KOLKATTA VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING

 


Ingredients:

400 gm Basmati Rice

Two pods of green cardamom

A one-inch piece of cinnamon

Two cloves

2-3 gm Shahi Jeera

10 ml oil

20 gm salt

120 gm Curd

60 ml milk

Few Strands of saffron

5 ml rose water

5 ml Kewda water

400 gm sliced onions

Four hundred gms mixed vegetables as desired.

60 gm Ghee

2 Bay leaves

40 gm ginger garlic paste

2-3 gm Chilly powder

10 gm Biryani Masala

 

 

 

Recipe:

Cooking Rice:

 

Wash the basmati rice till the wash water is almost free from starch. Soak it  for half an hour . Drain the water in a colander.

 

In a suitable vessel, take 1.5 liters of water. Start heating the water and add two green cardamoms, 1-inch cinnamon, 2 cloves, 2-3 gm shahi jeera, 20 gm oil, and 20 gm salt. Check the taste of the water; it should feel slightly salty. Bring to a boil and add the soaked rice. Cook the rice on medium to high flame till it is 75% cooked. Strain the rice and keep it aside.

 

Beat up 120 gm curd to a smooth slurry.

 

In a bowl, take 60 ml of warm milk or water and add 10 to 12 saffron strands. Add one teaspoon rose water and one teaspoon kewra water.

 

Vegetable Masala:

 

Slice the onions. Chop the mixed vegetables.

 In a suitable vessel, heat the ghee on a low flame. Once the ghee has melted, add the bay leaves and the sliced onions. Add a little salt. Sauté till onions turn golden brown. Remove half of the fried onions and keep it aside.

Add the chopped mixed vegetables, followed by ginger garlic paste. Mix well and cook on medium flame. Keep stirring; add chili powder and garam masala powder. Lower the flame and add the curd and  250 ml water. Stir well. Adjust the salt to taste. Cover the vessel and continue cooking till the vegetables are well cooked. Add water if needed during the cooking of the vegetables.

Dum:

Divide the cooked vegetables into two halves. Let one-half remain in the vessel. Cover it with about half the cooked rice. Put part of the fried onions., and a part of the flavored milk over the rice layer. Add about five gm of ghee on top of the rice. Cover this rice layer with the remaining half of the cooked vegetables. Repeat the layering of rice on the vegetable layer, followed by fried onions and flavored milk. Seal the vessel tightly with a thick aluminum foil and place the vessel on a preheated tava on a low flame. Place a lid on top with some weight. Continue cooking for 30 minutes. Allow it to stand for 10 minutes and serve with raita.

 

Note:

 

BD

Biryani Masala Powder: Grind two green cardamoms + 1-inch cinnamon + a strand of mace + 1 black cardamom + ½ tsp caraway seeds + 4 to 5 black peppercorns + 1 allspice/kababchini – powdered finely in a dry grinder.

Comments

Post a Comment

Popular posts from this blog

MATSCHGAND - KASHMIRI CUISINE - INDIAN COOKING

Image
It is one of those rare dishes famous in the Valleys of Kashmir. Minced meat of goat or sheep used to make meatball-based dishes. Meatball-based dishes are available worldwide, but this dish has yet to become very popular. Ingredients: Finely minced mutton – 1kg Mustard oil – 150 gms. Salt to taste Red chilly powder – 40 gms Kashmiri chili powder – 5 gms Saunf powder (fennel powder) – 40 gms. Saunth powder (ginger powder) – 2-3 gms. Garam masala (condiments) – 5 gms. Black cardamom seeds – 40 gms. Jeera (cumin) – 20 gms. Hing (asafetida) – 2-3 gms. Cloves – 2-3 nos. Tej patte (bay leaves) – 2 nos. Desi ghee (pure ghee) – 20 gms. Coriander or mint to garnish. Recipe: To the minced mutton, add salt,  chilly powder, half of saunf powder, half of saunth powder, cardamom seed, and 50 gms of mustard oil. Mix well and make meatballs about the size you wish or cylindrical-the choice is yours. In a pan, heat the balance of mustard oil. Add jeera, hing, and 2-3 cloves crushed. Add the Kashm...
Read more

AMBUR CHICKEN BIRYANI - BIRYANI RECIPES - INDIAN COOKING

Image
For preparing Ambur Biryani short-grained rice, jeeraga samba is used, not Basmati rice, as in most Biryani recipes. This rice is about one-third the size of basmati rice and is ovular in shape. Ambur Biryani is mildly flavored and is easy on the stomach as it does not use ghee. Its spice content is also lower than other Biryani.   INGREDIENTS: 500 gm chicken 60 ml oil Four inches of cinnamon Ten cloves 8 Cardamoms 40 gm sliced onions 40 gm ginger garlic paste 25 gm chopped coriander leaves 40 gm red chili paste made with about eight deseeded red chilies soaked in water. 125 gm sliced onions 60 gm chopped tomatoes 30 gm curd 20 ml lemon juice 15 gm chopped mint leaves 25 gm chopped coriander leaves   RECIPE: Wash the rice well and then soak it for 10 minutes. Strain and keep it aside. Deseed the red chilies. Soak them for one hour. Make a fine paste, using little water. In a suitable vessel, add the whole spices to hot oil and sauté for 2 minutes. Add the 40 gm of sliced onion...
Read more

MALABAR VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING

Image
    INGREDIENTS:     For Marination: 120 gm Curds 2 gm turmeric powder 3 gm Kashmiri red chilly powder 3 gm Biryani masala 5 gm ginger garlic paste Salt to taste 5 gm oil 75 gm potato 50 gm cauliflower 50 gm carrot 25 gm beans   For Gravy: 40 gm ghee 75 gm sliced onion Two green chilies 5 gm ginger garlic paste 50 gm tomato 3 gm Biryani masala 250 ml water 5 gm mint leaves chopped 5 gm coriander leaves chopped   For Rice: 20 gm ghee 25 gm cashew 5 gm raisins 2 gm jeera One inch cinnamon Two pods cardamom 2 gm saunf Three nos cloves 350 gm Kaima rice 750 ml water Salt to taste   For Layering 5 gm mint leaves 5 gm coriander leaves 60 gm fried onions 10 gm ghee 60 ml water   RECIPE:   Marination: Marinate all the ingredients under marination for half an hour.   Gravy: Fry onions to golden brown in ghee. Add green chilies and g...
Read more