Servings : 3 to 4 Persons
Ingredients:
For Making Rice-
1 ½ cups of basmati rice
3 cups of water
whole Spices( 3-4 cloves, 2 green cardomon,3-4 peppercorns,1 bay leaf,1" cinamon stick)
For making gravy-
Masala no. 1- 1” ginger piece,4-5 garlic cloves,2 green chilies,1/2 cup chopped coriander leaves, 2 tispoon poppy seeds
Masala no. 2- 1 tspn coriander seeds, 1 tspn black cumin seeds/regular cumin seeds,3-4 cloves,5-6 black peppercorns,1” cinnamon stick
For deep frying-
1 cup julienned onion,8-10 cashewnuts,10-12 raisins
Vegetables- 1 cup finely chopped onion, 6-7 florets of cauliflower, ¼ cup green peas, ¼ cup potato cubes,1/4 cup carrot medium pieces, ¼ cup capsicum medium pieces,1chopped tomato.
1 bay leaf
3 tbspn oil
Salt as per taste
Kewra / pandan Essence
1 pinch Saffron + 4 tbspn warm milk
Tip: you can make layer in microwave safe container.
For Making Rice-
1 ½ cups of basmati rice
3 cups of water
whole Spices( 3-4 cloves, 2 green cardomon,3-4 peppercorns,1 bay leaf,1" cinamon stick)
For making gravy-
Masala no. 1- 1” ginger piece,4-5 garlic cloves,2 green chilies,1/2 cup chopped coriander leaves, 2 tispoon poppy seeds
Masala no. 2- 1 tspn coriander seeds, 1 tspn black cumin seeds/regular cumin seeds,3-4 cloves,5-6 black peppercorns,1” cinnamon stick
For deep frying-
1 cup julienned onion,8-10 cashewnuts,10-12 raisins
Vegetables- 1 cup finely chopped onion, 6-7 florets of cauliflower, ¼ cup green peas, ¼ cup potato cubes,1/4 cup carrot medium pieces, ¼ cup capsicum medium pieces,1chopped tomato.
1 bay leaf
3 tbspn oil
Salt as per taste
Kewra / pandan Essence
1 pinch Saffron + 4 tbspn warm milk
Method:
1. Wash and soak rice at least for 5-10minutes.Heat oil in nonstick cookware. Make tadka of whole spices and then add rice. Stir for 3-4 minutes till rice grains separate.
Add hot water exactly double the amount of rice. (here 3 cups). Add salt and close the cookware with tight lid. Let the rice cook completely.
2. Remove the lid and let the rice become completely cool. Fluff rice with a fork to get a fluffy rice with separate grains.
3. Heat oil in a wok and deep fry cashew nuts ,raisins till golden brown. Then deep fry sliced onion brown in colour. Don’t fry onions till it turns dark brown. Use the remaining oil for making gravy.
4. Soak poppy seeds in hot water for 10 minutes.
5. Grind all the ingredients for masala no. 1
6. Grind all the ingredients to powder for making masala no.2. (You can use ready made garam masala powder and coriander powder)
7. Heat remaining oil in wok. Add bay leaf and finely chopped onion. Stir till golden brown.
8. Sauté Paste no.1 and then powder no. 2.Stir till you feel nice aroma.
9. Add turmeric powder, red chilly powder salt and chopped tomato. Stir till you see oil coming out from mixture.
10. Add potato cubes, cauliflower florets, carrots, green peas, capsicum pieces. Stir well. Add 1 ½ cups of water. Cover wok with a lid and let it cook for 5-10 minutes. Turn off the heat.
11. Soak saffron in warm milk for 10minutes.Spread some ghee inside clean cookware with you hand. Make a thick layer of rice( approximately 1” thick) On top of that pour some more gravy. Put some fried onion and cashew nuts-raisins. Again make a layer of rice. Like his make alternate layers of rice and gravy. Last layer should be of rice. Garnish it with fried onion, cashew nuts and raisins.
12. Make 2 to 3 holes in biryani and pour saffron milk with spoon. Also pour few drops of kewra essence.
13. Close all holes with rice. Cover with lid and steam cook for 5 minutes on low heat.
14. Put serving spoon horizontally in biryani and without breaking layersand Serve with any salad.
1. Wash and soak rice at least for 5-10minutes.Heat oil in nonstick cookware. Make tadka of whole spices and then add rice. Stir for 3-4 minutes till rice grains separate.
Add hot water exactly double the amount of rice. (here 3 cups). Add salt and close the cookware with tight lid. Let the rice cook completely.
2. Remove the lid and let the rice become completely cool. Fluff rice with a fork to get a fluffy rice with separate grains.
3. Heat oil in a wok and deep fry cashew nuts ,raisins till golden brown. Then deep fry sliced onion brown in colour. Don’t fry onions till it turns dark brown. Use the remaining oil for making gravy.
4. Soak poppy seeds in hot water for 10 minutes.
5. Grind all the ingredients for masala no. 1
6. Grind all the ingredients to powder for making masala no.2. (You can use ready made garam masala powder and coriander powder)
7. Heat remaining oil in wok. Add bay leaf and finely chopped onion. Stir till golden brown.
8. Sauté Paste no.1 and then powder no. 2.Stir till you feel nice aroma.
9. Add turmeric powder, red chilly powder salt and chopped tomato. Stir till you see oil coming out from mixture.
10. Add potato cubes, cauliflower florets, carrots, green peas, capsicum pieces. Stir well. Add 1 ½ cups of water. Cover wok with a lid and let it cook for 5-10 minutes. Turn off the heat.
11. Soak saffron in warm milk for 10minutes.Spread some ghee inside clean cookware with you hand. Make a thick layer of rice( approximately 1” thick) On top of that pour some more gravy. Put some fried onion and cashew nuts-raisins. Again make a layer of rice. Like his make alternate layers of rice and gravy. Last layer should be of rice. Garnish it with fried onion, cashew nuts and raisins.
12. Make 2 to 3 holes in biryani and pour saffron milk with spoon. Also pour few drops of kewra essence.
13. Close all holes with rice. Cover with lid and steam cook for 5 minutes on low heat.
14. Put serving spoon horizontally in biryani and without breaking layersand Serve with any salad.
Tip: you can make layer in microwave safe container.
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