What is the recipe for vegetable biryani?!
What is the recipe for vegetable biryani?
Answers:
Ingredients
Savory warm water
1. Water: 5 Cups
2. Nutmeg powder: 1/4 teaspoon
3. Whole Cinnamon 3" Broken up: 1
4. Whole Cloves: 6
5. Black whole cardamom: 6
6. Fennel seeds: 1/4 teaspoon
7. Bay leaves: 3
8. Black peppercorn: 6
9: Salt: 1 teaspoon
Sweet aroma water
1. Milk: 1/2 cup
2. Cardamom powder: 1/2 teaspoon
3. Saffron strands: 6
4. Kewra Essence: 1/2 teaspoon
5. Rose essence: 1/4 teaspoon
Rice Layer
1. Ghee: 1/4 cup
2. Parboiled Long grain Brown Rice: 2 Cups
3. Savory warm water
Vegetable layer
1. Ghee: 2 Tablespoons
2. Onions Chopped: 1/2 Cup
3. Garlic Minced: 4 Cloves
4. Turmeric powder: 1/4 teaspoon
5. Cumin powder: 1/2 teaspoon
6. Coriander powder: 1/2 teaspoon
7. Potatoes Peeled and cubed: 1 cup
8. Carrots Peeled and diced: 1/2 cup
9. Cauliflower cut into small flowerets: 1/2 cup
10. Salt to taste
11. Cayenne Pepper to taste
12. Whole-milk yogurt: 1/4 cup
13. Water: 1/2 cup
14. Green peas: 1/2 cup
15. Kasoori Patta: 1/2 Tablespoon
Garnish layer
1. Ghee: 1/4 cup
2. Onions thinly sliced vertically: 1 Cup
3. Almonds sliced: 1/4 cup
4. Cashews halves: 1/4 cup
5. Fresh Ginger sliced into thin sticks: 1 Inch
6. Fresh Cilantro chopped: 1/4 cup
7. Fresh Peppermint: 1/4 cup
Method
Step 1: Savory aroma water.
Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, and salt to taste. Turn down heat to simmer. Steep covered for 20 minutes.
If you want, you may put all the spices in a cheese cloth folded three times. This way you can remove the whole spices after the savory water is ready.
Step 2: Sweet aroma water
Warm milk to 100o F. Add dry ingredients. Stir and cover.
Step 3: Rice
In a heavy bottom pan, heat ghee. Don't wash rice. Stir-fry rice till it turns opaque, then brown giving off nutty aroma. Add 4 cups of savory warm aroma water. Bring it to a boil. Simmer covered for about 20 minutes or till almost all the liquid is absorbed. The rice should be more than half way cooked. Keep it covered.
Step 4: Vegetables
Wash and cut vegetables to your liking. Put Ghee in a heavy bottom pan and heat. Add onions, and sauté till clear. Add garlic, ginger, turmeric, cumin and ginger powder. Continue stir frying but don't burn spices. Add potatoes, carrots, cauliflower, salt and pepper. Sauté till the potatoes start to turn brown. Add yogurt and water. Cover and simmer till the vegetables are tender. Stir in Green peas and Kasoori Patta.
Step 5: Condiment layer
Now we need to prepare items for the garnish layer. Keep all items separate. Sautee onions in Ghee till they are brown and caramelized. Stir-fry Almonds and Cashews so they start to turn brown.
Step 6: Layering
Choose a deep pot to assemble Biryani. Remember the top and bottom layers are always Rice. Lay a layer of rice. Add a bit of savory water and sweet water in circular motion, add a layer of vegetables, add a "garnish layer". Now start over with the layer of rice. If it is the top layer of the rice, add the savory warm and sweet waters as before and the garnish layer. Seal the Biryani pot with Aluminum foil.
Step 7: Baking
Preheat oven to 425o F. Place the Biryani pot in the oven for ten minutes. Turn down the oven temperature to 275o F. You can remove the pot after 15 minutes. You can also use this as a holding temperature for about one hour. Remove the pot from the oven 15 minutes before service. At the time of service, break the seal (remove the aluminum foil).
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Ingredients:
Basmati Rice 1 cup
Onions medium size 1 NO cut lengthwise
Tomatoes Big 1 No cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 No cut lengthwise
Ginger-garlic paste 1 tbsp
Pudina (Fresh Mint) 1/2 of small Bunch
Coriander Leaves 1/2 of small Bunch
Yogurt 1/4 cup
Salt & chilly powder Acc to taste.
