Vegetable Biryani Mumbai Wedding Style - By VahChef @ VahRehVah.com
318.3 هزار بار بازدید -
12 سال پیش
-
Vegetable Biryani Mumbai Wedding Style
Vegetable Biryani Mumbai Wedding Style and made all over maharashtra
VEGETABLE BIRYANI Mumbai Wedding Style Recipe is different from other biryanies by giving some tadka, onion paste insted of fried onions and adding nut paste.but it gives taste and to your biryani.
http://www.vahrehvah.com/vegetable-bi...
Ingredients
2 cup Basmati Rice
1/4 tsp Black salt (kali namak)
6-8 number Cashew nuts
2 springs Coriander leaves
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1 springs Curry leaves (optional)
1/2 tsp Garam masala powder
6-8 number Garlic cloves, crushed
1 number Ginger, crushed
4-5 number Green chillies, crushed
150 grams Green peas
1/4 tsp Haldi powder
pinch Hing (asafoetida)
8-10 number Mint leaves
1 cup Mixed Vegetables
0 Oil for cooking
3 number Onions
1 tsp Red chilli powder
Salt to taste
1 number Tomato
2 tbsp Water melon seeds
few 0 Whole spices (cardamom, cloves, cinnamon, bay leaves)
1 tbsp Yoghurt
Directions:
1. Wash basmati rice and cook adding little salt, green peas, whole spices (cardamom, cloves, cinnamon, bay leaves) until rice is 95% done (absorption method). 2. Wash vegetables, cut into desired pieces (cauliflower florets, potato, carrot, french beans, bell pepper) and fry in little oil until they are nice and tender. (you can also steam or boil and add it to the sauce) 3. In a heavy bottomed big pan, add little oil and when it get hot, add cumin seeds, few curry leaves (optional), when the cumin seed splutter, add 1 tbsp onion paste and sauté until they turn golden in color. 4. Add crushed garlic, ginger, green chillies and fry well until all raw flavours are gone. 5. Add garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder, hing (asafoetida), black salt and tomato puree and stir well. Do not burn the spices. 6. Add little water and cook the spices nicely. 7. Add 1 tbsp yoghurt and blend it well with the spices. Add salt to taste and mix. 8. Add paste made with cashew nuts and water melon seeds and mix well. Add little water and cook stirring continuously. 9. Add in the fried mix veggies and mix well until the veggies are nicely coated with the masala sauce. 10. Add little water, mix, cover the pan with lid and cook for 2 mins until the veggies are nicely blended in the sauce. 11. Remove more than ½ quantities of the vegetable mix aside and start layering for the biryani. 12. In the pan, add few pieces of fried cashew nuts, fried onions, finely chopped coriander and then add little cooked rice over and spread evenly. 13. Spread little vegetable mix over the bed of the rice, some fried cashew nuts, fried onions and coriander. 14. Sprinkle little water of mint leaves (crush mint leaves in water and keep aside). 15. Repeat the layering until completely done. 16. Add little saffron colour, ghee, cover and steam cook for 4-5 minutes on very low flame.
you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods "Reach vahrehvah at -
Website - http://www.vahrehvah.com/
Youtube - http://www.youtube.com/subscription_c...
Facebook - Facebook: VahChef.SanjayThumma
Twitter - Twitter: vahrehvah
Google Plus - https://plus.google.com/u/0/b/1160664...
Flickr Photo - http://www.flickr.com/photos/23301754...
Linkedin - http://lnkd.in/nq25sW
Picasa Photos- http://picasaweb.google.com/118141140...
Stumleupon http://www.stumbleupon.com/stumbler/v...
Tumblr Tumblr: vahrehvah
Blogger - http://vahrehvah.blogspot.in/"
VEGETABLE BIRYANI Mumbai Wedding Style Recipe is different from other biryanies by giving some tadka, onion paste insted of fried onions and adding nut paste.but it gives taste and to your biryani.
http://www.vahrehvah.com/vegetable-bi...
Ingredients
2 cup Basmati Rice
1/4 tsp Black salt (kali namak)
6-8 number Cashew nuts
2 springs Coriander leaves
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1 springs Curry leaves (optional)
1/2 tsp Garam masala powder
6-8 number Garlic cloves, crushed
1 number Ginger, crushed
4-5 number Green chillies, crushed
150 grams Green peas
1/4 tsp Haldi powder
pinch Hing (asafoetida)
8-10 number Mint leaves
1 cup Mixed Vegetables
0 Oil for cooking
3 number Onions
1 tsp Red chilli powder
Salt to taste
1 number Tomato
2 tbsp Water melon seeds
few 0 Whole spices (cardamom, cloves, cinnamon, bay leaves)
1 tbsp Yoghurt
Directions:
1. Wash basmati rice and cook adding little salt, green peas, whole spices (cardamom, cloves, cinnamon, bay leaves) until rice is 95% done (absorption method). 2. Wash vegetables, cut into desired pieces (cauliflower florets, potato, carrot, french beans, bell pepper) and fry in little oil until they are nice and tender. (you can also steam or boil and add it to the sauce) 3. In a heavy bottomed big pan, add little oil and when it get hot, add cumin seeds, few curry leaves (optional), when the cumin seed splutter, add 1 tbsp onion paste and sauté until they turn golden in color. 4. Add crushed garlic, ginger, green chillies and fry well until all raw flavours are gone. 5. Add garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder, hing (asafoetida), black salt and tomato puree and stir well. Do not burn the spices. 6. Add little water and cook the spices nicely. 7. Add 1 tbsp yoghurt and blend it well with the spices. Add salt to taste and mix. 8. Add paste made with cashew nuts and water melon seeds and mix well. Add little water and cook stirring continuously. 9. Add in the fried mix veggies and mix well until the veggies are nicely coated with the masala sauce. 10. Add little water, mix, cover the pan with lid and cook for 2 mins until the veggies are nicely blended in the sauce. 11. Remove more than ½ quantities of the vegetable mix aside and start layering for the biryani. 12. In the pan, add few pieces of fried cashew nuts, fried onions, finely chopped coriander and then add little cooked rice over and spread evenly. 13. Spread little vegetable mix over the bed of the rice, some fried cashew nuts, fried onions and coriander. 14. Sprinkle little water of mint leaves (crush mint leaves in water and keep aside). 15. Repeat the layering until completely done. 16. Add little saffron colour, ghee, cover and steam cook for 4-5 minutes on very low flame.
you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods "Reach vahrehvah at -
Website - http://www.vahrehvah.com/
Youtube - http://www.youtube.com/subscription_c...
Facebook - Facebook: VahChef.SanjayThumma
Twitter - Twitter: vahrehvah
Google Plus - https://plus.google.com/u/0/b/1160664...
Flickr Photo - http://www.flickr.com/photos/23301754...
Linkedin - http://lnkd.in/nq25sW
Picasa Photos- http://picasaweb.google.com/118141140...
Stumleupon http://www.stumbleupon.com/stumbler/v...
Tumblr Tumblr: vahrehvah
Blogger - http://vahrehvah.blogspot.in/"
12 سال پیش
در تاریخ 1391/05/30 منتشر شده
است.
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