Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Vegetable Biryani

I am posting this recipe so that people who think and eat some colored rice as Vegetable Biryani can actually get to know what this dish is all about… Here goes the preparation method of this classic Indian Rice dish…






Ingredients in the Vegetable Biryani Recipe:
  • Rice : 3 cups
  • Beans: 100 gms
  • Carrot: 100gms
  • Turnip: 100gms
  • Green peas: 1/4 cup
  • Onion: 250gms
  • Curd : 1 cup
  • Ginger paste: 1 tea spoon
  • Chopped mint leaves: 2 starnds
  • Chopped coriander: 2 strands
  • Green Chillies : 6
  • Garlic paste: 1 tea spoon
  • Chopped Tomatoes: 2
  • Cumin Powder: 1 tea spoon
  • Coriander powder: 1 tea spoon
  • Cinammon powder: 1 tea spoon
  • Red chilli powder: 1 tea spoon
  • Clove powder: 1 tea spoon
  • Ciammon stick: 1
  • Cardamoms: 2
  • Chopped cashewnuts: 1 tea spoon
  • Cloves: 2
  • Chopped onions: 2
  • ghee/ clarified butter: 2 tbl spoon
  • Milk:  1-2 tea spoon
  • Pinch of saffron
  • Salt to taste
Vegetable Biryani Recipe:
  1. Mix curd, ginger paste, chopped mint leaves, chopped coriander leaves, green chillies, garlic paste
  2. chopped tomatoes, cumin powder, coriander powder, cinammon powder, red chili powder, clove powder, cinammon stick.
  3. Add salt to taste.
  4. Now add beans, carrot, turnip, green peas to the above masala mixture and leave it to marinate for about half an hour.
  5. Pour ghee into a frying pan and heat it.
  6. Add cinammon, cloves and cardamom.
  7. Fry the mixture for about 15 secs and then add chopped onions.
  8. Add the vegetables when the onions become slightly red.
  9. Cook the vegetables till the masala turns aromatic and the vegetables are sofe enough.
  10. Do not add water since the masala should be free from moisture.
  11. Pressure cook the rice in the normal way.
  12. Mix saffron into the milk.
  13. Take one cup of cooked rice and add a little saffron-milk into it.
  14. Mix the colored rice with the remaining cooked rice.
  15. Spread this rice on a deep oven-safe bowl to entirely cover the bottom.
  16. Now add the vegetables on top and again spread uniformly.
  17. Cover with a foil and bake the dish for 20-25 mins.
  18. Take out the foil.
  19. Garnish Vegetable Biryani with chopped and fried cashew nuts.
  20. Veg Biryani is ready to serve.
Vegetable Biryani Recipe – Additional Information:
Serving: Serves: 6
Preparation Time: 40-45 mins
Difficulty Level: Easy
Calories: 370
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CHICKEN BIRYANI

Chicken biryani



Ingredients:
# Chicken - 1 kg
# Rice (Basmati) - 750gms
# Onions - 5
# Tomatoes - 5
# Ginger - 3 inches
# Garlic - 1 pod
# Green Chilies - 10
# Red Chili Powder - 1 tsp
# Turmeric Powder - 1\4 tsp
# Black Pepper - 10
# Cloves - 6
# Cinnamon - 2 pcs
# Cumin - 1 tsp
# Cardamom - 2
# Black Cardamom - 6
# Bay Leaves - 6
# Coriander Leaves - 1 bunch
# Yogurt - 200 gms
# Saffron - 15 strands
# Milk - 1/4 cup
# Oil - 1 tbsp & 2tsp
# Salt - To taste
# Water - 1 litre
# Cashew nuts & Raisins (optional) - To taste
# Pure (desi) Ghee (if you are using Nuts) - 2tsp


Directions...

  1. In a big bowl mix yogurt, red chili powder, turmeric powder and salt.
  2. Mix washed chicken in the above mixture and keep aside for at least 2 hours.
  3.Wash rice with water and drain them.
  4. Heat 1 litre of water in a pan on high flame. Add washed rice along with black cardamom, bay leaves, salt and 2tsp of oil. After a boil reduce the flame to low flame. After few minutes you will see the holes in rice, pick rice with tsp to check its readiness. If cooked then switch off the gas or if slightly uncooked then leave for another 2min and then switch off the flame and keep aside.
  5. In another pan warm milk and soak saffron in milk.
  6. Grind ginger, garlic and green chilies with 1 tsp of salt and very little water to make a thick paste.
  7. Roast black pepper, cloves, cinnamon, cumin and cardamom in a pan. Dry and grind them to make fine powder.
  8. Chop onions and fry in oil with 1 tsp of salt till they become golden brown in color.
  9. Remove 1/3 of fried onions and keep aside for garnishing. To the remaining onions add ginger, garlic & chili paste and fry well. Keep on stirring.
  10. Add chopped tomatoes and cook for 2 minutes/ till mixture separates from oil.
  11. Add marinated chicken and cook for 5 minutes. Add the garam masala and mix well. Cover the vessel and cook till chicken is tender.Remove from gas.
  12. Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of cooked rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be of rice.
  13. Pour saffron soaked in milk all over the rice (from step 5). Spread the fired onions which we kept aside in step 9, over the rice layer.
  14. Cover the lid of vessel tightly so that no steam can escape. Keep on low flame for about 15-20 minutes or till aroma starts spreading from the vessel.
  15. Remove lid and garnish with finely chopped coriander leaves.
  16. Add roasted cashew nuts in 2tsp pure ghee and raisins.
  17. Serve hot with chilled raita and your choice of sauce/chutney.
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