Qeema Masoor Biryani Recipe by Cooking Recipes
Qeema Masoor Biryani Recipe by Cooking Recipes
1)
Take Mince ½ kg.
2)
Take Fried Onions
1 Cup + 2 tbsp.
3)
Take Turmeric ½
tsp
4)
Take Ginger
garlic paste 2 tbsp.
5)
Take Cumin Powder
1 ½ tsp.
6)
Take Cinnamon 1-2
stick.
7)
Take Black Lentil
1 Cup (Boiled till done only).
8)
Take Coriander Powder 1 tsp.
9)
Take Whole Spice
Powder 1 tsp.
10)
Take Green
Chilies 5-6.
11)
Take Oil ½ Cup.
12)
Take Fresh
Coriander 1/4 Cup.
13)
Take Water ¼ Cup.
14)
Take Milk ½ Cup +
Food Color A good pinch.
15)
Take Yogurt 1 Cup.
16)
Take Black pepper Corn 6-8.
17)
Take Cloves 6-8.
18)
Take Green
cardamom 4-5.
19)
Take Ghee 2-3 tbs or as required.
20)
Take Mint leaves 2 tbsp.
21)
Take Kewra
Essence 1 & ½ tsp.
22)
Take Star Anise
Powder 1 tsp.
23)
Take Bay leave 1.
24)
Take Rice 2 ½ Cup
(Soaked for 1 hour, 3/4th boiled with 1 tsp salt).
Directionof Qeema Masoor Biryani recipe:
Directionof Qeema Masoor Biryani recipe:
1.
Firstly In pan heat oil and the whole spices
(peppercorn, cloves, cinnamon, cardamom and bay leave). When it aromatic add
GGP and fry it. When GGP changes its color add mince in it along with Turmeric,
red chili powder, coriander powder, cumin powder and mix it well.
2.
Then add yogurt and salt in mince and cover lid.
When water dries up and mince is about to done add fried onions, green chilies
after that mix it well till the oil leaves sides.
3.
After it in the
same pan start layering biryani. Over the cooked mince add remaining chilies,
Coriander, mint, all spice powder and start the anise powder. Then Pour half of
the cooked rice. After that spread out boiled black lentil and then last layer
of the rice.
4.
Finally topped the rice with ghee, kewra
essence, water, milk+ food color and 2 tbsp. And of fried onions and cover the
lid properly.
5.
After doing this Simmer
on low flame for 15-20 mins OR till The steam arise.
1)
Take Qeema ½ kg.
2)
Take Fried Piyaz 1 Cup + 2 tbs.
3)
Take Namak 1
& ½ tsp or to taste.
4)
Take Lal Mirch
powder 2-3 tsp or to taste.
5)
Take Haldi ½ tsp.
6)
Take Adrak Lehsun
paste 2 tbs.
7)
Take Zeera Powder
1 ½ tsp.
8)
Take Daar Chini
1-2 stick.
9)
Take Kali Masoor
ki daal 1 Cup (Boiled till done only).
10)
Take Dhania
Powder 1 tsp.
11)
Take Garam Masala
owder 1 tsp.
12)
Take Hari Mirch
5-6.
13)
Take Tel ½ Cup.
14)
Take Taza Dhania 1/4 Cup.
15)
Take Doodh ½ Cup
+ Food Color ¼ tsp.
16)
Take Food Colour
¼ tsp.
17)
Take Dahi 1 Cup.
18)
Take Sabit kali mirch 6-8.
19)
Take Laung 6-8.
20)
Take Choti
Elaichi 4-5.
21)
Take Ghee 2-3 tbs.
22)
Take Podina 2 tbs.
23)
Take Kewra or Kewra Essence 1 ½ tsp.
24)
Take Badiyan ka powder 1 tsp.
25)
Take Tez patta 1.
26)
Take Chawal 2 ½
Cup (Soaked for 1 hour, 3/4th boiled with 2 ½ tsp or to taste salt).
1.
Pehly Pan main tel shamil karein aur saath
main sabit garam masala e.g (kali mirch, laung, daal chini aur tez patta). Jab
es sy khushboo aane lage to adrak lehsun ka paste shamil karein or Jab paste ka
rang tabdeel hone lage to is main qeema daal kea chi tarah mix karlein. Qeema
thora pak jaye to is main lal mirchi, dhania powder, zeera powder haldi daal
lyn or phr achitrha es ko mix kr lyn.
2.
Phr Qeema main dahi aur namak shamil karein
aur dhaank dein esko achi trha. Jab es sy pani mukammal khushk hone pe ajaye to is main
tali hue piyaz, hari mirch aur thora sa taza dhania daal ke bhoon lein esko
achi trha.
3.
Phr Usi pan main Qeema pe garam masala powder,
badiyan ka powder, bachi hue mirchein dal dyn or phir thory chawalon ki teh
lagaye, chawal ke baad kali masoor ki daal ki teh lagaye aur phr akhir main
bache hue chawal ki the lga dyn es py.
4. Or phr Sab se akhir main chawal ke upper doodh aur
food colour ka mixture daalein, food colour, ghee, hara dhania, podina aur tali
hue piyaz upper daal ke uska dhakan achi
trha band kar dein.
5.
Ye sab karny k baad esko ko Halki aanch pe 15-20 minutes ke liye dum dein.
6.
Ab es ko Mix kar ke serve karein.
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