How to make veg.birayani?!


Question:

How to make veg.birayani?


Answers:
RECIPE INGREDIENTS


For Rice:

1 1/2 cups rice, preferably basmati rice, rinsed


For Vegetables:

1 tablespoon butter

1 tablespoon cooking oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1/2 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon curry powder

1/8 teaspoon cayenne pepper

1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces

2 carrots, cut into 1 1/2-inch pieces

2 cups water

1 1/2 teaspoons salt


1 10-ounce package frozen peas, defrosted

1/4 cup plain yogurt

1 jalapeno chiles, seeds and ribs removed, minced

1 tomato, seeded and cut into 1/2-inch pieces

1/2 cup cilantro leaves





RECIPE METHOD


FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.


FOR VEGETABLE: Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.


TO SERVE: Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.


WINE RECOMMENDATION: The sweet, floral perfume of basmati rice calls to mind the similar aromas of Vouvray. A demi-sec will strike just the right balance with the slight heat of the biryani.


Recipe reprinted by permission of Food and Wine. All rights reserved.

Source(s):
http://www.cooking.com/recipes/static/re...

Please the link :
http://www.bawarchi.com/amul/recipe32.ht...

hey sheetal, not to worry at all.I shall tell u step wise

STEP1: cut veg. into small peices.(potatoe(2small), carrot(2),
beans(4-6),onions(1big))

STEP2: Take 5spoons of refined oil in a cooker
fry all these vegetables add some salt to taste,
fry them til cooked.

STEP3:Wash rice (as much required for 2-3poeple) and add
The rice to the cooked vegetables. Add the spices to
veg. b4 adding rice. now add salt(as per taste) for the rice too.

STEP4: Now add SAHI BIRYANI MASALA( u get this in any
dept store) 2-3spoons of this should b added

STEP5: close the cooker n keep the whistle,keep it on high
flame n once u get 3-4 whistles keep it in low flame
n turn of the flame after 5min.

STEP6: after 15min open the lid add 2spoons of ghee for
extra taste n mix well. Now its ready to eat!!!


do try it out n let me knw if i was of any help to u.

Receipe for Veg Biryani..
Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


How to make vegitable biryani :
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

try this... yum!
http://www.geocities.com/napavalley/3925...

Vegetarian Biryani
4 tablespoons olive oil
1 cup yogurt
3 tablespoons raisins
3 tablespoons cashew nuts
2 red chili
4 tablespoons couscous (soaked in water overnight)
1 teaspoon coriander powder
1 teaspoon cumin seeds
1/2 teaspoon garam masala (better if you can get Birayani masala or spice)
3 large onions, sliced
1 teaspoon garlic paste (grated)
1 teaspoon ginger paste (grated)
1/2 teaspoon whole cloves
1 teaspoon black peppercorns
1 teaspoon cardamom
2 black cardamom pods
2 pieces cinnamon sticks
2 cups mangoes (cubed pieces)
12 pieces potatoes, 1-inch pieces deep fried (optional)
2 cups rice
lemon juice
2 teaspoons salt
1/4 cup saffron milk (roast saffron and add to to luke warm milk and stand for 5 hrs)

1. 1. Fry onions in 2 tbs oil until brown.
2. 2. Mix 1/2 the fried onions, cous-cous,raisins, Cashew nuts,red chillies and grind into a paste in grinder.
3. 3. Heat 2 Tbs oil and fry cummin seed for 1 minute.
4. 4. Now add rest of whole dry spices,salt and galic& ginger paste. cook for further 1 minute.add yogurt and cook for 5 minutes. Add the paste from grinder and cummin powder and garam masala and cook for 5 to 10 minutes . Fold the mango and potato pieces.
5. 5. Boil 2 cups rice in salted water.( do not over cook, under cooked will be fine).
6. 6. Now layer some rice in oven tray. Sprinkle all over some of the saffron Milk and lemon juice.
7. 7. Add a layer of cooked sauce. Add layer of rice.again sprinkle saffro milk and lemon juice.You may add as many layers as like on the final rice layer add the other 1/2 of fried browned onions all over. cover with lid or foil and cook for 30 min on gas mark5.

Make biryani paste with following in a blender/mixer

2 large onions sliced and fried golden (keep half for later use)
1 tsp ginger paste
1 tsp garlic paste
1 tsp chili powder
1 tsp turmeric powder
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp pomagranade seed or mango powder
1 tsp garam masala (Mix spice) powder
1-2 fresh green chilies
2-3 sprigs of mint leaves
1/4 cup coriander leaves
1 cup yogurt
11/2 tsp salt

Apply this paste to 1/2 kg. cut vegetables (Cauliflower, Carrots, French beans, potatoes, green peas)
In a hot pan add 2 tbs ghee
Add 5/6 cardamon pods (Lightly crushed)
add 5/6 pepper corn
add 5/6 cloves
add 2/3 bay leaves
add all the marinated vegetables and stir fry for 2 minutes.
Cover and cook on slow fire till nearly done. (add little water if needed to avoid burning)
Keep on side.

To make rice
soak 2 cups Basmati or good long grain rice (10 minutes)
Boil 6 cups water with 1 tbs ghee, 5/6 pepper corn, 5/6 cloves, 5/6 cardamon pods, 2 inch cinnamon stick, 1 tsp salt
Add drained rice to boiling water.
add few drops of lime juice. Cook the rice for exactly 5 minutes. Drain away the water out of the rice.

Making biryani
In another cooking pot (Big enough to hold veg. and rice) rub 1 tbs ghee at the bottom of the pot.
Layer the bottom with 2/3 tomatoes sliced,
sprinkle salt enough for the tomato slices.
add half of golden fried onion kept aside.
Layer tomato slices with cooked vegetables.
Add 1/2 cup chopped coriander leaves for garnish.
Add cooked rice in a layer (Remove whole spice from rice)
Sprinkle pinch of saffron soaked in 1/2 cup hot milk.
Add kismis/cashew/cut almonds (optional)
Top with left over golden fried onion
Cover with Aluminium foil.
Cook in a oven or on a slow fire for 15 minutes before serving.
Serve hot with pineapple/boondi raita on the side.

please visit web:- www.food-india.com or www.jagran.com/sakhi u will getur results very easily & better! GOOD LUCK!

We Hyderabadis are good at eating biriyani.
Any way you have some good answers and call us for approval.




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