Khuska Biryani
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Cardamom - 4 pods
Cloves - 6 pods
Star anise - 1
Cinnamon stick - 1 inch
Bay leaf - 1
Ginger garlic paste - 1 teaspoon
Onions - 90 grams
Tomato - 100 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Yogurt - 70 grams
Red chili - 3/4 teaspoon
Biryani masala - 1 teaspoon
Cooked rice - 350 grams
Water - 440 milliliters
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a pressure cooker, add 1/2 teaspoon cumin, 4 pods cardamom, 6 pods cloves, 1 star anise, 1 inch cinnamon stick, 1 bay leaf and stir well.
2. Add 1 teaspoon ginger garlic paste and saute for a minute.
3. Then, add 90 grams onions and fry till translucent.
4. Now, add 100 grams tomato and saute till it turns soft and pulpy.
5. Add 1/4 teaspoon turmeric, 1 teaspoon salt and stir well.
6. Add 70 grams yogurt, 3/4 teaspoon red chili, 1 teaspoon biryani masala and mix it well.
7. Then, add 350 grams cooked rice and mix it again.
8. Now, add 440 milliliters water and mix it well.
9. Cover it with lid and cook till you hear 1 whistle.
10. Open the lid and remove from heat.
11. Garnish with coriander.
12. Serve hot.
Subz-E-Biryani
Servings - 3 - 4
INGREDIENTS
(Prepping rice)
Rice - 300 grams
water
(For cooking rice)
Water - 500 milliliters
Cardamoms - 3
Black cardamom - 1
Cloves - 3
Cinnamon - 1 inch
Bay leaf - 1
Mace strands - 2
Salt - 1/2 teaspoon
(For cooking biryani)
Ghee - 3 tablespoons
Cumin seeds - 1 teaspoon
Bay leaf - 1
Cardamom - 3
Cloves - 3
Black cardamom - 1
Cinnamon - 1 inch
Onions - 100 grams
Ginger - 1 1/2 tablespoons
Garlic - 1 tablespoon
Green chili - 2
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Green peas - 80 grams
Carrot - 100 grams
Beans - 50 grams
Potatoes - 100 grams
Cauliflower - 150 grams
Mushroom - 85 grams
Bell pepper - 60 grams
Salt - 1 teaspoon
Yogurt - 270 grams
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Raisins - 1 tablespoon
(For assembling)
Warm milk - 5 tablespoons
Saffron 1/4 teaspoon
Mint leaves
Coriander leaves
PREPARATION
1. Soak 300 grams rice for 30 minutes and keep aside.
(Cooking rice)
1. Take a deep pan, add 500 milliliters water.
2. When the water becomes hot, add 3 cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, 2 mace strands.
3. Bring the water to a boil, then add soaked rice and cook for 15 - 20 minutes.
4. Drain the rice in a colander and keep aside.
(Preparing briyani gravy)
1. Heat 3 tablespoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 3 cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and stir.
2. Add 100 grams onions and saute them on a medium heat.
3. Add 1 1/2 tablespoons ginger, 1 tablespoon garlic, 2 green chili and stir well
4. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 80 grams green peas, 100 grams carrot, 50 grams beans, 100 grams potatoes, 150 grams cauliflower, 85
grams mushroom, 60 grams bell pepper, 1 teaspoon salt and mix well.
5. Add 270 grams yogurt, water and cook for 15 - 20 minutes.
6. Add 2 tablespoons almonds, 2 tablespoons cashews, 1 tablespoon raisins and mix. Keep aside.
(Assembling and layering veg biryani)
1. Now in a thick pan, Layer half of the gravy first then layer half of the rice.
2. Sprinkle coriander leaves, mint leaves and saffron milk.
3. Now cover the pan with aluminium foil.
4. Keep the cover biryani on the tava .Keep the heat to the lowest and cook for 8 - 10 minutes.
5. Serve.
