Скачать или смотреть Kaikari Biryani with Paneer | Sanjeev Kapoor Khazana

Fragrant spicy vegetable biryani with loads with fresh cut vegetables and paneer.

KAIKARI BIRYANI

Ingredients

1½ cups rice, soaked and drained
2 medium onions, chopped
1 medium tomato, seeded & cubed
1 medium green capsicum, seeded & cubed
1 medium carrot, cubed
2 medium potatoes, cubed
10 French beans, ½ inch pieces
¼ small cauliflower, small florets
¼ cup green peas
100 grams cottage cheese, cut into cubes
¼ cup fresh coriander leaves , chopped
8-10 fresh mint leaves, hand torn
4green chillies, slit
10-12 curry leaves
5-6 tablespoons oil
Salt to taste
1 tablespoon lemon juice
Masala paste
10-12 cloves garlic, roughly chopped
1 inch piece ginger, roughly chopped
¼ cup coconut, scraped
4red chillies whole
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 tablespoon poppy seeds (khuskhus)
2 tablespoons fennel seeds (saunf)
Garam masala
½ inch stick cinnamon
2 cloves
2 green cardamoms
2 blades mace (javitri)
1 star anise
10-12 black peppercorns
A small pinch nutmeg powder

Method

1. Heat four tablespoons oil and fry all the masala ingredients till light brown. Cool and grind to a smooth paste with little water.
2. Dry roast all the ingredients for garam masala for two to three minutes and pound into a coarse powder.
3. Heat remaining oil and sauté onions till golden brown. Add curry leaves, green chillies and masala paste. Fry till oil separates. Add chopped tomatoes and cook on high heat till the moisture evaporates.
4. Add all the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add to the vegetable mixture. Add garam masala powder and coriander leaves and mix well.
5. Add 3½ cups hot water and stir. Bring to boil on high heat, then reduce to medium heat. Cover and cook, stirring once in a while till almost done. Add the cottage cheese cubes and mix.
6. Add lemon juice and ghee cover with a tight lid.
7. Serve hot.

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