Vegetable Biryani ek popular Indian dish hai, jise banana thoda sa time- consuming hai lekin end result bahut succulent hota hai. Yahan ek simple Vegetable Biryani form hai
Samagri( constituents)
Basmati chawal- 1 mug
Gajar( Carrot)- 1 medium size, kata hua
Phool Gobi( Cauliflower)- 1 mug, kata hua
Aloo( Potato)- 1 medium size, kata hua
Pyaaz( Onion)- 2 medium size, kata hua
Tamatar( Tomato)- 2 medium size, kata hua
Hara Mirch( Green chilli)- 2, kata hua
Adrak aur Lehsun ka paste( gusto and Garlic paste)- 1 teaspoon
Dhaniya( Coriander leaves)- diced, 2 soupspoons
Pudina( Mint leaves)- diced, 2 soupspoons
Garam Masala- 1 tablespoon
Laung( Cloves)- 3- 4
Elaichi( Cardamom)- 2- 3
Dalchini( Cinnamon)- 1- inch piece
Tej Patta( Bay splint)- 2
Jeera( Cumin seeds)- 1 tablespoon
Namak( swab)- according to taste
Lal Mirch Powder( Red Chilli Powder)-1/2 tablespoon
Turmeric Greasepaint( Haldi)-1/2 tablespoon
Dahi( Yogurt)- 2 soupspoons
Tel( oil painting)- 3 soupspoons
Ghee- 1 teaspoon
Instructions
Chawal ko dhokar bhigokar 30 twinkles ke liye rakh dein.
Ek visage mein tel garam karein aur jeera, laung, elaichi, dalchini, tej patta daalein.
Ab ismein kata hua pyaaz daalein aur use golden brown hone tak bhunein.
Ab adrak- lehsun ka paste aur hari mirch daalein aur sauté karein.
Tamatar dalke unhe bhunein aur masale ko blend karein.
Ab ismein dahi, namak, lal mirch greasepaint, haldi aur garam masala daalein. Saara masala achhe se blend karein.
Gajar, aloo, phool gobi ko dalke achhe se blend karein aur thodi der ke liye cover karke rakh dein.
Ab bhigoye tinge chawal ko dalke gently mix karein.
Ab ismein diced pudina aur dhaniya daalein.
Ab ismein2.5 mugs paani aur ghee daalein, dhak kar medium honey par pakayein.
poke chawal ubalne pause jaayein toh honey ko low kar dein, dhak kar 15- 20 twinkles tak pakayein.
Biryani ready hai. Serve karte waqt biryani ko gently mix karein aur trim karein diced dhaniya aur pudina se.
Ab aapka Vegetable Biryani tayaar hai. Aap isey raita, salad ya mirchon ke saath serve kar sakte hain.
Vegetable Biryani banate waqt kuch common miscalculations hote hain, jo aapko avoid karni chahiye
Chawal ki Bhigoya Jana Chawal ko dhokar bhigona bahut important hai, lekin ise zyada time ke liye bhigona bhi accha nahi hai. Chawalover-soaking se mushy ho sakte hain.
Overcooking Vegetables Sabziyan overcook ho jaye toh biryani ka taste kharab ho sakta hai. Sabziyan thoda crackly hone chahiye.
Spices ka Balance Na Hona Masalon ka sahi proportion maintain karna important hai. Overpowering ya underwhelming masala biryani ko average bana sakta hai.
Chawal ka Overcooking Chawal ko pakaane ke liye sahi fashion use karna important hai. Overcooking se chawal mushy ho jaate hain.
Biryani ko Bar- bar Khola- Jhola Biryani ko poke pakaya ja raha hai, use bar- bar khola- jhola nahi jana chahiye. Har bar dhakkar pakane se brume bahut important hai.
Biryani mein redundant oil painting Bahut zyada oil painting use karna se biryani heavy ho sakti hai. Limit mein oil painting use karein.
Inconsistent Heat Biryani banate waqt honey ka thickness maintain karna important hai. Agar honey jyada ya kam ho, toh biryani ache se chef nahi hogi.
Garam Masala ka Overuse Garam masala ka overuse biryani ko overpowering bana sakta hai. Hamesha fresh garam masala ka istemal karein.
Paani ka Jyada Istemal Chawal pakaate waqt paani ka sahi rate maintain karein. Jyada paani se biryani soppy ho sakti hai.
Serving Biryani incontinently After cuisine Biryani ko thoda sa rest dena important hai taki flavors achhe se blend ho sake. Turant serve karne se biryani ka taste theek se develop nahi hota.
In miscalculations ko avoid karke aap ek succulent Vegetable Biryani bana sakte hain. Always trial and acclimate the form according to your taste preferences!
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