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

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

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

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

Simple Biryani Recipe Biography

Source (google.com.pk)
Tradiational biryani recipes often use many ingredients, some of which may be hard to find. This simple biryani recipe uses only a few ingredients, and can be made in just one pan, making a quick and easy meal.

Ingredients
300g basmati rice, soaked in warm water for 30 minutes
600g chicken, cut into pieces
1 onion, large, chopped
30g butter
1 bay leaf
1 tsp tumeric
3 cardamom pods
1 cinnamon stick
4 tbsp curry paste
100g raisins
850ml chicken stock
2 tbsp coriander

Procedure
Wash the rice with cold water until it run clear.
Cook the onions with the cardamom pods, bay leaves and cinnamon in the butter for 10 minutes.
Add the chicken, turmeric and curry paste and cook for 5 minutes.
Add the rice and raisins and then the chicken stock.
Cover the pan tightly and bring to the boil.
Reduce the heat to low and cook for 5 minutes.
Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture.
Stir in half the coriander and serve with the rest sprinkled over the top.

Variations
Add chopped chilli peppers to give a little more heat.
Sprinkle roasted nuts along with the coriander to provide a crunchy texture.

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

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

Paneer Biryani Recipe Biography

Source (google.com.pk)

Paneer Biryani is an irresistible rice dish, which turns into delicious biryani when cooked with basmati rice, cottage cheese and other healthy vegetables. This biryani is extremely easy in cooking and extremely perfect for serving when you welcome the sudden guests in your home. It’s because here you can do the best use of leftover paneer and the vegetables are so common and usual that we refrigerate on daily basis.Paneer Biryani

Preparation time: 10 minutes
Cooking time: 25 minutes.
Servings: 4

Ingredients:
300 gms cottage cheese (paneer)
2 cups basmati rice (long grained)
1 cup fresh green peas boiled
1 tsp ginger paste
1 tsp garlic paste
2 cups fresh thick curd
4 green chillies chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp garam masala powder
2 tsp cardamom powder
1 bay leaf
1 black cardamom
2 cloves
3 black peppercorns
1/2 lemon juice
1/2 tsp saffron
2 tbsp milk
Fresh coriander leaves chopped
Few mint leaves chopped
2 tbsp ghee
Salt to taste
For garnishing:

Few raisins
Few cashew nuts chopped
Few almond chopped
2 tbsp brown onions
How to make Paneer Biryani:
Wash the rice in normal running water and then boil them in 5 cups of water.
While boiling add little bit of salt, bay leaf, black cardamom, cloves and peppercorns.
Leave to boil on high flame for about 14 minutes.
Check in between and stir.
Meanwhile cut the paneer in small pieces or make dices.
Combine the curd, salt, red chilli powder, turmeric powder and lemon juice in a bowl.
Mix the pieces of paneer in the mixture of curd and keep aside for few minutes.
Mix the saffron in the milk and keep aside, will be used later.
When the rice are 3/4th done then shift them into the strainer and drain out the excess water.
Heat a pan add 1 tsp of ghee, when the ghee seems hot enough then add green chillies and ginger-garlic paste.
Saute for few seconds, add the mixture of paneer.
Cook on low flame for few more seconds to make it little bit brown in color and take out from the pan.
Now let’s start making layers for paneer biryani.
Take a wide pan, make one layer of boiled rice, then a layer of cooked paneer, few boiled peas, little bit of garam masala powder, sprinkle little bit of cardamom powder, half of the saffron with the milk, few coriander leaves, few mint leaves and 1 tsp of ghee.
In the same way repeat the procedure and make the layers.
Cover the pan with the tight lid and leave to cook for about 10 minutes on medium high flame.
Garnish with the dry fruits and brown onions.
Serve hot with fry papad and boondi raita or mixed veg raita.
Chef Tips:
The last part of cooking the rice with the tight lid is called steaming, this can be done in the oven. For that you just need to preheat the oven to 250F degrees and then make the layers on baking tray, use more amount of ghee, cover tightly with the oven proof lid or aluminum foil and leave to bake for about 15-17 minutes.
You can use some more vegetables like carrot, beans, cauliflower etc for more flavored biryani.

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

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

Vegetable Biryani Recipe Sanjeev Kapoor Biography

Source (google.com.pk)
Indian vegetable biryani recipe is vegetable based rice recipe it is almost same as Indian chicken biryani recipe but the main difference is that while making vegetable biryani you have to use vegetable without using chicken .

Ingredients
Ingredients of making biryani rice
Basmati rice 3 or 4 cup
Golden raisins 2 table spoon
Unsalted butter 1 table spoon
Sliced almonds 2 table spoons
Cumin seeds ¼ teaspoon
Turmeric powder ½ table spoon
Coriander seeds ¼ teaspoon
One cinnamon stick, broken in half
Cardamom pods 3
Water
kosher salt one teaspoon
Ingredients of making biryani vegetable
Butter 2 table spoon
Small onion (sliced )
Fresh ginger one table spoon
Garlic two cloves chopped
Golden raisins two tae spoon
Sliced almonds two teaspoon
Coriander seeds 1.5 table spoon
Cumin powder .5 teaspoon
Cardamom pods 5
Cauliflower one cup
Green beans 3 ounce
Three small potatoes
One medium carrot
Shredded coconut two table spoon
Sliced almonds 2 table spoon
Water
Instructions
Take rice in a sieve flow water through it until the rice become clean. Then keep it aside.
Over medium heat melt the butter in a pan. Mix the almonds, turmeric, golden raisins, cumin seed, cardamom pods, coriander seed, and cinnamon stick. And cook for two minutes. Add rice with water and salt to this mixture and boil it with a medium heat for 20 minutes. Now remove the heat and keep the pan aside from your cooking table.
Now its turns to making vegetable .As previous direction take a small pan melt butter with a heat then add onion, garlic and ginger cook if for 1 minute .Now add almonds, cumin seed, golden raisins, cardamom and coriander seeds and cook again for two minutes . Now add green beans, carrots, cauliflower, potatoes, and salt the stir it with a spoon. Cover the pan and cook it for 4 minutes with little high heat .
Add rice which is cooked before to the vegetable mixture and stir this mixture with a pan .Now serve this warm vegetable biryani.

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

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

Shrimp Biryani Recipe Biography

Source (google.com.pk)
Author Notes: As a kid I loved seafood and hated Indian food. Over the years somehow that got switched up to loving Indian food and becoming vegetarian. About a year (…more) - amreen

Food52 Review: This biryani has the distinction of being both delicate and full of flavor. A bowl of this fragrant rice and shrimp would be equally suited to lunch o (…more) - A&M

Serves 6

2
cups basmati rice
1
pound shrimp, shelled and de-veined
1
teaspoon salt
1/2
teaspoon ground tumeric
1/4
bunch cilantro
2
serrano chilis
1
1 inch piece of ginger
4
large cloves of garlic
4
tablespoons oil
1
large yellow onion
1
teaspoon whole black peppercorns
1
cinnamon stick, 1 1/2 inches
1/4
stick of butter
1/2
teaspoon whole cloves
10 - 12
whole green cardamom pods
2
bay leaves
3
cups water
2
sprigs mint
salt to taste
Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed. Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use. Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry. Chop the onion and mint and leave to the side until needed. Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes. Add the chopped onion and saute until light brown, stirring constantly. Add 1/2 of the paste and saute for another minute or two. Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil. Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes. When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes. Remove the rice from the oven. Top it with the shrimp and serve with kachumber (recipe can be found on my profile :P)

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

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