Food Culture - Veg Biryani

Hello


Today we are going to see a special recipe
Veg Biryani

Materials:

★For rice-
1 1/2 cups basmati rice
3 glasses of water
Whole stone masala (3-4 cloves, 2 cardamom, 3-4 pepper, bay leaf, 1" cinnamon, 1 chakra flower)
★For Vegetable Gravy –
Masala Vatan 1:- 2-3 tsp ginger garlic paste, 2 green chillies, 1/2 cup chopped coriander, 1 tsp poppy seeds
★Masala Wattan 2:- 1 tsp Coriander, 1 tsp Shahajire / Cumin, 3-4 Cloves, 5-6 Black Peppers, 1' cinnamon stick
For frying-, 3-4 chopped onions, 8-10 cashew nuts
★Vegetables- 1 finely chopped onion, 6-7 sprigs of cauliflower, 1/4 cup of peas, 2 potato wedges
1/4 cup chopped carrots, 1/4 cup diced bell peppers, 1/2 cup chopped peas
1 medium-sized tomato finely chopped
1 bay leaf
3 tbsp oil
Like the taste of salt
Kevada Essence
A pinch of saffron and 4 tbsp of milk

Action:

1) First of all wash the rice for 10-15 minutes.

2. Heat two spoons of oil in a pan. After adding the khad masala to the oil, add the washed rice and cook for two to three minutes. Once the rice is cooked, add twice as much hot water to the rice – that is, two and a half cups. Add salt, cover and let the rice cook.

3) After the rice is cooked, remove the lid. Let the rice cool. So it will be free to stack later.

4) Heat oil in a pan. Cashews should be fried in oil. Cashews quickly turn brown. They will burn if you fry them for too long.

5) Next, cook the onion (sliced vertically) until it becomes a beautiful shade of brown.

6) Soak poppy seeds in hot water for 10 minutes. So it will cook.

7)Grind finely on masala watan no.1 mixer.

8) Make fine powder of masala watan no.2.

(1/4 teaspoon of prepared garam masala powder can also be used)

9) Take oil for frying in a pan and add the tamal leaves. Then fry finely chopped onion until pink.

10)Then add masala watan no.1 and stir. The smell is gone. Add masala watan no.2 and return.

11) After sauteing for 1-2 minutes, add turmeric salt and tomatoes and saute until the oil separates.

12) Then add potato, flower, carrot, peas, and capsicum respectively and add 1 1/2 cups of water. Keep the lid on and let the vegetables cook well.

13) Once the gravy is ready, put the ghee in a separate pan. Soak saffron in 1 tablespoon of warm milk.

14) Then put the bottom layer of rice in the pan. Add fried onion, and cashews to it. Layer vegetables on top. Then again a layer of rice.Onion and cashews on top, a layer of vegetables on top. Do this one layer on top of the other. The rice layer should come on top. Garnish with fried onion, cashews, and coriander.

15) Poke 3-4 small holes in the layers at different places with the handle of a spoon. Add orange milk and 1 cup of kevada essence to it. Plug the hole and keep the lid on for 1-2 steams.

16) Biryani by standing up. Grow without breaking layers.

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