EPISODE # 247

ANDA BIRYANI BANANE KI YEH VIDHI DEKHKAR HAIRAN HOJAOGE AAP || BIRYANI RECIPES BY AYESHA'S WORLD

  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 30-40 Mins
  • SERVINGS: 3-4
INGREDIENTS:
  1. Basmati Rice - 700-800 gms (Cook by adding salt-to taste & dry spices)
  2. Boiled Eggs - 8 (Boil them with a little salt)
  3. Fried Onion - 4 Big (Sliced & fried until golden brown)
  4. Fried Potato - 4 Small (Cut into equal halves)
  5. Tomatoes - 2 Small (Chopped)
  6. Ginger garlic paste - 1 tbsp
  7. Turmeric powder - 1/2 tsp
  8. Red chilli powder - 1 1/2 tsp
  9. Coriander powder - 2 tbsp
  10. Garam masala powder - 1/4 tsp
  11. Biryani masala - 2 tbsp
  12. Curd - 1/2 Cup
  13. Bay Leaf - 1
  14. Cinnamon Stick - 1
  15. Green Cardamom - 2
  16. Cloves - 3-4
  17. Cumin Seeds - 1 tsp
  18. Shah Zeera - 1 tsp
  19. Milk - 1/2 Cup
  20. Saffron - 1 tsp
  21. Kewda Essence - 2-3 drops
  22. Lemon - 1/2
  23. Green Chilli - 2-3
  24. Green Coriander - Few
  25. Mint Leaves - Few
  26. Salt - To Taste
  27. Oil - 1 Cup
METHOD:
  1. Take a bowl, add milk, saffron & kewda essence mix well & keep aside.
  2. Heat oil in a karahi, add a pinch of salt & mix well.
  3. Put eggs in hot oil saute until they turn golden brown, take out once done.
  4. Add dry spices & saute.
  5. Add tomatoes & saute.
  6. Add ginger-garlic paste & saute.
  7. Add all masalas & saute.
  8. Add curd & saute.
  9. Add bilista (fried onion) & saute.
  10. Add green chilli & saute. Add a little water & mix well.
  11. Add green coriander & mix well.
  12. Add eggs & cook after 2 mins.
  13. Add lemon juice & mix well, cover & cook for another 5 mins.
  14. Take a handi. Layer it up, put rice, egg masala, potatoes, fried onion, mint leaves, green coriander, saffron milk, rice & repeat the procedure.
  15. Cover the lid with a cotton cloth & keep handi on high flame & cook until done.
  16. Serve hot with dahi kachumbar.
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