Hii, Namaste
Lets see how to make Restaurant Style Biryani at home.
Ingredients
1) For Tempering (Tadka)
Oil – 5tbsp
Cumin (Jeera) – 1tbsp
Black Pepper (Kali Miri) -2 to 3
Clove (Laung)- 2 to 3
Bay Leaf (Tej Patta) – 1
Cardamom (Elaichi) – 2
2)Vegetables
Carrots- 3/4cup
Peas- 3/4 cup
Soyachunks – 1cup
Paneer – 100 grams
(You may also add in French Beans, Potatoes, Cauliflower)
3)Layering
Basmati Rice – 1cup
Soaked Kesar
Mint Leaves
Coriander
Ghee – 2tbsp
Pre-Preparations required for making Biryani
1) Cooked Basmati Rice
Take 1cup of Basmati Rice , wash it with water, drain it, now add in 1.5cups of water , let it soak for 15mins , now cook until 3 whistles.
Once cooked spread it in a big thali or plate , you may drizzle 1tbsp of oil or ghee over it.
2)Cooked Vegetables (Optional)
If you want to fasten the process of making Biryani you can cook the vegetables required for making Biryani .
Ina vessel add in water, bring to boil now add in carrots , peas , whichever vegetables you are using and cook it till the vegetables have soften. ( Cook it 80%, maintaining the crunch of the veggies)
Similarily, cook Soyachunks
3)Mint and Coriander Chutney
In a blender jar add in washed and chopped mint leaves, coriander, green chillies, little bit of ginger, lemon juice or chat masala , salt and water , blend to make a chutney .( Dont make the chutney too watery )
4) Dahi Masala
In a bowl add in 1.5cups of Dahi , 1tbsp of Garam Masala/Pav Bhaji Masala/Biryani Masala /Mix Masala , 3tbsp of Kashmiri Red Chilli Powder , 1tbsp of Turmeric, mix well ensure no lumps.
5) Soaked Kesar
In 1/4 cup of milk add in 10-15 strands of kesar soak it preferably for 1hr.
Tip :- When you start the preparation of Biryani first soak kesar and cook the rice , simultaneously as the rice cooks you can chop vegetables , make chutney, dahi masala.
Method
1) Heat oil in a handi, add in all the ingredients for the tempering one by one, cook it on medium flame .
2) Now add in the vegetables, salt as per your taste and saute well.
3) Now add in the chutney and cook well.
4) Next add in the dahi masala,coriander leaves,paneer .
5) Cook the masala well, now is the time to adjust spices.
6) Now layer the cooked rice over the biryani masala.
7) Pour the soaked kesar, place the mint leaves, coriander leaves.
8) Cook on low to medium flame for 10-15mins.
If you are in a haste, you can skip adding chutney to the gravy , the biryani tastes good with dahi masala also , chutney gives more flavour.
I personally like both one with chutney and without chutney.
Also while making chutney you can make a 100% mint chutney or a 100% coriander chutnety .
You can also add in tomato while making the chutney.
Serve the steaming hot Biryani with papad, salad and raita.
Thanks for your time.
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