Hyderabadi biryani

Posted on December 20, 2010. Filed under: Chawal/rice/pulao/biryani, Non-veg | Tags: , |

INGREDIENTS

I Basmati rice:1kg I Green cardamom: 5 I Bayleaf: 2 I Mace:2 I Oil: 30 ml I Onion: 80 gms I Cauliflower: 100 gms I Carrot: 100 gms I Beans: 100 gms I Green peas: 50 gms I Coriander: 20 gmsI Mint: 10 gms I Curd: 50 gms I Red chilli powder: 10 gms I Turmeric powder: 5 gms I Garam masala: 5 gms I Saffron: 1 pinch I Ghee: 20 gms I Butter: 10 gms I Cream: 10 ml I Rose water: 2 ml I Salt (to taste) I 1 lemon squeezed I Water (for boiling rice) I Shredded green chilli: 5 I Juliennes ginger: 3 gms.
METHOD
I Blanch cut vegetables. I Soak rice in water for 30-40 minutes. I Take oil in a pan and crackle cardamom, bayleaf, mace and sauté onion till brown in colour. I Now add all vegetables, red chilli and turmeric powder, salt, garam masala, green chilli, ginger, mint, coriander, whip curd and cream. I Take a pot and add water, mint
    leaves, coriander leaves, lemon, mace, salt
    and boil it. Add rice and cook it. I When
    rice is cooked, strain it and layer it with marinated vegetables. I Finish with ghee, saffron, butter, rose water, mint leaves, coriander leaves and green cardamom powder. I Seal the pot and cook it on slow flame.

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Mutton biryani

Posted on November 24, 2010. Filed under: Chawal/rice/pulao/biryani, My favourite | Tags: , |

INGREDIENTS

I Lamb leg: 500 gms I Onion, sliced: 1 cup I Ginger, chop: 1 inch I Garlic: few cloves I Coriander powder: 3 tsp I Green chilies: 3 I Chili powder: 1 tsp I Dried coconut: 2 tsp I Poppy seeds: 1 tsp I Cardamom, cloves: 3 I Peppercorns: 5 I Cinnamon, stick: 1 inch I Curd: 1 cup I Salt to taste I Desi ghee: 3 tbsp RICE I Basmati rice: 2 cups I Onion: ¼ cup I Cloves: 3 I Cinnamon: 1 I Cardamom: 3 I Bay leaf: 2 I Salt to taste I Desi ghee: 5 tbsp I Saffron: few strands I Kewra water: 2-3 drops.
METHOD
I Clean and cut meat and soak in curd. I Roast and powder cloves, cardamom, cinnamon and peppercorns. I Grind together the red chilies, half of the onions, ginger, garlic, green chilies and coconut.
I Heat desi ghee, add sliced onions and sauté, add ground spices. I Add meat, sauté and add ground poppy seeds. I Pour in remaining curd and season, cook gently till meat is tender. I Sprinkle powdered spices and remove from fire. FOR THE RICE I Heat fat, fry onions and remove, add whole spices. I When spices crackle, add rice. Add salt and double water. I When rice is cooked, remove from fire. FOR THE BIRYANI I Make a layer of rice in a pan, sprinkle with saffron water and
kewra water. Place meat layer over it and
again cover with rice. Seal with dough and keep on slow flame for five minutes. I Serve hot, garnished with fried onions, chopped coriander, mint and fried nuts and raita.

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Kofta biryani

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Baking Tempearature : 200°C (400°F).
Preparation Time : 30 mins.
Cooking Time : 40 mins.
Baking Time : 20 to 25 mins.

Serves 4.

