srilanka1998
Member
- Registriert
- 26. Juli 2005
- Beiträge
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Vegetable biriyani
2 cup basmati rice
1 cup vegetables steamed(green peas,beans,carrots,cauliflower etc)
2 medium size onions chopped
2 t raisins
2t cashew nuts or slivered almonds
2 tsp salt
1 tsp turmeric powder
1 /2 tsp cinnamon powder
1/4 tsp clove powder
1/4 tsp nutmeg powder
1/4 tsp chilli powder
1/4.tsp coriander powder
3 t butter
Soak the basmati rice in water for 30 min and drain well.Melt 1 1/2 T butter in a skillet and saute the onions and raisins and cashew nuts till they turn golden brown.Keep aside.
Melt rest of the butter in the skillet and add basmati rice and fry till they dont stick together.Add all the spices and mix well.
Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done.
Add the vegetables , onions , raisins and cashewnuts to rice and mix well.
Emperors Chicken Biryani
/2 c vegetable oil
3 ea medium onions, chopped fine
2 ea cloves of garlic, chopped
1 oz fresh ginger, chopped
3/4 lb boneless chicken
2 ea brown cardamon pods
4 ea whole cloves
14 ea whole black peppercorns
2 ts dried coriander
1 ts cumin seeds
2 ts white poppy seeds
2 ts fresh lemon juice
1/2 ts garam marsala
1/4 ts cayenne pepper
1/2 ts salt
2 ts tomato paste
2 ea bay leaves
3/4 c plain yogurt
1 ea saffron rice recipe
1 ea biryani recipe
1 ea tomato slices
1 ea green pepper rings
1 ea fresh coriander
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon
juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
Kamrupi Biriyani
rice 3 cups (for 6) long grain, non-stick
green peas (for 6) 100-200 grams
yellow turmeric powder 1/2 t.
green cardamon 6-8
whole cashews 20
black cardamon 4
garlic 2 whole flower
whole cloves 10-15
ginger 4 inch piece
chicken 4 breasts
green coriander 1 bunch
oil vegetable cooking only
one onion (big
eggplant 5 small
broccoli 1 small head
potato 4 parboiled
onion 1 large, sliced lengthwise
oil vegetable cooking only
1. Cook the rice in two portions:
(a) 3/4 as plain white rice;
-add a little oil (1-2 t. oil)
-add the green (4) and black (2) cardanoms
(smash green and black cardanoms)
-add whole cashews (make two pieces each)
-add water as appropriate, then flame on
-take the cooked rice off to a plate
(b) 1/4 as yellow rice;
-add a little oil (1 t. oil) -add 4 whole cloves
-add water as appropriate -add the 1/4 t. yellow turmeric
-take the cooked rice off to a plate
After the rice is done, mix the two types (a) & (b) together
and divide into two portions (1/4 and 3/4). Put aside.
2. Preparation of ingredients:
(c) take the bunch of green coriander;
-cut into half lengthwise
-one half from root cut into one inch pieces (c)1
-other half cut into one and a half pieces (c)2
-do not mix (c)1 and (c)2
(d) take the ginger; -use a mortar and pestal to mash
(e) take the garlic; -use a mortar and pestal to mash
(f) smash green (4) and black (2) cardamom together
Do not mix (d) and (e), and do not mix (f) with (d) (e)
(g) cut the onion into long size
3. Preparation of Peas:
(h) fry 100-200 grams peas in little oil -no ingredients needed
4. Preparation of Vegetable:
(j) eggplant and small head broccoli;
-cut lengthwise bite size (will be show how)
-cut eggplant into bite size (will be show)
(k) choose medium size potato;
-wash and cut into bite size (lengthwise), boil and peal the skin (or peal before boil)
Put oil in a frying pan (little more), warm up the oil, put onion,
put five whole cloves, put half (c)1, put 1/4 of (d) 1/2 of (e)
1/2 of (f) fry for a while, (will be shown). Now put (j) stir
and cover until done.
Take (j) off from the frying pan and fry (k) in the same oil.
If oil is not enough, put a little as needed. After (k) is
fried and done add (j) and stir carefully. Cover for a minute
or so in a low flame. Then the fry is ready to serve.
5. Preparation of Kamrupi Biriani:
(l) choose skin chicken;
-burn the skin (light) over flame (important)
-now cut the chicken into 2 inch pieces
-take half of (d) half of (e) and half of (f) to coat (or mix) the chicken
-put oil in a frying pan (large) and warm up
-put 1/4 onion and half of (c)1 on oil and fry until reddish-yellow
-put coated chicken, put five whole cloves, fry accordingly
(need to cover to cook well) at relatively low flame (important)
add salt accordingly before covering
-chicken is about to done, just before 2-3 minutes or so, add 1/4 of (d), half of (c)2, and fried peas
-low flame and put 3/4 rice on chicken and mix
-cover for a while (this is Kamrupi biriani, ready to serve)
2 cup basmati rice
1 cup vegetables steamed(green peas,beans,carrots,cauliflower etc)
2 medium size onions chopped
2 t raisins
2t cashew nuts or slivered almonds
2 tsp salt
1 tsp turmeric powder
1 /2 tsp cinnamon powder
1/4 tsp clove powder
1/4 tsp nutmeg powder
1/4 tsp chilli powder
1/4.tsp coriander powder
3 t butter
Soak the basmati rice in water for 30 min and drain well.Melt 1 1/2 T butter in a skillet and saute the onions and raisins and cashew nuts till they turn golden brown.Keep aside.
