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- 2020/05/03
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Arpita(DISH_L605MOGU878)'s dish photo at 2020-05-03 14:15
レシピ
材料・調味料 (4 serving )
- Raw jackfruit
- 600g
- Long grainRice
- 400g
- beaten curd
- 1cup
- ginger garlic paste
- 3tbsp
- milk
- 1/2cup
- slited Green chilli
- 4
- chopped onions
- 2(medium
- caramelised onion
- 1 cup
- salt
- to taste
- roasted cashews
- 4-5
- raisins
- 4-5
- turmeric
- 1tsp
- chilli powder
- 2tsp
- curry powder
- 1.5tsp
- meat masala
- 1.5tsp
- cumin powder
- 0.5tsp
- coriander powder
- 0.5tsp
- garam masala
- 1tsp
- Everest biryani masa
- 2tsp
- kewra water
- 1tsp
- rose water
- 1tsp
- Saffron
- 5-6strands
- mint leaves
- coriander leaves
- green cardamom
- 2-3pods
- Black pepper
- 3-4
- clove
- 3-4
- bay leaves
- 2
- sahi jeera
- 0.5tsp
- star anise
- 1
- javitri
- a little
- Badi elaichi
- 1
- jaifal
- 1
- cinnamon stick
- 1inch
- salt
- to taste
- Deshi ghee
- 1tbsp
- oil
- 200ml
作り方
- 1
- Cut the jackfruit by using mustard oil to avoid sticking and put it in a pot and add turmeric and water to avoid blackening of the jackfruit.. Then put them in pressure cooker with some water and salt and pressure cook for 2-3 mins just tender..
- 2
- Then remove the cover and strain the boiled jack fruit and deep fry till golden brown.
- 3
- After that for marinade add 1cup beaten curd all 1tsp turmeric 3tbsp of ginger garlic paste, half of all the masalas including everest biryani masala, salt to taste, 1/2 of brista and the fried jackfruit and mix them well.
- 4
- Then put the marinade into the refrigerator for about 20-30min. Then put a flat dish (handi) on flame add desi ghee and then whole spices. Add water (for each 1cup rice 3cups of water) when aroma came from the whole spices.. Put the flame on high.
- 5
- Add salt to water. Bring the water to a roaring boil. Then add the rice and after 5-7 mins and then lower the flame. When cooked 60% strain the rice. Simultaneously cook the marinade during the rice was boiling.
- 6
- When the oil came out from the gravy turn off the flame do the layering of rice, then brista, roasted dry fruits, mint leaves, chopped coriander leaves, sprinkle some powder masalas along with biryani masala.
- 7
- Then add the saffron milk and kewra water over the biryani and cover the dish with a lid and wrap aluminium foil around lid for dum. Put a iron tawa on the flame(low). Add a little water to make a water bed.. Then place the biryani handi on it..
- 8
- Give dum for 20 mins and serve hot.
ポイント
Bring the water to a roaring boil and then only add the rice to get perfectly long grain biryani..
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