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Jain World
Sub-Categories of RICE PLATES
Bisi Belle Rice
Chinese Fried Rice
Hydrabadi Biryani
  Kadai Pulav
  Mexican Pulav
  Nargis Pulav With Navabi Curry
  Navani Curry
  Safferon Sweet Rice
  Tomato Sabji Pulav
  Tri-Color Rice


HYDRABADI BIRYANI

 

INGREDIENTS:

1-cup basmati rice           1-tsp. saffron

1-tbsp milk                      2-tbsp. ghee

2 cloves                           2 cinnamon

25 grams cashew-nuts      15 raisins

2-tbsp. Sugar                    salt

2 cardamoms.

 

For the vegetables:

50 grams French beans      150 grams peas

100 grams cauliflower          150 grams tomatoes

1-tbsp. ghee                        salt

 

For the Grinding Masala:

1-cup grated coconut          2 whole red chilies

1-cup coriander leaves        3 cloves

2 cinnamon                        1-tbsp. dry coriander powder

1-tbsp. cumin seeds            2-tbsp. green chili paste

2 black cardamoms. Grind all the masala in the mixture.

2-cups sour cream.

  

PREPARATION:

Wash and soak rice in cold water for � hour. Cook the rice in a pot. When cooked add saffron mixed with the milk.

Melt ghee in a pot. Saut� cashew-nut. Remove and keep aside.

In the ghee add clove, cinnamon, cardamom. Mix salt, sugar, fried cashew-nut, raisins and cooked rice. Mix well and keep aside. Boil chopped beans and peas. Fry cauliflower strips. Boil water, add tomatoes and cook for 10 minutes. In a frying pan, melt ghee. Saut� grounded masala, stir for 2 minutes, add tomato, fried vegetables and salt. Stir for 5 minutes. Mix the sour cream.

Divide rice in three parts; sour cream and vegetables into two parts.

Grease oven tray. Spread one part of rice first, over it spread sour cream, then spread vegetables. Repeat the same and spread lastly rice. Bake in an oven at 350 F for 10 minutes. Decorate with and serve warm.