{"id":535,"date":"2020-11-23T03:44:20","date_gmt":"2020-11-23T03:44:20","guid":{"rendered":"https:\/\/www.ashwita.com\/food\/?p=535"},"modified":"2023-04-29T12:32:22","modified_gmt":"2023-04-29T12:32:22","slug":"shahi-tarkari-biryani","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/shahi-tarkari-biryani\/","title":{"rendered":"Shahi Tarkari Biryani"},"content":{"rendered":"\n<p>Serves 2-3<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"474\" height=\"474\" src=\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/biryani.jpg?resize=474%2C474&#038;ssl=1\" alt=\"\" class=\"wp-image-598\" srcset=\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/biryani.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/biryani.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/biryani.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/biryani.jpg?w=1440&amp;ssl=1 1440w, https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/biryani.jpg?w=948&amp;ssl=1 948w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p>1 large onion<br>3 tbsp cashews and almonds<br>4 tbsp oil\/ ghee<br><strong>The Vegetable layer:<\/strong><br>2 cups chopped vegetables (potatoes, cauliflower, carrots, beans, peas, I even like to add soya nuggets, paneer or mushrooms sometimes. For an exotic twist, you could even use broccoli and asparagus)<br>1 tsp salt<br>4 tbsp oil<br>1 tsp chili powder<br>\u00bd tsp turmeric powder (haldi)<br><strong>Curry<\/strong>:<br>1 cup curd \/ yogurt, thick and fresh<br>1 tsp chilli powder<br>\u00bd tsp turmeric powder<br>1 tsp biryani masala<br>\u00bd tsp fennel, crushed<br>1 tsp ginger-garlic paste<br>1 tsp salt<br><strong>The Assembly:<\/strong><br>3 tbsp oil \/ ghee<br>1 bay leaf<br>1 star anise<br>3 cardamom \/ elaichi<br>1 inch cinnamon stick<br>4 cloves<br>1 \u00bd cup basmati rice, soaked<br>A few strands of saffron soaked in water for a few min<br>2 tbsp raisins<br>A handful of chopped mint and coriander leaves<br>1\u00bd cup water<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Slice the onions and fry it in ghee or oil on low heat until it is caramelized and dark brown. Set aside. <\/li><li>Fry the cashews and almonds in the same pan and set aside. <\/li><li>Fry the vegetables in the same pan for 2 minutes and set aside.<\/li><li>Combine the curds with chili powder, turmeric powder, biryani masala powder, fennel powder, ginger-garlic paste and salt and mix well.<\/li><\/ul>\n\n\n\n<p><strong>Putting it all Together<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In a pressure cooker, heat 3tbsp of ghee\/ oil. <\/li><li>Add the spices: bay leaf, star anise, cardamom, cinnamon and cloves.<\/li><li>Add the curd mixture.<\/li><li>Add the vegetables and fried nuts<\/li><li>Now spread the soaked rice on top of this and add saffron water.<\/li><li>Sprinkle the raisins, mint-coriander leaves and the fried onions<\/li><li>after that, sprinkle half of the fried onions \/ barista.<\/li><li>Add 1\u00bd cup water.<\/li><li>Pressure cook for 2 whistles.<\/li><li>Serve garnished with the remaining fried onions, along with a raita or mirchi ka salan. <\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Notes<\/strong>: <\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>I love to serve it along with a boiled egg but that&#8217;s just a personal preference. You can even substitute the vegetables in the recipe with boiled eggs and potatoes for a nice egg biryani.<\/li><li>If you are cooking without a pressure cooker, half-cook the rice first and then follow the same process, cover with a lid and let it cook until done, about 10 minutes depending on the rice. <\/li><li>I often use a lot more vegetables and might also use different rice, in which case the quantity of water needed will be more<\/li><\/ul>\n\n\n\n<p><strong>Making your own Biryani Masala<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Dry roast 3 dried red chilies and 7 bay leaves (<em>tej patta) <\/em>until crispy.<\/li><li>Separately, dry roast 2 tbsp coriander (<em>dhania)<\/em> seeds, 1 tbsp cumin (<em>jeera<\/em>) and 1 tbsp caraway seeds (<em>kala jeera) <\/em>until fragrant.<\/li><li>Dry roast 3 mace (javithri), 2 inch cinnamon stick, 1 nutmeg (jayfal), 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel \/ saunf.<\/li><li>Once completely cool, add \u00bd tsp turmeric and blend to fine powder <br>Store in an airtight container.<\/li><\/ul>\n\n\n\n<p><strong>Raita<\/strong><\/p>\n\n\n\n<p>The easiest, simplest accompaniment to this dish is a raita. You can make this by mixing slightly beaten curds\/ yogurt with chopped cucumbers, tomatoes, onions, green chilies, coriander leaves and salt. <\/p>\n\n\n\n<p>You can use all the above vegetables or even just one of them to make a raita, and the cucumber can also be grated if it is being used alone. <\/p>\n\n\n\n<p>Some people like to add red chili powder and cumin powder to this but I prefer it plain. Leave the raita in the refrigerator for a little while so the juices flow into the curds. Serve chilled. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 2-3 Ingredients 1 large onion3 tbsp cashews and almonds4 tbsp oil\/ gheeThe Vegetable layer:2 cups chopped vegetables (potatoes, cauliflower, carrots, beans, peas, I even like to add soya nuggets, paneer or mushrooms sometimes. For an exotic twist, you could even use broccoli and asparagus)1 tsp salt4 tbsp oil1 tsp chili powder\u00bd tsp turmeric powder &hellip; <a href=\"https:\/\/www.ashwita.com\/food\/shahi-tarkari-biryani\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Shahi Tarkari Biryani<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,4],"tags":[33,35],"class_list":["post-535","post","type-post","status-publish","format-standard","hentry","category-allposts","category-mains","tag-biryani","tag-rich"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-8D","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":2,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/535\/revisions"}],"predecessor-version":[{"id":599,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/535\/revisions\/599"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}