Recipes‎ > ‎

Punjabi Biriyani

posted 28 Mar 2016, 10:07 by Rajmi Arun
Since the time I taste this Punjabi Biriyani in a restaurant, I wanted to try this out. But before doing so I wanted to check out the ingredients properly from a friend. And I have made some changes according to the taste of my family. Though I have added capsicum in the recipe, I have omitted it as all of us in our family are allergic to it. If you don't want to use capsicum, you can always use the long and big green chilly. 

Ingredients:
Basmathi rice - 1 1/2 cups
Potatoes - 2 nos
Capsicums - 2 nos
Onions - 4 nos
Tomatoes - 2 nos
Beans - 1/4 cup
Carrots - 1/4 cup
Cauliflower florets - 1/4 cup
Garam masala - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Grated ginger - 1 tsp
Garlic flakes - 2 nos
Green Chillies - 2 nos
Almonds - 12 nos
Cashew nuts - 12 nos
Curd - 1 cup
Cardamom - 2 nos
Bay leaves - 2 nos
Cloves - 2 nons
Cinnamon stick - 1 inch
Ghee - 6 tbsp
Lemon Juice - 1 tbsp
Coriander - 1/4 cup (chopped)

Method:
Wash and soak rice for 30 mins. Chop 2 of the onions to thin stripes. Heat ghee in a hard bottom pan and fry the thin onion stripes and set it aside. Fry cashew nuts till they turn golden brown, drain and set aside.  Fry capsicum till they turn tender, drain and set aside. Crush the garlic finely. Slit the green chillies. Chop the onions into slightly bigger stripes. Chop the tomatoes finely. (Or can puree too)

Add bay leaves, cloves, cinnamon, cardamom. Add grated ginger, crushed garlic, slit green chillies and chopped onion and saute them slighltly. Add tomato or tomato puree, mixed vegetables, garam masala and salt. Add the chopped vegetables except potatoes to the pan and mix well. Saute till the ghee separates. 

Beat the curd and add it to the pan. When it starts boiling add diced potatoes and soaked and drained rice. Add about 3 cups of water, cover and cook till the rice gets cooked. 

Add the fried capsicum and add it to the cooked rice and fluff it up. Decorate it with fried cashew nuts, almond flakes, browned onions and chopped coriander leaves. 

Serve with raitha of your choice. 
Comments