Ingredients
For marination
For marination
Cauliflower florets – 2 cups
Beans 1' long – 1½ cup
Carrot diced – 1½ cup
Green Peas – 1cup
Potato diced - 1cup
Salt – to taste
Turmeric – ¾ tsp
Chilli powder – 2 tsp
Cinnamon stick – 2nos
Cardamom – 5 no
Jeera – 2 tsp
Ginger paste – 1 tbsp
Cardamom powder – ½ tsp
Green chilli – 2 nos
Mint leaves – 1 cup
Curd – 1½ cup
Oil – 1cup
Onion sliced – 2cups
For rice
Basmati rice – 3 cups
Water – 3 lts
Cardamom – 4-5 nos
Cinnamon stick – 2 nos
Green chilli – 1 no
Salt – 2 tbsp
Oil – 1 tbsp
Rose water – 1 tbsp
Kewra water – ½ tbsp (approx)
Saffron (dissolved in 2tbsp milk) – a pinch
Water from Blanched Rice – 1 cup
Leftover oil – 3 tbsp
Mint leaves – handful
Fried onion – handful
Dough – for sealing
Method
1. In a bowl mix all the ingredients under marination except for green peas, oil and onions. Keep it aside.
2. In a deep pan heat oil and add onions. Brown the onions and then strain them removing the oil. Add the fried onions back to the pan along with 3tbsp of the strained oil. Keep the remaining oil aside.
3. Remove half of fried onions in a bowl.
4. Add the marinated veggies on to the onions and give a quick boil and cook for 4 mins. Turn off the heat and add the green peas.
5. Remove half of the veggies in a separate bowl.
6. Separately boil water add 1 tbsp of oil(leftover strained oil), cardamom, cinnamon, green chili, and salt.
7. Boil for 5 mins and then strain the spices and chili. Add kewra and rose water. Now add the soaked and drained rice.
8. Cook till rice is ¾ th cooked. Strain the rice and retain the water.
9. Spread half of the strained rice over the veggies and drizzle half of dissolved saffron, 1/2 cup of strained water(from rice), 1tbsp of oil(from fried onions), mint leaves and fried onions.
10. Repeat the process once again.
11. Using the dough and a lid seal the top of the vessel.
12. Seal the vessel with dough and a tight-fitting lid.
13. Put a tawa on flame , lower the heat and place the biryani vessel on the tawa and cook on dum for 12-15min.
14. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with mint raita.
Salt – to taste
Turmeric – ¾ tsp
Chilli powder – 2 tsp
Cinnamon stick – 2nos
Cardamom – 5 no
Jeera – 2 tsp
Ginger paste – 1 tbsp
Cardamom powder – ½ tsp
Green chilli – 2 nos
Mint leaves – 1 cup
Curd – 1½ cup
Oil – 1cup
Onion sliced – 2cups
For rice
Basmati rice – 3 cups
Water – 3 lts
Cardamom – 4-5 nos
Cinnamon stick – 2 nos
Green chilli – 1 no
Salt – 2 tbsp
Oil – 1 tbsp
Rose water – 1 tbsp
Kewra water – ½ tbsp (approx)
Saffron (dissolved in 2tbsp milk) – a pinch
Water from Blanched Rice – 1 cup
Leftover oil – 3 tbsp
Mint leaves – handful
Fried onion – handful
Dough – for sealing
Method
1. In a bowl mix all the ingredients under marination except for green peas, oil and onions. Keep it aside.
2. In a deep pan heat oil and add onions. Brown the onions and then strain them removing the oil. Add the fried onions back to the pan along with 3tbsp of the strained oil. Keep the remaining oil aside.
3. Remove half of fried onions in a bowl.
4. Add the marinated veggies on to the onions and give a quick boil and cook for 4 mins. Turn off the heat and add the green peas.
5. Remove half of the veggies in a separate bowl.
6. Separately boil water add 1 tbsp of oil(leftover strained oil), cardamom, cinnamon, green chili, and salt.
7. Boil for 5 mins and then strain the spices and chili. Add kewra and rose water. Now add the soaked and drained rice.
8. Cook till rice is ¾ th cooked. Strain the rice and retain the water.
9. Spread half of the strained rice over the veggies and drizzle half of dissolved saffron, 1/2 cup of strained water(from rice), 1tbsp of oil(from fried onions), mint leaves and fried onions.
10. Repeat the process once again.
11. Using the dough and a lid seal the top of the vessel.
12. Seal the vessel with dough and a tight-fitting lid.
13. Put a tawa on flame , lower the heat and place the biryani vessel on the tawa and cook on dum for 12-15min.
14. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with mint raita.
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