VEG BRIYANI

PANEER BRIYANI 

PANEER BRIYANI

          HEAT A KADAI , ADD NEEDED OIL - NOW ROAST SLICED PANEER UNTIL IT GETS GOLDEN COLOUR -A
    THEN REMOVE A FROM OIL , KEEP IT ASIDE
  IN THE SAME VESSEL  , SEASON BAY LEAF AND SAUTE ONION , G.CHILLI , TOMATO , CHOPPED GINGER AND GARLIC , MINT LEAVES AND CORIANDER LEAVES
       THEN ADD NEEDED CHILLI POWDER , DHANYA POWDER , GARAM MASALA POWDER , TURMERIC POWDER  AND  SALT , MIX EVERYTHING UNTIL OIL SEPARATES
       THEN ADD SOAKED RICE (1cup) WITH WATER (2cups) IN THE RATIO 1:2 -CLOSE THE KADAI AND MAKE IT BOIL 
    AFTER RICE BOILS ADD A WITH IT AND GIVE A GENTLE MIX  , MAKE IT DHUM AND OFF THE STOVE
  ( DONT ADD PANNER WITH RICE AND WATER -IT WILL BECOME HARDER )



BRIYANI WITH SAMBAR POWDER          

BRIYANI SAMBA WITH POWDER

     - IN PAN HEAT THE GHEE ,
       THEN PUT GLOVE , CINNOMON , BAY LEAF ,    B.ONION(1) ,TOMATO(1/2), G.CHILL(3) , NEEDED VEGETABLES,
    FRY FOR FEW MIN,
 THEN ADD CHILL POWDER(1/2 S), SAMBAR POWDER(11/2 S), SALT ,          MIX EVERYTHING, OIL SEPARATES ,
  ADD 20 MIN SOAKED BASMATI RICE , 
    THEN POUR WATER LIVE TO BOIL UNTIL 2 VISSILE ,
 IF NEEDED ADD CORIANDER AND MINT LEAFS 
     (1 CUP RICE -  11/2 CUP WATER)


PARUPPU BRIYANI

paruppu briyani

               
  PASI PARUPPU (1cup) +THOU.PARRUP ( 1/4 cup) --SOAK TOGATHER FOR 10 MINUTES ----A

     HEAT OIL IN A PRESSURE COOKER , SEASON MUSTARD SEEDS , CUMIN , FENUGRUK , SAUTE S.ONION (5) , GARLIC (5) , RED.CHILLI  (NEEDED ) , TOMATO (little) , SAUTE WELL WITH CHILLI POWDER , TURMERIC POWDER 

    ONCE RAW SMELL GOES ADD A  WITH WATER ALSO (1:2 water level )

     AFTER 2 VISSEL COMES , OPEN THE LID AFTER FEW MINUTES AND ADD CORRIANDER LEAVES

       

     

PLAIN WHITE BRIYANI

PLAIN WHITE BRIYANI

HEAT MORE GHEE , FRY CLOVE , CINNAMON , BAY LEAF , SAUTE
  B.ONION , TOMATO , G.CHILL ,
  GINGER AND GARLIC PASTE , 
  MINT AND CORIANDER LEAFS , 
     FRY WELL ADD RICE  , SALT  , COCONUT MILK THEN BOIL IT,  ( 1 CUP BASMATI RICE -- 1 1/2 CUP COCONUT MILK)



  vEGETABLE bRIYANI

Vegetable bRIYANI 

           - IN PRESSURE  PAN HEAT THE GHEE , THEN SEOSON  GLOVE , CINNOMON , BAY LEAF ,THEN SAUTE  B.ONION(1 ) , TOMATO(1/2) , G.CHILL(3) , GINGER PASTE AND GARLIC PASTE  , CORRIANDER LEAF , MINT LEAF  ADD  NEEDED VEGETABLES ,FRY FOR FEW MIN,THEN ADD TURMERIC POWDER (1/4 s) , CHILL POWDER(1/2s)  , DHANYA POWDER (1/4s) , GARAM MASALA ( 1/4s) , SALT , MIX EVERYTHING, AFTER OIL SEPARATES , ADD 20 MIN SOAKED BASMATI RICE, THEN POUR WATER ,  LIVE TO BOIL  FOR  2 VISSILE ,

(1 CUP RICE -  1+1/2 CUP WATER)