Rice Recipes – Biryani
Ingredients:
1/4 cup – Oil
4 No – Onion large paste
1 cup – Rice (basmati)
1 No – Bay leaf
1/4 inch – Cinnamon stick (dalchini)
4 No – Peppercorns
4 No – Laung (cloves)
1 tsp – Cumin seeds (jeera)
1 No – Carrot large diced
10-12 No – Runner beans diced
1/2 cup – Peas boiled
1 No – Potato large chopped
10-12 No – Cauliflower florets diced
1/4 cup – Tomato puree
5 No – Tomatoes chopped
1/2 tsp – Ginger minced
1/2 tbsp – Garlic minced
1/4 tsp – Red chilli powder
4 tbsp – Red chilli paste (Kashmiri red chillies)
1/8 tsp – Kesuri Methi (dry fenugreek powder)
3 tbsp – Yogurt
1/4 tsp – Turmeric powder
1 tbsp – Biryani masala heaped Kitchens of India Biryani Curry Paste
1 tbsp – Water melon seeds or poppy seeds (khus-khus)
6-8 strands – Saffron dissolved with
1 tbsp – Milk
Salt to taste
In place of biryani masala use these two
1 tsp – Coriander powder
1 tsp – Garam Masala
Garnish:
1/2 cup – Fried onions (optional)
4 tbsp – Fresh coriander
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Method:
Soak poppy or water melon seeds over night and grind to make a smooth paste. You can freeze this mix and use as and when required. It would last up to 4-6 months.
Soak Kashmiri chillies overnight and grind to make a smooth paste. Soaking gives a richer flavour and better colour to the recipe.
Soak the rice for 1-2 hr and then cook.
After the first boil reduce to a simmer and within 10 mins check to see that the rice is soft but firm. Immediately separate the rice mix with a fork or else they will stick to each other.
If possible try and cook the rice about 1-2 hours before making the actual recipe. For better results a gap of 6-8 hours.
The above method (cooking rice before)works well with most rice recipes.
Par boil the vegetables and briefly fry them, before adding to the masala.
In the same pan add rice and briefly fry them as well.
Heat oil in a pan add cinnamon, peppercorns, bay leaf and cloves. (100% Organic Natural Herbs/Spices). Fry till colour changes.
Add the cumin seeds, ginger, garlic and onion and cook till brown.
Add the red chilli paste and let it cook for a while 3-4 mins (fry it well).
Then add chopped tomatoes, and let them cook for 5-7 mins.
Then add the puree tomatoes and masala, and let the mix cook till oil oozes out and you get a very strong fragrance.
Add the vegetables and saffron mix well.
Add kesuri methi, water melon seeds and yogurt (beat yogurt and water melon seeds together before adding).
Cook this mix for about 8-10 mins till well combined. Then add the rice.
Garnish with fried onions and coriander and serve.
Such rice recipes work best with Makhni or Dhabey ki Dal or Dal Bokhara. True Taste Of BLACK DALS Kitchens Of India Ready To Eat Dal Bukara, Black Gram Lentil Curry
