Nauratan Biryani Recipe | Masala Mornings | Shireen Anwar | Desi Food

Описание: Nauratan Biryani has a royal - rustic taste that you'll fall in love with. Feel royal in every bite of this Biryani.

Watch this Masala TV video to learn how to make Nauratan Biryani, Aalu matar koftay , Burhani and Tinday ki tarkari Recipes. This show of Masala Mornings with Shireen Anwar aired on 13 November 2020.

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Nauratan Biryani:

Ingredients

Rice soaked and boiled 750 gm
Brown onion 1 cup
Carrots cut in cubes 2
Potatoes cut in big cubes 2
Peas 1 cup
Brinjal 1 cut in cubes
Beans 1 cup
Fenugreek small 4 bunches chopped
Spinach finely chopped 1 ½ cup
Ginger garlic paste 1 tbsp heaped
Chili powder 2 ½ tsp
Roasted &crushed cumin 1 ½ tsp
Coriander powder 2 tsp
Tomatoes chopperized 4
Coriander leaves ½ cup
Green chilies 4
Mint leaves ½ cup
Lemon juice 2 tbsp
Allspice 1 tsp
Screw pine essence in yellow color 1tbsp
Oil ¾ cup
Salt 1- ½ tsp

Method

Boil rice with whole spices and 2 tbsp salt till ¾ done. Heat oil, add ginger garlic paste, choti methi chopped with all the dry seasonings, chopperised tomatoes with ½ cup water, cover and cook till tomatoes tender, add all the chopped vegetables except brinjals and green chilies, add 1 cup water, cover and cook till vegetables done. Lastly add brinjals, green chilies mixed spices, leave it on dum. In a pan layer half the rice, put the vegetable mixture, top with chopped greens, left over boiled rice, top with kewra and yellow color, leave it on dum, mix and serve with burhani.


Aalu matar koftay:

Ingredients

Meatballs 1packet
Green peas 1 cup
Potatoes chopped in cubes 2
Green chilies chopped 4
Onion 1 ½ cup
Ginger garlic 1 tbsp heaped
Coriander powder 1 ½ tsp
White cumin roasted & crushed 1 tsp
Salt 1 tsp
Chili powder 1-½ tsp
Turmeric ½ tsp
Sugar 1 tsp
Oil ½ cup
Mixed whole spices 1 tbsp
Wheat flour 1 tbsp
Coriander leaves for garnishing

Method

Coarsely grind whole spices. Heat oil in a pan, add potato cubes, fry till golden brown, remove and keep aside. Fry onion in the same oil till light golden, add mutton, ginger garlic, dry spices, and green chilies, fry well, add 1 cup water, cover and cook till mutton tender. Then add in the coarsely grounded whole spices, sugar, dissolved wheat flour mix with ½ cup water. Lastly add grounded cumin, boiled peas, and fried potatoes, leave it on dum, serve garnished with coriander leaves and paratha.






Burhani:

Ingredients

Yogurt beaten 2 cups
Brinjals 2 medium
White cumin seeds 1 tsp
Cumin roasted & crushed 1 tsp
Salt ¾ tsp
Crushed red pepper 1 tsp
Mint leaves ¼ bunch
Coriander leaves ¼ bunch
Green chilies 4
Oil ¼ cup

Method

Cut brinjals in thin slices, fry in oil till golden brown, and remove. In the same oil fry cumin seeds, add crushed red pepper, put the fried brinjals in a single layer with ground cumin, beat yogurt with salt, remove brinjals in a dish, top with beaten yogurt mixed with salt, top with coriander, mint and green chilies, and serve




Tinday ki tarkari:

Ingredients

Round gourd ½ kg
Tomatoes chopperised 2
Crushed red pepper 1 tsp
Salt 1 tsp leveled
Coriander leaves chopped 2 tbsp

Ingredients for baghar

Cumin seeds 1 tsp
Whole button chilies 6 – 8
Crushed garlic 1 tbsp
Green chilies 4 chopped
Oil ¼ cup

Method

Heat oil, add whole cumin seeds and button chilies, slightly fry, add garlic, slightly brown, add chopperised tomatoes, green chilies with salt, crushed red pepper, add tinday sliced, cover and cook for 15 mins on low flame, when done, fry for 2 mins, lastly add corianderleaves and remove.