Royal Kathal Biryani

  

Ingredients

500 gm raw jackfruit, cut into chunks

2 cups basmati rice, soaked 30 mins

2 onions, thinly sliced

½ cup curd

Saffron soaked in 2 tbsp warm milk

2 tbsp ghee + 1 tbsp oil

1 tsp biryani masala

1 tsp ginger-garlic paste

½ tsp Kashmiri red chilli powder

4 green cardamoms, 2 bay leaves, 2 cloves, 1 cinnamon stick

A handful of fresh mint leaves

1 tsp rose water

Salt to taste

 

Preparations

 

Method

Parboil jackfruit in salted water for 10 mins. Drain.

Fry onions until deep golden. Set half aside for layering.

Sauté whole spices and ginger-garlic paste in ghee. Add jackfruit, curd, and masalas. Cook 10 mins.

Parboil rice until 70% done. Drain.

Layer the jackfruit masala, then the rice, in a heavy-bottomed pot.

Top with fried onions, mint, saffron milk and rose water.

Seal and dum cook on low heat for 20 mins. Serve hot.

 

 

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Biryani Masala Recipe

Ingredients

3 kashmiri red chilli, dried

7 bay leaves / tej patta

2 tbsp coriander seeds / dhaniya seeds

1 tbsp cumin / jeera

1 tbsp caraway seeds / kala jeera / shah jeera

3 mace / javitri

2 inch cinnamon stick / dalchini

1 nutmeg / jaayaphal

1 tsp cloves / lavang

3 black cardamom / badi elachi

3 star anise / chakkar phool

10 cardamom / elachi

1 tbsp pepper / kali mirch

1 tsp fennel / saunf

½ tsp turmeric pdr

 

Instructions

 

in a thick bottomed pan dry roast 3 red chilli and 7 bay leaves till they turn crisp. keep aside.

then dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.

next dry roast 3 mace, 2 inch cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.

once the ingredients are cool, transfer to a blender and allow to cool completely.

also add in ½ tsp turmeric.

blend to fine powder and transfer to the airtight container.

Finally, store biryani masala powder in airtight container and use to prepare biryani.

 

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Soya Matar Kheema

 Ingredients:

Soya granules: 50 g

Green peas: 25 g

Cauliflower (finely chopped): 15 g

Beans (finely chopped): 5 g

Carrot (finely chopped): 15 g

High-protein yoghurt: 50 g

Green chillies: as per taste

Salt: to taste

Boiled millets: 1 cup

Fried onions: 2 tbsp

Dry spices:

Kashmiri red chilli powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Biryani masala: 1 tsp

Salt: 1 tbsp (adjust to taste)

For cooking:

Ghee: 1 tsp

Green cardamom: 2

Cinnamon: 1 small stick

Bay leaf: 1

Cloves: 3–4

Air-fried birista: 2 tbsp *

Ginger-garlic paste: 1 tbsp

Chili–coriander paste: 1 tbsp

* Making birista (crispy fried onions) in an air fryer is a healthy, low-oil alternative to deep-frying, requiring only 1–2 teaspoons of oil for 2-3 large onions. Slice onions thinly, toss with oil, and air fry at

–

(

–

) for 12–20 minutes, shaking every 5 minutes until golden brown. 

Method:

In a bowl, combine soya granules, peas, cauliflower, beans, carrot, yoghurt, all dry spices, and salt.

Mix well until evenly coated.

Cover and marinate for 15–20 minutes.

Heat ghee in a pan.

Add cardamom, cinnamon, bay leaf, and cloves; sauté until aromatic.

Add air-fried birista and sauté lightly.

Add ginger-garlic paste and cook until the raw smell disappears.

Stir in chilli–coriander paste and sauté for 30–40 seconds.

Add the marinated mixture.

Cook on medium heat for 10–15 minutes, stirring occasionally, until the kheema is well cooked and the masala is well combined.

Switch off the heat and keep ready for layering.

Cool slightly and blend into a smooth paste.

Strain for a silky texture.

Heat oil, add the gravy, and simmer for 8–10 minutes until thick and glossy.

Adjust salt and add a pinch of honey if needed.

Step 3: Final Finish (No Cream)

Ingredients:

Roasted paneer tikka

Protein yoghurt (whisked): 3 tbsp

Kasturi methi: 1 tsp

Garlic (finely chopped): 1 tsp

Red chilli powder: ½ tsp

Oil: 1 tsp

Fresh coriander: for garnish

Method:

Lower the heat completely.

Slowly add whisked yoghurt while stirring continuously (to prevent curdling).

Add paneer tikka and mix gently.

Simmer for 2–3 minutes only.

