Biryani Recipe In Urdu In Hindi Veg in Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos: July 2014

Tuesday, 15 July 2014

Biryani Recipe By Sanjeev Kapoor Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Biryani Recipe By Sanjeev Kapoor Biography

Source (google.com.pk)
Ingredients:
Mutton 1 kg
Basmati rice 500 gms
Brown onions 50 gms

Desi ghee 200 gms
Cloves 10 gms
Cinnamon sticks 10 gms
Bayleaf 10 gms
Green cardamom 10 gms
Cream 100 ml
Beaten curd 250 gms
Salt to taste
Yellow chilli powder 10 gms
Mace cardamom powder 15 gms
Ginger garlic paste 50 gms
Rose water 5 ml
Kevda water (screwpine) 5 ml
Sweet ittar 2 drops
Slit green chillies 25 gms
Mint leaves 50 gms
Ginger julienne 50 gms
Royal cumin seeds 5 gms
Lemon juice 25 ml
Water ½ ltr
Whole wheat flour dough (for lining the lid) 100 gms

Method:
Step 1: Cooking of mutton · Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add the mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute again for a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace — cardamom powder. Add water and cook the biryani mutton.
Step 2: Boiling rice · Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.
Step 3: Cooking on Dum · Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water. Line the lid with dough and seal the vessel. Put the vessel on an iron griddle and cook for 15 minutes.

Shahi Tukra
Ingredients:
Bread roundels 1 sliced bread
Sugar 1 kg
Milk 2 kg
Ghee 1 kg
Pistachio slivers 25 gms
Almond slivers 25 gms
Cloves 15 nos
Cardamom 15 nos
Green cardamom
powder 1tsp

Method:
- Cut the bread slices into round shape. Heat a pan, add ghee cloves & cardamom. Fry sliced bread. Prepare sugar syrup, add 200ml milk and dip the bread into syrup.
- Boil the milk till it reduces to ¼ quantity. Place the sliced bread on a plate and pour Rabri on top while serving. Garnish with Pista, almond, Silver warq & saffron.

Biryani Recipe By Sanjeev Kapoor Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Biryani Recipe In Tamil Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Biryani Recipe In Tamil Biography

Source (google.com.pk)
INGREDIENTS:

Basmati Rice - 2 cups
Chicken Pieces - 3/4 kg
Milk - 1/2 cup
Yogurt (curd) - 1 cup
sliced onion - 3
Ginger Paste - 1 tablespoon (tbsp)
Garlic Paste - 1/2 tablespoon (tbsp)
Green Chili Paste - 1 tablespoon (tbsp)
Tomato Puree - 1/2 cup
Red Chili Powder - 2 teaspoon (tsp)
Turmeric Powder - 1 teaspoon (tsp)
Roasted cumin powder - 1 teaspoon (tsp)
Garam Masala Powder - 2 teaspoon (tsp)
Green Cardamom Powder - 1/2 teaspoon (tsp)
Coriander Powder - 1 teaspoon (tsp)
Saffron(optional) - a pinch
Green Coriander Leaves - 2 tablespoon (tbsp)
Salt - to taste
Oil - as needed (1/4 cup)
PREPARATION:

Mix tomato puree, yogurt, ginger garlic paste, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.

Biryani Recipe In Tamil Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Egg Biryani Recipe Sanjeev Kapoor Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Egg Biryani Recipe Sanjeev Kapoor Biography

Source (google.com.pk)
Egg biryani recipe is also same as chicken biryani but the main different between egg biryani recipe and chicken biryani recipe is that in egg biryani recipe egg is the main ingredients and in chicken biryani recipe the boneless chicken is the mail ingredients . Usually egg biryani recipe is a one type of fried recipe which is served with masala mixed fried eggs. Here is step by step guideline on how to make egg biryani recipe at home with a recipe video .

