Delicious and Yummy Biryani
by arati
26 Jul 2011
This recipe has been viewed 10581 times
An irrestible blend of aroma and flavours along with great taste makes arati's biryani a must try!
Delicious and Yummy Biryani recipe - How to make Delicious and Yummy Biryani
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Koftas
3/4 cup soaked chick peas
1 onion
1 slit green chilli
2 tbsp chopped coriander (dhania)
3 garlic (lehsun) cloves
1/2 tsp lemon juice
salt to taste
oil for cooking
For The Rice
1 cup long grained rice (basmati)
2 cloves (laung / lavang)
2 bay leaves
salt to taste
Other Ingredients
1/2 cup chopped mint leaves (phudina) leaves
1/3 cup milk
1 tbsp butter
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands
For The Gravy
1/4 cup finely chopped onions
1/2 cup tomatoes puree
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
2 cups chopped spinach (palak)
1/3 cup fresh cream
2 tbsp oil
salt to taste
Method
For the koftas
For the gravy
For the rice
How to proceed
For the koftas
- For the koftas
- Combine all the ingredients in a blender and grind to a smooth paste.
- Divide the mixture into equal portions and shape them into small round balls.
- Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
For the gravy
- For the gravy
- Heat the oil in a broad pan, add the onions and saute till translucent.
- Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
- Add the garam masala and spinach and saute for more 2 minutes.
- Add the cream and salt, mix well and keep aside.
For the rice
- For the rice
- Clean and wash the rice.
- Combine the rice, cloves, bay leaves, salt and 2 cups of water in a deep pan and bring to a boil and simmer till the rice is almost cooked.
- Keep aside.
How to proceed
- How to proceed
- In a greased bowl, spread the half the rice to form one even layer.
- Arrange all the koftas over the rice.
- Spoon the gravy on top and sprinkle the mint leaves.
- Spread another layer of rice evenly on top.
- In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
- Pour over the layered biryani.
- Cover with a tight lid and bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Serve hot.
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