Santosh_Bangar_Parda_Veg_Biryani

Parda Veg Biryani by Santosh Bangar using Shahi Biryani Masala

This wonderful recipe, using Veerappa Shahi Biryani Masala, has been submitted by Ms Santosh Bangar.

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Biryani masala wonderful flavour make it very tasty.

Ingredients: 
Rice-1 cup
Whole masala items – Cinnaman -1 stick, caradmom-2-3, Black pepper -5-6, cloves 3-4, tej patta 1
Veggies Pea,carrot,capsicum,beans and potato (aloo) sliced -1 or 2 cup
Tomato puree-1/2 cup
Onion-1
Onion for frying brown-1
Veerappa Biryani masala-2 tsp
Haldi (turmeric)-1/2 cup
Red chilli powder 1/2 tsp
Saffron
Desi ghee4tbls
Salt to taste
Dough
Maida -1cup
Yeast-1tsp
Salt
Oil 2tbls
Sesame seeds and nigella seeds.

Methods:

For dough:

8
Take lukewarm milk add little sugar then add yeast powder leave it.
Take maida in a bowl add oil salt and yeast. Mix well.
Add little water and make a soft dough leave it for one hour.

Rice:

10
Soak rice for 15 minutes
Take water add tej patta, caradomn, whole blackpepper, cloves, cinnamon. when water boiled add rice. Boil til 2/3 done. strain all water and spread on cloth and spread there so that not cooked more.

3
Fry onion to golden brown and keep aside.

Veggies:

4
Heat oil or ghee in a pan.add onion and fry .add ginger garlic paste
Fry till aroma comes.

5
Add veerapa biryani masala,red chilli powder,haldi and fry it,

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Add tomato purée and fry till oil leaves sides,

7
Add all the vegetables .add water and cover.
Cook till veggies done.

Assemble:

11
Punch in the dough which is fermented.make big ball.
Roll on rolling pan.

12
Apply ghee to one large bowl. Put rolls in it and fix it so that some part remain out side.

13 14
First spread brown onion and mint dhaniya leaves. Spread some layup.
Spread one layer of rice,

15
On rice layer again spread mint dhaniya leaves brown onion kaju..
Sprinkle saffron ghee in between.spread biryani masala.
In this spread cooked veggies layer.
Then repeat the same with rice.

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Now cover it with left outer side of rolls.apply milk with brush so that upper side. Seal properly.

17
Flip this assemble biryani on greased oven plate.
Apply milk with brush and paste sesame seeds and onion seeds.
Bake in the pre-heated oven at 180% for 15-20 minutes or till upper layer become crispy.

18
Parda biryani is ready to eat cut it and enjoy with onion tomato raita.
It’s upper layer is crispy and tasty eat with biryani or any dip.
Veerapa biryani masala is very flavored and enhances the taste also….

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