PANEER VEGETABLE BIRYANI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
 ABU DHABI

PANEER VEGETABLE BIRIYANI & RAITA
Ingredients:
Basmati rice - 2 cups
(washed & soaked in 4 cups of water for 15 min)
Onion - 1 big (sliced)
Beans, carrot, potato - cut in julians
Cauriflower - few florets
Peas
Butter - 1 tbsp
Cinnanom stick - 1/2 inch
Cardamom - 2
Bay leaf - 1
Cloves -2
Red chilli pwd -1 tsp

For masala paste:
Green chillies - 2
Garlic -2 cloves
Ginger - 1 inch
Coriander leaves (chopped) -handful
Grind this into a fine paste.
Method:
In a heavy bottomed pan add 1 tbsp of butter
Add the spices mentioned above once the butter melts
Add onions n fry them till it becomes slightly pink
Add the ground masala paste to it
Once the raw smell goes, add the vegetables
Add 1 tsp of red chilli pwd
Add salt according to your taste.
Mix it well
Now strain the water in a seprate vessel from the soaked basmati rice.
Add the rice to the pan n just give it a stir. ( too much stirring can break d rice)
Now once the masala has coated the rice well
Add the strained water
Just mix it once and close it with a lid.
Cook ot in a low flame.
Once in between u can remove the lid n give it a stir.
When the rice is done without any water content n stickyness remove it from the stove.
Serve it hot with onion tomato raita.
Tips:
People who love paneer can fry the paneer separately n add it to the biriyani once it is done n hot.

MUTTON BIRYANI

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

Mutton Biriyani (Made with natural spices & lots of green chillies)
Ingredients:
Mutton: 1Kg
Basmati rice: 1 Kg (measured in small cup- 4times)
Onions: 2 medium size ( thinly sliced)
Green chillies: 15-20 (according to your taste)
Cinnamon: 2 pcs (2 inches length)
Cloves: 8-10 pcs
Cardamoms: 4-5 pcs
Ginger: 1pcs (2 inches length)
Garlic: 12-15 pods
Mint leaves: 2 bunches
Coriander: 1 big bunch
Salt to taste:
Ghee: 2 tablespoon
Oil: 5-7 tablespoon
Yoghurt: 150 ml
Water: 6-7 small cups

How to prepare:
Wash the basmati rice 4-5 times, strain well & keep it aside.
Make a paste of ginger, garlic and green chillies in a mixie.
Now marinate mutton pieces with yoghurt, salt and 2 spoons of green chillies paste and keep it for an hour. Pressure cook the mutton pieces in medium flame for 20 minutes.
Now separate the mutton pieces and the water (which can be later used to make the biriyani)
Now take large bottom pan or biriyani handi. Heat oil in the handi and add the spices( cinnamon, cardamoms & cloves) & fry well.
Now add sliced onions and fry well till brown. Now put salt and the remaining paste (green chillies, ginger & garlic paste) and mint leaves. Cook well till the raw smell goes off.
Now add the strained rice and fry well. Close the lid for few minutes till rice absorbs all the oil. Now add the mutton pieces and mix well in low flame.
Now measure the mutton soup (water from the cooked mutton) with the small cup (or the cup which u have measured your basmati rice) [for 1 cup of rice: 2 cups of water]. Mix enough water to the mutton soup for the rice. Now boil this water mix in another pot and then add this hot water to the rice
Add ghee and coriander leaves. check salt. Cook the rice& mutton pieces in low flame for 10-15 minutes or till the rice is done.
Mutton biriyani is ready. You can also add ghee fried cashew nuts and raisins for extra flavor.
Serve hot with cucumber- onion raitha, baingan bhartha or any chicken or mutton gravy of your choice.
[ if you are making veg-biriyani in this method, then take less green chillies ]