Скачать или смотреть Lets Make Vegetable Biryani with Raita

Cooking the Rice: (Serves 3-4)
Ingredients:
2 cups Basmati rice (500g, 1 lb)
2 tablespoons salt
2 dried bay leaves
1 cinnamon stick
3-4 green cardamoms
8-10 cloves
1 tablespoon lime/lemon juice

Instructions:
Rinse the rice thoroughly until the water runs clear.
In a large pot, combine the rice, salt, bay leaves, cinnamon stick, cardamoms, cloves, and oil.
Add enough water to cover the rice by about 2 inches.
Bring the water to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the rice is cooked through.
Remove from heat and fluff with a fork. Stir in the lemon/lime juice.
Making the Vegetable Curry and Layering the Biryani:
Ingredients:
7 oz cauliflower, cut into florets
4 oz potato (1 medium-large), peeled and cubed
4 oz carrots (2 medium), peeled and sliced
1/4 cup frozen or fresh green peas
2 oz green beans, trimmed and cut
2 large onions, thinly sliced
1 cup plain yogurt
1 teaspoon black cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
1 tablespoon ground coriander
2 Tablespoons of our Ginger Garlic paste
1/3 cup oil
1 tablespoon ghee (for curry) + 2 tablespoons (for layering)
1 dried bay leaf
2-3 green cardamoms
1 cinnamon stick
20-30 fresh mint leaves
1 tablespoon kewra water (or 2-3 drops kewra essence)
1-2 teaspoons rose water
3/4 cup rice water
A pinch of saffron threads
Instructions:
Fry the onions: In a large pot or Dutch oven, heat the oil over medium heat. Fry the onions until golden brown and crispy. Set aside.
Marinate the vegetables: In a bowl, combine the cauliflower, potato, carrots, and green beans (if using fresh). Add the yogurt, black cumin seeds, turmeric powder, chili powder, coriander powder, ginger, and garlic. Mix well and let marinate for at least 30 minutes.
Cook the vegetables: Heat the ghee in the same pot used for frying the onions. Add the marinated vegetables and cook until tender. If using frozen peas, add them now.
Layer the biryani: In a separate pot or Dutch oven, layer half the rice, followed by half the fried onions, half the mint leaves, and 1 tablespoon of ghee. Add the cooked vegetables, then the remaining rice, fried onions, and mint leaves. Drizzle with the kewra water, rose water, and rice water. Sprinkle with saffron threads and dot with the remaining ghee.
Cook the biryani: Cover the pot tightly and simmer over low heat for 30-40 minutes, or until the rice is cooked through and the flavors have melded.
Serve: Garnish with fresh herbs and additional fried onions.
Aromatic Spice Blend:
Ingredients:
10-11 green cardamoms
1 teaspoon ground mace
1/4 teaspoon ground nutmeg
1 heaped teaspoon garam masala powder
Instructions: Combine all ingredients in a small bowl
Raita Recipe (Indian Yogurt Dip)
1/2 cup plain yogurt (unflavored)
1/2 teaspoon cumin seeds
1/2 teaspoon chaat masala
½ Cup Chopped coriander leaves (cilantro)
1 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper, to taste
Instructions:
Toast the cumin seeds: In a small pan over medium heat, toast the cumin seeds until fragrant. Be careful not to burn them.
Crush the seeds: Crush the toasted cumin seeds using a mortar and pestle or a rolling pin.
Prepare the yogurt: In a bowl, whisk the yogurt until smooth.
Combine the ingredients: Add the crushed cumin seeds, chopped coriander, chaat masala, sugar, salt, and pepper to the yogurt. Mix well

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Tools used in this video:
Cutting Board - https://amzn.to/4e2ivOi
Salt Jar - https://amzn.to/3MHEkX7
OXO Spatula - https://amzn.to/47s0J4y
OXO Tongs https://amzn.to/3ZEtKIr
OXO Grinder - https://amzn.to/3XFdCEY
Beef Bouillon - https://amzn.to/3TrlDL4
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