Veg Biryani

Ingrediants
Basmati Rice - 4 cups
Oil - 1/2 or 3/4 cup
Carrot - 1
Green Beans - 15
Potato - 1 (Big)
Green Peas

-1/2 cup
Elaichi - 4
Cloves - 6
Cinnamon - 1/2 stick cut into small pieces
Ground Fresh Coconut - 1/2 cup
Sajeera - 2 tsp
Bay leaf - 3
Ginger-garlic paste 3 or 4 tsp
Dhania powder - 1 tsp
Onion - 1 (medium) - cut into pieces
Onion - 1 (medium) - cut lengthwise
Green chillies - 4 or 5
turmeric - 1/2 tsp
food color - a pinch
coriander - 1/2 bunch
cashews - a few
salt - to taste
yogurt - 1 cup
milk - 3 cups
water - 2 cups

Process

1) Put oil in a Kadai and after it heats up, add cloves, elaichi, bay leaves, cinnamon, sajeera and fry
for 2 minutes

2) Add the ginger-garlic paste and fry for another minute

3) Add onion, green chillies, cut vegetables, salt and dhania powder, turmeric

and fry for sometime

4) Wash the rice. Add the yogurt, coconut paste, milk and yogurt and the fried vegetables. Mix well
and cook.

5) When almost done, mix the food color in a little bit of H2O and add to the rice at some spots.

6) Fry the onions and cashews separately in butter

7) garnish the rice with the onions and chopped coriander

8) Enjoy !!!!

Hyderabadi Biriyani

Ingrediants
1 cup Basmati rice
1 Onions 1
2 cups Diced vegetables (Beans, peas, potato, carrots, etc)
1 cup Thick curds
Salt to taste
Chopped coriander leaves

Masala:-
1/2 Onions
3 Green chillies
2 Cloves
1\" piece Cinnamon an inch
1\" piece Ginger
2 tso dry coconut
2 pods Garlic
2 Cardamoms
7 Cashew nuts
2 tsp Khus-khus
1 tsp Biriyani Masala
1 Bay leaf

Process
Wash the rice. Soak it for 10 minutes.Drain all water and keep aside.

Heat 1/2 tsp ghee on a medium flame add rice and fry for 5 mins.

Piut all masala ingredients in a belnder and grind them to fine paste.Keep aside.

Heat oil in a pan and fry onions.Add ginger garlic paste and stir fry for few mins.

Add masala paste and fry some time ( wait for oil toseparate).

Then add all diced vegetables and fry for some more time till tender.

Take curds and beat them nicely. Add these curds along with one cup of water (as
required) to cook rice,and bring it to boil. Add salt and fried rice, cover the lid and
reduce flame. cook rice till done.

Garnish this delicious Hyderabadi Biriyani with chopped coriander leaves and fried
cashews.

Serve hot with raita.

For Manchurian balls
Cabbage- 2 cups finely chopped
Carrots- 2 grated
ginger- 1" piece, chopped finely
garlic-2 cloves chopped finely
green chilli- 1 chopped finely
spring onions(scallions)- 1/2 bunch chopped finely
cornstarch- 3 tbsp
maida- 1 tbsp
salt to taste
chilli powder- 1 tsp
oil for deep frying
Ingredients for
For Manchurian Sauce
Spring onions- 1/2 bunch chopped finely
ginger- 1/2" piece chopped finely
garlic - 2 cloves chopped finely
green chilli- 1 chopped finely
chilli powder- 1/2 tsp
Tomato sauce- 2 -3 tsp
Soya sauce- 2-3 tsp
cornstarch- 1 tbsp ,mix with water to make a paste.
water- 1 cup
salt to taste
oil-4 tsp

Process

Mix cabbage, corn flour, carrots, chilly powder, salt, cornstarch, maida, ginger, garlic
and chopped spring onions together in a bowl.

Make small balls out of this mixture and deep fry in hot oil till golden brown.
For the Manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom
portion of the spring onions.

Sauté for a minute and add salt, chilly powder, tomato sauce and Soya sauce. Add 1 cup
of water to it and when it boils add the cornstarch paste.
When the sauce starts to thicken add the Manchurian balls and immediately off the stove.
Add the top green portion of the spring onions on top. Serve hot with Fried Rice.

Recipe Author Comment on Veg Manchurian: Veg Manchurian is one of the vegetarian snacks. It is
a substitute for meals. Rich in taste and easy making procedure. There are seldom people
who are unaware of this wonderful recipe.
Ingredients for Koftas:

• Potatoes – 250gms
• Paneer – 100gms
• Corn Flour – 2Tbsps
• Salt to Taste

Ingredients for Stuffing Koftas:

• Chopped Cashew Nuts – 1Tbsp

• Chopped Raisins – 1Tbsp
• Cumin Seeds – 1/4tsp
• Grated Ginger – 1Tbsp
• Chopped Green Chilies – 1Tbsp
• Chopped Coriander Leaves – 1Tbsp

Ingredients for Gravy:

• Onion – 1 (65gms)
• Tomatoes – 3 (200gms)
• Poppy Seeds – 1Tbsp
• Cashew Nuts – 1Tbsp
• Grated Mawa or Khoa – 2Tbsps
• Cream or Low Fat Cream – 1/4Cup (60gms)
• Red Chili Powder – 1/4tsp
• Turmeric Powder – 1/4tsp
• Coriander Powder – 1/4tsp
• Garam Masala Powder – 1/4tsp

