recipe of Veg biryani

                                 

    

                                          Recipe of Veg biryani

Sure, here's a delicious and flavorful recipe for Veg Biryani:

Ingredients:

For the Rice:

- 2 cups Basmati rice (soaked in water for 30 minutes and drained)

- 4 cups water

- 1 bay leaf

- 4-5 whole cloves

- 4-5 whole black peppercorns

- 2-3 green cardamom pods

- 1-inch cinnamon stick

- Salt to taste

For the Vegetables:

- 2 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, etc.), chopped

- 1 large onion, thinly sliced

- 1 large tomato, chopped

- 1/2 cup plain yogurt (curd)

- 1/4 cup milk

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- 1/4 cup fried onions (optional, for garnish)

- 1/4 cup ghee or vegetable oil

Biryani Masala:

- 1/2 cup plain yogurt (curd)

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- 1/4 cup fried onions (optional)

- 1 tablespoon ginger-garlic paste

- 1 green chili, finely chopped (adjust to your spice preference)

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to your spice preference)

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon biryani masala (optional)

- Salt to taste

For Layering:

- Saffron strands soaked in 2 tablespoons of warm milk

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- Fried onions (if available)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain it.

2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water along with bay leaf, cloves, black peppercorns, green cardamom pods, cinnamon stick, and salt. Cook the rice until it is 70% cooked. Drain the rice and set it aside.

3. In a separate mixing bowl, prepare the biryani masala. Mix yogurt, ginger-garlic paste, chopped mint leaves, chopped coriander leaves, chopped green chili, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, biryani masala (if using), and salt. Stir well to form a smooth paste.

4. Heat ghee or vegetable oil in a large, heavy-bottomed pan over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.

5. In the same pan with the remaining onions, add the chopped tomatoes and cook until they become soft and mushy.

6. Add the mixed vegetables to the pan and sauté for a few minutes. Then, add the prepared biryani masala and mix well to coat the vegetables. Cook the vegetables until they are semi-cooked, ensuring they still have a slight crunch.

7. Reduce the heat to low and spread a layer of partially cooked rice over the vegetables in the pan. Sprinkle half of the chopped mint leaves and coriander leaves over the rice.

8. Pour the milk soaked with saffron over the rice, giving it a beautiful yellow color and aroma.

9. Add another layer of rice on top of the saffron rice and sprinkle the remaining mint leaves, coriander leaves, and fried onions over it.

10. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes. Alternatively, you can place a tava (griddle) under the pan to avoid direct contact with the flame, preventing burning of the biryani.

11. Once done, turn off the heat and let the Veg Biryani sit for 5 minutes. This helps in absorbing the flavors.

12. Gently fluff the biryani with a fork, making sure not to break the rice grains.

13. Serve the Veg Biryani hot with raita or any side dish of your choice.

Enjoy your delicious and aromatic Veg Biryani!

Recipe for non veg biryani

 

                                                    Recipe for non veg biryani 

Non-vegetarian Biryani is a flavorful and aromatic Indian rice dish made with basmati rice, tender meat (usually chicken, mutton, or fish), and a blend of fragrant spices. Here's a traditional recipe for Chicken Biryani:

Ingredients:

For Marinating the Chicken:

- 750 grams chicken, cut into pieces

- 1 cup plain yogurt (curd)

- 1 tablespoon ginger-garlic paste

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon biryani masala powder (store-bought or homemade)

- 1 tablespoon lemon juice

- Salt to taste

For the Rice:

- 2 cups basmati rice, soaked in water for 30 minutes and drained

- 4-5 cups water

- Whole spices (2-3 bay leaves, 4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick)

For the Biryani:

- 4 large onions, thinly sliced

- 1/2 cup fresh coriander leaves (cilantro), chopped

- 1/2 cup fresh mint leaves, chopped

- 1/2 cup milk

- A pinch of saffron strands (optional)

