Quick-fix Kadai Biryani - Nandita Pai Shirali
IngredientsBasmati Rice - 1.5 cups
Water - 3 cups
Paneer/Cottage Cheese - 1/2 cup, tiny cubes
Oil - as needed
Salt - to tasteVeggies
Onion - 1 large
Tomato - 1 small
Potatoes - 1 large, boiled
Green Peas - 1/2 cup
Sweet Corn - 1/4 cupSpices
Dry Red Chillies - 2
Bay Leaf - 2
Star Anise - 1
Cinnamon Sticks - 2
Javithri/Mace - 1
Cloves - 3
Saunf/Fennel Seeds - 1 tsp
Ginger-Garlic Paste - 1 tbsp
Garam Masala Powder - 1 tsp
Cumin powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kasuri Methi / Dried Fenugreek Leaves - a pinch
MethodHeat a tbsp of oil in a kadai. Toss in the fennel seeds, bay leaf, cinnamon stick, cloves, mace and dry red chillies. After a minute, add in the finely chopped onions too.
Stir well and cook on medium flame for about 2-3 minutes until the onions caramelize.
Add ginger-garlic paste and mix well.
Now add in the diced, boiled potatoes and mix well. Cook for another 5-6 minutes. Add chopped tomato and mix well.
Toss in the green peas and sweetcorn as well and mix well.
Add in the spices - red chilly powder, turmeric powder, cumin powder, garam masala and salt. Stir well to bring all the ingredients together.
Then. add the paneer cubes and karusi methi leaves. Mix again.Allow the mixture to cook for a minute and then add in the Basmati rice. Mix well to coat every grain with the veggie-masala mixture.
Pour the water and stir gently.
Cover the kadai with a lid and allow to cook on medium flame for about 15 minutes until the water is soaked in by the rice. Check in frequent intervals to ensure the rice doesn't burn upon over cooking.
Once the water has vanished and rice seems cooked, turn of the stove, drizzle a little ghee on top and leave the kadai covered to continue cooking for a few more minutes in the residue heat.Note: To get the biryani rice to be nice and fluffy, make sure you strictly follow the ratio 1:2 i.e., rice:water.
Serve with Raita of choice or enjoy it as is! The fragrance of ghee over this flavourful biryani is divine!! :)
Water - 3 cups
Paneer/Cottage Cheese - 1/2 cup, tiny cubes
Oil - as needed
Salt - to tasteVeggies
Onion - 1 large
Tomato - 1 small
Potatoes - 1 large, boiled
Green Peas - 1/2 cup
Sweet Corn - 1/4 cupSpices
Dry Red Chillies - 2
Bay Leaf - 2
Star Anise - 1
Cinnamon Sticks - 2
Javithri/Mace - 1
Cloves - 3
Saunf/Fennel Seeds - 1 tsp
Ginger-Garlic Paste - 1 tbsp
Garam Masala Powder - 1 tsp
Cumin powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kasuri Methi / Dried Fenugreek Leaves - a pinch
MethodHeat a tbsp of oil in a kadai. Toss in the fennel seeds, bay leaf, cinnamon stick, cloves, mace and dry red chillies. After a minute, add in the finely chopped onions too.
Stir well and cook on medium flame for about 2-3 minutes until the onions caramelize.
Add ginger-garlic paste and mix well.
Now add in the diced, boiled potatoes and mix well. Cook for another 5-6 minutes. Add chopped tomato and mix well.
Toss in the green peas and sweetcorn as well and mix well.
Add in the spices - red chilly powder, turmeric powder, cumin powder, garam masala and salt. Stir well to bring all the ingredients together.
Then. add the paneer cubes and karusi methi leaves. Mix again.Allow the mixture to cook for a minute and then add in the Basmati rice. Mix well to coat every grain with the veggie-masala mixture.
Pour the water and stir gently.
Cover the kadai with a lid and allow to cook on medium flame for about 15 minutes until the water is soaked in by the rice. Check in frequent intervals to ensure the rice doesn't burn upon over cooking.
Once the water has vanished and rice seems cooked, turn of the stove, drizzle a little ghee on top and leave the kadai covered to continue cooking for a few more minutes in the residue heat.Note: To get the biryani rice to be nice and fluffy, make sure you strictly follow the ratio 1:2 i.e., rice:water.
Serve with Raita of choice or enjoy it as is! The fragrance of ghee over this flavourful biryani is divine!! :)
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