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biryani

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  • preeti malik
    Kids Meal Recipe ingredients   1 tsp olive oil ¼ cup finely chopped onions 1 tsp ginger-garlic paste 1 tsp finely chopped green chillies ½ cup finely
    Message 1 of 2 , May 3, 2009
      Kids Meal Recipe
      ingredients
       
      1 tsp olive oil
      ¼ cup finely chopped onions
      1 tsp ginger-garlic paste
      1 tsp finely chopped green chillies
      ½ cup finely chopped broccoli
      Salt to taste
      ¼ cup boiled and grated potatoes
      2 tbsp grated mozzarella cheese
      ¼ cup whole wheat bread crumbs for coating
      2 tsp olive oil for cooking
      method
      1.Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
      2.Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
      3.Remove from the flame, add the potatoes and mix well. Keep aside to cool.
      4.Divide the mixture into 4 equal portions and shape each portion into small rounds.
      5.Press a little in the centre of each round to make a depression and put 1½ tsp of cheese and shape them into flat tikkis (approximately 1½" in diameter).
      6.Roll them in the bread crumbs. Keep aside.
      7.Heat a non-stick pan and cook each tikki using ½ tsp of oil till they turn golden brown on both the sides.
      8.Cut each tikki into 2 pieces and serve hot.
       
      thephlas
       




      Ingredients






       
      2 cups whole wheat flour (gehun ka atta)

       
      1 cup curds

       
      1/2 teaspoon turmeric powder (haldi)

       
      1 1/2 teaspoons chilli powder

       
      1 tablespoon coriander powder

       
      2 tablespoons oil

       
      salt to taste

      Other ingredients






       
      oil to roast the theplas



      Method






      1.

      Mix all the ingredients together and knead into a soft dough using water only if required.

      2.

      Knead the dough till it is smooth and divide into 12 to 14 equal portions.

      3.

      Using a rolling pin, roll out the each portion into 125 mm. (5") diameter rounds.

      4.

      Cook each round on both the sides on a tava, smearing a little oil on both sides until brown spots appear on the surface.

      5.

      Serve hot.

      6.

      Serving suggestions : Theplas taste delicious with meals and also with masala tea, as a tea-time snack.



      Tips


      Left-over rice can also be added to the dough in which case, adjust the seasoning to taste.

      VARIATION :

      METHI THEPLAS : Add 1/2 cup of chopped fenugreek (methi) leaves at step 1 and proceed as per the recipe.

      Adjust the seasoning to taste.

      DOODHI THEPLAS : Add 3/4 cup of grated white pumpkin (lauki) at step 1 and proceed as per the recipe.


      Adjust the seasoning to taste
       
      kofta biryani
       




      For the koftas






       
      3/4 cup soaked chick peas (Kabuli chana)

       
      1 onion

       
      1 green chilli

       
      2 tablespoons chopped coriander

       
      3 cloves garlic

       
      juice of 1/2 lemon

       
      salt to taste

       
      oil for cooking

      For the gravy






       
      1 onion, finely chopped

       
      2 tomatoes, pureed

       
      1 teaspoon grated ginger

       
      1/2 teaspoon turmeric powder (haldi)

       
      1 teaspoon chilli powder

       
      3/4 teaspoon garam masala

       
      2 cups chopped spinach (palak)

       
      1/3 cup cream

       
      2 tablespoons oil

       
      salt to taste

      For the rice






       
      1 cup long grained rice

       
      2 cloves

       
      2 bay leaves

       
      salt to taste

      Other ingredients






       
      1/2 cup mint leaves, chopped

       
      1/3 cup milk

       
      1 tablespoon butter

       
      1/4 teaspoon cardamom powder

       
      a few strands of saffron



      For the koftas






      1.

      Combine all the ingredients except the oil in a blender and grind to a smooth paste.

      2.

      Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

      For the gravy






      1.

      Heat the oil in a pan and saute the onion till translucent.

      2.

      Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.

      3.

      Add the garam masala and spinach and saute for a further 2 minutes.

      4.

      Add the cream and salt and mix well. Keep aside.

      For the rice






      1.

      Clean and wash the rice.

      2.

      In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.

      3.

      Bring to a boil and simmer till the rice is almost cooked. Keep aside.

      How to proceed






      1.

      In a greased bowl, spread the half the rice to form one even layer.

      2.

      Arrange all the koftas over the rice.

      3.

      Spoon the gravy on top and sprinkle the mint leaves.

      4.

      Spread another layer of rice.

      5.

      In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.

      6.

      Pour over the layered biryani.

      7.

      Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.

      8.

      Serve hot.



