Kashmiri Biryani


Ingredients

  • 600 gms. Basmati Rice. 
  • 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower. 
  • 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces).
  • 1 tbspn each of green chili, garlic and ginger paste. 
  • salt & garam masala or punjabi masala according to taste. 
  • 2 - 2.5 tspn. red chilli powder. 
  • 1 tspn. turmeric powder. 
  • 1/2 cup curd, about 2 tspn. lemon juice. 
  • 1 tspn. powder yellow colour (optional). 
  • cloves, tej patta, dalchini according to taste. 
  • 2 medium sized tomatoes' puree , 3 large onions. 
  • 1/2 cup each of milk and melted ghee or oil.


Directions

  1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
  2. Fry the pieces of alomond & cashewnut till little brown.
  3. Heat ghee in a handi, & fry the onions till golden brown.
  4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
  5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
  6. Optional Add color to the rice & toss the rice a little.
  7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
  8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
  9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
  10. Serve hot with mint-curd.

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