For the bread koftas
4 bread slices
2 tablespoons finely chopped onions
2 green chillies, finely chopped
1 tablespoon fresh curds (dahi)
A pinch soda bi-carb
1 teaspoon gingergarlic paste
Salt to taste
For the rice
1 cup long grained rice
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 cardamoms (elaichi)
2 cloves (laung/lavang)
Salt to taste
For the gravy
2 cloves (laung/lavang)
1 stick cinnamon (dalchini)
½ cup sliced onions
2 teaspoons gingergarlic paste
1 teaspoon chilli powder
2 teaspoons coriandercumin seed (dhania-jeera) powder
¼ teaspoon turmeric powder (haldi)
4 tomatoes, sliced
½ cup fresh curds (dahi)
¼ cup boiled green peas
3 tablespoons oil
Salt to taste
Other ingredients
Oil for deep-frying
For the garnish
4 tablespoon fresh curds (dahi)
2 tablespoons chopped coriander
2 tablespoons chopped mint (phudina) leaves
For the bread koftas
1. Combine all the ingredients except the oil with a little of water if required. Mash well.
2. Divide the mixture in 15 to 20 portions. Shape into even-sized rounds.
3. Deep-fry in hot oil till they are golden brown in colour.
4. Drain on absorbent paper. Keep aside.
For the rice
1. Cook the rice in 2 cups of hot water with the bayleaf, cinnamon, cardamoms, cloves and salt. Ensure that each grain of rice is separate. Keep aside.
For the gravy
1. Heat the oil in a pan and add the cloves and cinnamon.
2. Add the onions and sauté till they turn translucent.
3. Add the ginger-garlic paste, chilli powder, coriander-cumin seed powder and turmeric powder (haldi) sauté for 1 minute.
4. Add the tomatoes and salt and cook till the oil separates.
5. Add the curds and mix well, simmer for another 5 minutes.
6. Add the green peas and mix well. Keep aside.
How to proceed
1. Whisk the curds, coriander and mint with 4 tablespoon of water. Keep aside.
2. Arrange the gravy at the bottom of a baking dish.
3. Top with the bread koftas and cover with the cooked rice.
4. Top with the curds mixture.
5. Cover with a lid and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes.
6. Serve hot.
Tips
You could use a heavy bottom pan and cook on the gas on a very low flame if you do not want to use the oven.
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Kabuli chana biryani

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

An innovative blend of rice and pulses. When served with a bowl of low fat curds raita,
this can be a really healthy and satisfying dish.

Preparation Time : 20 mins.
Baking Time : 25 mins.
Cooking Time : 40 mins.
Baking Temperature : 200°C (400°F).

Serves 6.

Ingredients
1 recipe cooked biryani rice
3 tablespoon chopped coriander
2 tablespoons chopped mint (phudina)
½ teaspoon chopped green chillies
¼ teaspoon saffron (kesar) dissolved in ¼ cup low fat milk
Other ingredients
1 teaspoon oil for greasing
For the kabuli chana gravy
½ cup kabuli chana (chick peas)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chilli powder
½ teaspoon turmeric powder (haldi)
1 cup fresh low fat curds (dahi)
¾ cup chopped tomatoes
1 cup peeled and chopped potatoes
1½ teaspoons finely chopped green chillies
1 tablespoon oil
Salt to taste
For the kabuli chana gravy
1. Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
2. Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
3. Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
4. Add the curds, tomatoes, potatoes and green chillies and stir for a while.
5. Add the cooked kabuli chana and salt and mix well. Keep aside.
How to proceed
1. To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
2. Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
3. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. Serve hot.
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Masoor biryani

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Bring rice and masoor together to create low cholesterol, but infinitely tasty, biryani.

Preparation Time : 30 mins.
Cooking Time : 50 mins.
Baking Time : 25 mins.
Baking Temperature : 200°C (400°F).

Serves 6.

Ingredients
1 recipe cooked biryani rice
¾ cup whole masoor (red lentils)
¼ cup chopped onions
¾ cup chopped tomatoes
¼ teaspoon saffron (kesar), dissolved in ¼ cup low fat milk
2 tablespoons low fat milk
2 teaspoons oil
Salt to taste
To be ground into a paste
4 cloves garlic
3 teaspoons coriander (dhania) seeds
1½ teaspoons cumin seeds (jeera)
4 teaspoons poppy seeds (khus-khus)
25 mm. (1″) piece ginger
1 bay leaf (tejpatta)
1 cardamom (elaichi)
Salt to taste
Other ingredients
1 teaspoon oil for greasing
2 tablespoons chopped coriander for the garnish
For the cooked biryani rice
1. Clean and wash the rice. Soak the rice for approx. 15 minutes. Drain and keep aside.
2. In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice. Cover and cooked the rice. Drain and keep aside.
How to proceed
1. Soak the masoor in water for at least 6 hours. Drain and keep aside.
2. Heat the oil in a non-stick pan and cook the onions till they turn translucent.
3. Add the ground paste, fry for a few minutes and then add the tomatoes.
4. Fry for two more minutes. Add the soaked masoor, salt and ¾ cup of water.
5. Cook on a low flame till the masoor is tender and most of the water has evaporated. Keep aside.
6. To the cooked biryani rice, add the saffron milk and mix lightly. Keep aside.
7. Grease a large baking dish and put 2 tablespoons of low fat milk at bottom. Make five layers by spreading 1/3 of the rice, then spreading ½ the masoor, next spreading 1/3 of the rice and finally the remaining masoor and another layer of rice.
8. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. Turn upside down on a large serving plate just before serving.
9. Serve hot garnished with coriander.
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Vegetable biryani

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

A rich Moghlai pullao layered with curry.

