VEGETABLE DRY "FRUIT" BIRYANI

PARTY MENU:

1. VEGETABLE DRY "FRUIT" BIRYANI
2. ROASTED EGG TOMATO MASALA GRAVY
3. BET ROOT ONION SALAD 

INGREDIENTS:

1. Basmathi rice- 4 cups
2. Beans chopped length wise-1/2 cup
3. Carrots chopped-1/2 cup
4. Cauli flower florets-1/2 cup
5. Onions chopped lengyth wise-1 cup
6. Chopped pine apple fully ripened-1/4 th cup
7. Soya chunks cooked-1/2 cup
8. Chopped mint-1/4th cup
9. Chopped coriander leaves-1/4 th cup
10. Almonds-4 tbs
11. Cashews-4 tbs
12. Raisins-2 tbs
13. Red chili powder-1 ts
14. Roasted dhaniya powder-1/2 ts
15. Roasted cumin powder-1/4th ts
16. Roasted whole garam masala-1 tbs
17. Garam masala powder-1/4 th ts
18. Curd-1/2 cup
19. Curry leaves chopped-3 tbs
20. Salt-to taste
21. Turmeric-1/4th ts
22. Butter-2 tbs
23. Oil-2 ts

PREPARATIONS:

1. Soak basmathi rice in water for 30 minutes
2. Boil the vegetables in hot boiling water for 4  minutes strain and transfer to the cooking pan
3. Add all other ingredients  and marinate for 1/2 hour
4. Deep fry the onions till golden brown and strain the water from  basmathi rice and add the veg mix along with 3 tbs of butter and 2 ts of oil

METHOD:

1. Put this cooking pot on the stove and cook on medium flame until butter melts
2. Now add required amount of water close lid cook till done do not overcook the biryani until grains get separate
3. Mix and serve  with gravy and raita

TOMATO MASALA BOILED EGG GRAVY:

1. Boiled eggs-6
2. Tomatoes chopped-2 cups
3. Poppy seeds-2 tbs
4. Almonds-3 tbs
5. Cashews-2 tbs
6. Whole garam masala roasted-2 ts
7. Ginger garlic paste-1/2 ts
8. Roasted sesame seed powder-2 ts
9. Roasted peanut powder-2 ts
10. Chopped onion-1/2 cup
11. Mint-2 tbs
12. Red chili powder-3/4 th ts
13. Turmeric-1/4th ts
14. Salt-to taste
15. Oil-3 tbs
16. Coriander leaves-2 ts
17. Bay leaves-2
18. Butter-2 ts

METHOD:

• Heat butter and oil in a pan add the onions fry well add tomatoes and all other ingredients  except eggs and bay leaf cook till done
• Cool this and blend to fine paste
• Now heat kadai with a teaspoon of oil and add the bay leaf and blended paste with some water and cook till oil floats on the top ,add coriander leaves
• Remove shells from eggs make scars and roast with 2 ts of oil till golden yellow
• Now transfer the eggs before serving

ONION SALAD:

 

• Chopped onion length wise-1 cup
• Beetroot piece-1 inch
• Lemon juice-1 ts

METHOD:

1. Rub the onions with beetroot piece
2. Sprinkle salt and lemon juice mix and serve with rice and gravy