HYDERABADI BIRYANI RECIPE

Ingredients:

350 gms Basmati Rice

200 gms Potatoes

200 gms Carrots

100 gms Onions

4 Green Chilies

30 gms Ginger

20 gms Garlic

1/2 tsp Turmeric Powder

1 tsp Red Chili Powder

1 mug Curd

1 tsp Saffron

2 tbsp Milk

1/3 mug Mint ( Pudina leaves )

1/3 mug Coriander Leaves

4 tsp Rose Water

50 gms Cashewnuts

50 gms Almonds

25 gms Raisins

120 gms Ghee

Salt To taste

Instructions to make hyderabad biryani :

Wash and drench the basmati rice for 60 minutes. Channel the water. Put the rice, some more water and include a large portion of the entire garam masala and salt in a dish.

Bring the rice to a bubble and cook until the rice is carried out. Empty and keep aside.

Dice the peeled potatoes and carrots and wash them. Cut the onions and green chilies.

Peel ginger and garlic and slash finely. Hack the coriander and mint takes off.

Soak the almonds in water for 60 minutes and keep aside.

Beat the curd in a vessel and separation into two equivalent parts.

Dissolve saffron in warm drain and add it to one bit of the curd mixture.

Heat ghee, include the remaining garam masala and sauté over medium hotness until it starts to crackle.

Add onions until brilliant tan. At that point include green chilies, ginger, garlic and blend for a moment.

Add turmeric and bean stew powder, saute for a moment include the cleaved vegetables and blend for a moment.

Add the segment of plain curd, mix, include 2/3 mug water, and heat to the point of boiling, then stew until the vegetables are cooked.

Add the dry foods grown from the ground when the vegetables are carried out.

In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

Then spread a large portion of the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

Place a clammy fabric on top, blanket the top hard so it gets fixed.

Put the handi on dum in a preheated stove for 15-20 minutes.

Serve the hyderabadi biryani hot with mint chutney and different vegtables

Interesting facts about Adai ( Diabetic Recipe )

Adai ( Diabetic Recipe )

Simple to make and best as a nibble! this south indian arrangement generally calls for more measure of rice, in any case i made it with only 2 tablespoons rice and bunches of dals so you can delight in it regularly without stressing over climbing glucose levels!

Recommended Serving Size Per Person: 2 adais with 1 tbsp garlic tomato chutney

Include your private note

Arrangement Time: 15 mins

Cooking Time: 20 mins

Makes 8 servings

Demonstrate to me for servings

Elements

2 tbsp rice (chawal)

3 tbsp masoor dal (part red lentil)

3 tbsp green moong dal (part green gram)

1 tbsp urad dal (part dark lentils)

1 tsp fenugreek (methi) seeds

a squeeze of asafoetida (hing)

2 green chillies , finely hacked

1/2 tsp ground ginger (adrak)

2 tbsp finely hacked coriander (dhania)

2 tsp oil

salt to taste

For Serving

4 tbsp garlic tomato chutney

Strategy

Wash and splash the rice, dals and fenugreek seeds in water in partitioned vessels for 2 hours. Empty and keep aside.

Combine the rice, dals, fenugreek seeds and asafoetida alongside enough water and mix in a blender to a smooth glue.

Add the green chillies, ginger, coriander, salt and a little water if obliged and blend well.

Heat a non-stay skillet and oil it delicately with oil.

Spread 2 tablespoons of the player to structure an adai of 100 mm (4") distance across.

Cook on both sides till brilliant tan utilizing a little oil.

Repeat with the remaining player to make 7 more adais.

Serve hot with garlic tomato chutney.