Lazzat E Taam Biryani

Name: Lazzat E Taam Biryani
Yield: 4-5 nos.
Cuisine: Indian
Ingredients: 500 gm Basmati Rice; 500 gm Raw Jackfruit; 2 tsp. Red Chilli Powder; 2 tsp Turmeric Powder; 1 tsp Coriander Powder; 2 tsp Besan; 2 cups Yoghurt; 300 ml. Oil; 2 tsp Ginger-Garlic Paste; 2 Cinnamon Stick; 2 no. Bay leaf; 3-4 Cloves; 4-5 Small Cardamom; 2-3 no. Mace; 1-2 no. Kebabchini; 2-3 green chilli; 15-20 mint leaves; few strands of Saffron; to taste Salt; 1-2 drops Kewra Essence (diluted in Water); 4-5 tsp. Rose water; 1/2 cup Fried Onion; For raita; 1 cup yoghurt; 2 garlic cloves; 1 tsp. red chilli powder; 1 tsp. roasted cumin powder; to taste salt

cheffvarun @cook_9928696

Mohali

#Biryanirecipe
#Biryanilovers #Biryanicontest #Biryanicookpad

cheffvarun @cook_9928696

Mohali

#Biryanirecipe
#Biryanilovers #Biryanicontest #Biryanicookpad

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Ingredients

4-5 nos.

500 gmBasmati Rice
500 gm Raw Jackfruit
2 tsp.Red Chilli Powder
2 tspTurmeric Powder
1 tspCoriander Powder
2 tspBesan
2 cupsYoghurt
300 ml.Oil
2 tspGinger-Garlic Paste
2Cinnamon Stick
2no. Bay leaf
3-4Cloves
4-5Small Cardamom
2-3no. Mace
1-2no. Kebabchini
2-3green chilli
15-20mint leaves
few strands of Saffron
to tasteSalt
1-2 dropsKewra Essence (diluted in Water)
4-5 tsp.Rose water
1/2 cupFried Onion
For raita
1 cupyoghurt
2garlic cloves
1 tsp.red chilli powder
1 tsp.roasted cumin powder
to tastesalt

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Steps

1

Soak rice for at least 40 mins.
2

Chop raw jack fruit & add salt, red chilli powder, turmeric powder, dhaniya powder and besan mix well.
3

Sprinkle some water & deep fry it.
4

Take yogurt in a bowl.
5

Add red chilli powder, turmeric powder, ginger & garlic paste, cinnamon sticks, bay leaf, cloves, green cardamom, slit green chillies, mint leaves, salt & mix well.
6

Add fried jack fruit to it & marinate.
7

Par boil rice with salt, and other Laazzat E Taam ingredients (cinnamon, bayleaf, cloves, green cardamom, mace, kebabchini) & oil.
8

Strain the rice & layer the biryani. In an another pot add ghee and layer it with rice and marinated jack fruit, mint leaves, fried aonions, saffron, kewra essence, rose water repeat the process 3-4 times at least.
9

Cover and seal it with lid and dough. Do not allow the steam to escape and cook over slow flame for remaining 15-20 mins.
10

Garnish with remaining fried onions, mint leaves and fried jack fruit pieces. Serve hot with raita.
11

Raita: Beat curd and combine all ingredients together. Stir nicely and serve.