Pasanday Biryani

Pasanday Biryani

Pasanday Biryani is one of the most famous Asian traditional main courses.This recipe is scrumptious & easy to cook so try this Pasanday Biryani Recipe and make your dining remarkable.

INGREDIENTS :

1 kg Pasanday
1 cup Yogurt
1 cup Fresh Milk
1 cup Oil or Ghee
1 bunch Finely chopped Mint leaves
4 Finely chopped onion
6 Finely chopped green chilies
6 Lemon
2 ½ cup Rice
1 tbsp Red chili powder
1 tbsp Ginger Garlic paste
2 tbsp Raw Papaya paste
a pinch Yellow color
to taste Salt
for Pasanday
4 Clove
6 Green Cardamom
6 Black pepper
1 tsp White Cumin seeds
1 tbsp Poppy seeds
2 tbsp Roasted gram

METHOD :

• Grind together 4 cloves, 6 green cardamoms, 6 black peppers, 1 tsp white cumin seeds, 1 tbsp poppy seeds and 2 tbsp roasted gram.Marinate 1 kg pasanday with 2 tbsp raw papaya paste, 1 cup yogurt, 1 tbsp ginger garlic paste, ground seeds, salt to taste, juice of 3 lemons, ½ bunch of chopped mint leaves, 3 chopped green chilies and 1 tbsp chili powder.
• Keep aside for 30 minutes.Heat 1 cup oil in pan, add in 4 chopped onions and fry till golden brown, now remove brown onion and keep aside.
• Now add in oil marinated pasanday and cook till water dries. Now turn the flame off.Boil 2 1/2 cup rice in a pan with mint leaves, 3 green chilies, few green cardamoms and water as required till half tender.
• Drain out extra water and keep aside.Now grease a large pan, make a layer of boiled rice, top with cooked pasanday mixture. spread half of brown onion, juice of 1 lemon. Now make another layer of boiled rice. lastly pour 1 cup warm milk mixed with a pinch of yellow color.
• Now pour remaining lemon juice, mint leaves and green chilies on top. Simmer till done.

~Pasta

Nice ‘n’ Spicy Rice

Ingredients:

• 200g basmati rice 
• 1 thumb-sized piece of ginger, peeled and chopped 
• 1 tbsp sunflower oil 
• 1 large onion, peeled and chopped 
• 2 garlic cloves, peeled and sliced 
• 2 whole cloves 
• 1 cinnamon stick 
• 2 cardamom pods, cracked 
• 1½ tsp medium curry powder 
• 50g frozen peas 
• 50g frozen sweetcorn 
• 50g flaked almonds (optional) 
• 375ml stock (1 stock cube dissolved in 375 ml boiling water) 

Method:

1. Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir. 
2. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir. 
3. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve. 

References:
BBC Good Food

~Pasta