Vegetable Biryani
Fixing:
Basmati rice- 3 container
Child corn – ½ container
Cauliflower – ½ container
French bean – ½ container
Carrot – ½ container
Green pea – 1/2 mug
Coriander leaf – ½ mug
Cashew nut – 10 pieces
Yogurt – 2 tbs
Tomato – 1 (make it glue)
Red bean stew powder - 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Garam masala powder – around 1 tsp
Ginger garlic glue – 1 tsp
Green bean stew – 5-6
Oil or ghee – ¾ mug (ghee is best )
Turmeric powder – 1 tsp
Dried prune – 5-6 pieces
Salt – 1 and ½ tsp
Entire zest (cardamom,cinnamon,cloves)- 4 pieces
Straight leaf – 2 pieces
Onion glue – 1 tbs
Onion – ½ mug (finely slashed)
Saffron shade a squeeze (blend with 1 ts warm water)
Technique:
1.wash all the vegetable and cut them into 3d shape size. At that point rotisserie every vegetable independently in little ghee with salt & turmeric powder for few min and keep them aside.
2.now wash the rice and keep it in strainer to empty the water. Bubble around 6 mugs of water in an extensive skillet. At that point include the washed rice alongside all the entire flavors & salt in the water. Cook the rice until it is very nearly done(around 80%). At that point empty the overabundance water out of the rice through a strainer and keep it aside.
3.heat ghee in a substantial lowest part dish. Include slashed onion and broil until it get to be brilliant tan in color. Evacuate 50% of the broiled onion in a vessel.
4.put all the glue, powder masala and tomato glue into skillet; and broil them until oil turns out.
5.now include the yogurt (Tips) and mix it well with the flavors.
6.then include the cashew nut and all vegetable; and precisely blend them to cover the vegetable pleasantly with the masala. Include little water and after that blanket the skillet with a cover. Give them a chance to cook for around 5-6 minutes or until the vegetable turn into delicate.
7.add a large portion of the hacked coriander leaf and cook for an alternate moment in low high temperature.
8.now expel 50% of the vegetable from the container and begin layering the rice and vegetable for biryani. In the first place include 50% of the cooked rice on the veggie of the skillet, spread few coriander leaf, green bean stew, broiled onion & dried prune on the rice. At that point include the remaining veggie (which has expelled from the container) on it and afterward include whatever remains of the rice on top of the veggie.
9.add saffron color and ghee on the rice and spread the dish firmly with the goal that no steam can turn out. Presently let it cook for around 10 moment on low fire.
10.before serving, deliberately blend the biryani from the base to top to make an even blend of vegetable and rice.
11.now serve your vegetable biryani hot with kabab or egg korma or anything you like to astonish your visitor.
Tips:
Before including the yogurt into any sort of hot masala blend, bit it with a structure in a different vessel. Else it may get t
Fixing:
Basmati rice- 3 container
Child corn – ½ container
Cauliflower – ½ container
French bean – ½ container
Carrot – ½ container
Green pea – 1/2 mug
Coriander leaf – ½ mug
Cashew nut – 10 pieces
Yogurt – 2 tbs
Tomato – 1 (make it glue)
Red bean stew powder - 1 tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Garam masala powder – around 1 tsp
Ginger garlic glue – 1 tsp
Green bean stew – 5-6
Oil or ghee – ¾ mug (ghee is best )
Turmeric powder – 1 tsp
Dried prune – 5-6 pieces
Salt – 1 and ½ tsp
Entire zest (cardamom,cinnamon,cloves)- 4 pieces
Straight leaf – 2 pieces
Onion glue – 1 tbs
Onion – ½ mug (finely slashed)
Saffron shade a squeeze (blend with 1 ts warm water)
Technique:
1.wash all the vegetable and cut them into 3d shape size. At that point rotisserie every vegetable independently in little ghee with salt & turmeric powder for few min and keep them aside.
2.now wash the rice and keep it in strainer to empty the water. Bubble around 6 mugs of water in an extensive skillet. At that point include the washed rice alongside all the entire flavors & salt in the water. Cook the rice until it is very nearly done(around 80%). At that point empty the overabundance water out of the rice through a strainer and keep it aside.
3.heat ghee in a substantial lowest part dish. Include slashed onion and broil until it get to be brilliant tan in color. Evacuate 50% of the broiled onion in a vessel.
4.put all the glue, powder masala and tomato glue into skillet; and broil them until oil turns out.
5.now include the yogurt (Tips) and mix it well with the flavors.
6.then include the cashew nut and all vegetable; and precisely blend them to cover the vegetable pleasantly with the masala. Include little water and after that blanket the skillet with a cover. Give them a chance to cook for around 5-6 minutes or until the vegetable turn into delicate.
7.add a large portion of the hacked coriander leaf and cook for an alternate moment in low high temperature.
8.now expel 50% of the vegetable from the container and begin layering the rice and vegetable for biryani. In the first place include 50% of the cooked rice on the veggie of the skillet, spread few coriander leaf, green bean stew, broiled onion & dried prune on the rice. At that point include the remaining veggie (which has expelled from the container) on it and afterward include whatever remains of the rice on top of the veggie.
9.add saffron color and ghee on the rice and spread the dish firmly with the goal that no steam can turn out. Presently let it cook for around 10 moment on low fire.
10.before serving, deliberately blend the biryani from the base to top to make an even blend of vegetable and rice.
11.now serve your vegetable biryani hot with kabab or egg korma or anything you like to astonish your visitor.
Tips:
Before including the yogurt into any sort of hot masala blend, bit it with a structure in a different vessel. Else it may get t
No comments:
Post a Comment