Monday, 18 June 2018

Mughal Veg Briyani - In OTG


Ingredients:
Basmati Rice - 2 cup
Onion - 1 (thin slices)
Tomato - 2 (fine chop)
Green Chilly - 2 (slit)
Ginger garlic paste - 2 tbsp
Carrots - 1 (fine chop)
Beans - 5 (fine chop)
Peas - 1/2 cup
Turmeric powder - a pinch
Briyani masala - 2 1/2 tbsp
Garam masala - 1 tsp
Curd - 1/2 cup
Bay Leaf -1
Cinnamom stick - small piece
Green Elaichi - 3
Cloves - 3
Coriander Leaves - 1/2 c cup (fine chop)
Mint Leaves - 1/2 cup (fine chop)
Saffron strands - a pinch
Warm milk - 1/4 cup
Cashews - 15-20
Coconut - 1 cup(grated)
Salt, Oil, Ghee - As reqd


Method:

  • Soak cashews (15) in water for a while.
  • Strain water and add cashews and blend to a fine paste and set aside.
  • Boil 2 cups of water and add rice to it.
  • Boil for few mins (3-4), till 3/4th done and strain and set aside.
  • Heat ghee and oil in pan.
  • Add in garam spice and saute.
  • Then add onions and saute.
  • Add in slit green chillies and ginger garlic paste and saute.
  • Add in tomatoes and cook till oil oozes.
  • Add in all veggies and mix up.
  • Cover and cook till all veggies are cooked.
  • Add in briyani masala,garam masala and mix well.
  • Add in curd and required salt and mix well.
  • Now take a big bowl(OTG Safe) and place the masala in it.
  • Lay half of rice over the masala.
  • Sprinkle some coriander and mint leaves.
  • Drizzle some saffron milk.
  • Now spread the other half of masala.
  • Lay the rest of rice and spread.
  • Sprinkle some coriander and mint leaves.
  • Drizzle some saffron milk.
  • Sprinkle some fried cashews.
  • Cover and cook in OTG.
  • Cook in preheated oven(OTG) at 150°C for 20-25 mins.
  • Once done drizzle some ghee and mix and serve with raita.

Note:

  • While boiling water you can add half salt and garam spices.
  • In that case add salt in masala accordingly and skip garam spices in masala.

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