
2 minute read
bonanza
from 2012-05 Sydney (2)
by Indian Link
heavy-bottomed pan, add all the spice powders and onions. Fry till they are light brown. Add cabbage, lemon juice, salt and spinach paste. Fry for 5 minutes. Add the above fried masala to the rice leaving behind 1 tbsp mixture. Add half the cheese. Delicately blend the masala with the rice till it is evenly mixed, preferably with gentle fingers so that the grains do not break. Transfer to a casserole, spread the leftover paste on the rice. Sprinkle over the remaining cheese and the milk. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.
eggetarian Biryani
5 eggs
½ cup fresh grated coconut
1 onion, roughly chopped
½ tsp fennel seeds
1 tsp each grated ginger and chopped garlic
2 cups basmati rice
3 1/2 cups water
1 inch piece cinnamon
Green chillies to taste
5 black cardamom pods
2 bay leaves
¼ tsp turmeric powder
2 tsp coriander powder water, if necessary. Keep aside.
Now, add 2 tbsp of oil to a pan and heat it. Add cumin seeds, cardamom, cinnamon and the bay leaves. When they begin to splutter, carefully add the ground paste and cook. Let it cook for 4 minutes. Add the rice and water. Mix well. Cover and cook for up to 15 minutes or until the rice is done.
Boil the eggs separately and cut into rings. Arrange in the corners of a dish and add the rice in the center.
Serve with raita or any gravy dish.
Jhatpat Biryani

2 cups basmati rice
3 medium size onions, finely chopped
Boiled veggies like peas, corn, beans, carrot
6 saffron strands
6 bay leaves
2 tbsp ghee
Salt to taste
Readymade biryani masala
2 tbsp chopped fresh coriander
8-10 whole cashew nuts and place the rice dish in the oven for about ten minutes so that all the flavours can be absorbed, and the rice is cooked thoroughly.
Biryani with paneer woofs
2 cups basmati rice
2 cups paneer, mashed
2 tsp ginger-garlic paste
1 tbsp plain flour
2 tbsp ghee
3 pods cardamom
6 bay leaves
6 saffron strands soaked in water
Pinch of soda-bicarb
Oil to fry
Cashew nuts and sultanas for garnish
Salt to taste
Soak the rice for half an hour and then boil in water adding half the ghee, all the cardamom and bay leaves until nearly cooked. Drain the rice properly and then add the saffron strand dissolved in water. Once the rice is cooked thoroughly, keep aside.
Cook the rice in plenty of water. To get the flavour, add salt and lemon juice while cooking. Cook until almost done. Drain and cool the rice by spreading it on a tray.
Keep aside.
Blend together the spinach, green chillies and ginger to a paste, without adding water.
Warm butter in a kadhai or
2 tsp cumin powder
Salt to taste
5 tbsp oil
Heat 2 tbsp oil in a pan.
Fry the onions and green chilli till browned. Grind the fried mix with the coconut, ginger and garlic, turmeric powder and coriander powder. Add a little
Soak the rice for half-hour and then boil in water with half the ghee, all the cardamom and bay leaves until nearly cooked. Drain the rice well, then add the saffron strands dissolved in water.
Fry the onions till brown, add the boiled vegetables and biryani masala, and season with salt to your taste.
Mix all the veggies and rice lightly, layer in a casserole, garnish with cashews and fresh coriander,


To make the paneer woofs, add the ginger-garlic paste, plain flour, soda-bi-carb and salt to taste, to the pre-mashed paneer Mix thoroughly, make small balls and deep fry until golden brown. Keep separate. Also lightly fry the cashew nuts and sultanas and keep them aside.
In an oven-proof casserole, layer the rice and paneer woofs, garnish with cashew nuts and sultanas, and place in the oven for 12-15 minutes.
Serve hot with a gravy dish.