VEGETABLE BIRYANI / वेजेतेबल बिर्यानी
INGREDIENTS
RICE
|
|
Basmati rice
|
1 ½ cup
|
Oil
|
1 ½ tbsp
|
Cloves
|
2 – 3 nos
|
Cardamom pods
|
2 nos
|
Cinnamon
|
1 small stick
|
Pepper corns
|
5 – 6 nos
|
Bay leaf
|
2 nos
|
Hot water
|
2 ½ cups
|
Salt
|
T.T.
|
VEGETABLES GRAVY
|
|
Carrots cubed
|
¾ cup
|
Cauliflower florets
|
1 cup
|
French beans stringed and cut in 1 inch
pieces
|
½ cup
|
Green peas
|
½ cup
|
Onions minced
|
4 nos
|
Tomato pureed
|
4 nos
|
Ginger garlic paste
|
1 tbsp
|
Garam masala pdr
|
½ tbsp
|
Biryani masala pdr
|
1 tbsp
|
Chilli pdr
|
¼ tbsp
|
Haldi / turmeric pdr
|
½ tsp
|
Dhania pdr / coriander seeds pdr
|
¾ tbsp
|
Jeera pdr / cumin seeds pdr
|
1 tbsp
|
Amchoor pdr / dry mango pdr
|
½ tbsp
|
Salt
|
T.T.
|
OTHER INGREDIENTS
|
|
Onions thinly sliced
|
4 nos
|
Potatoes cut as French fries,
parboiled OR
Ready Mc Cain French fries
|
2 nos OR
15 – 20 nos
|
Potato thinly sliced for the pan base
|
1 no
|
Mint leaves
|
20 – 25 nos
|
Coriander leaves chopped
|
5 – 6 sprigs
|
Saffron
|
A pinch
|
Milk
|
3 tbsp
|
Oil
|
For deep frying
|
Ghee
|
2 – 3 tbsp
|
METHOD:
OTHER INGREDIENTS
1.
Deep fry the onions in hot oil till dark golden
brown and crisp. Remove and drain on to a kitchen paper towel.
2.
Deep fry the potatoes in the same oil till nice
and golden. Remove on to a kitchen paper towel.
3.
Soak the saffron in hot milk for 15 min.
4.
Wash and soak rice in water for 30 min and
drain.
5.
Parboil all the vegetables. Make sure they are half
cooked but still a little hard and firm to the touch.
RICE
6.
Heat oil, add all the whole masalas. When they
start to sizzle add the rice.
7.
Sauté the rice in oil till it turns transparent.
8.
Add in hot water and bring to boil, add salt,
cover and simmer on low heat.
9.
When the water is absorbed and the rice is ¾ done
switch off the flame.
10.
Leave it covered for 2 – 3 min then transfer the
rice on to a flat place to accelerate the cooling.
11.
Turn the rice with a light hand making sure you
do not break the grain but ensure it cools evenly.
VEGETABLE GRAVY
12.
Heat oil and add the minced onion and ginger
garlic paste. Sauté till its golden brown and oil starts to leave the sides.
13.
Now pour in the tomato puree and sauté again
till it gives out all its moisture and again oil starts to leave the sides.
14.
In a clean bowl mix all the dry masalas like
garam masala pdr, biryani masala pdr, jeera pdr, dhania pdr, Amchoor, chilli
pdr, haldi and salt.
15.
Add these masalas to the pan and fry it a little
with the onion tomato mix.
16.
Now add in the vegetables and ½ cup water.
17.
Bring it to a boil, cook covered for 2 – 3 min
till the vegetables are cooked. Switch off the flame. Now do not keep the lid
on.
LAYERING THE BIRYANI
18.
In a heavy bottomed pan put 2 tbsp of ghee at
the base.
19.
Arrange the raw sliced potato at the base of the
pan. This layer protects the biryani from burning and at the same time gives a
nice crisp potato base when done.
20.
Divide the rice in 3 equal portions, gravy in 2
equal portions and sliced fried onions in 3 portions.
21.
Arrange evenly one portion of the rice on the
potato slices.
22.
Drizzle 1 tbsp of the saffron milk on the rice,
sprinkle 1 portion of the fried onions and a few mint leaves making sure you
tear them up with your hands. You and also put a few French fries.
23.
Now put in 1 portion of the gravy and spread it
evenly.
24.
Repeat the process from steps 21 to 23 with the
second portion of the rice, gravy, fried onions, French fries and mint.
25.
Finally make sure the third portion of rice becomes
the topmost layer.
26.
Again sprinkle the remaining saffron milk, all
the remaining fried onions, mint, coriander leaves and arrange the French fries
on top. Pour the remaining ghee from the sides of the pan.
27.
Cover with a tight fitting lid and put the pan
back on flame. In authentic dum biryani the lid and edge of the pan is sealed
with dough. This traps the steam in the pan and does not allow it to escape.
28.
When the pan lid starts to heat up put down the
heat and allow to cook on a slow flame. Put a griddle / tava under the pan so
that pan keeps on getting heat filtered through the griddle and prevents the
base from burning.
29.
Simmer for 15 – 20 min. serve hot with tomato
cucumber raita or curd and roasted papad.
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