या टिप्स सहित बनवा रेस्टॉरंट स्टाईल बिर्याणी । बरिस्ता बनवायची सोप्पी पद्धत | Veg Biryani at Home

#vegbiriyanirecipe #biryanirecipe #madhurasrecipe

Enjoy this quick and easy version of restaurant style Biryani prepared at home

रेस्टॉरंट स्टाईल बिर्याणी बनवण्यासाठी लागणारे साहित्य
• १/२ किलो बासमती तांदूळ
• २ मोठे चमचे तेल
• १०~१२ काजू
• सुकवलेला कांदा
• १ चमचा जिरं
• १ बारीक चिरलेला कांदा
• १/२ कप दही
• १ चमचा धनेपूड
• १ चमचा लाल तिखट
• २ हिरव्या मिरच्या
• पुदिन्याची पानं
• बारीक चिरलेली कोथिंबीर
• २ चमचे एवरेस्ट बिर्याणी मसाला
• चवीनुसार मीठ
• १ मोठा सोलून चिरलेला बटाटा
• १/२ कप फ्लॉवरचे तुरे
• ५~६ श्रावणघेवड्याच्या शेंगा चिरून
• १ गाजर चिरून
• १/४ कप ग्रीन पीज
• जरुरीनुसार पाणी
• जरुरीनुसार गरम पाणी
• १०~१२ एवरेस्ट केशराच्या काड्या
• जरुरीनुसार पाणी
• चवीनुसार मीठ
• १ तमालपत्र
• ५~६ काळी मिरी
• ३~४ लवंगा
• १ चक्रीफूल
• १ दालचिनीचा तुकडा
• २ हिरवी वेलची
• १ मसाला वेलची
• १ चमचा साजूक तूप
• १०० ग्रॅम पनीरचे तुकडे
• बारीक चिरलेली कोथिंबीर
• पुदिन्याची पानं
• २~३ चमचे साजूक तूप

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Ingredients:
• 1/2 kg Basmati rice
• 2 tbsp Oil
• 10~12 Cashew nuts
• Dried Onion
• 1 tsp Cumin seeds
• 1 finely chopped Onion
• 1/2 cup Curd
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 2 Green chilies
• Mint leaves
• Finely chopped Coriander leaves
• 2 tsp Everest Biryani masala
• Salt to taste
• 1 big peeled and chopped Potato
• 1/2 cup Cauliflower florets
• 5~6 chopped French beans
• 1 chopped Carrot
• 1/4 cup green Peas
• Water as needed
• Hot Water as needed
• 10~12 Everest Saffron strands
• Water as needed
• Salt to taste
• 1 Bay leaf
• 5~6 Black peppercorns
• 3~4 Cloves
• 1 Star anise
• 1 Cinnamon stick
• 2 green Cardamom
• 1 black Cardamom
• 1 tsp Ghee
• 100 gm Paneer cubes
• Finely chopped Coriander leaves
• Mint leaves
• 2~3 tsp Ghee

Method:
• Wash rice really good 2-3 times and soak it in enough water for 30 minutes.
• Heat up oil in a pan and fry cashew nuts until they get golden color.
• Take them out in a dish and keep it aside.
• Fry dry onion well in hot oil and take it out into a dish.
• In the same oil add cumin seeds and let it splutter.
• Add onion and fry until it gets golden color.
• Add curd, coriander powder, red chili powder, green chilies, mint leaves, coriander leaves and
mix well.
• Add Everest biryani masala, salt and fry everything well together for about 2-3 minutes.
• Add potato, cauliflower, French beans, carrot, peas and mix everything well together.
• Add a little water so that the veggies won’t stick to the bottom of the pan.
• Cover and steam veggies on medium heat for 10 minutes.
• Soak Everest saffron in hot water for about 15-20 minutes to make saffron water.
• Heat up water and add salt, bay leaf, black peppercorns, cloves, star anise, cinnamon, green
cardamom, black cardamom, ghee.
• Drain all the water from soaked rice and add that.
• Boil the rice on medium heat for about 7-8 minutes.
• Add paneer into the veggies and mix well.
• Turn off the gas on which rice is cooking.
• Drain water from the cooked rice and add a layer of it on the veggies mixture.
• Spread it evenly and add 1-2 ladleful water in which we cooked the rice on it.
• Add saffron water, coriander leaves, mint leaves, ghee and cover the pan with a lid.
• Steam the biryani on low to medium heat for 20 minutes.
• Turn off the gas and veg biryani is all ready.
• Garnish with fried onion and cashew nuts while serving.

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