Veg Biryani ek prasiddh Bharatiya dish hai jisme sugandhit chawal, sugandhit masale aur rang-birang sabziyon ka mel mila hua hota hai. Iski shaandaar swad aur sundar presentation ise khaas mauke ke liye ya bas ek bharpur bhojan ke roop mein pasand kiya jata hai. Is lekh mein hum aapko mouthwatering veg biryani banane ki vidhi batayenge jo perplexity aur burstiness ka sahi balance rakhti hai.
1.Veg Biryani – Samagri:
Apne rasoi safar ke liye nimn samagri ko jama karein:
– Basmati chawal: 2 cup
– Assorted sabziyan: Gajar, matar, shimla mirch, aloo, beans, aadi
– Pyaaz: 1 badi pyaaz, patle tukdo mein kaati hui
– Tamatar: 2 madhyam size ke, barik kaati hui
– Dahi: 1/2 cup
– Adrak-lehsun ka paste: 1 tablespoon
– Biryani masala powder: 2 tablespoon
– Garam masala powder: 1 teaspoon
– Kesar ke dhage: Chutki bhar (optional)
– Taja dhaniya aur pudina pattiyan: Ek chutki, barik kaati hui
– Ghee ya tel: 4 tablespoon
– Poore masale: Tej patta, dalchini ki daal, elaichi ke dane, laung
2. Sabziyon Ko Tayyar Karein:
Sabziyon ko achhe se dho kar chote tukdon mein kaat lein. Unhe namak wale paani mein halka ubaal kar thoda pakayein. Paani nikal kar alag rakh dein.
3. Sugandhit Chawal Pakayein:
Basmati chawal ko acche se dho kar gehre bartan mein rakhein. Ek bade bartan mein paani ubaal kar chawal aur tej patta, elaichi ke dane jaise poore masalon ko milayein. Chawal ko 70-80% tak pakayein. Paani nikal kar alag rakh dein.
4. Biryani Ko Tayyar Karein:
Ek gehra aur bhari bartan mein ghee ya tel ko medium aanch par garam karein. Pyaaz ke tukde ko daalein aur use golden brown hone tak bhunein. Adrak-lehsun ka paste daal kar ek minute tak bhunein, jab tak kacha swad gayab na ho jaye. Ab barik kaati tamatar ko daal kar unhe naram hone tak pakayein.
Ab swaad ka tadka daalne ka samay hai. Biryani masala powder aur garam masala powder ko upar se chhidak dein. Milayein aur masale ko pyaaz-tamatar ke base ke saath acche se mila lein. Dahi daalein aur smooth gravy-like consistency banane tak milayein.
5. Biryani Ko Sajayein aur Dum Cook Karein:
Aanch ko kam kar dein. Biryani ko layer banakar pakayein, pehle gravy par aadha pakaya chawal barabar failayein. Upar se pakaye hue sabziyan daalein. Taza dhaniya aur pudina pattiyan chidakte huye dal dein. Is tarah dobara ek layer chawal aur sabziyon ki banayein. Ek adde keemti touch ke liye, garam doodh mein kesar ke dhage bhigokar upar se chhidk dein.
Bartan ko dhakkan se dhak kar kam aanch par 20-25 minute tak pakayein. Is “dum” cooking technique se swad aur sugandh acche se milte hain aur chawal sugandhit goodness ko absorb karte hain.
6. Sajana aur Pesh Karna:
Jab biryani taiyar ho jaye, use aanch se hata kar thodi der ke liye rakh dein. Halki halki se fork se chawal ko alag alag karein aur swad ko failayein. Veg biryani ko garam-garam pesh karein, upar se aur taza dhaniya aur pudina pattiyan chidkate hue.
Visit To – Anand Dum Biryani – Ek Swadisht Khana
Veg Biryani – Antim Suvichar:
Badhai ho! Aapne swaadisht veg biryani banane ki kala ko sikh liya hai jo perplexity aur burstiness ka perfect balance banati hai. Is lazeez dish ke sugandhit masale, sugandhit chawal aur jivant sabziyon ka mel aapke parivar aur doston ko prabhavit karne ke liye pakka hai.