Preparation Time:30minutes
- Cooking Time:40 to 50 minutes
- Servings: 4-6 people
Introduction:
Biryani is based on basmati rice and goat meat/chicken/vegetables and eggs along with so many exotic spices,yogurt, and lemon. Biryani can be eaten with Mirchi ka Salan, raita, tomato chutney ,papad.
Ingredeints:
- Basmati rice 400 grams
- Vegetables (Potato,cauliflower,green peas,beans,soya chunks) all together 350 grams
- Onion (thinly sliced) 2 cup
- Tomato (finely chopped) 1 1/2 cup
- Ginger (peeled and cut into pieces) 1/4th cup
- Garlic cloves (peeled) 1/4th cup
- Fresh cilantro leaves 2 cups
- Mint leaves 1 cup
- Kasuri methi 4 tablespoons
- Garam masala powder 2 teaspoon
- Masala mirchi / red chili powder 1 teaspoon
- Kashmiri chili powder 2 teaspoon
- Curd 4 tablespoons
- Lemon juice 2 tablespoon
- Ghee 2 tablespoon
- Whole spice ( bay leaf, cloves, cardamom, cinnamon, black peppers)
- Orange food color 1/2 teaspoon
- Cooking oil 4 tablespoon
- Salt to taste
Instructions:
Vegetable biryani gravy
- Add around 8 cups of water to a large pan and bring it to boil.
- Once the water is boiling add salt and chopped vegetables and boil for 5-10 minutes.
- Drain the water from vegetables and set aside.
- Heat oil in an frying pan and fry onion till golden brown.
- Add handful of mint and cilantro leaves and sauté.
- In the meantime make fine paste of ginger garlic, & coriander paste and set aside.
- Then take out some fried onions for garnishing and set aside.
- Then add fine paste (ginger, garlic, coriander) and sauté for few minutes.
- Add kashmiri chili powder, turmeric powder , masala chili powder , garam masala powder , coriander powder salt to taste mix it well.
- Add chopped tomatoes mix and cook for few minutes.
- Now add boiled vegetables mix it well and cook covered for 5 minutes.
- Next add lemon juice and yogurt and mix it well.
- Gravy is ready set aside.
Procedure For Cooking Perfect Rice For Biryani:
- Cooking perfect rice for biryani is rather tricky, but if you follow the correct method you will never go wrong. You will get each grain separate and the biryani will turn out perfect.
Choosing the rice
- A good quality Basmati rice should be used for a biryani . The grains should be long and have a nutty flavor which is further enhanced by the spices we use while making biryani.
How much water to use
- To cook Basmati rice in a open pan , you should use at least three measures of water and one measure of rice . You could add more water but not less . Always make sure to use a big size pot , so that the rice cooks well without overflowing .
Cooking the rice to perfection
- Wash and soak the rice in sufficient amount of water for 20-30 minutes then drain and set aside.
- Add the required amount of water in large wide pan and bring it to boil.
- Then add whole spices like cardamom, cinnamon, cloves, black pepper, bay leaves, star anis, and bring it to boil.
- Add the rice to water only after the water has come to a rolling boil .
- Cook rice on full flame and do not move away from the pot .
- Keep an eye , we do not want to over cooked rice .Check after 7-8 minutes .
- While cooking biryani we need firm rice, which can be further cooked. If the rice is completely cooked then biryani soft and mushy.
Draining the rice:
- Keep your sieve or colander ready .
- As soon as the rice is 80% cooked , immediately drain the water .
- As soon as you drain the rice add cold water , it stops further cooking .
Layering:
- Take out rectangular aluminum tray or any oven safe baking dish or tray.
- Add gravy.
- Garnish some cashew nuts ,chopped cilantro and kasuri methi.
- Add cooked rice and spread nicely.
- Then add crushed kasuri methi , orange food color, melted ghee, fried onions.
- Cover the tray with aluminum foil and bake in an oven for 35-40 minutes at 350 F.
- After 40 minutes turn off the oven and keep the tray inside the oven till its time to serve.
- Take out the biryani and mix it with spoon and serve hot with raita and papad.