Melt rest of the butter in the skillet and add basmati rice and fry till they dont stick together.Add all the spices and mix well.
Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done.
Add the vegetables , onions , raisins and cashewnuts to rice and mix well.
Emperors Chicken Biryani
/2 c vegetable oil
3 ea medium onions, chopped fine
2 ea cloves of garlic, chopped
1 oz fresh ginger, chopped
3/4 lb boneless chicken
2 ea brown cardamon pods
4 ea whole cloves
14 ea whole black peppercorns
2 ts dried coriander
1 ts cumin seeds
2 ts white poppy seeds
2 ts fresh lemon juice
1/2 ts garam marsala
1/4 ts cayenne pepper
1/2 ts salt
2 ts tomato paste
2 ea bay leaves
3/4 c plain yogurt
1 ea saffron rice recipe
1 ea biryani recipe
1 ea tomato slices
1 ea green pepper rings
1 ea fresh coriander
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon
juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
Kamrupi Biriyani
rice 3 cups (for 6) long grain, non-stick
green peas (for 6) 100-200 grams
yellow turmeric powder 1/2 t.
green cardamon 6-8
whole cashews 20
black cardamon 4
garlic 2 whole flower
whole cloves 10-15
ginger 4 inch piece
chicken 4 breasts
green coriander 1 bunch
oil vegetable cooking only
one onion (big
eggplant 5 small
broccoli 1 small head
potato 4 parboiled
onion 1 large, sliced lengthwise
oil vegetable cooking only
1. Cook the rice in two portions:
(a) 3/4 as plain white rice;
-add a little oil (1-2 t. oil)
-add the green (4) and black (2) cardanoms
(smash green and black cardanoms)
-add whole cashews (make two pieces each)
-add water as appropriate, then flame on
-take the cooked rice off to a plate
(b) 1/4 as yellow rice;
-add a little oil (1 t. oil) -add 4 whole cloves
-add water as appropriate -add the 1/4 t. yellow turmeric
-take the cooked rice off to a plate
After the rice is done, mix the two types (a) & (b) together
and divide into two portions (1/4 and 3/4). Put aside.
2. Preparation of ingredients:
(c) take the bunch of green coriander;
-cut into half lengthwise
-one half from root cut into one inch pieces (c)1
-other half cut into one and a half pieces (c)2
-do not mix (c)1 and (c)2
(d) take the ginger; -use a mortar and pestal to mash
(e) take the garlic; -use a mortar and pestal to mash
(f) smash green (4) and black (2) cardamom together
Do not mix (d) and (e), and do not mix (f) with (d) (e)
(g) cut the onion into long size
3. Preparation of Peas:
(h) fry 100-200 grams peas in little oil -no ingredients needed
4. Preparation of Vegetable:
(j) eggplant and small head broccoli;
-cut lengthwise bite size (will be show how)
-cut eggplant into bite size (will be show)
(k) choose medium size potato;
-wash and cut into bite size (lengthwise), boil and peal the skin (or peal before boil)
Put oil in a frying pan (little more), warm up the oil, put onion,
put five whole cloves, put half (c)1, put 1/4 of (d) 1/2 of (e)
1/2 of (f) fry for a while, (will be shown). Now put (j) stir
and cover until done.
Take (j) off from the frying pan and fry (k) in the same oil.
If oil is not enough, put a little as needed. After (k) is
fried and done add (j) and stir carefully. Cover for a minute
or so in a low flame. Then the fry is ready to serve.
5. Preparation of Kamrupi Biriani:
(l) choose skin chicken;
-burn the skin (light) over flame (important)
-now cut the chicken into 2 inch pieces
-take half of (d) half of (e) and half of (f) to coat (or mix) the chicken
-put oil in a frying pan (large) and warm up
-put 1/4 onion and half of (c)1 on oil and fry until reddish-yellow
-put coated chicken, put five whole cloves, fry accordingly
(need to cover to cook well) at relatively low flame (important)
add salt accordingly before covering
-chicken is about to done, just before 2-3 minutes or so, add 1/4 of (d), half of (c)2, and fried peas
-low flame and put 3/4 rice on chicken and mix
-cover for a while (this is Kamrupi biriani, ready to serve)