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Meethe Chawal Cooking Recipe (Zarda)

Posted on February 15, 2013 by vusolutions

Ingredients:

A few saffron (kesar) strands
1 1/4 cups long grained (basmati) rice
2 tbsp ghee
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 cardamoms
1 tbsp milk
1 cup sugar
1/4 cup blanched and sliced almonds and pistachios

Preparation Method:

Dry roast the saffron strands in a small pan for 10 seconds. Add the milk and keep aside.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Put 2½ cups of water to boil.
Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamoms and rice and sauté for 5 minutes.
Add the saffron mixture, sugar and hot water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Separate each grain of rice lightly with a fork.
Serve hot garnished with the mixed nuts. via

Keema Biryani Recipe Dish

Posted on January 22, 2013 by vusolutions

Keema Biryani Recipe Dish

Ingredients:

350 gm Basmati Rice
400 gm Keema
3 tbsp Curd
1 large-sized Onion (chopped)
1 tbsp Ginger-Garlic Paste
100 gm Ghee
1/2 cup Milk
A few strands of Saffron
1-inch piece Cinnamon
3-4 Cardamoms
4-5 Cloves
1 tsp Red Chili Powder
1 cup Chicken Stock
2 tbsp Lime Juice

Procedure:

Cook rice in salted water, till it is just half cooked. Drain the water and keep it aside.
Mix the saffron in milk and keep aside.
Heat ghee in a medium-sized pan and fry chopped onions, till they become translucent.
Now, add the whole spices and let them splutter.
Mix in keema and ginger-garlic paste. Fry for 6-7 minutes, on medium heat.
Once the keema is properly fried and releases aroma, mix curd and red chilli powder.
Turn the heat to low and cook for another 3-4 minutes.
Turn off the flame and set aside.
Place one part of the half cooked rice in a baking dish. Then, add a portion of prepared keema and sprinkle half of the saffron milk and half of the lime juice.
Now, cover with another portion of rice and repeat the same process with keema, saffron and lime juice. Top it with the remaining rice.
Pour chicken stock over the layers of biryani.
Lid the top or seal it with a foil. Bake in the oven, at a low temperature for 15 minutes.
The Keema Biryani is ready to be served. via