 Light Tadka

Heat oil

Add garlic and sauté until lightly golden

Switch off the heat, then add red chilli powder and kasturi methi

Pour over the curry

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One-Pot Egg Biryani

 Ingredients

• Basmati rice
• Eggs
• Onions, thinly sliced
• Ginger-garlic paste
• Green chilies
• Tomatoes or yoghurt
• Biryani masala
• Whole spices (bay leaf, cinnamon, cloves, cardamom)
• Fresh coriander and mint
• Ghee or oil
• Salt and water

Preparations

Start by washing and soaking basmati rice for 20–30 minutes. This step ensures long, fluffy grains. Meanwhile, hard-boil the eggs, peel them, and lightly score the surface so they absorb the masala later.

2. Build the Flavour Base

Heat ghee or oil in a heavy-bottomed pot. Add whole spices like bay leaf, cinnamon, cloves, and cardamom. Once they release aroma, toss in thinly sliced onions and sauté until golden brown for that classic biryani depth.

3. Create the Masala

Add ginger-garlic paste and green chilies, sauté well. Stir in chopped tomatoes or whisked yoghurt and cook until the mixture thickens into a rich masala. Sprinkle biryani masala and salt, mixing thoroughly for a balanced spice profile.

4. Add Eggs and Rice

Place the scored eggs into the masala and coat them gently. Drain the soaked rice and add it to the pot, ensuring it mixes evenly without breaking the grains.

5. Cook and Rest

Pour in measured water, bring it to a boil, then cover and cook on low heat until the rice is perfectly done. Turn off the heat and let the biryani rest for 10 minutes before fluffing. This resting time locks in aroma and prevents sogginess.

Cooking everything together allows the rice to absorb the spices directly, resulting in deeper flavour. It also prevents overcooking or dryness, which can happen during traditional layering. The steam trapped in a single pot helps the eggs remain soft while the rice cooks evenly.

Common Mistakes to Avoid

1. Skipping the rice soaking step: Affects grain length

2. Using too much water: Makes the biryani soggy

3. Overcooking eggs: Makes them rubbery

4. Cooking on high heat throughout: Burns the base

1. Can I Make One-Pot Egg Biryani Without Biryani Masala?

Yes! You can use a mix of garam masala, coriander powder, and a pinch of turmeric for a similar flavour profile.

2. How Do I Prevent Eggs From Breaking While Cooking?

Score them lightly and stir gently after adding to the masala. Avoid vigorous mixing once eggs are in the pot.

3. Can I Cook This Biryani In An Instant Pot Or Pressure Cooker?

Absolutely. Use the saute mode for the masala, then pressure cook on low for 5–6 minutes after adding rice and water.

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Quinoa Biryani

Ingredients

80 gm Diced Mixed peppers  

100 gm India Gate - Quinoa

40 gm Chopped Onions  

40 gm Diced Cooked Potatoes

40 gm Chopped tomatoes  

10 gm Ginger Garlic Paste

1/2 tbsp Biryani Masala  

1/2 tsp Lemon juice

30 gm Fresh coriander  leaves chopped

 30 ml / 6 tsp Oil 

 

Preparations

Cook the quinoa in veg stock. Set aside.

Sweat the onions in oil, add the spices, and add the vegetables.

Mix in with the Quinoa. Check seasoning.

Give the quinoa a little dungaar (smoke) by burning the coal and then placing it in a small bowl on top of the quinoa with ghee & garlic. Close the entire thing with foil.

Place in a small microwave bowl. Sprinkle some water over it.

Heat in the micro & de-mould on a plate. Garnish with caramelised onions & coriander leaves

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Quinoa biryani

 Ingredients

80 gm Diced Mixed peppers  

100 gm  Quinoa

Onion 1 medium size chopped

Diced Cooked Potatoes  1 cup

2 big tomatoes  chopped

Ginger Garlic Paste  2 tbsp or less as per taste

1/2 tbsp Biryani Masala  

1/2 tsp Lemon juice

Fresh coriander  leaves chopped 2-3 tbsp

30 ml Oil / roughly 3-4 tbsp

 

Preparation

Cook the quinoa in veg stock. Set aside.

Sweat the onions in oil, add the spices, and  the vegetables fry for a few minutes

Mix in with the Quinoa. Check seasoning.

Give the quinoa a little dungaar (smoke) by burning the coal and then placing it in a small bowl on top of the quinoa with ghee & garlic. Close the entire thing with foil or cover with a vessel.

Place in a small microwave bowl. Sprinkle some water over it.

Heat in the microwave & de-mould on a plate. Garnish with caramelised onions & coriander leaves

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.