Ingredients
4 boiled eggs
Two large onions chopped
One small tomato chopped
Coriander leaves 1 tablespoon
Pudina leaves one tablespoon chopped
Ghee two table spoon
Vegetable oil 1.5 table spoon
1 table spoon yogurt
Green chilies 5
Ginger garlic paste half table spoon
½ tea spoon red chili powder
½ tablespoon coriander powder
2 tablespoon lemon juice
Salt to taste
Four cloves
Cinnamon stick
2 cardamom
¼ jeera
4 peppercorns
Basmati rice
3 cloves
4 cardamoms
Cinnamon stick
Marathi
Two bay leaves
5 mint leaves
½ tablespoon oil
¾ tablespoon salt
Water as required
Instructions
Cook basmati rice with adding cloves, bay leaves, cardamom, elachi, mint leaves, oil and salt .then let it some time to be cool.
In a pan heat oil and ghee add onions and stir for 5 minutes remove heated onions and keep it beside of your cooking table.
To the heated onions add green chilies, coriander leaves ,mint leaves ginger garlic paste ,red chili powder, biryani masala powder, and salt as required and mix this mixture well .now add egg and chopped tomatoes to this mixture and stir well this mixture .
Add your remaining yogurt and cook this mixture for again 5 minutes .then also add the remaining lemon juice.
Take a big ajr to prepare this biryani recipe now spread oil over the jar and the spread egg over the jar .Now pour the rice to the jar.
Now you’re your egg biryani recipe is ready according to sanjeev kapoor style so serve this egg biryani recipe by sanjeev kapoor with well decoration .

Egg Biryani Recipe Sanjeev Kapoor Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Chicken Biryani Recipe In Urdu Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Chicken Biryani Recipe In Urdu Biography

Source (google.com.pk)
Ingredients
Ingredients for marinating the chicken
1 Kilo of Chicken on the bone cut into 8-10 parts
1 Tablespoon of ginger garlic paste
1 Teaspoon of coriander powder
1 cup of card or milk with one lemon juice
1 tablespoon garlic paste
1 teaspoon biriyani masala( 2cardamom,1 inch cinnamon, 1/2 teaspoon fenugreek, 3 clove. take all these, fry them without oil, make them powder.)
A pinch of salt
Mix all of the above ingredients and let the chicken marinate for 6-12 hours in refrigerator , the more the better.
Herbs, spices and condiments used are as follows
8 cloves
1 Cinnamon stick
6 green Cardamoms
2 Bay leaves
1/2 Teaspoon shahi jeera (caraway seeds)
A few pinches grated nutmeg and mace each
1 Teaspoon Coriander powder
1 Teaspoon red Chili powder (to taste)
1 tablespoon Gram Masala Powder
5-6 Tablespoon of chopped fresh mint
2-3 chopped green Chilies
4-5 chopped Tomatoes
A whole bunch of fresh coriander leaves
1 inch piece of ginger root, grated
1 kilo basmati, jasmine or ganador rice
1 cup tomato paste(not tomato sauce)
1 cup milk, cream, or yoghurt
For fried onions
About 8-9 medium size onions
Other Ingredients
Oil for deep frying and 3-4 tablespoon for cooking
1 Tablespoon of ginger garlic paste
1/2 cup of milk
A few strands of Saffron (kesar)
Desi ghee (clarified butter) about 6-7 Tablespoons
Cashew nuts ( a few or as many as you want)
Raisins and almonds are optional
Salt to taste
Steps
1Deep fry the onions: While the chicken is marinating, slice the onions very thin. You can use a food processor for this or a slicer. Now heat oil and fry these sliced onions in batches. The heat should be medium. Definitely not high, otherwise the onions will get burned. Stir the onions continuously for uniform browning. When they become light brown, drain them on kitchen paper. Keep them aside. They will get nice crispy as they cool down.
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2Cook the Chicken: Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In this add the bay leaves, cloves, cinnamon, cardamoms, little bit of shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic paste and stir a little. Now tip out all the marinated chicken and the marinade. Cook on a high flame so that the water gets evaporated quickly. Add the chopped tomatoes, mint, green chilies, all dry powders(coriander, chili), and salt. Cook till the chicken is cooked and the gravy (masala) is not watery. Add one third of the fried onions. Mix well. Keep aside.
3Parboil the rice: Boiling rice is one of the most important part of cooking a biryani. The rice needs to be parboiled. Meaning, it should be three fourth cooked. The rest of it gets cooked on dum (when we layer the chicken and rice, seal it and put on a very slow fire). Take a big deep wide mouth vessel, add lots of water (at least 10 times more than rice). Add ample salt (this is very important because the rice needs to be salty when cooked). Also add a cinnamon stick, a couple of green cardamoms, a few cloves and the rest of caraway seeds (shahi jeera), for flavoring the rice. Now boil all this for a few minutes on a high flame (7 minutes or so). This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done. Strain the rice and spread it on a clean surface (a tray or something), so that it cools faster. If you want to pick out the whole spices which you added, you can do that now. Or else just let them be.
4Keep all these ready: Now that the rice and chicken are cooked. Fried onions are ready. You just need to get a few more things organized, so that the layering can be done.
Chop the coriander leaves
Boil the milk and add crushed saffron in it. Give it a stir.
In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
Keep some melted desi ghee aside.
5Layering the biryani:
Take a heavy bottom pan with a lid (non stick is best).
Take some melted ghee and grease the bottom of the pan with it. Then
Put a layer of rice,
Then a layer of chicken
followed by a layer of fried onions
then a layer of chopped coriander.
Repeat and finish off with the rice layer. Lastly, sprinkle the leftover fried onions (if any), cashews and other nuts. Pour the saffron milk on top. Also pour some desi ghee down the sides of the pan and some on top of the rice. It will trickle down with the heat.
6Yep, you are done. Seal the lid by sticking it with some chapati dough or simply fix a big foil before placing the lid. The idea is to restrict the steam from escaping. Place this pot on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn't come in direct contact with the heat source.
7Leave for one hour. When you open it, what you get is the magical, flavorsome and aromatic chicken biryani. Please dig in. Don't forget to prepare a riata while your biryani is cooking. Enjoy hot biryani with a cold raita.
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8Alternatively, you can cook the biryani in a pressure cooker. If you have access to one, a pressure cooker is a common way of cooking many Indian dishes, especially biryani. Fry the cloves, cardamom, cinnamanon and onion in the pressure cooker pot and cook until it is fried to a golden colour. Now add the ginger and garlic. After a minute of mixing, add the coriander leaves & mint leaves. Then add tomatoes, chicken, salt, and other spices.
Finally, add the amount of uncooked rice you want to use along with the required amount of water (usually twice the amount of rice) - stir this mixture using a long spatula to mix everything together, then close the lid of the cooker and wait for the whistle.
After the pressure is fully released, open the lid, stir the biriyani without spoiling the rice and serve with raitha.