- 1/4 cup ghee (clarified butter) or vegetable oil

- 2 tablespoons butter

- 1/4 cup fried onions (for garnish)

- 1/4 cup roasted cashew nuts (for garnish)

- A few strands of saffron soaked in warm milk (for garnish)

Whole Spices (for Biryani):

- 1-2 bay leaves

- 4-5 green cardamoms

- 4-5 cloves

- 1-inch cinnamon stick

- 1-2 black cardamoms

- 1-2 star anise

- 1 mace (javitri)

Biryani Masala Powder (for Biryani):

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon fennel seeds

- 1/2 teaspoon black peppercorns

- 1-inch cinnamon stick

- 3-4 green cardamoms

- 4-5 cloves

Instructions:

1. Marinate the Chicken:

   - In a large bowl, mix all the ingredients listed under "For Marinating the Chicken" to create a marinade.

   - Add the chicken pieces to the marinade, ensuring they are well coated.

   - Cover the bowl and let the chicken marinate for at least 1-2 hours (preferably overnight) in the refrigerator.

2. Prepare the Biryani Masala Powder:

   - Dry roast all the spices listed under "Biryani Masala Powder" until aromatic.

   - Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle. Set aside.

3. Cook the Rice:

   - In a large pot, bring water to a boil and add the soaked and drained basmati rice.

   - Add the whole spices (bay leaves, cloves, green cardamoms, cinnamon stick) and cook the rice until it is 70% cooked (the rice should still have a bite to it).

   - Drain the rice and set it aside.

4. Infuse Saffron:

   - In a small bowl, mix the saffron strands with warm milk and set it aside. This will be used for garnishing the Biryani later.

5. Fry Onions:

   - In a separate deep pan or pot, heat ghee or vegetable oil over medium heat.

   - Add thinly sliced onions and sauté until they turn golden brown and caramelized.

   - Remove half of the fried onions and set them aside for garnishing.

6. Layer the Biryani:

   - In the same pan with the remaining fried onions, add the marinated chicken pieces.

   - Cook the chicken until it's partially done and the marinade thickens.

   - Add half of the chopped coriander leaves, half of the mint leaves, and half of the biryani masala powder. Mix well.

   - Now, layer half of the partially cooked rice over the chicken.

   - Sprinkle the remaining coriander leaves, mint leaves, and biryani masala powder over the rice.

   - Add the remaining rice on top of the herbs and spices.

   - Pour the saffron-infused milk and drizzle melted butter over the rice.

7. Dum Cooking:

   - Cover the pan with a tight-fitting lid, or use dough to seal the edges of the pan to trap steam.

   - Cook the biryani on low heat for about 30-40 minutes. This slow-cooking process is called "dum."

8. Garnish and Serve:

   - Once the biryani is done cooking, remove the lid and fluff the rice gently with a fork.

   - Garnish the biryani with the reserved fried onions, roasted cashew nuts, and saffron strands soaked in warm milk.

   - Serve the delicious Chicken Biryani hot with raita (yogurt dip) and salad on the side.

Enjoy your flavorful and aromatic Non-vegetarian Biryani! Remember to adjust the spice levels according to your preference and taste.

Recipe for Palak Paneer

 

                                                Recipe for Palak Paneer

Palak Paneer is a delicious Indian vegetarian dish made with paneer (Indian cottage cheese) cooked in a creamy spinach (palak) gravy. It's a popular and healthy dish enjoyed with naan, roti, or rice.   Palak paneer is a popular Indian dish made with spinach and paneer (Indian cottage cheese). It is a nutritious dish that is high in protein, iron, and calcium. Here's a full recipe for making Palak Paneer:

Ingredients:

- 250 grams paneer (Indian cottage cheese), cubed

- 500 grams fresh spinach (palak), washed and cleaned

- 1 large onion, finely chopped

- 2 medium-sized tomatoes, chopped

- 2-3 green chilies, chopped (adjust according to your spice preference)

- 1-inch piece of ginger, grated

- 4-5 garlic cloves, minced

- 1/2 cup fresh coriander leaves (cilantro), chopped

- 1/2 cup fresh cream (or substitute with cashew cream for a vegan version)

- 1/2 cup water (or as needed for consistency)

- 1/4 cup vegetable oil or ghee (clarified butter)

- 1 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1/2 teaspoon red chili powder (adjust to taste)

- Salt to taste

Instructions:

1. Blanch the Spinach:

   - Bring a pot of water to a boil and add the washed spinach leaves to it.