Preparation Time : 15 minutes.
Cooking time : 40 minutes.

Serves 4.

Ingredients
1 1/2 teacups uncooked rice
2 pinches saffron
2 onions, sliced
2 tablespoons cashewnuts, broken into pieces
2 tablespoons raisins
3 tomatoes, finely chopped
2 capsicums, sliced
2 teacups mixed boiled vegetables
1 tablespoon chopped coriander
a little milk
4 tablespoons ghee
salt to taste
To be ground into a paste
6 cloves garlic
25 mm. piece ginger
3 cardamoms
4 green chillies
3 cloves
1 tablespoon poppy seeds (khus-khus)
2 sticks cinnamon
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 onions
6 mint leaves
For baking
2 tablespoons ghee
Method
1. You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables.
2. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
3. Warm the saffron in a small vessel, add a little water and rub until it dissolves.
4. Add the saffron liquid and salt to the cooked rice. Mix well.
5. Heat the ghee and fry the onions until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for decoration.
6. In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and coriander and cook for a while.
How to proceed
1. Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice.
2. Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.
Tips
Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot.
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Vegetable biryani

Posted on June 22, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

An ever popular biryani.

Cooking Time : 30 min.
Preparation Time : 10 min.

Serves 6.

For the rice
2 teacups uncooked long grained rice
1/4 teaspoon saffron
Other ingredients
1 teacup fresh curds
2 onions, sliced
2 tablespoons tomato puree
2 teacups mixed boiled vegetables
2 tablespoons fresh cream
a pinch sugar
5 tablespoons ghee
salt to taste
To be ground into a paste
4 red chillies
2 green chillies
4 cloves garlic
25 mm. piece ginger
1 tablespoon cashewnuts
2 teaspoons coriander seeds
3 cardamoms
For garnishing
a few chopped mint leaves
For the rice
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Warm the saffron, add a little water, rub until it dissolves and add to half the quantity of the rice. To the other half of the rice, add 1/2 teacup of curds. Keep aside the two rice portions.
How to proceed
1. Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions.
2. In the same ghee, fry the paste for 2 to 3 minutes. Add the tomato puree, vegetables and the remaining curds and cook for a few minutes. Add the cream, sugar and salt.
3. Put the balance 2 tablespoons of ghee in a large bowl.
4. Sprinkle some fried onions and then a little saffron.
5. Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, saffron rice, vegetables and curd rice in this manner.
6. Cover and bake in a hot oven at 230 degree C ( 450 degree F) for 20 minutes.
7. Turn upside down, sprinkle mint leaves on top and serve hot.
Tips
Mixed vegetables contains carrots, french beans, cauliflower, green peas.
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Massor biryani

Posted on June 22, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

A light biryani, delicately flavoured with spices and saffron.

Cooking Time : 50 mins.
Preparation Time : 30 mins.

Serves 8.

Ingredients
3/4 teacup whole masoor
2 teacups uncooked rice
3 sliced onions
1 chopped onion
2 chopped tomatoes
1/4 teaspoon saffron
5 tablespoons ghee
ghee for deep frying
salt to taste
To be ground into a paste
4 cloves garlic
7 red chillies
3 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds (jeera)
4 teaspoons khus-khus
25 mm. (1″) piece ginger
Method
1. Soak the masoor in water for at least six hours.
2. Boil the rice. Each grain of the cooked rice should be separate.
3. Deep fry the sliced onions in ghee to a golden brown colour.
4. Heat 3 tablespoons of ghee in a vessel and fry the chopped onion for a little time.
5. Add the paste and fry for a few minutes. Add the tomatoes and fry again for 2 minutes.
6. Add the soaked masoor, salt and 3/4 teacup of water.
7. Warm the saffron in a small vessel, add 1 teaspoon of milk and rub in unitl the saffron dissolves.
8. To the cooked rice, add the saffron, fried onions and salt and mix well.
9. In a large baking bowl, put 2 tablespoons of ghee at bottom. Make four layers by spreading 1/3 of the rice, then spreading 1/2 of the masoor, next spreading a further 1/3 of the rice and finally spreading the remaining masoor and rice.
10. Cove and bake in a hot oven at 450°F for 20 minutes. Turn upside down on a big serving plate just before serving.
11. Serve hot.
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Vegetable biryani

