#veg biryani sanjeev kapoor

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बिरयानी के शौकीन लोग घर पर बनाएं होटल जैसी हैदराबादी सोया वेज बिरयानी बिरयानी खाने के शौकीन लोग अब घर पर भी बड़ी आसानी से बना सकेंगे रेस्टोरेंट स्टाइल हैदराबादी सोया वेज बिरयानी। पोषक तत्वों से भरपूर सब्जियों से तैयार होनेकी वजह से यह बिरयानी खाने में टेस्टी होने के... Source link

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3.ways2help.website Veg | Vegetable Biryani Recipe Video – Restaurant Style | Easy | Dum | Hyderabadi | Sanjeev Kapoor http://dlvr.it/Rt760f

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Wonderchef, the pioneer brand in innovative and healthy kitchenware, has launched a revolutionary kitchen appliance, Nutri-Pot, your personal kitchen robot! After 14 months of rigorous market research and product development, Wonderchef has curated an automated appliance that brings health, taste and convenience in your daily cooking.

With an embedded micro-computer technology, Nutri-Pot controls temperature and pressure inside the pot to prevent over-cooking, and keeps the nutrients in your food intact. The result is a juicier, healthier output that you would love. 18 pre-set dishes – Rice/Pulav, Khichdi/Biryani, Chicken Curry, Mutton Curry, Dal, Rajma/Chole, Veg Curry, Soup, Yogurt, Cake, Sambhar, Baby Food, Steamer, Slow Cooker, Sauté/Bhuna, Manual and Reheat – allow you to achieve perfect results every time. Delay-timer function gives that added flexibility to when you wish to begin cooking. For the culinary connoisseur, there is the Manual function as well for taste and texture preference. A recipe book for the Indian Kitchen, specially curated by Chef Sanjeev Kapoor and Nutritionist Nahid Khilji is a complementary addition to the product.

With 6 Litre as the capacity, Nutri-pot gives you freedom while cooking as it doesn’t require supervision! It uses only optimum amount of water for cooking. The tight – fitting lid traps the steam rising from the food within the pot, retaining important nutrients within the food. The food never gets burnt and is retained at warm temperature till you consume it. The Hard-anodized inner pot is hard and non-reactive ensuring years of hassle-free use, faster cooking and even heat distribution.

“Wonderchef has always focussed on offering innovative and quality products to its customers. A thorough research based approach led to the curation of this product. We have customized the built-in functions as per the Indian cooking style. The delay timer feature offers convenience to the customers at finger-tips. It is Boyle’s Law in action with Charles’s, for the delight of our consumers”, says Ravi Saxena, Managing Director, Wonderchef.

Nutri-Pot is available for pre-booking on wonderchef.nutripot.com and in retail stores across India.

Wonderchef unveils the only real advancement in nutritious cooking – Nutri-Pot Wonderchef, the pioneer brand in innovative and healthy kitchenware, has launched a revolutionary kitchen appliance, Nutri-Pot, your personal kitchen robot!

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Biryani… Who doesn’t love biryani?? The flavorful biryani is a treat for eyes and taste buds. There is hardly anyone whom I have come across who doesn’t like biryani. A riot of flavours for both the vegetarian and non-vegetarians. Today, I bring to you one of the most popular and flavourful rice preparation.. Lucknowi Veg. Dum Biryani from the Land of Nawabs!!

  Many think that briyani is indigenous to Indian Sub-continent.. but actually it is believed to be originated in West Asia. Biryani word is originated from the Persian word..  Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice. If you want to know i detail about Biryani and its origin click here..

In India there are variations in the way Biryani is prepared and if different from region to region. There are around 12-13 different biryanis depending upon the spices used and ingredients and the way  it is prepared. Non-vegetarian versions are more popular world wide . Biryani was introduced in India by Mughals whose main diet included meat. The vegetarian version seems to have originated to cater the dietary preferences of large no. vegetarians in India. The vegetarian version is equally flavourful as its non-vegetarian counterpart.

The two most popular varieties of Biryani in India are Lucknowi Biryani and Hyderabadi Biryani. Both the varieties are equally flavourful, aromatic, use lot of spices. The main difference comes in the use of flavouring agents and the way of cooking. If we go on to the difference of the two, it is going to a long post. So, here I will just concentrate on Lucknowi Biryani.

Lucknowi Biryani is cooked with the Dum Method,where the rice and vegetables are cooked separately and then layered in alternate layers, flavoured with rose and kera essence (ittars) and cooked on slow flame with the top sealed tightly. The success of a good biryani depends upon the rice, spices chosen and the right technique used to cook it.

I learnt making Biryanis through various television shows like the ones on NDTV and Sanjeev Kapoor’s. Mom too used to make Biryani but different pulao were more common in our house. With lot of trial and errors I can now make good biryani that is liked by friends and family. Now I don’t follow any particular recipe and have my way of making it.

Lot of whole spices are used in making this Briyani. Lucknowi Biryani is less spicy than the the Hyderabadi Biryani.

Let see what we need to make perfect Biryani..

The first step in making Biryani is cooking rice. Use long grain basmati rice for preparing Biryani. Cook rice till 80% done.To check the doneness of rice press the rice grain between index finger and thumb,it should be little raw or grainy. The spices are also added to boiling water, can be added directly to boiling water or can be tied in muslin cloth. Strain rice when done, and keep aside. You can spread in a flat dish so that the grains are separate. Also add a tsp of desi ghee to rice.I use Royal Basmati that I get from Costco, while in India I used Daawat Basmati that was very good for making pulao and biryani or any kind of rice preparation.

Cooking Rice

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Fried Onions are also added to enhance the taste. Deep fry onions in a kadhai til dark brown. take care not to burn onions as these will taste bitter when added and cooked with rice.

Frying Onions

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Cooking Vegetables

Prepare the vegetables.. Cut the vegetables to cubes, do not cut to very small pieces. You can marinate the vegetables in curd/yogurt mixture(as I did) or can directly add curd to vegetables with onions ad ginger garlic paste. Use any vegetables of your choice.. potatoes, cauliflower, carrots peas, green beans, mushrooms. You can also add paneer cubes. I added paneer cubes while making the masala, as I just forgot to marinate with vegetables.

Other preparations that we do are.. make ginger-garlic and green chilli paste. We need another half cup of onions to masala that we make to cook vegetables.

Mint and coriander leaves are added to enhance the flavour.

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Assemble Rice and vegetables in alternate layers , with saffron infused milk, fried onions. Finally garnish with mint leaves and add essence. Cover the pan tightly, seal with foil or thick rolled dough. Cover with lid. You can out any heavy pan over the lid. the rice and vegetables should cook on dum.

You can cook biryani on stovetop, microwave or oven. Please see the recipe card for details.

Assembling Rice..

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Lucknowi Biryani

Lucknowi Biryani Recipe with step by step pics. Cook restaurant style Lucknowi Veg. biryani with vegetables. How to cook Lucknowi Veg. Biryani. Rice and Vegetables cooked with aromatic spices in dum style.

For Cooking Rice

2 Cups Rice

1 Bay Leaf

2 Black Cardamons

2-3 Green Cardamons

4-5 Peppercorns

4-5 Cloves

1 tsp Salt

For Vegetable Masala

1 Cup Yogurt/ Dahi/Curd

1/2 Cup Peas

2-3 Baby Potatoes cut into half

2 Carrots

1/2 Cup Paneer

1 tsp Cumin Seeds

1 Bay Leaf

4-5 Cloves

4-5 Peppercorns

1 Black Cardamom

1 Cinnamon Stick

1-2 tbsp Garam Masala

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Sugar

1 Finely chopped Onion

1-2 tbsp Ginger-Garlic and Green Chilli Paste

For Fried Onions

1 Onion(Big) cut into thin slices

2 tbsp Ghee or oil

For Saffron infused milk

5-6 Saffron strands

1/2 Cup Milk

Other Ingredients

1/2 Cup Fresh Mint Leaves

Fresh Cilantro/Coriander Leaves

1 tsp Kewra /Rose Water

Prepare Saffron Milk

To milk, add the saffron strands and let t stand for 15-20 minutes while dong the other preparations.

Cook Rice

Wash rice 2-3 times in running water and soak for at least 1hr.

In a pan add water enough to cook rice. Add the whole spices and let the water boil.

Once the water boils, add rice and salt to it and cook till 80% done. Drain rice in a strainer, add ghee to it and spread on a flat tray or dish. Keep it aside.

Fry Onions

In a kadhai or heavy bottomed pan, add ghee/oil, when it hot enough, add onions and fry to dark brown and crispy on medium heat. Take care not to burn the onions. You can add 1 tsp of sugar to speed up the caramelization.

Once the onions are done, take out from the kadhai, drain the oil and keep aside.

Prepare the vegetables

In bowl, add yogurt and all the powdered spices under Vegetables section.

Add vegetables to it, mix well and keep covered till we use it. If you want to skip marinating the veggies, steam the veggies for 2-3 minutes in hot water, drain and keep aside. Add to the masala directly while adding it.

Cook Vegetables

In the same oil, add the whole spices and cumin seeds. Add finely chopped onions and fry for a minute. Add ginger garlic and green chilli paste.

Cook till the raw smell of garlic goes and onions are light brown.

Add the marinated vegetables and mix well. Add salt and mix well. If you are add veggies and yogurt separately add all the powdered spices , mix well.

Add 1/2 Cup water, cover and cook till vegetables are soft. If water dries add 1/4 more.

Assembling rice and vegetable masala for biryani

In a heavy bottomed pan, coat the bottom of pan with a mix of yogurt/curd (1 tsp) and ghee(1/2 tsp). This avoid sticking of rice at the bottom and burning.

Take 1/3 rice and layer, spread in the curd and ghee coating. Add 1-2 tsp of saffron milk, some fried onions.

Take 1/2 vegetable masala and spread evenly on the rice layer.

From the rest of rice, take half rice and repeat layering the rice with saffron milk, fried onions,then spread rest of the vegetable masala. 

Finally, spread the rest of rice on the vegetable masala, add the rest of saffron milk, kewra essence, roughly torn mint leaves and add 1-2 tsp of melted desi ghee.

Cover the pan with a foil or with a thick rolled dough. Seal tightly  and put the cover.

Cooking on stovetop

Switch on the stove-top on medium flame on it keep a girdle or tawa and put the biryani pan on it. Cook on dum for 20-30 minutes

In microwave

Arrange the rice and vegetable masala in a microwave safe bowl, keep a loose lid over the bowl and microwave it for 10-15 minutes,

In Oven

Arrange rice and vegetable in an oven-safe dish. Bake biryani in preheated oven for 15-20 minutes

Serve with the raita of your choice.

I am sure you and your loved ones will love this. Make it on special occasions, festivals or get togethers.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 10th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 12. L.. Lucknowi Veg. Dum Biryani

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2.  B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

    Lucknowi Veg. Dum Biryani Biryani... Who doesn't love biryani?? The flavorful biryani is a treat for eyes and taste buds. There is hardly anyone whom I have come across who doesn't like biryani.

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Chef Sanjeev Kapoor Shared Recipe Of Malabar Paneer, Got Hilariously Trolled On Twitter

Chef Sanjeev Kapoor is one of the internationally acclaimed Indian chefs and it won’t be wrong to say that he is a household name in India, thanks to many TV shows in which he has appeared and taught us the recipe of many dishes.

Source

Just recently, he took to Twitter and shared a video recipe of Malabar Paneer.

He shared the dish with caption, “Malabar Paneer – A wonderful Malabar dish that has the flavors spices and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavored.”

Source

Here’s the tweet:

Malabar Paneer – A wonderful Malabar dish that has the flavors spicies and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavored. For more such interesting recipes click on https://t.co/c2rBBuz4LW#foodlover pic.twitter.com/M0RMhpPyRl

— Sanjeev Kapoor (@SanjeevKapoor) April 18, 2018

 Click here to watch the recipe directly on Twitter

Coconut milk and curry leaves are added to the recipe so that the dish gets some coastal flavor.

Now if you are not much acquainted with the cuisine of Malabar, let us tell you that other than meat, chicken, and fish, nothing else is much liked by the people of Malabar.

Sanjeev Kapoor’s Malabar Paneer was not liked by Twitterati and they trolled him mercilessly. Here are few selected tweets:

1.

Adding Malabar prefix to a dish does not make it a Malabar dish. I dare you to find a Malabar dish that use paneer.

— ivansikorsky (@ivan_sikorsky) April 18, 2018

2.

Next, I will provide the recipe for yummy “Banarasi beef fry”… pic.twitter.com/TvwnNb68L7

— Arjun Ramakrishnan (@aju000) April 18, 2018

3.

We don’t eat Paneer in Kerala. Never heard of it, never seen it. Did you get this recipe from whatsapp university?

— Balgit Sharma (@BalgitSharma) April 18, 2018

4.

We don’t have paneer here in Malabar, we have Malabar special Beef biriyaani and beef fry. Don’t make people fool Mr.@SanjeevKapoor ..We malabaries don’t even like paneer,the veg dish..

— Anagha Harithavayal (@AnaghaNr) April 19, 2018

5.

Malabar is famous for beef and chicken. Even if it is a fusion food don’t mix it up with the malabar. You can name it south indian panneer or malayalam panneer or lakshadweep panneer etc. Naming a panneer like this is an Insult to malabar.

— Stanly Sam (@stan_lee_sam) April 19, 2018

6.

Next up, Minced Beef Dhokla & Pork Chicken Undhiyo!

— Private Citizen

#RYP (@Pvt_Citizen) April 19, 2018

7.

You just hurted all the citizens of Kerala.We hate Paneer

— Aiwin Joseph (@notaiwin) April 18, 2018

8.

By simply adding coconut milk to anything does not become Malabar. Come on chef, never heard of any dish with Planner in Kerala. Get ur facts checked.

— Madhu Menon (@madmen1974) April 19, 2018

9.

This relentless paneerification of all Indian dishes must be stopped!

— Venkat Viswanathan (@east_zephyr) April 18, 2018

10.

