VEG BIRYANI WITH SAFFRON

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Ingredients

♦ 2 1/4 cups uncooked rice (chawal)

♦ 1 1/2 cups boiled mixed vegetables

♦ 5 onions

♦ 3/4 cup thick curds (dahi)

♦ 3/4 tsp of VDR Saffron (kesar) strands

♦ 2 tsp milk

♦ 1 tsp sugar

♦ 6 tbsp ghee

♦ ghee for deep frying

♦ salt to taste

To be ground into a paste

♦ 2 large sized onions

♦ 6 cloves garlic (lehsun)

♦ 2 tsp poppy seeds (khus-khus)

♦ 2 tsp aniseeds (vilayati saunf)

♦ 25 mm (1″) piece of ginger (adrak)

♦ 4 red chillies

♦ 4 green chillies

♦ 7 curry leaves (kadi patta)

♦ 7 cloves (laung / lavang)

♦ 2 sticks cinnamon (dalchini)

♦ 5 black peppercorns (kalimirch)

♦ 2 tbsp grated fresh coconut

♦ 3 tsp coriander (dhania) seeds

♦ 1 1/2 tsp cumin seeds (jeera)

Preparation

Preparation time: 30 mins.
Cooking time: 45 mins.
Serves 12

♦ Boil the rice. Each grain of the cooked rice should be separate.

♦ Slice the onions thinly. Deep fry in ghee to a golden brown colour.

♦ Add salt to the rice and vegetables.

♦ Warm the saffron in a small vessel, add 2 teaspoons of milk and stir until the saffron dissolves. Add this to the cooked rice and mix well.

♦ Heat 2 tablespoons of ghee in a vessel and fry the paste for at least 3 or 4 minutes.

♦ Cool, add the curds, sugar and salt.

♦ Put 4 tablespoons of ghee in a vessel and sprinkle a few fried onions at the bottom.

♦ Spread half the rice over the onions.

♦ Spread the paste over the rice.

♦ Sprinkle vegetables over the paste.

♦ Cover the vegetables, with the remaining fried onions and rice. Put a lid on the top.

♦ Bake in a hot oven at 400°F for 25 minutes.

♦ Turn upside down on a big seving plate just before serving.

♦ Serve hot.

 

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