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We hope you got benefit from reading it, now let’s go back to veg biryani with burani raita recipe. You can cook veg biryani with burani raita using 22 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Veg biryani with burani raita:
- Provide 2 bowls Basmati rice
- Prepare 1 bowl Fried onion
- Take 2 Onions chopped
- Prepare 1 Big carrot diced
- Get 2 tsp Ginger garlic paste
- Prepare to taste Salt
- Provide as required Khada garam masala
- You need 1 tbsp Garam masala powder
- Provide 1 small bowl Soya bean nuggets boil
- Take 1 bowl Curd
- Take 1 cup Milk
- Get 1 bowl Peas
- Take as required Ghee
- Provide 2 tsp Kashmiri mirch
- Provide 2 tsp Biryani masala
- Use as required Mint leaves
- Prepare as required Chopped coriander leaves
- Use as required Water for boiling rice
- Use few Few drops of kewda or gulab jal
- Prepare few Kesar or yellow colour
- You need Few drops Orange colour
- Prepare 1 bowl Crumbled paneer
Instructions to make Veg biryani with burani raita:
- Firstly heat the water in a utensil for boiling rice. Add khada garam masala in the utensil. When water starts to boil put the rice into the utensil. Add salt. Boil rice up to 70%.
- Now take another pan add oil in the pan. Then add ginger garlic paste chopped onion then add carrot and peas and mix it well then add Kashmiri mirch, garam masala powder and salt, biryani masala after that add curd, soya bean chunks, and crumbled paneer. Mix well until add few coriander leaves. Now turn the flame off.
- Take one utensil whose bass is heavy. Put ghee in the utensil than add Kashmiri mirch and biryani masala and salt. Firstly add vegetable mixture to the utensil spread it perfectly. Then add rice Than add fried onions, chopped coriander leaves and kewda few drops yellow colour or kesar. Now add vegetable mixture than rice to the utensil again repeat the same put kewda fried onions and coriander and orange colour in the utensil. Now put the last layering by spreading rice.
- Add fried onions and coriander leaves and kewda drops. Put it into dum for about 25 mins in low flame.
- After 25 mins open the utensil check rice whether they are cooked properly or not. Heat coal keep it in a small bowl. Put ghee in the bowl. Then kept the bowl in the biryani utensil so. And put the lid to the utensil. After 10 min remove the coal from the utensil. Now biryani is ready.
It's a cool and creamy, subtly spiced and has a hint of garlicky flavor that makes it a perfect accompaniment to be served with Hyderabadi Biryani. Curd in its thick form is whisked to get rid of lumps, after which. Burani Raita is a delicious Indian recipe served as a Side-Dish. Find the complete instructions on Bawarchi. Burani Raita is the ideal companion for savouring perfectly cooked Hyderabadi Biryani.
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