Tag Archives: Basmati

Methi Chaman Biryani

Recipe:

Wash and soak basmati rice for 30 minutes,drain it and keep aside
Heat 4 cups water in a pan, when it starts boiling add green cardamom,black cardamom,cloves,cinnamon,peppercorns and basmati rice and cook till 3/4th done,drain it and allow it to cool, mix salt and keep aside
Soak saffron in warm milk and keep aside
Mix together yogurt,turmeric powder,1 tbsp ginger-garlic paste in a bowl, add paneer and corn and mix well and then marinate it for 30 minutes
Heat ghee in a pan,add onions,green chillies and fry till onion turns light brown, add remaining ginger-garlic paste and mix well and fry till the raw smell goes off
Add methi and cook for 10 minutes stirring continuously, then add marinated paneer and corn,mix well, add coriander powder,cumin powder,red chilli powder and fry for 2 minutes
Add salt,garam masala powder,coriander leaves,dry mint,salt and fry for 2 minutes, then switch off the flame and allow it to cool
Add basmathi rice to it and mix well, sprinkle saffron milk over it
Switch on the gas again and cover and cook on a low flame for 20 minutes and then serve hot with raitha

•Ingredients
1/2 bunch fresh Fenugreek leaves(methi)
1 cup paneer cut into cubes
1/2 cup boiled sweet corn
1 1/2 cups Basmathi rice
1 cup yogurt
1 tsp turmeric powder
2 tbsp ginger-garlic paste
2 green cardamom
1 black cardamom
4 cloves
1 ‘ cinnamon
4 peppercorns
1/4 tsp saffron
1/2 cup warm milk
2 onions sliced
3 green chillies chopped
2 tbsp coriander powder
1 tbsp cumin powder
1 tsp red chilli powder
2 tsp garam masala powder
2 tbsp freshly coriander leaves chopped
2 tsp dry mint
3 tbsp ghee
salt to taste

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Murg Sufiyani Biryani

Recipe:

Clean , cut chicken into medium sizes pieces
Soak rice, boil till three-fourth done
Steep saffron in little (2 tbsp) curds
Heat oil in a handi add the whole garam masala, add finley sliced onions. Fry till it turns golden brown
Add ginger-garlic paste and fry well till the raw flavour dissappears
Add chilli powder, followed by chicken. Fry it well.
Add curd to moisten. Cook till chicken is done
Add the saffron curds which was soaked and lemon juice
Arrange layers of rice then a layer of chicken not forgetting the finely chopped pudina and dhaniyaa in between them
Preferably use a copper bottom or a thick bottom Handi for Biryani . The last layer or the layer should be rice garnished with pudina and dhaniya.
Cover with a tight lid and place it in the preheated oven.
Depending on your kind of oven it might take 15-30 minutes for Biryani to be cooked and well infused with flavors.
Serve hot, that’s when it tastes the best

•IngredientsFor pakoras

1 kg Chicken 400 gms Basmati Rice 200 gms Yoghurt (Curd) 200 gms Onion 2 tbsp Ginger and Garlic paste 1 tsp Red chilli powder 1 tsp Shahi jeera 1/2 tsp Cardomom 1/2 tsp Cloves 1 small piece of Cinnamon 2 Bay leaves a pinch of Mace powder 1 Lemon a pinch of Saffron a small bunch Mint a small of bunch Coriander 1/2 cup of Oil Salt to taste

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