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

Tuesday, 15 July 2014

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

Best Biryani Recipe Biography

Source (google.com.pk)
I am still in the Eid celebration mood, before it fades away I wanted to blog about the big feast I had for Eid, and so here I am blogging, even after feeling exhausted. I am up for any kind of celebrations any time of the year. Before, when there was any celebrations, I would look forward for the special dishes my mom would make for us. Now, I would look forward for cooking special dishes and sharing it with my family and friends. So for this Eid my cousins came over and we had a bash. After a month long fasting and spiritual activities, as soon as we hear the Eid day declared, celebrations and preparations would start right away. On the day before Eid, we girls would get together and design Mehndi on our hands and legs. So when I wake up on the Eid day, first thing I do is wash my hands and admire the reddish brown mehndi design I would have on my hands. After the Eid prayer, we will get ready for making the big feast. One main dish that is unavoidable and must have for Eid is Biryani. So this time I made Lamb Biryani, and for the side: Fried Chicken and Raita. For dessert, Steamed Rice-Coconut pudding.

Last couple of days, I had done a lot of googling for biryani recipes and I was overwhelmed to see the different kinds of biryani and the different methods for making it. At the end as usual, I decided to stick with my mom’s irresistible biryani recipe, which am sure would definitely beat the other recipes and it did. And remember you don’t have to have any celebrations to make biriyani, any day biryani would be a big hit. So here is a sumptuous feast you could have with your family and friends.

I know the lengthy preparation method would make some of you guys to double think about making this. Trust me, this is not as hard as it seems. Have all the things ready and then start the cooking. You could even do all the chopping and marination part ahead of time and keep it in the refrigerator.

Lamb Biryani: serving: 4 adults

Ingredients:

For making rice:

Basmati Rice- 2.5 cups
Whole cardamom-3
Cinnamon stick- 3 inch stick, sliced
Cloves-3
Bay leaves-2
Ghee-2 tbsp
Salt- as required
Water- 5 cups (for stove top cooking), 3 cups (if using rice cooker)
Instruction

If you are using rice cooker: After washing and draining the rice, put it in the bowl along with all the above ingredients and 3 cups water. For cooking Basmati rice in rice cooker, less water is needed, mostly it is 1:1 rice: water ratio, here I used 1/2 cup more water.

Cooking on stove top: Wash and drain the rice. One a deep bottomed non-stick pot/vessel, add the ghee and the other ingredients(cardamom, cloves, cinnamon and bay leaves), slightly fry it and add the rice to this. Roast the rice for few minutes and add the water. Cover the pot and cook in medium flame. Cook until rice is fully cooked and water is absorbed. After the cooking, using a fork gently fluff the rice to avoid sticking.

Marinating the Lamb: First remove any excess fat from the lamb cubes. Sprinkle 1/4 tsp turmeric powder and pour 2 tbsp lime juice, wash the meat and drain it.

Ingredients:

Boneless or bone-in lamb, cut into big cubes- 2 lbs (1 kg)
Chilli powder-1 tbsp (or depending upon your spice level)
Turmeric powder-1/2 tsp
Fennel powder-2 tbsp
Coriander powder-2 tbsp
Garam masala-2 tsp
I make my own garam masala: cardamom-8, cloves-4, cinnamon stick-3inch, grind all these in the blender and use 2 tsp of this.
Lemon juice- juice of half lemon
Salt- as required
Preparation:
Marinate the lamb with all the above ingredients and keep it aside for 30 minutes.
For making the Masala:

Onions- 6 (if big) or 8 (medium) cut thin, vertically (make sure you cut like this)
Ginger chopped- 3 tbsp
Garlic chopped-3 tbsp
Green chillies sliced- 3 tbsp (or depending upon how spicy you want)
Small onions chopped- 8
Tomatoes, chopped- 2
Yogurt- 1/2 cup
Curry leaves- 1 sprig (optional)
Cilantro chopped- 1/3 cup
Whole Cardamom- 3
Whole Cloves-3
Cinnamon stick- 2 inch slice
Oil- 3 tbsp
Ghee-2 tbsp
Salt- to taste
Preparation:

In a pressure cooker, add ghee and oil, put the cardamom, cloves, cinnamon and slightly fry it.
Add the onions and fry in the oil until translucent. Add curry leaves to this.
Coarsely grind garlic, ginger, green chillies and small onions in a blender.
Add the ground ginger/garlic/green chillies/small onion mix and cook until the onion starts to turn light brown.
Add the tomatoes and cook till it gets smashed.
Add the marinated lamb and give it a stir.
Now add the yogurt, mix everything . Add cilantro and salt.
Cover the pressure cooker and cook in low-medium flame for 3-4 whistles or until the lamb is cooked well.
Open the cooker, if the masala is watery, turn the heat to high and cook uncovered until the masala has almost thickened.
Don’t make the masala too dry, it should need some gravy.
Layering Rice-Lamb masala and final cooking:

Ingredients:

Onion, cut thin vertically- 2
Cashew nuts, roasted in 1 tsp ghee- 1/4 cup
Raisins, roasted in 1 tsp ghee- 1/3 cup
Cilantro chopped- 1/3 cup
Saffron strands – 2 pinches, soak in 2 tbsp milk for 15 minutes
Ghee- 3tbsp
Layering:

Fry onion in oil until golden brown and transfer into a paper towel, keep it aside.
Grease a large cooking pan with 1 tbsp ghee.
Add the first layer of lamb masala, then add one layer of cooked rice on top of this.
Pour 1tbsp ghee over the rice, sprinkle 1/2 of the saffron in milk on the rice, evenly spread half of the the fried onions, put half of the roasted cashew nuts and raisins, half of the chopped cilantro on top of the rice.
Repeat this step one more time.
Finally, on top you will have the rice, garnished with saffron, fried onions, cashew nuts/raisin s and cilantro.
Tightly seal the dish with aluminum foil and close it with its lid
Place on stove top with very low flame and cook for 15 minutes.
You could also do the final cooking in the oven: Preheat oven to 350F. Do the layering in an oven safe dish, close the dish with aluminum foil and bake it for 20-25 minute.
Enjoy the Lamb biryani with Raita or pickle.
Easy Yogurt Raita

Ingredients

Onion minced-1/2 onion
Tomato minced-1
Yogurt-1/2 cup
Green chilli sliced-1
Cilantro chopped-1 handful
Salt- to taste

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