- PREPARATION
VEG ZAIKA BIRYANI
By RHEA Satwik
Mar, 21st
918
Servings
3 persons
Cook Time
1 hr
Ingredients
31
- 33
Ingredients
- ONION 4(BIG)
- TOMATO 2(MEDIUM)
- GARLIC 12-15 CLOVE
- GINGER 1(MEDIUM)
- FLOWER 1(SMALL)
- FRENCH BEAN 50 GRAMS
- BEET ROOT 1(SMALL)
- CARROT 1(SMALL)
- PANEER 100 GRAMS
- SOYA CHUNKS 100 GRAMS
- GHEE 4-5 TBSP
- BUTTER 1 TBSP
- CLOVES 3-4
- STAR ANISE 2-3
- BAY LEAF 1
- CUMMIN 1 TBSP
- BLACK PEPPER 3-4
- CINNAMON 1
- CARDAMOM 2
- RED CHILLI 1
- GREEN CHILLI 6-7
- FRESH CREAM 3 TBSP
- GARAM MASALA 3 1/2 TBSP
- CORIANDER POWDER 1 1/2 TBSP
- RED CHILLI POWDER 2 1/2 TBSP
- TURMERIC POWDER 1 TBSP
- AAMCHUR POWDER 1 TEASP
- PAV BHAJI MASALA 1 TBSPN
- KEWRA ESSENCE 3-4 DROPS
- ROSE WATER 4-5 DROPS
- CORIANDER 3-4 LEAVES
- CUMMIN POWDER 1 1/2 TBSPN
- SALT 2 1/2 TBSPN
Instructions
Notes/Tips
1. MAKE GINGER GARLIC PASTE WITH GREEN CHILLIES SO THAT THE TASTE WILL BLEND WITH THE GRAVY 2. LET THE VEGETABLE COOK WELL IT WILL ENHANCE TASTE 3. MAKE SOME PANEER AND SOYA CHUNKS CRISPY FRY IT WILL MAKE THE BIRYANI EXCITING 4. ADD SOME CHEESE CUBES 5. ADD FRESH CREAM TO MAKE THE GRAVY CREAM AND TASTY 6.FIRST KEEP THE GRAVY THEN SOME RICE , THEN AGAIN A LAYER OF GRAVY AND THEN RICE 7.ADD SOME KEWRA ESSENCE AND ROSEWATER ON THE TOP 8.ADD SOME GHEE ON THE EDGES 9. FRIED ONION FOR GARNISHING
