Required:
Basmati rice-4 cups
Egg-6
Onion-2 big sized
Tomato-1
Mint leaves-1/2 cup
Ghee-1 tbsp
Curd-1 cup
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Cinnamon-3/4 inch piece
Cardamom-2
Cloves-3
Mace-½ piece
Salt to taste
Preparation:
Heat ghee in a pressure cooker. Add cinnamon, cardamom, cloves and mace. Saute onion, mint and tomato. When done add curd, chilly powder, turmeric powder and salt to taste. Mix well. Add soaked rice with 6 cups water. Cook with pressure weight for 15 minutes. Boil egg and cut both the sides slightly. Put to biryani when hot and keep for 5 minutes. Serve with onion curd.
Showing posts with label Biryani. Show all posts
Showing posts with label Biryani. Show all posts
Monday, May 17, 2010
Wednesday, May 12, 2010
VEGETABLE BIRYANI
Required:
Basmati rice-4 cups
Onion-2 big sized
Mint-1 cup
Carrot-2 cup
Cauliflower-1 cup
Green peas-1 cup
Potato-2 cup
Paneer-1 1/2 cups
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala-1/4 tsp
Curd-1 1/2 cup
Ghee-2 tbsp
Raisins-1 1/2 tbsp
Ginger garlic paste-1 tsp
Cinnamon-2 inch piece
Cloves-4
Cardamom-4
Mace-1
Shajeera-1/2 tsp
Salt to taste
Preparation:
Soak rice for 30 minutes. Chop vegetables into 1 1/2 inch big pieces. Heat ghee in a pan. Add raisins and keep aside. In same ghee add cinnamon, cloves, cardamom, mace, shajeera, ginger garlic paste and saute all the vegatables except paneer. (If peas is fresh then add with the other vegetables. If dry peas is used then cook separately and keep aside). When vegetables are half cooked add chilly powder, coriander powder, turmeric powder, garam masala and salt. The vegetables should be coated with the masala. Add paneer, peas, 3/4 cup curd and mint. Allow to cook for i minute. Half cook rice seperately. In a pressure cooker spread vegetables, add another 3/4 cup curd and then half cooked rice. Spread raisins over rice and if necessary sprinkle saffron color mixed water. Keep in simmer for 15 minutes without pressure weight. Serve hot with cauliflower manchurian or mushroom manchurian, potato finger fry or mushroom pepper fry, onion curd and pineapple jam.
Basmati rice-4 cups
Onion-2 big sized
Mint-1 cup
Carrot-2 cup
Cauliflower-1 cup
Green peas-1 cup
Potato-2 cup
Paneer-1 1/2 cups
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala-1/4 tsp
Curd-1 1/2 cup
Ghee-2 tbsp
Raisins-1 1/2 tbsp
Ginger garlic paste-1 tsp
Cinnamon-2 inch piece
Cloves-4
Cardamom-4
Mace-1
Shajeera-1/2 tsp
Salt to taste
Preparation:
Soak rice for 30 minutes. Chop vegetables into 1 1/2 inch big pieces. Heat ghee in a pan. Add raisins and keep aside. In same ghee add cinnamon, cloves, cardamom, mace, shajeera, ginger garlic paste and saute all the vegatables except paneer. (If peas is fresh then add with the other vegetables. If dry peas is used then cook separately and keep aside). When vegetables are half cooked add chilly powder, coriander powder, turmeric powder, garam masala and salt. The vegetables should be coated with the masala. Add paneer, peas, 3/4 cup curd and mint. Allow to cook for i minute. Half cook rice seperately. In a pressure cooker spread vegetables, add another 3/4 cup curd and then half cooked rice. Spread raisins over rice and if necessary sprinkle saffron color mixed water. Keep in simmer for 15 minutes without pressure weight. Serve hot with cauliflower manchurian or mushroom manchurian, potato finger fry or mushroom pepper fry, onion curd and pineapple jam.
Thursday, March 11, 2010
CHICKEN BIRYANI
Required:
Chicken-750 grams
Basmati rice-4 cups
Curd-1/2 cup
Chilly powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Tomato-3
Onion-3 medium
Mint leaves-1/2 cup (finely chop)
Fresh coriander-1/2 cup (finely chop)
Ghee-2 tbsp
Cashew nuts-2 tsp
Raisins-2 tsp
Green chilly-6
Ginger-1 inch piece
Garlic-8 cloves
Cardamom-1
Cinnamon-1 inch piece
Cloves-4
Mace-1 piece
Oil-2 tbsp
Preparation:
Heat oil in a pan and saute onion, green chilly until onion becomes brown.
Add ginger-garlic paste, cardamom, cinnamon, cloves, mace. Finally add chicken. When chicken turns white add curd, salt, chilly powder, coriander powder, turmeric powder, garam masala powder and cover the pan and allow to cook. When cooked soft remove from flame.
Meanwhile half-cook rice. In a pressure cooker spread cooked chicken, Chopped tomato over the chicken, mint and coriander leaves and half-cooked rice over this. Fry cashew nuts and dry grapes in ghee. Spread this over rice.
If necessary add rose-water or rose-essence or kesari powder mixed water.
Close the lid and keep in lowest flame for 15 minutes. Serve hot with chicken fry, chicken gravy or mutton gravy, onion curd, pineapple jam and boiled egg.
Chicken-750 grams
Basmati rice-4 cups
Curd-1/2 cup
Chilly powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Tomato-3
Onion-3 medium
Mint leaves-1/2 cup (finely chop)
Fresh coriander-1/2 cup (finely chop)
Ghee-2 tbsp
Cashew nuts-2 tsp
Raisins-2 tsp
Green chilly-6
Ginger-1 inch piece
Garlic-8 cloves
Cardamom-1
Cinnamon-1 inch piece
Cloves-4
Mace-1 piece
Oil-2 tbsp
Preparation:
Heat oil in a pan and saute onion, green chilly until onion becomes brown.
Add ginger-garlic paste, cardamom, cinnamon, cloves, mace. Finally add chicken. When chicken turns white add curd, salt, chilly powder, coriander powder, turmeric powder, garam masala powder and cover the pan and allow to cook. When cooked soft remove from flame.
Meanwhile half-cook rice. In a pressure cooker spread cooked chicken, Chopped tomato over the chicken, mint and coriander leaves and half-cooked rice over this. Fry cashew nuts and dry grapes in ghee. Spread this over rice.
If necessary add rose-water or rose-essence or kesari powder mixed water.
Close the lid and keep in lowest flame for 15 minutes. Serve hot with chicken fry, chicken gravy or mutton gravy, onion curd, pineapple jam and boiled egg.
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