How To Cook Vegetable Biryani - Restaurant Style Vegetable Biryani Recipe - Perfect Vegetable Biryani
There are several tricks that go into making a perfect biryani. If you follow these steps then you will soon master it and will be really proud of yourself. I feel this vegetable biryani tastes equally good like chicken or mutton biryani.
Ingredients
For cooking rice - Serves 3 to 4
* 500 gm/1 lb/ 2 cups (standard measuring cup) of long grained Basmati rice
* 2 tablespoons salt
* 2 dried bay leaves
* 1 cinnamon stick
* 3 to 4 green cardamoms
* 8 to 10 cloves
* 1 tablespoon lime/lemon juice
* 1 tablespoon oil
For making the vegetable curry and layering rice - Please note the weight of rice should be more or less equal to the weight of veggies taken.
* 200 gm/7 oz cauliflower
* 100 gm/ 4 oz / 1 medium to large potato
* 108 gm/ 4oz/ 2 medium carrots
* 30 gm/1/4 th cup frozen green peas. Add it after the vegetable curry is done if using frozen ones. If using fresh green peas, add them along with other vegetables before marination.
* 60 gm/ 2 oz green beans
* 2 large onions
* 1 cup plain unflavored yogurt
* 1 teaspoon shahi jeera (black cumin seeds)
* 1/2 teaspoon turmeric powder
* 1 tablespoon kashmiri red chilli powder
* 1 tablespoon ground coriander (dhania powder)
* 20 gm ginger/ 1 tablespoon finely grated
* 20 gm / 6 large garlic cloves/ 1 tablespoon finely grated
* 1/3 rd cup oil
* 1 tablespoon ghee for making curry + 2 tablespoons will go on rice while layering
* 1 dried bay leaf
* 2 to 3 green cardamoms
* 1 cinnamon stick
* 20 to 30 fresh mint leaves
* 1 tablespoon Kewra water. Please note if using Kewra essence just use 2 to 3 drops
* 1 to 2 teaspoons rose water
* 3/4 th cup rice water
* few threads of saffron
For making aromatic spice blend -
* 10 - 11 green cardamoms
* 1 teaspoon ground mace (javetri)
* 1/4 th teaspoon ground nutmeg (jaifal)
* 1 heaped teaspoon garam masala powder
OUR LOCATION
No comments:
Post a Comment