Chicken Biryani Recipe In Urdu Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Hyderabadi Vegetable Biryani Recipe Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images

Hyderabadi Vegetable Biryani Recipe Biography

Source (google.com.pk)
Hyderabadi vegetable biyani is a vegetable-rich, aromatic dish that isn't difficult to put together. The vegetables are cooked until perfectly done, they layered with rice and heated over a low flame to let the flavors meld. The result is a delicious, healthful Indian dish.
Ingredients
Rice
Vegetables
Onions
Tomatoes
Carrots
Potatoes
Green Peas
Cauliflower
Baby Corn
Lemon
Ginger Garlic Paste
Salt
Water
Cooking Oil
Mint Leaves (for garnishing)

Steps

Make Hyderabadi Vegetable Biryani
Step 1 Soak rice in water.

Make Hyderabadi Vegetable Biryani
Step2 Get the vegetables cut and ready.
Make Hyderabadi Vegetable Biryani
Step 3 Heat oil in a pan.
Make Hyderabadi Vegetable Biryani
Step 4 Add onions and fry them to golden brown.
Make Hyderabadi Vegetable Biryani
Step 5 Add ginger garlic paste to the onions and fry.
Make Hyderabadi Vegetable Biryani
Step 6 Add tomatoes and fry. The number of onions and tomatoes used should be equal.
Make Hyderabadi Vegetable Biryani
Step7 Add the cut vegetables (carrots, potatoes, green peas, cauliflower, baby corn) and cook them on low flame for about 15 minutes.
Make Hyderabadi Vegetable Biryani
Step 8 Add salt to the cooked vegetables.
Make Hyderabadi Vegetable Biryani

Step 9
Cook the soaked rice in such a way that each grain of the rice remains separate.
Make Hyderabadi Vegetable Biryani

Step 10
Take another pan and grease its surface with oil.
Make Hyderabadi Vegetable Biryani

Step 11
Add a layer of cooked rice.
Make Hyderabadi Vegetable Biryani
Step 12 Add a layer of cooked vegetables on top of it.
Make Hyderabadi Vegetable Biryani
Step13 Add another layer of rice.
Make Hyderabadi Vegetable Biryani
Step 14 Heat this assembly on a very low flame for 5-10 minutes.

Hyderabadi Vegetable Biryani Recipe Biryani Recipe In Urdu In Hindi Veg In Urdu By Chef Zakir Vegatable Images Sinhala Kerala Photos Images