Ahh.. mughlai food... that heavenly smell arouses ur smell buds right away... shahi biriyani as the name says is a rich food.. Try out this royal food, in a easy to cook manner. I made this for my son's birthday party and the guests just loved it.
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Serves: 10
Ingredients:
1. Vegetables (200gms each of beans, carrot, potatoes)
2. Green peas (i used the frozen ones)
3. Shahi Biriyani masala (Store bought, use everest Masala) 4tbsp
4. Elaichi pods 2
5. Garam masala powder 2tsp
6. Onions 4-5
7. Ginger garlic paste 2 tsp (optional)
8. Green chillies 8-9
9. Coriander leaves
10. Cashews
11. Ghee (another option is vanaspati)
12. Oil
13. Rice 3 cups
14. Water
15. Chakra moggu (Pineapple flower) 1
16. Bay leaf 2-3
17. Curd 5 tbsp
18. Cinnamon stick 1 inch
19. Clove pods 5
20. Pepper corns 10
21. Red chilli powder 1.5tsp
Method:
1. Heat 4 tsp of ghee and 4 tsp of oil in a pressure cooker/vessel, once heated add the bay leaf, pineapple flower and let it splatter.
2. Add cashews, onions, ginger garlic paste and saute till onions turn golden brown.
3. Now add the garam masala, shahi biriyani masala, red chilli powder, curds (beaten), the vegetables and saute them.
4. In a mixer grind green chillies, elaichi pods (whole), cinnamon, pepper corns, clove pods along with a little water.
5. After 5 minutes add the grind paste, rice, required amount of water, salt and let it cook.
6. If you are using a pressure cooker, cook it up to 1 whistle and if using a vessel keep an eye until the rice is cooked. Note that each grain is separate.
7. If you are using frozen green peas add them after rice is cooked. Because they are very soft they don't need much cooking.
Variation: If cooking in a large vessel you can even make a dum biriyani. Take some wheat dough and seal the lid of the vessel with the dough when the rice is cooking so that the steam doesn't escape and that taste remains fresh, like straight out of an oven.
Serve hot with raitha of your choice. I made onion and tomato raitha.
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Serves: 10
Ingredients:
1. Vegetables (200gms each of beans, carrot, potatoes)
2. Green peas (i used the frozen ones)
3. Shahi Biriyani masala (Store bought, use everest Masala) 4tbsp
4. Elaichi pods 2
5. Garam masala powder 2tsp
6. Onions 4-5
7. Ginger garlic paste 2 tsp (optional)
8. Green chillies 8-9
9. Coriander leaves
10. Cashews
11. Ghee (another option is vanaspati)
12. Oil
13. Rice 3 cups
14. Water
15. Chakra moggu (Pineapple flower) 1
16. Bay leaf 2-3
17. Curd 5 tbsp
18. Cinnamon stick 1 inch
19. Clove pods 5
20. Pepper corns 10
21. Red chilli powder 1.5tsp
Method:
1. Heat 4 tsp of ghee and 4 tsp of oil in a pressure cooker/vessel, once heated add the bay leaf, pineapple flower and let it splatter.
2. Add cashews, onions, ginger garlic paste and saute till onions turn golden brown.
3. Now add the garam masala, shahi biriyani masala, red chilli powder, curds (beaten), the vegetables and saute them.
4. In a mixer grind green chillies, elaichi pods (whole), cinnamon, pepper corns, clove pods along with a little water.
5. After 5 minutes add the grind paste, rice, required amount of water, salt and let it cook.
6. If you are using a pressure cooker, cook it up to 1 whistle and if using a vessel keep an eye until the rice is cooked. Note that each grain is separate.
7. If you are using frozen green peas add them after rice is cooked. Because they are very soft they don't need much cooking.
Variation: If cooking in a large vessel you can even make a dum biriyani. Take some wheat dough and seal the lid of the vessel with the dough when the rice is cooking so that the steam doesn't escape and that taste remains fresh, like straight out of an oven.
Serve hot with raitha of your choice. I made onion and tomato raitha.
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