Does anybody have the recipe of the perfect veg.Biryani (Hotel style)?

Question

I tried all sorts of things , but my biryani never quite tastes like the hotel stuff..

Answer 1

Vegetable Biryani Recipe










Ingredients :



Basmati Rice 1 cup

Onions medium size 1 NO cut lengthwise

Tomatoes Big 1 No cut lengthwise

Carrots 1/4 cup cut into matchsticks

Beans 1/4 cup cut lengthwise

Peas 1/4 cup

Potato Big 1 No cut lengthwise

Ginger-garlic paste 1 tbsp

Pudina(Fresh Mint) 1/2 of small Bunch

Coriander Leaves 1/2 of small Bunch

Yogurt 1/4 cup

salt & chilli powder Acc to taste.

Dhania Powder 1 Tbsp.

lemon Juice 1 Tbsp

Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.



Method:

Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.

Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.

Pour in the marinated mixture,& mix with chili & dhania
Powder.

Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.

Cover & let it sit for a few minutes before serving.

If having an Oven facility Bake the rice in the oven for 30
minuts before serving.

Hope This
H
E
L
P
S

U

indian style:)

Answer 2

VEGETABLE BIRYANI RECIPE



Ingredients:




2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


How to make vegitable biryani :
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

Answer 3

The fish and chip shops probably don't make the batter themselves - they most likely just buy it in powdered form and add water!! That's why they won't tell you!! I'll be looking out for a good answer on this one too as i have the same problem. The worst is when trying to cook chicken legs covered in breadcrumbs - the breadcumbs are almost burnt by the time the piece of chicken leg is cooked all the way through. I just stick to chicken breast - that's the only part of the chicken I can cook well!! Which is good as it is the healthiest part!

Answer 4

1/2 kg mix veg
(carrot cut in cubes
couliflower small florets
peas )
1/2 kg Basmati rice
1 small cup curd
2 medium size onions(sliced fried till golden browm and crushed)
little corriender leaves chopped
littel mint leaves
3 green chillies( slit in middel)
1/4 tsp each of
chilli pwdr, corriender pwdr, tirmericpwdr,and giger garlic paste
1 tblsp lime juice
salt to taste
mix the veg. in the above dry mixture, curd , corriender , mint leaves and onion and keep it aside.Heat oil in a vessel add veg till cooked , in other vessel cook the rice until its 1/2 done.Then drain the rice and add it to the veg ., now add lime and keep it on slow fire till the rice gets cooked ( cover the vessel thight and put some water on the lid to cook )serve hot put some corriander and fried onions for decoration

Answer 5

this is the best way to make it hotel style

Ingredients:

Rice (Basmati) 300 gms.
Chopped ginger 1 tbsp.
Chopped tomato 75 gms.
Chopped green chili � tsp.
Chopped green coriander 1 tbsp.
Carrots 100 gms.
Cauliflower 100 gms.
French beans 100 gms.
Green peas (shelled) 100 gms.
Chopped onion � cup
Whole garam masala 1 tbsp.
Bay leaf 2 nos.
Curd � cup
Coriander powder 1 tbsp.
Red chili powder 1 tbsp.
Turmeric powder 1 tsp.
Cumin seeds 1 tsp.
Saffron � gm.
Milk � cup
Butter 50 gms.
Kerri essence (optional) a few drops
Rose Water few drops
Oil 2 tbsp.
Mint leaves 2 tbsp.
Salt To taste

Direction:
1. Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and � of the Whole Garam Masala until � done. Drain excess water and keep aside.
2. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices.

3. Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk.

4. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and saut� until golden brown. Add chopped ginger and chopped green chilies.

5. Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.

6. Add boiled vegetables and mix well.

7. Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , mint leaves, golden fried sliced onions and butter in between the layers and on top. Add few drops of kewra essence and rose water . Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.

Answer 6

I have to pick up this habit first. Sorry guys