Posted on June 22, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Here is something special – Biryani without meat, delicately flavoured with saffron and spices.

Cooking time : 45 mins.
Preparation time : 30 mins.

Serves 12

Ingredients
3 uncooked teacups rice
2 teacups mixed boiled vegetables ( french beans, carrot, green peas and potatoes)
5 onions
1 teacup thick curds
3/4 teaspoon saffron
2 teaspoons milk
1 teaspoon sugar
6 tablespoons ghee
ghee for deep frying
salt to taste
To be ground into a paste
2 large onions
6 cloves garlic
2 teaspoons khus-khus
2 teaspoons aniseeds
25 mm. (1″) piece ginger
4 red chillies
4 green chillies
7 curry leaves
7 cloves
2 sticks cinnamon
5 peppercorns
2 tablespoons grated fresh coconut
3 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds (jeera)
Method
1. Boil the rice. Each grain of the cooked rice should be separate.
2. Slice the onions thinly. Deep fry in ghee to a golden brown colour.
3. Add salt to the rice and vegetables.
4. Warm the saffron in a small vessel, add 2 teaspoons of milk and stir until the saffron dissolves. Add this to the cooked rice and mix well.
5. Heat 2 tablespoons of ghee in a vessel and fry the paste for at least 3 or 4 minutes.
6. Cool, add the curds, sugar and salt.
7. Put 4 tablespoons of ghee in a vessel and sprinkle a few fried onions at the bottom.
8. Spread half the rice over the onions.
9. Spread the paste over the rice.
10. Sprinkle vegetables over the paste.
11. Cover the vegetables, with the remaining fried onions and rice. Put a lid on the top.
12. Bake in a hot oven at 400°F for 25 minutes.
13. Turn upside down on a big seving plate just before serving.
14. Serve hot.
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Soyabean biryani

Posted on June 18, 2009. Filed under: Chawal/rice/pulao/biryani, Diabetes/diabetic recipe | Tags: , , , |

The blend of spices combined with the richness of nutrition! Watch your child perform better academically and thank to these iron-rich dishes!

Cooking Time : 30 mins.
Baking Time : 30 mins.
Baking Temperature : 180°C (360°F).
Preparation Time : 20 mins.

Serves 4.

For the rice
½ cup soyabeans, soaked overnight
1 cup cooked long grained rice
1 stick cinnamon (dalchini)
1 cardamom (elaichi)
1 bay leaf (tejpatta)
salt to taste
For the masala mixture
½ cup sliced onions
½ teaspoon cumin seeds (jeera)
1 teaspoon gingergarlic paste
1 cup chopped tomatoes
½ teaspoon turmeric powder (haldi)
½ teaspoon chilli powder
½ teaspoon coriander (dhania) powder
¼ cup fresh thick curds (dahi)
1½ cups mixed boiled vegetables (peas, french beans, cauliflower etc.)
¼ cup chopped mint (phudina)
¼ cup chopped coriander
1 teaspoon oil
salt to taste
For the rice
1. Wash and drain the soyabeans. Add approx. 2 cups of water and the cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain.
2. Combine the cooked rice and soyabeans. Keep aside.
For the masala mixture
1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions are lightly browned.
3. Add the tomatoes, turmeric powder, chilli powder, coriander powder and ¼ cup of water and cook till the water evaporates and the tomatoes are soft.
4. Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi-dry. Then add the coriander and mint leaves.
How to proceed
1. Spread half the rice and soyabeans in a 200 mm. (8″) diameter baking dish and spoon all the masala mixture on top.
2. Top with the remaining rice and soyabeans and cover with aluminum foil.
3. Bake in a pre-heated oven at 180°C (360°F) for 20 to 30 minutes.
4. Serve hot.
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