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

Tuesday, 15 July 2014

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

Aloo Biryani Recipe Biography

Source (google.com.pk)
Hyderabadi recipes are well known for their great aroma and rich taste. Dum Biryanis acquire the best frangrance of the spices due to the way they are cooked, on a low flame, trapping the steam inside the utensil to retain the best aroma and taste. Traditionally they were cooked in clay pots and were sealed with a dough or something similar. But since many of us may not have these pots at home, we can do them in nonstick pans too, as I do. But need an airtight lid, can even use foil or kitchen cloth to partially help us in sealing. The authnetic recipes call for oodles of ghee and nuts which is totally at our discretion to use.
Check my Quick Method aloo biryani if you are interested in a easy method that can be prepared faster.
Ingredients (serves 4)
3 medium sized potatoes peeled and cubed.
Handful of fried onions (you can make fried onions click here to learn)
2 green chilies slit
Handful of coriander leaves chopped
Handful of mint leaves chopped
Few strands of saffron soaked in 2 tbsps milk
3 tbsps ghee
Seasoning spices
1 bay leaf
2 green cardamoms
1* 2 inch cinnamon
4 cloves
½ tsp shahi jeera (black cumin)
1 star anise
6 pepper corn
Marination ingredients
3/4th cup yogurt
3/4th tbsp red chili powder
¼ tsp turmeric
3/4thtbsp. ginger garlic paste
1 tbsp biryani masala powder (if you don’t have in hand, can substitute with simple garam masala)
Salt to taste
Spices for cooking rice
1 tbsp oil (helps to keep the rice nonsticky if using new crop or non basmathi rice)
1 ½ cups basmathi or any long grain fragrant rice
1 star anise
1 bay leaf
4 cloves
1* 2 inch cinnamon
3 green cardamom
¼ tsp shahi jeera (black cumin)
Few pepper corn
Salt to taste

Method
1. Saute potatoes in 1 tbsp of ghee for atleast10 mins on a medium high flame (if your potatoes are from cold storage cook them fully else they will remain uncooked in the biryani)
2. Marinate the potatoes with the marination ingredients and set aside for few hrs, or atleast for 1 hr.
3. Bring 4 cups of water to a boil, add in the spices (for rice), 1 tbsp oil, salt and soaked basmathi rice.
4. Cook till the rice is ¾ th cooked and drain away excess water if any. Transfer the rice to a flat tray or plate.
5. Heat 3 tbsps ghee in a wide and deep non stick pan or a clay pot, add the green chilies & dry spices . sauté for a min.
6. Add the marinated mixture along with the potatoes and cook till the potatoes are fully done. If needed can sprinkle water little by little to cook the potatoes. Do not cook the potatoes till mushy. Check if the potato is cooked fully by piercing a sharp tipped knife. Thick gravy should be left at the end of this step. Simmer the flame.

7. Top the potato gravy with coriander and mint leaves.
8. Spread a layer of rice evenly.
9. Drop the fried onions,
10. repeat the coriander and mint leaves,
11. pour the saffron milk evenly all over
12. Repeat steps 8,9 and 10
13. Close the lid of the pan or clay pot, making sure that the lid is airtight, so that the steam doesn’t escape.
14. Place this pan/ pot on a hot flat tawa, I used an old dosa tawa. Cook for 10 to 12 mins on a very low flame. This helps in preventing the biryani from getting burnt beneath.
15. Once the flame is off. Set the pot aside without opening the lid for 15 mins and then serve.

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