Saturday, 9 March 2013

                                                 VEGETABLE BIRYANI 


350 gms Basmati Rice 
200 gms Potatoes 
200 gms Carrots 
100 gms Onions 
4 Green Chilies 
30 gms Ginger 
20 gms Garlic 
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder 
1 cup Curd 
1 tsp Saffron 
2 tbsp Milk
Readymade Garam masala
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves 
4 tsp Rose Water 
50 gms Cashewnuts 
50 gms Almonds 
25 gms Raisins 
120 gms Ghee 

Salt To taste


v  Wash and soak the basmati rice for half an hour. Drain the water. Put the rice aside, then add some more water and add required garam masala and salt in a pan
v  Boil and cook the rice. Drain and keep aside
v  Dice the peeled potatoes carrots onions and green chilies.
v  Peel off ginger  garlic and chop them finely. Chop coriander and mint leaves
v  Soak the almonds in water for half an hour
v  Beat the curd in a bowl and divide into two equal portions
v  Dissolve saffron in warm milk and add it in to one portion of the curd mixture
v  Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle
v  Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute
v  Add turmeric and chili powder, sauté for half a minute add the chopped vegetables and stir for a minute
v  Add the portion of plain curd, stir, add 2/3 cup water, and bring to boil, and then simmer until the vegetables are cooked
v  Add dry fruits and nuts when the vegetables are cooked
v  In a bowl with the cooked vegetables, sprinkle little saffron curd and garnish with mint and coriander
v  Then spread half of the rice and sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice
v  Place a moist cloth on top, cover with the lid tightly so that it gets sealed
v  Put the bowl on dum in a pre-heated oven for 15-20 minutes
v  Serve the hot hyderabadi biryani with mint chutney

No comments: