Sunday, January 25, 2015

Kuska Biryani ~ Veg Biryani South Special

For the second day under BM#48, I have a typical south special biryani made specially for the Vegetarians, called the Kuska Biryani. In most non veg restaurants, the biryani sold without the meat is referred as Kuska. However the vegetarians didn't want to be left behind, so they devised a version for themselves.

While this version that I share might sound very similar to the regular vegetable biryani, the biryani is still different as the spices and other ingredients added are more than what you might in a regular vegetable Biryani.

Kuska Biryani

Ingredients Needed:

Basmati Rice - 2 cups
Onions - 1 medium
Cloves - 3 -4
Cinnamon - 2 "
Bay leaf - 2
Marati Mogga - 2
Cardamon - 2
Rati Povvu / Dagad Phool / Pathar Phool  -2
Ginger Garlic - 1 tsp
Tomato - 2 (local variety)
Red Chili powder -1  tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Green Chilies - 2 -3
Milk - 1 cup
Water - 3 cups
Mint leaves and coriander leaves
Ghee - 2 tsp
Oil - 2 tsp
Cashews for garnish

How to make Kuska Biryani

Wash and soak the rice for 20 - 30 mins

In a pressure, heat the oil and 1 tsp of ghee, add the whole spices and saute well. Then add the onions, green chilies and ginger paste. Saute till the onions turn colour.

Then add the mint and coriander leaves, saute well. Add the chopped tomatoes along with all spice powders, and salt. Cook till the tomatoes get mushy.

Then add the drained rice and saute well.

Now add the water along with milk and pressure cook for 3 whistles. In another pan, roast the cashews in ghee and pour over the biryani, once the pressure falls down.

Serve with a side dish.

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Saturday, January 24, 2015

Makhni Paneer Biryani | How to make Makhni Paneer Biryani

We are starting the final week of BM#48 and this week I will be doing some Biryanis to boot!. As you know, if you have been following, I am so keen on Biryanis. Though biryanis are not originally from India, we have adapted it so well. However come to think of it, if something came to us so many years back, it no longer remains alien or foreign right!

So we have a host of Biryanis ourselves. Each cuisine has it's own specialty.While choosing the theme, I decided it to be international as I had come across so many interesting biryanis from other countries as well. However I wanted to keep it to our states and for day one, I was inspired by this recipe and we all had a hearty meal.

I was planning to make it on a Sunday, however another Biryani took on and I ended up making it on a week day. Weekday comes with its own commitments and I was delayed by the time I completed this. However we enjoyed it so much.

Makhni Paneer Biryani

Ingredients Needed:

For the Rice

Basmati Rice - 3 cups
Water - 6 cups
Bay Leaf - 1
Cloves - 2
Cinnamon - 1"
Cardamon - 2

For the Makhni Paneer Masala

Paneer cubes - 1 cup
Ghee - 2 tsp
Cloves - 2 -3
Cinnamon - 1"
Mace - 1
Cardamon - 2
Peppercorn - 4
Onions - 2 medium
Butter -1 tbps
Green Chilies - 2 -3 nos
Tomato Puree - 1 cup
Ginger Garlic paste - 1 tsp
Turmeric powder a pinch
Red Chili powder - 1 tsp
Coriander powder -1  tsp
Roasted Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cashew paste from 6 -7 nos
Cream - 2 tsp
Salt to taste

For the Garnish

Fried Onions - 1/2 small
Cashews and Almons for garnish

Chopped mint and coriander leaves for dum

How to make Makhni Paneer Biryani

For the Rice

Wash and soak the rice for 30 mins, then drain, keep it aside.

Bring to boil 6 cups of water along with the whole spices. When it starts rolling, add the drained rice and bring to boil.

Then simmer, till the rice is well cooked. Once done, spread the cooked rice on a plate and let it cool

For the Gravy,

Roast the paneer cubes in ghee, once golden, remove and season it.

In the same pan, add the wholes spices, saute well. Then add the green chilies, onions, and ginger garlic paste. Saute well till the onions turn colour.

Add all the spice powders mix well. Then add the tomato puree and combine everything.

Add the cashew paste and enough water to get consistency. Next add cream and simmer till oil comes out on the sides.

Finally add the roasted paneer, cook for 5 more minutes.

Grease a pressure cooker pan, or a baking bowl with ghee, layer the rice first, followed by the Makhi paneer, garnish fried onions, mint, leaves, coriander leaves, cashews on top and again layer with rice. Continue with two more layers, making sure rice is on top. Place the pan on a hot tawa and dum for 20 - 30 mins.

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