Shahi Nawabi pure veg. biryani
#onepotmeal challenge
Biryani is a dish which was originated in kings times..a story tells that once the Indian mughal emporer shah jahan's wife mumtaz told her chefs to cook "biryani"for the warriors returned from war..so the history of "biryani"is very close to Indian cuisine..it's also says that it is originated in Iran so the name" biryani" is called..whole nutrients r available this biryani n it completes onepotmeal challenge
Ingredients
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1 Glass Rice
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2-3 tbsp quinoa
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Key ingredients -
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1 Carrot
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50 gm peas
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50 gm beans
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2 tomatoes
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1 " ginger
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2 Onions
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to taste Peprika beads(uncrushed)
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to taste salt
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1 clove
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2 cardamom
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1 tsp Red chilli powder
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1 tsp Caraway (shahi jeera) or cumin seeds
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1/2 "cinamen(dalchini) stick
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leaves Bay leaf, mint, coriander
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8-10 Cashews
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Other ingredients -
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1 bowl Curd
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as needed Clarified butter (ghee)
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1 tsp Saffron water
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1 tsp Rose water
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1 Lemon
Cooking Instructions
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1
First wash and soak rice n quinoa in the water for at least one hour then drain the water and boil in 4 glass of water, putting a bay leaf and 2 cardamoms (complete procedure of boiled rice in my previous recipe)
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2
For flavoured water add cinamen stick,clove,cardmom, bruised mint,coriander leaves and rose essence in water
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3
Fry the onions n take out then fry ginger juliens n take out.. fry cashews n take out
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4
Take a big pan..splatter caraway seeds in ghee then fry a bay leaf and put all the veggies one by one.. Saute for 5-10minutes then add tomatoes and saute 5 minutes more and pour curd & flavoured water and cook till the veggies absorbed water..pour boiled rice making layers
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5
1st layer of cooked veggies 2nd half of boiled rice, 3rd mint coriander leaves and ginger juliens 4th again rice then pour saffron water and cashew nuts..put aside some cashew nuts, ginger juliens and fried onions for garnishing
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6
Squeezed a lemon and seal the cooking pot with alluminium foil and again cook 10 minutes more on very slow flame to infuse all the flavours in rice
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7
Biryani is ready
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8
Transfer in a serving tray or bowl and garnish with fried onions, cashews, lemon slice, mint leaves and a "star anise"
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9
Serve hot
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10
🌟
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