   - Boil for 2-3 minutes until the spinach wilts.

   - Drain the spinach and immediately transfer it to a bowl filled with ice water.

   - This helps retain the bright green color of the spinach.

   - Once cooled, drain the spinach again and blend it to a smooth puree. Set aside.

2. Fry the Paneer:

   - In a large pan, heat 2 tablespoons of oil or ghee over medium heat.

   - Add the paneer cubes and fry them until they turn golden brown on all sides.

   - Remove the fried paneer from the pan and place it on a plate lined with a paper towel to absorb excess oil.

3. Prepare the Gravy:

   - In the same pan, add the remaining oil or ghee.

   - Add cumin seeds and let them splutter.

   - Add the chopped onions and sauté until they turn translucent.

4. Add Ginger-Garlic and Spice Powders:

   - Add the grated ginger and minced garlic to the pan and sauté for a minute until the raw smell disappears.

   - Add turmeric powder, red chili powder, and garam masala. Stir well.

5. Add Tomatoes and Green Chilies:

   - Add the chopped tomatoes and green chilies to the pan.

   - Cook until the tomatoes become soft and the oil starts to separate.

6. Mix in the Spinach Puree:

   - Add the spinach puree to the pan and mix everything together.

   - Season with salt according to your taste.

7. Cook the Gravy:

   - Let the spinach gravy simmer on low heat for about 10 minutes, allowing the flavors to blend and develop.

   - If the gravy is too thick, you can add some water to achieve the desired consistency.

8. Add Paneer and Cream:

   - Gently add the fried paneer cubes to the spinach gravy.

   - Stir in the fresh cream or cashew cream, which adds richness to the dish.

9. Garnish and Serve:

   - Finally, add chopped coriander leaves for added freshness and aroma.

   - Give it a gentle mix and turn off the heat.

   - Palak Paneer is now ready to be served.

   - Serve it hot with naan, roti, or steamed rice.

Enjoy your homemade Palak Paneer! It's a nutritious and flavorful dish that's sure to be a hit with your family and friends.

Recipe for Dal makhani

 

                                                        Recipe for Dal makhani 

Dal Makhani is a thick, creamy lentil stew that is a popular dish in Indian cuisine. It is made with black lentils, kidney beans, spices, and cream. Dal Makhani is typically served with rice or roti.

There are many different variations of Dal Makhani, but the basic ingredients are always the same. The black lentils and kidney beans are soaked overnight to help them cook faster. The spices are typically ground cumin, coriander, turmeric, and garam masala. The cream is added at the end of cooking to give the dish a rich and creamy flavor.

Dal Makhani can be cooked in a pressure cooker or on the stovetop. If you are cooking it on the stovetop, you will need to simmer it for about an hour, or until the lentils and beans are soft.

Dal Makhani is a hearty and flavorful dish that is perfect for a cold winter day. It is also a good source of protein and fiber.

Here is a recipe for Dal Makhani:

Ingredients:

• 1 cup black lentils, soaked overnight
• 1/2 cup kidney beans, soaked overnight
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 cup heavy cream
• 1/4 cup chopped cilantro

Instructions:

1. Drain the black lentils and kidney beans.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, coriander, turmeric powder, garam masala, and salt and cook for 1 minute more.
5. Add the black lentils and kidney beans and enough water to cover the lentils by 2 inches.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lentils and beans are soft.
7. Stir in the heavy cream and cilantro.
8. Serve hot with rice or roti.

Enjoy!