Potli Veg Biryani
- 4 years ago
Potli Veg Biryani
Servings - 2 - 3
INGREDIENTS
Garlic cloves - 11 - 12
Ginger - 1 teaspoon
Cumin - 1 teaspoon
Black peppercorns - 1 teaspoon
Mace - 2
Green cardamom - 5 pods
Fennel seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 2 pods
Cloves - 5 pods
Water - 1.5 litres
Rice - 300 grams
Oil - 70 milliliters
Potatoes - 75 grams
Steamed cauliflower - 150 grams
Carrots - 75 grams
Bell pepper - 65 grams
Green peas - 60 grams
Oil - 40 milliliters
Onions - 150 grams
Oil - 30 milliliters
Cumin - 1 teaspoon
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 1 pod
Black peppercorns - 1 teaspoon
Cloves - 5 pods
Green cardamom - 4 pods
Ginger garlic paste - 1 1/2 tablespoons
Hung curd - 160 grams
Salt - 1 1/2 teaspoons
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Fresh cream - 120 grams
Yeast - 1 1/2 teaspoons
Sugar - 1 teaspoon
Warm water - 75 milliliters
All purpose flour - 200 grams
Water - 125 milliliters
Oil - 1 tablespoon
Saffron milk
Ghee
Rose water
Fried onions
Mint leaves
PREPARATION
1. Take a muslin cloth, add 11 - 12 garlic cloves, 1 teaspoon ginger, 1 teaspoon cumin, 1 teaspoon black peppercorns, 2 mace, 5 pods green cardamom, 1 teaspoon fennel seeds, 1 tablespoon coriander seeds, 2 bay leaf, 1 cinnamon stick, 2 pods black cardamom, 5 pods cloves , then close the cloth and make a knot.
2. Heat 1.5 litres water in a pot, add the muslin cloth potli in it and stir well.
3. Then, add 300 grams rice and mix it well.
4. Bring it to a boil.
5. Cook the rice until it’s 75% done.
6. Remove the potli from it.
7. Drain the rice and keep aside.
8. Heat 70 milliliters oil in a pan, add 75 grams potatoes, 150 grams steamed cauliflower, 75 grams carrots and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 65 grams bell pepper, 60 grams green peas and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Heat 40 milliliters oil in a another pan, add 150 grams onions and fry until it turns dark brown in color.
14. Remove it from heat and keep aside.
15. Heat 30 milliliters ol in a another pan, add 1 teaspoon cumin, 2 bay leaf, 1 cinnamon stick, 1 pod black cardamom, 1 teaspoon black peppercorns, 5 pods cloves, 4 pods green cardamom and stir well.
16. Add 1 1/2 tablespoons ginger garlic paste and stir for 2 - 3 minutes.
17. Then, add 160 grams hung curd and mix it well.
18. Add 1 1/2 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Now, add the cooked veggies and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Add 120 grams fresh cream and mix it well.
23. Cook for 5 - 7 minutes on medium heat.
24. Remove it from heat and keep aside.
25. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, 75 milliliters luke warm water and mix it well.
26. Rest the mixture for 10 minutes.
27. Then, add 200 grams all purpose flour, 125 milliliters water and knead it into a sou
Servings - 2 - 3
INGREDIENTS
Garlic cloves - 11 - 12
Ginger - 1 teaspoon
Cumin - 1 teaspoon
Black peppercorns - 1 teaspoon
Mace - 2
Green cardamom - 5 pods
Fennel seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 2 pods
Cloves - 5 pods
Water - 1.5 litres
Rice - 300 grams
Oil - 70 milliliters
Potatoes - 75 grams
Steamed cauliflower - 150 grams
Carrots - 75 grams
Bell pepper - 65 grams
Green peas - 60 grams
Oil - 40 milliliters
Onions - 150 grams
Oil - 30 milliliters
Cumin - 1 teaspoon
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 1 pod
Black peppercorns - 1 teaspoon
Cloves - 5 pods
Green cardamom - 4 pods
Ginger garlic paste - 1 1/2 tablespoons
Hung curd - 160 grams
Salt - 1 1/2 teaspoons
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Fresh cream - 120 grams
Yeast - 1 1/2 teaspoons
Sugar - 1 teaspoon
Warm water - 75 milliliters
All purpose flour - 200 grams
Water - 125 milliliters
Oil - 1 tablespoon
Saffron milk
Ghee
Rose water
Fried onions
Mint leaves
PREPARATION
1. Take a muslin cloth, add 11 - 12 garlic cloves, 1 teaspoon ginger, 1 teaspoon cumin, 1 teaspoon black peppercorns, 2 mace, 5 pods green cardamom, 1 teaspoon fennel seeds, 1 tablespoon coriander seeds, 2 bay leaf, 1 cinnamon stick, 2 pods black cardamom, 5 pods cloves , then close the cloth and make a knot.
2. Heat 1.5 litres water in a pot, add the muslin cloth potli in it and stir well.
3. Then, add 300 grams rice and mix it well.
4. Bring it to a boil.
5. Cook the rice until it’s 75% done.
6. Remove the potli from it.
7. Drain the rice and keep aside.
8. Heat 70 milliliters oil in a pan, add 75 grams potatoes, 150 grams steamed cauliflower, 75 grams carrots and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 65 grams bell pepper, 60 grams green peas and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Heat 40 milliliters oil in a another pan, add 150 grams onions and fry until it turns dark brown in color.
14. Remove it from heat and keep aside.
15. Heat 30 milliliters ol in a another pan, add 1 teaspoon cumin, 2 bay leaf, 1 cinnamon stick, 1 pod black cardamom, 1 teaspoon black peppercorns, 5 pods cloves, 4 pods green cardamom and stir well.
16. Add 1 1/2 tablespoons ginger garlic paste and stir for 2 - 3 minutes.
17. Then, add 160 grams hung curd and mix it well.
18. Add 1 1/2 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.
19. Cook for 3 - 5 minutes on medium heat.
20. Now, add the cooked veggies and mix it well.
21. Cook for 3 - 5 minutes on medium heat.
22. Add 120 grams fresh cream and mix it well.
23. Cook for 5 - 7 minutes on medium heat.
24. Remove it from heat and keep aside.
25. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, 75 milliliters luke warm water and mix it well.
26. Rest the mixture for 10 minutes.
27. Then, add 200 grams all purpose flour, 125 milliliters water and knead it into a sou