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14 December 2012,22:21 by
V.Chitralekha

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SUBZEE KI BIRYANI

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Wash and prepare all the vegetables and place in a bowl.
  • Heat the ghee or butter in a large saucepan and fry the onions with three of the cardamoms, the cumin seeds, peppercorns and cloves until golden brown.
  • Remove about a quarter of the onions and set aside.
  • Add the vegetables to the pan and mix with the onions.
  • Turn down the heat and while the vegetables are cooking, mix the yogurt with ginger, garlic, salt and ground spices.
  • Slowly blend the yogurt and spice mixture into the vegetables. Continue to stir-fry for a further 5 minutes. Turn off the heat and set aside.
  • Wash the basmati rice and place in a large saucepan with half the fresh coriander, cardamoms and the cinnamon sticks.
  • Add water so that the rice is covered, bring to the boil, stir and simmer for 10 minutes or until it is half cooked.
  • Grind the saffron, add it to the milk and bring to the boil, and set this aside to infuse.
  • Spoon out half the rice into a large bowl. Place all the vegetables on top of the rice left in the saucepan and add half the remaining fresh coriander, one chopped green chilli and half the saffron and milk and the lemon juice.
  • Place the remaining rice on top of the vegetables and add the rest of the fresh coriander, green chillies, saffron and milk and balance fried onion in ghee.
  • Cover the saucepan with a tight-fitting lid , wrap foil around the lid if it is not tight fitting.
  • Over a medium- low heat, cook the rice and vegetables for a further 20 minutes or until the rice is done.
  • Allow it to stand for 5 minutes and mix gently with a slotted spoon before serving.

INGREDIENTS

  • 100 grams cut green beans
  • 100 grams cauliflower, cut into small florets
  • 60 grams aubergine, diced
  • 100 grams carrots, sliced
  • 100 grams potatoes, peeled and diced
  • 250 grams  ghee or unsalted butter
  • 5 tablespoons natural yogurt
  • 1 teaspoon diced and crushed ginger root
  • 1 teaspoon crushed garlic
  • 2 medium onions, peeled and sliced
  • 500 grams basmati rice
  • 2 tablespoons chopped fresh coriander
  • 2 cinnamon sticks
  • 900 ml water
  • 2 teaspoons saffron strands
  • 150ml milk
  • 2 teaspoons lemon juice
  • 3 green chillies, deseeded and sliced
  • 5 black or green cardamoms
  • 1 teaspoon black cumin seeds
  • 4 black peppercorns
  • 4 cloves
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1½ teaspoons salt

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