ cup coriander leaves, chopped
- ½ cup pudina leaves
- ½ cup milk (optional)
- ¼ tsp of saffron / kesar strands in 5 tsp of milk
- 10 cashews
Instructions
cooking rice:
- cook the basmati rice with cloves, bay leaf, black pepper, oil, salt and 5 cups water. cook till the grains are ¾ done or just cooked. drain and keep aside.
fried onions:
- thinly slice onions and shallow fry them in ghee / oil until they turn crisp and golden
- you can also seep fry the onions. keep stirring often to evenly brown them and prevent burning. (my onions are burnt little; do not burn the onions)
- set aside half of these in a plate
preparing gravy:
- now to the same pan add jeera , cardamom, bay leaf, star, cloves and cinnamon. saute till turn fragrant.
- now add ginger-garlic paste. and saute till raw smell goes away.
- next, add all the vegetables and fry for 2 -3 mins.
- add salt, turmeric, red chilli powder, biryani masala powder. saute for 5 more minutes.
- pour 6 tsp of curd and give good stir.
- also add cashews and tomato and mix well. (adding tomato is optional)
- pour half glass of water and cook covered for 15 minutes on low flame. do not overcook the veggies.
- add mint to the cooked vegetables. boil for a minute. mix well and spread it well evenly.
assembling and layering:
- layer the rice, and pour soaked saffron milk.
- sprinkle 2 pinches of biryani masala powder. then sprinkle few fried onions, mint and coriander leaves, cashews.
- also pour half glass of milk evenly. (adding milk is optional; add if your gravy is too dry)
- cover the pan with aluminium foil. place the lid tightly. cook on medium flame for 15 mins. allow it to rest for at least 15 mins.
- veg biryani is ready to serve. serve with a raita or bhindi ka salan- biryani gravy.
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