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Vegetable Biryani Recipe

By on August 1, 2018
Vegetable Biryani Recipe

Vegetable Biryani Recipe

Vegetable Biryani Recipe

Vegetable Biryani recipe

Chicken Fried Rice Recipe By Chef Gulzar

Ingredients;

  1. Basmati Rice, long grain – ¾ Cup
  2. Cardamom (Badi Elaichi) – 1 Black
  3. Cinnamon Stick (Dalchini) – 1 Small
  4. Salt to taste
  5. Green Cardamom (Choti Elaichi) – 2
  6. Cloves (Laung) – 2
  7. Leaf (Tej Patta) – 1 Bay

For Gravy;

  1. Potato, diced – 1 Small
  2. Carrot, diced – ¼ Cup
  3. Green Peas, fresh or frozen – ¼ Cup
  4. Ginger-Garlic Paste – 1 teaspoon
  5. Black Peppercorns  – 5
  6. Cumin Seeds  – ½ teaspoon
  7. Turmeric Powder  – ¼ teaspoon
  8. Garam Masala Powder – ¼ teaspoon
  9. Coriander Leaves, chopped – 2 tablespoons
  10. Cauliflower, cut into small pieces – ½ Cup
  11. Green Beans, chopped – ¼ Cup
  12. Onion, sliced – 1 medium
  13. Green Chillies, deseeded & cut lengthwise – 2
  14. Green Cardamom – 1
  15. Red Chilli Powder – ½ teaspoon
  16. Cumin Powder – ½ teaspoon
  17. Coriander Powder – ½ teaspoon
  18. Curd, beaten – ½ Cup
  19. Oil – 3 tablespoons
  20. Salt to taste

For Assembly;

  1. Onion – 1 Small
  2. Ghee (Clarified Butter) – 1 tablespoon
  3. Chopped Mint Leaves, for garnish
  4. Corn Flour (enough to coat onions)
  5. saffron Strands-10- soaked in 2 tbsp warm milk
  6. Chopped Coriander Leaves, for garnish

Method;

  • Soak 10 saffron strands in 2 tbsp warm milk and keep aside.
  • Prepare the fried onions by slicing 1 small onion into thin slices.
  • Coat the slices in corn flour.
  • Heat oil in a deep pan over medium heat.
  • Add a few onion slices and deep fry them until crisp.
  • Transfer them onto a paper towel to drain the excess oil.
  • Set them aside.
  • Heat 3 tbsp of oil in a pan over medium heat.
  • Add cumin seeds and peppercorns.
  • Once they start to crackle, add the sliced onion, green chillies and ginger, garlic paste.
  • Fry them in the oil till the onions start to turn light brown in colour.
  • Next, add the potato and cook for 5 minutes.
  • Then add cauliflower and carrots and stir fry for another 5 minutes.
  • Add green beans & peas along with red chilli powder, turmeric, cumin powder, coriander powder,
  • garam masala and salt to taste.
  • Mix well.
  • Cover with a lid and keep cooking for about 5-7 minutes till the vegetables are cooked. Keep
  • stirring to prevent the vegetables from sticking to the pan.
  • Now, add the beaten curd and chopped coriander leaves.
  • Mix well and cook for another minute. Turn off the heat and keep the gravy aside.
  • For cooking rice, soak the rice in water for 15 minutes.
  • Drain the water and keep the rice aside.
  • In a large pot, pour 7-8 cups of water and bring to a boil.
  • Add soaked rice, green & black cardamom, cloves, cinnamon stick, bay leaf and salt.
  • Boil for 8 minutes until the rice is half cooked.
  • Transfer the rice into a colander and drain the excess water.
  • Add 1 tsp of oil to the rice and mix well to prevent sticking. Keep aside.
  • Now, it’s time to assemble the biryani.
  • There will be a total of four layers (two rice layers and two gravy layers).
  • Add half of the gravy into a pressure cooker followed by half of the rice on top of the gravy.
  • Then add half of the saffron mixture and half of the fried onion (from step 3) with a few chopped
  • coriander & mint leaves sprinkled on top.
  • Repeat the layers with the remaining gravy, rice, fried onions (reserving some for garnishing) and
  • coriander & mint leaves.
  • Next, add 1 tbsp of ghee on the sides of the rice and cover the cooker with a lid, making sure that no
  • steam escapes from the cooker.
  • Cook the biryani over low heat for about 12,15 minutes.
  • Remove from the heat, transfer to a serving bowl, garnish with reserved fried onions, chopped
  • coriander & mint leaves and serve hot with raita.
  • Follow the recipe in this order First soak rice in water, then prepare gravy.
  • When gravy is half cooked, start cooking the rice.
  • Assemble rice and gravy and cook again.
  • If you do not have a cooker with a tight lid, use wheat flour dough to seal the edges.
  • This will prevent steam from escaping and give the vegetable biryani a ‘dum’ effect.
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