Baked Biryani in Spicy Potato Jacket.

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE BIRYANI

Prep Time

:00:(HH:MM)

Serves

2

Baking/Cooking Time

00

Baking Temp

00

Baking Temp Details

Celsius

Level

Adavanced

Short Recipe Description

I want to thanks my mom,who always tasted all my food experiments and always gave me her honest opinion,if she liked something she showered me with the compliments and if she don't...god save me🙈😁😬

Additional Categories

Non Vegetarian

INGREDIENTS
1 tea spoon biryani of premium
Rice 1 1/2 cups
Carrots 2 medium
French beans 1/2 inch pieces 15
Green peas
Salt to taste
Green cardamons 8
Black cardamom 1
Cloves 15
Cinnamon 1/2 inch stick
Bay leaf 1
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Turmeric powder 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Yogurt 1/2 cup
Rose water 1/2 teaspoon
Saffron (kesar) a few strands
Potato jacket
5 big size potatoes
1 cup hung curd
Salt
Red chilli powder 1/2 t.spoon
Chicken masala 1/2 t.spoon
Turmeric powder 1/2 t.spoon.
Butter 2 table spoons
METHOD

1)Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and add 1)2 tea spoon of fab biryani essence, set aside.
Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans and green peas.
2)Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook. Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add garam masala powder and mix well. Simmer for two minutes.
3) wash and peel the potatoes, cut thin layer of potatoes horizontally. Scoop the potatoes..
4) Mix curd,salt,red,chilli powder, and chicken podwer,1 table spoon butter and remaining 1/2 tea spoon of fab biryani essence. Marinate scooped potatoes and their cap for 2 hours
5) Mix rice and prepared vegetables with very light hand.
6) fill prepared biryani rice in potatoes . Sprinkle some rose and saffron water on top of rice. Close potatoes with the cap. Apply good quantity of butter,stick coriander leaves on the top of potato cap. Arrange in the greased dish.
7) Bake for 20 minutes on 190C.

Assembling

Baker Tips/Notes


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