I can proudly say that this is one of the best veg biryani i ever made. I have posted so many version of biryani in this blog like capsicum biryani, babycorn biryani, paneer biryani, brinji rice and etc
There are two different type of biryani one is cooked or pakki , other one is uncooked or raw -also called kutchi or kucchi and are often prepared with basmati rice or jeeraga samba rice in south India
Ingredients for making RestaurantStyle Kadai Vegetables. Colourful Vegetables cooked with Fresh Roasted Spices give a lip smacking side dish to any Indian Bread varieties like Roti, Naan, Chapathi and also tastes delicious with Fried rice and Pulao
So when I had an opportunity to talk to one of the chefs on this dish, when I was visiting a restaurant kitchen, I was told that this dish gets assembled very quickly, cooked on a kadai, with vegetables being given a quick stir
Remove more than ½ quantities of the vegetable mix aside and start layering for the biryani. Wash vegetables, cut into desired pieces (cauliflower florets, potato, carrot, french beans, bell pepper) and fry in little oil until they are nice and tender
Vegetable Pasta Biryani. Add all the chopped vegetables and ginger-garlic paste. You can also add vegetable like cauliflower, broccoli, cabbage, potato or soya chunks
Mixed Vegetable Handi is considered as a Royal Dish of Punjabi Cuisine where a lot of vegetables like cauliflower, carrot, Beans, Green Peas, Potatoes are cooked in onion and tomato based gravy and flavored with aromatic spices
- Hyderabadi Mutton Biryani. -) you have to try it to know how great it tastes. Long back I posted a super simple Chicken Biryani Amma Style but over the years R & me have explored so much when it comes to Biryani and one version that usually makes us crave for would be the Hyderabadi Mutton biryani and today I wanted to do a twist to this recipe make it using Chicken and a restaurantstyle Chicken Hyderabadi Biryani
My all time favorite when it comes to Biryani is no doubt the Hyderabadi Mutton Biryani (Non-veg) and hence I did not have a second thought in doing this VegetableBiryani as it was so similar to the biryani I love the most but the only twist of coarse is the vegetables instead of meat
Ingredients -A. Add all the vegetables and cook till tender with little water and salt. Restaurantstyle Veg korma is a dish which I prepare very rarely as it is quite rich with addition of coconut and cashew nuts but the taste is to die for and replicating it to a near restaurantstyle is something I aspire to do every time I set to make this
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