Malabaris venerate chicken andfish and ofcourse beef.only those sacred things are allowed to use the name Malabari.. the rest is all kachra

— priyanandu (@pris40) April 18, 2018

11.

The closest thing to paneer for malayalees

pic.twitter.com/Dtp6NOoh2g

— Benson Mamman (@bensmaman) April 18, 2018

12.

Tweeples- do not doubt him. He can do a Malabari punjabi chhole or malabari andhra biryani

— Laljee (@rants_lalp) April 18, 2018

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How To Cook Rice In Pressure Cooker - Pressure Cooker Recipes by Archana's Kitchen

How To Cook Rice In Pressure Cooker – Pressure Cooker Recipes by Archana’s Kitchen

Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective, that can produce rice grains of different textures – from soft to grainy.There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you…

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How To Make Veg Seekh Kebab | Popular Veg Starter Recipe | The Bombay Chef - Varun Inamdar

How To Make Veg Seekh Kebab | Popular Veg Starter Recipe | The Bombay Chef – Varun Inamdar

Learn how to make perfect Veg Seekh Kebab recipe at home from our Chef Varun Inamdar on Rajshri Food.

Vegetarian Seekh Kabab Recipe combines the goodness of vegetables like carrots, cabbage, and green peas to make it more palatable by adding potatoes, and spiced rightly. Vegetarian Seekh Kabab can be served as a starter along with green chutney, sliced onion and lemon. This serves as a great…

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paneer biryani dish|simple paneer biryani dish - hebbar's kitchen area

paneer biryani dish|simple paneer biryani recipe with in-depth photo and video recipe. biryani dish with paneer cubes and other spices makes it best one pot meal. paneer biryani recipe|simple paneer biryani dish in pressure cooker with step by step image and video recipe. paneer biriyani dish is cooked with marinaded cottage cheese with capsicum and onions. this recipe is perfect if you are running out of veggies in your fridge and yet you have to please your yearning for biriyani. delight in the paneer biryani with bhindi ka salan recipe. This dish is an adapted version of sanjeev kapoor sir's veggie biriyani recipe in pressure cooker. I have presented numerous variations to this dish. also, to keep it basic, i have actually utilized a store brought biriyani masala. and avoided all the veggies with just paneer. in marination process, i have actually utilized just paneer with some diced bell pepper and onions. if you want you can likewise include other vegetables to this recipe. meanwhile, take a look at my hyderabadi veggie biryani recipe. biryani recipe has always been my favourite rice recipes. out of all the biryani dishes, i love paneer biryani one of the most. the main factor being, obviously because of thesoft and juicy paneer cubes concealed within the biryani rice. whenever, we go out for lunch or supper we do not forget to order this dish. i likewise a long time prepare palak paneer biryani recipe with the left over palak gravy. i will soon post that recipe too. if you are looking more paneer dishes then try malai kofta, paneer sandwich,kadai panner,homemade paneer. browse my other lunch dishes or dinner recipes which i have published in my blog site. particularly, tawa pulao dish, veg fried rice, bisi bele bath, coconut pulao, puliyogare, capsicum rice, tomato rice, pudina pulao, mushroom pulao, sambar rice, coriander rice, lemon rice, curd rice, pudina pulao,

tomato rice recipes.paneer biryani dish|simple paneer biryani video dish:

recipe card for paneer biryani recipe|simple paneer biryani:4.19 from 27

votes Active ingredients (1 cup=255 ML)

for paneer marination:

spices: for layering paneer biryani: in a large mixing bowl, take one cup of thick curd.add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.keep aside 1 hour to marinade. frying onions recipe: heat pressure cooker and add 3 tbsp of oil/ ghee

. along with it add chopped onions.fry the onions till they turn golden brown.once the onions turn golden brown drain on absorbent paper. so that excess oils are taken in.wprm-recipe-instruction-group-name">

layering paneer biryani recipe: finally, now include spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.add the prepared marinated panner to the cooker and even them out.now include basmati rice (soaked

for 30 minutes )and spread evenly over marinaded paneer.with a large spoon, develop some gaps in between rice and marinated paneer.furthermore, add 1 cup of water.

level out rice and make sure rice grains are immersed into water.spread sliced coriander

leaves and mint over it.also spread some fried onions over it.add a pinch of biryani masala over it.now add saffron milk pouring

evenly.( soak pinch of saffron stands in 3 tbsp of warm milk)spray some salt to taste.cover the

cooker along with whistle/ vent. cook for 20 minutes on low flame.finally, once the pressure calms down, then open the lid and serve the paneer biryani along with bhindi ka salan.paneer biryani dish|easy paneer biryani action by step picture

dish: paneer marination dish: frying onions recipe: layering paneer biryani dish: notes: