INGRIDENTS:
Heat 2tbsp oil in a pan; add Cashew & stir them till slight golden.
Drain & keep aside its.
Bring a mix bole put the all veg, all leaves, paste (chili, garlic, and ginger), and all whole with powder spices & also mix it very well.
Add roasted onion, salt, curd, oil, honey or sugar in it the mixture & mix very well.
Keep aside them 3minutes.
After the time take the pressure body pour 2-3tbsp oil & spread it very well.
Then pour the veg mixture & them spread evenly.
Then pour half boiled rice top the veg mixture & also spread them evenly.
Then sprinkle the some fried onion, some mint leaves.
After pour rest of the boiled rice & spread its evenly & also pour little saffron milk / color water top the rice.
Lastly sprinkle fried onion, mint, Coriander leaves, some Cashew with pour the fine malted ghee top up the layer & cover the lid.
Heat an iron tawa on high flame & place the pressure cooker on it for about 5 minutes.
After 5 minutes reduce the flame to the medium & cook for about 5 minutes.
After 5 minutes reduce the lame to the low & cook for about 15 minutes.
Turn off the flame.
Serve it warm with raita.
I use my regular rice (sona masuri rice / sona gold rice) for 3mebers.
I prefer fried spices onion in my biryani recipes.
- Basmati rice 400gr or sona masuri rice / sona gold rice 350.
- Pinner 200gr
- Oil as required
- Ghee 2tbsp
- Carrot 1 large
- Bens 10-12
- Green matar 1cup or 100gr
- Potato medium 3
- Capsicum large 1
- Fried Onion 1cup
- Green chili 1
- Spices whole:-
- Green cardamom 4-5
- Star masala 1
- Mace/javitri ½ pieces
- Cinnamon 1inch pieces
- Clove 5-6
- Turmeric powder ¼ tsp
- Coriander powder 1tbsp
- Garam masala powder 1tbsp
- Rice masala powder 2tbsp
- Salt to tasty
- Mint leaves 1cup
- Coriander leaves ½ cup
- Kaju 15-20
- Honey 1tbsp
- Saffron color a pinch
- Curd 1cup or 250gr
- Paste:-
- Ginger 1inch
- Garlic 10-12 pods
- Black cumin seed 1tsp
- Green chili 1
- Grind all the ingredients make a fine paste.
- Ingredients with method for rice:-
- Rice raw 350gr
- Oil 1tbsp
- Salt to taste
- Cinnamon 1inch pieces
- Green cardamom 2
- Bay leave 1
- Star masala 1
- Mint leaves 1 string Wash the rice thoroughly & soak in enough water for 30 minutes.
- After the time drain the water and keep aside.
- Rolling boil a tub ¾ of water, add salt, oil whole spices, mint leaves with drained rice to the boiling water & stir once them.
- And also cover with lid till flouter the rice.
- Then remove the lid & cooked till about 80%.
- Then drain the water very well & keep aside it is cool.
Heat 2tbsp oil in a pan; add Cashew & stir them till slight golden.
Drain & keep aside its.
Bring a mix bole put the all veg, all leaves, paste (chili, garlic, and ginger), and all whole with powder spices & also mix it very well.
Add roasted onion, salt, curd, oil, honey or sugar in it the mixture & mix very well.
Keep aside them 3minutes.
After the time take the pressure body pour 2-3tbsp oil & spread it very well.
Then pour the veg mixture & them spread evenly.
Then pour half boiled rice top the veg mixture & also spread them evenly.
Then sprinkle the some fried onion, some mint leaves.
After pour rest of the boiled rice & spread its evenly & also pour little saffron milk / color water top the rice.
Lastly sprinkle fried onion, mint, Coriander leaves, some Cashew with pour the fine malted ghee top up the layer & cover the lid.
Heat an iron tawa on high flame & place the pressure cooker on it for about 5 minutes.
After 5 minutes reduce the flame to the medium & cook for about 5 minutes.
After 5 minutes reduce the lame to the low & cook for about 15 minutes.
Turn off the flame.
Serve it warm with raita.
I use my regular rice (sona masuri rice / sona gold rice) for 3mebers.
I prefer fried spices onion in my biryani recipes.
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