      Tips


      The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas. 
      vegetable biryani
       




      For the rice






       
      3 cups cooked long grained rice

       
      ½ tsp saffron (kesar)

       
      2 tbsp milk

       
      4 tbsp finely chopped mint (phudina) leaves

       
      Salt to taste

      For the gravy






       
      1 cup mixed boiled vegetables (cauliflower florets, peas, french beans)

       
      2 bayleaves (tejpatta)

       
      4 peppercorns

       
      4 cloves (laung / lavang)

       
      2 cups chopped tomatoes

       
      1 tsp chilli powder

       
      1 tsp coriander-cumin seeds (dhania-jeera) powder

       
      ¼ tsp asafoetida (hing)

       
      ¼ tsp nutmeg (jaiphal) powder

       
      ¼ cup tomato sauce

       
      ½ tsp cornflour mixed with ½ cup milk

       
      ¼ cup cream

       
      2 tsp kasuri methi (dried fenugreek leaves)

       
      ½ tsp sugar

       
      2 tbsp oil

       
      Salt to taste



      For the rice






      1.

      Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.

      2.

      Mix in the rice, chopped mint leaves and salt and keep aside.

      For the gravy






      1.

      Heat the oil in a pan add bayleaves, peppercorns and cloves to it.

      2.

      Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.

      3.

      Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.

      4.

      Mix the vegetables in the gravy and keep aside.

      How to proceed






      1.

      Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.

      2.

      On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.

      3.

      Cook on a slow flame for 20 to 25 minutes. Serve hot.
       
    • uma narendar
      Kacchi Ghosht ki biryani Ingredients: 2 kg chicken For the marinade: 2 tbsp ginger garlic paste 1 tbsp of black pepper, ground 300 gms curd ¾ cup golden fried
      Message 2 of 2 , Jul 14, 2009
        Kacchi Ghosht ki biryani
        Ingredients:
        2 kg chicken
        For the marinade:
        2 tbsp ginger garlic paste
        1 tbsp of black pepper, ground
        300 gms curd
        ¾ cup golden fried onions, crushed
        1 tbsp shah jeera
        ¼ tsp ground saffron
        juice of 3 lemon
        A bunch each of coriander and mint leaves
        5-6 green chillies, slit
        2 tsp garam masala
        For the rice:
        1 ¼ kg of rice, soaked
        ½ cup of milk
        1 cup of oil and ghee mixed
        7-8 cardamom and cloves
        few broken pieces of cinnamon
        salt to taste
        1 tbsp shah jeera
        Method
        Wash the chicken and add all the marinade ingredients to it and keep aside for 2-3 hours. Boil water in a vessel, add cardamom, cloves and few broken pieces of cinnamon to it. Strain the soaked rice and add to the boiling water. Now add salt to it. Cook until the rice gets softened. Strain the rice and keep. Take a heavy bottomed vessel, grease it with ghee and put the marinated meat into it. Add rice on top. Add the oil and ghee mixture and a pinch of saffron. Add milk, lemon juice and some crispy fried onion. Now seal the vessel with a foil and cook on maximum heat. When steam starts escaping from the vessel, lower the heat to medium and cook for 40-45 minutes.
        Dum ka murgh
        Ingredients
        2 kg chicken
        ½ kg curd
        250 gms almonds, ground
        1 tbsp garam masala
        ½ tsp saffron, ground
        1 cup crispy fried onion
        1 ½ tbsp ginger garlic paste
        2 tsp red chili powder
        1 ½ tbsp salt
        Juice of 2 lemons
        ½ cup ghee
        Bunch of coriander leaves, chopped
        Bunch of mint leaves. chopped
        Method
        Add curd, almond paste, garam masala, saffron, salt, fried onions, ginger garlic paste, red chilli powder, lemon juice, ghee and coriander and mint leaves to the chicken. Mix it well. Take ghee in a lagan and put the chicken mixture into it. Cover and cook for 45 minutes. Serve with sliced onions and lemon wedges.

        brownies
        Ingredients:
        4 eggs; 100 gms butter; 1 tsp vanilla essence
        2 cups sugar; 1 cup flour
        6 tbsp coco powder
        3 tbsp drinking chocolate powder
        Chopped walnuts (optional)
        Rum (optional)
        Method:
        Mix all the ingredients together in a large bowl. Grease a square baking tin with butter and line with baking paper. Pour in the brownie batter and bake in a preheated oven at a moderate temperature (approx. 120 degrees Celsius) for about 20 minutes or until a skewer/fork poked into the centre of the cake comes out clean.
        Cool and turn out of tin.
        Cut into chunky bars and enjoy.

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