வெஜ் தம் பிரியாணி

Discussion in 'Recipes' started by usharaniA, Mar 11, 2019.

  1. usharaniA

    usharaniA New Member

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    Veg Dum biryani


    Ingredients

    Basmati rice 2 cups

    Carrot ½ cup

    Beans ½ cup

    Cauliflower ½ cup

    Soya chunks 10 nos

    Big onion sliced ½ cup

    Shahi biriyani masala 2 tsp

    Coriander powder 1 tsp

    Chili powder 1 tsp

    Turmeric powder ¼ tsp

    Shahi jeera 1 tsp

    Whole garam masala each shown in the picture

    Thick curd ½ cup

    Saffron pinch

    Milk 2 tbsp

    Oil ¼ cup

    Ghee 1 tbsp

    Required salt

    chopped coriander, mint leaves for garnish


    For grind

    Ginger finely chopped 1 tbsp

    Garlic finely chopped 1 tbsp

    Green chili 2 no

    Mint leaves chopped ¼ cup

    Coriander leaves chopped ¼ cup

    Method

    1. Soak basmati rice for 30 min. In a pressure cooker add washed rice, tsp of oil, half spoon shahi jeera, whole garam masala, 2 ½ cups of water and salt. Mix it well. Pressure cook for one whistle.

    2. Grind all the given items in a fine paste. Keep it aside.

    3. Soak saffron in 2 tbsp of warm milk. Keep it aside.

    4. Soak soya chunks in hot water for 10 min, then squeeze it. Keep it aside.

    5. Heat a pan with oil. Add sliced onion, fry till the onion turns brown. Keep it aside.

    6. Heat the pan with oil, add remaining shahi jeera. Once jeera popped add all the vegetables and soya chunks. Saute well. Then add ground paste. Saute well. Add all the powders, curd and salt. Mix it well. Cook till the oil oozes out from the gravy. Switch off the flame. Keep it aside.

    7. In a big vessel spread half of the gravy. Then Spread half of the fried onion and chopped coriander, pudina leaves. Then spread half of the cooked rice. Sprinkle some saffron milk. Repeat the process again for second layer. Spread remaining onion, chopped coriander leaves, 1 tsp of shahi biriyani masala powder and ghee. Cover the vessel with a tight lid or foiled seat.

    8. Heat a tawa, when the tawa turns hot, place the vessel on it.

    9. Dum, it for 10 min in low flame. Switch off the flame. Do not open the vessel for 30 min. after 30 min, carefully mix the rice.

    Serve it with onion raita.
    for more step by step pictures and recipes please visit mysamayalsnaps.com
     

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