Friday, 21 December 2012

Nut Roast Biryani

Made n Enjoyed
Hello readers,





We all love this aromatic vegetarian biryani, it 's Delicious !!
  • FOR THE RICE
  • 200g basmati rice
  •  
  • Salt, to taste
  • Few whole spices like cloves, cinnamon and bay leaves
  • 1 packet of nut roast mix
FOR THE GRAVY

  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 1/2 tin of plum tomatoes (puréed)
  • 2 tsp crushed green chillies and ginger
  • 1 tsp red chilli powder
  • 1/2 tsp ground turmeric
  • 200g spinach, finely chopped
  • 2 tbsp
  • fresh chopped mint leaves
  • 1 tsp garam masala
  • 50ml single cream
  • 1/2 tsp cardamom powder
  • Salt, to taste
FOR THE TOPPING
  • 75ml single cream
  • 1 tsp butter
  • 7-8 threads saffron


 Method :-

1 Wash the rice 3-4 times with cold water and leave it to soak for 20-30 mins.
Add rice in a pan with whole spices and salt in a 500ml of boiling water.
Simmer, cook until al dente. Keep aside for later use.
2 Cook the nut roast according to packet instruction. Leave it to cool and cut in squares.
3 Make the gravy. Heat the oil in a heavy-bottom pan, add the onion and fry until light brown. Add the pureed tomatoes, chillies and ginger, red chilli powder and turmeric and cook until you can see oil side of the pan .
4 Add the spinach and mint and cook for 2-3 mins. Add the garam masala, cream,
cardamom powder and salt. Mix well and leave aside.
5 Preheat the oven to 190C/gas 5. Grease an ovenproof dish and spread the half the cooked rice to form one layer. Arrange the nut roast squares over the rice. Pour the gravy evenly over the top. Top with the remaining rice.
6 Heat 75ml cream with 1 tsp butter and the saffron threads. Simmer for 2-3 mins and pour over the layered biryani. Cover the biryani dish with a lid and bake for 15-20 mins. Serve hot with any raita.


4 comments:

  1. yummy biryani..nice cliks....congrats.......

    ReplyDelete
  2. Congrats on your publication. Biriyani looks simply delicious.
    Deepa

    ReplyDelete
  3. Congrats Jags, you rock gal.. Briyani looks highly rich and delicious.

    ReplyDelete

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