Vegetable Biryani Masala - Ustad Banne Nawab'sBy: Ustad Banne Nawab's
Ref: MCM187
Spice Mix for Hyderabadi Vegetable Biryani
Convenience has never tasted so... Good!
Net weight 70g
Free from:
• Artificial Preservatives
• Colours
• MSG
Hyderabadi Vegetable Biryani:
Important: No need to add Salt, Garlic, Ginger, Red Chilli or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 6 people. Follow instructions below for best results.
Ingredients: (Serves 6)
Mixed vegetables - 200g of each of any four of the following vegetables: Potatoes, Green Peas, Green Beans, Cauliflower or Carrots) - 800g ( Do not use more or any other Vegetables)
Basmati Rice (use good quality Rice) - 750g
Onions - 125g / 2 medium sized
Cooking Oil - enough to deep fry the Onions
Cilantro Leaves (Coriander Leaves) - 1 small bunch / 10 twigs.
Mint Leaves / Pudina - 1 small bunch / 10 twigs.
Yogurt/Curd - 200g
Milk - ½ a small teacup / 50ml
Saffron - few strands
Ustad Banne Nawab's Vegetable Biryani Masala - 1 packet.
Method:
• Wash the Rice and put to one side.
• Cut/slice/dice washed vegetables. Potatoes should be cut in bigger pieces.
• Dissolve the Saffron in half a small teacup of Milk. Whip Yogurt/Curd thoroughly and put to one side. Take 50ml / half a small teacup of Water, make a paste with the contents of pouch No. 1 and put to one side.
• Heat the Oil in a saucepan and deep fry the Onions until they are golden brown. Remove, put to one side and crush them after they have dried.
• Fry each kind of vegetable separately until tender, drain the oil and put to one side. For convenience, they can be fried together, grouping the more tender vegetables like potatoes and cauliflower together and the others separately.
• In a saucepan put the Masala Paste, Yogurt/Curd, crushed Onions, Saffron coloured Milk, 60ml / 4 tablespoons of Oil left over from frying the Onions, Cilantro leaves, Mint leaves and mix thoroughly with the Fried Vegetables.
• In a saucepan, pour 3 litres of Water, cover and put on a high flame to boil.
• Put the contents of pouch No. 2 and the Rice in the boiling water, stirring occasionally until the Rice is just half done. Once the Rice has been put in the boiling Water, the process should not take more than 5 minutes.
• Drain the Rice thoroughly and spread it over the Vegetable mixture. Then uniformly pour 75ml (5 tablespoons of Oil left over from frying the Onions, cover the saucepan tightly and heat on the hob on a high flame until steam comes out. This process should not take more than 8 minutes.
• Remove the saucepan and put a wok (tawa) in its place on a reduced flame barely touching the wok and then the saucepan on top of the wok. Leave for approximately 30 minutes.
• Remove from the flame, allowing the saucepan to remain on the wok (tawa) for approximately 20 minutes.
• Uncover the saucepan and thoroughly mix just before serving the Biryani hot.
Ingredients:
Salt, Garlic, Ginger, Red Chilli, Green Cardamom, Black Cumin, Lemon, Cinnamon, Turmeric, Cloves.
Vegetarian, Halal.
Product of India.
Price: £1.30
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