(For Garam Masala Powder I have ground 1 small cinnamon stick,

1 Clove, half of one big cardamom)

• Cumin Seeds – 1/4tsp

• Asafoetida – 1/8tsp
• Salt to Taste
• Chopped Green Chilies – 11/2tsps
• Chopped Ginger – 1tsp
• Oil – 2Tbsps
• Chopped Coriander for Garnishing
Preparations:

Boil and peel the potatoes. Crumble paneer and grind in a mixer grinder
to get grated paneer. Peel onion and cook it by adding some water.
Wash the tomatoes and boil them. Take 1tbsp of poppy seeds and
1tbsp of cashew nuts into a bowl and add water. Soak the poppy seeds
& cashew nuts for 10 to 15 minutes.

Paste:

Remove water from the soaked poppy seeds & cashew nuts. Take a
mixie jar and add boiled tomatoes, boiled onion, chopped green chilies,
chopped ginger, poppy seeds & cashew nuts and grated khoa. Grind
the contents to a fine paste—remember the paste should be very fine
for smooth texture of the gravy.

Method:

Making Koftas:

Heat a pan & Add Sufficient oil to fry the koftas. Take boiled potatoes
into a bowl & mash them. Add grated paneer, corn flour & salt to the
mashed potatoes and mix well so that there are no lumps. Now shape
the potato mixture into balls of even size. We get 12 medium sized
balls.

Take a small portion of the potato mixture and fry in oil till golden
brown. If the potato ball breaks in oil, that means, the corn flour
added is not sufficient. Corn flour adds as a binding agent. So in
such case add a little extra corn flour and test again. When the
balls come out nice in shape that means the corn flour is sufficient
and now fry the koftas. Instead of spoiling the mixture it is best to
test before frying the koftas.

For stuffing, take a bowl and add chopped cashew nuts, chopped
raisins, chopped coriander, grated ginger, chopped green chilies and
cumin seeds. Mix the stuffing mixture well.

Take a potato ball and flatten it. Then place some stuffing in the center
of the potato mixture. Bring the edges of the potato mixture together and
seal the stuffing. Smoothen the stuffed potato ball and place it in a plate.
Similarly, stuff all the potato balls and keep them in the plate. Take a
plate and place a paper napkin on the plate. Now the oil is hot enough,
so add the kofta balls to the hot oil carefully. Do not touch the balls for 2
minutes. After 2 minutes carefully stir the koftas and fry them on low to
medium heat. Fry the koftas till they are golden brown in color. Drain the
fried koftas from oil and place them on the paper napkin to drain excess
oil. Similarly fry all the koftas and keep them aside.

Making Gravy:

Heat a pan and add oil to it. When the oil is hot add cumin seeds and
asafoetida. Fry the seasoning and add the ground paste and mix well.
Add turmeric powder, coriander powder, red chili powder and garam
masala powder and mix well. Add water to get the right consistency and
add salt. Mix well and cover the pan. Cook on low flame for 5 minutes.
After 5 minutes, remove the lid and add cream or low fat cream. Mix
well and add some chopped coriander leaves. Mix again and transfer
the gravy to a flat serving dish.

Serve:

Add the koftas to the gravy just before serving. When you are about to
serve heat the gravy. Place the gravy bowl in a microwave oven and
cook on high power for 2 minutes. Now add the koftas to the hot gravy.
Turn the koftas with a spoon to coat them with gravy. Add some cream
on the koftas and garnish with chopped coriander leaves. Serve hot with
roti, naan, rice or any fried rice.

Points to Remember:

Keep all the ingredients ready before preparing this dish. Follow the
step by step procedure shown in the movie clip for easily preparing this
dish.

The chopped raisins give a great taste while eating the koftas.

Add some water to onion and cook in a microwave oven on high power
for 3 minutes to get boiled onion. Similarly mark the tomatoes with a
knife and then microwave on high power for 3 minutes to get boiled
tomatoes.

For easy handling strain the soaked poppy seeds and cashew nuts in a
tea strainer.
For binding the koftas, maida may be used in place of corn flour. But the
koftas made by adding maida will be too soft and also get deep brown
color when fried—if tried to remove them from oil when they are golden
in color they will be undercooked from inside. If more maida is used to
bind then the koftas will be doughy and rubbery. Koftas made with corn
flour will give a crispy texture at the same time they will be soft to touch.

Koftas will be delicate to handle while stuffing—but the pain taken to

stuff the koftas is worth it for its great taste. Similar is the case while
frying the koftas. After dropping the koftas in oil do not touch them for 2
minutes. After 2 minutes it will be easier to turn them gently. Fry on low
to medium flame to get even color on the koftas.

Grind the paste finely for smooth texture of the gravy.

Those who are not calorie conscious may add cream to the recipe for
rich taste. I have used low fat cream which is light on stomach without
compromising on the taste of the dish.

Add the koftas to the gravy just before serving otherwise the koftas
absorb all the moisture of the gravy and gets mixed up.

Serve hot and get the praises of your dear ones.

Enjoy!!!!!!!!!!!!!!