Dania Powder 1 Tbsp.
Lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron (optional) few strands soaked in warm milk.
Method:
Cook Rice separately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.
Heat a fry-pan with Oil, add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.
Pour in the marinated mixture,& mix with chili & dhania
Powder.
Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron, rice & mix gently .Adjust the seasoning.
Cover & let it sit for a few minutes before serving.
If having an Oven facility Bake the rice in the oven for 30 minutes before serving.
i love vegetable biryani
Ingredients:
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron
Masala for the vegetables:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions
For the garnish:
2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves
Method
To prepare the vegetables:
1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.
To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.
Serve hot with raita and papad.
for 1 person-boil basmati rice-1cup and add oil 2 teaspoon while it is boiling so that rice remain separated,boil potato-1;slice it to small pieces,chopped onions,carrots,other veg.,then heat ghee and add onions,vegetables and allow them to be tender,add briyani masala,pudina [mint]leaves and then add rice and then add roastedcashewnut,saffron and place on plate and put some butter on it and decorate it with pudina leaves
Ingredients
tomatoes-----3
carrots---------2 or 3
beans-----------3
meal maker
potatoes--------2
garlic
ginger
small and big onions
cloves
cinnamon
cardamom
pudina
coriender leaves
Prepration method:
in mixie jar take few pudina and coriender leaves grind it nicely
Then take garlic, ginger, small onions, cardamom, cloves, cinnamon grind these things nicely.
Then cut the tomatoes, carrot, Beans and potatoes as u like
big onions also.
Then in cooker add ghee and oil put few pieces of cinnamon and cloves and onion also let it fry til the onion colour come
Then add vegetables and grinded gravy add chilli powder according to ur taste. and salt also
then add soaked rice in cooker mis all these ingridients
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The name biryani or biriani (Urdu ?????? ;Hindi ???????) is derived[1] from the Persian word beryā(n) (?????) which means "fried" or "roasted". Biryani is a family of Middle Eastern, Southern Asian dishes made from a mixture of spices, rice (usually basmati), meat/vegetables and yogurt. There are many kinds of biryanis and each kind has a uniqueness about it. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.
The spices and condiments used in biryani are what primarily contribute to the taste; these are generally cloves, cardamom, cinnamon, wasabi, bay leaves, coriander and mint leaves, apart from ghee, ginger, onions, garlic and yoghurt. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat―beef, chicken, goat, lamb,or shrimp, though vegetable biryani varieties are also popular. The dish is served with raita, korma, curry or a sour dish of brinjal.
A dish of Burmese biryani (locally known as danpauk), as served in Yangon, MyanmarThough there are several methods of preparing biryani, the Hyderabad Biryani is by far the most popular version, especially in Southern India. Hyderabadi biryani is eaten in all parts of India and forms an integral part of Indian cuisine. Historians claim that the earlier Nawabs of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. The Sindhi variant of biryani is very popular in Pakistani cuisine and biryani of all types are eaten in all parts of Pakistan. Another popular form of biryani is the Awadhi biryani.
In Pakistan, biryani enjoys substantial popularity. This is especially the case in Karachi, where the chicken version is popular with both young and old alike as a dish of choice. This is related to Awadh biryani but combines elements of Bombay biryani and includes potatoes.
Tehari is the name given to the vegetarian version of the dish and is very popular in Indian homes. In Bangladesh, Tehari refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.
The vegetarian version might have some Textured vegetable protein based protein balls to present the impression of a meat-based dish for vegetarians. The difference between biryani and pullao is that while biryani may be made by cooking the items together, pullao, is used to denote a dish where the rice is cooked separately from the other ingredients.
Bangladeshi biryani, is the most well known biryani in countries outside Asia, (especially Great Britain) and has attained the status of an integral part of any ceremonial meal. Weddings in Dhaka usually end up with serving of this popular dish.
In Myanmar, biryani, known in Burmese as danpauk, is popular among the populace. In Yangon, there are several restaurant chains that serve biryani exclusively. It is often served at religious ceremonies and luncheons. Biryani in Myanmar utilises a special species of rice grown domestically rather than basmati.
In Thailand, Thai Muslims have popularized a local variety of the dish which is popular through out the country. Along with Thai Curry Mussuman it is one of the two most famous Muslim Thai dishes.