vegetarian recipe by master chef sanjeev kapoor
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Collection of 4000 + Vegetarian Recipes by Master Chef Sanjeev Kapoor. Now making Indian Recipes is that much quicker and easier. You shall find Veg Recipes for Breakfast, Lunch and all other meals of the day.TRANSCRIPT
• Description• Ingredients• Method• Chef’s tip• Nutrition facts• Book• Similar recipes with links
Chholay Biryani
Description
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A combination of chole and rice cooked to make a biryani.
Cooking Time: 30 - 40 minutes
Servings: 4
Preparation Time: 40 - 50 minutes Category: Vegetarian
Ingredientswww.sanjeevkapoor.com
Chickpeas (kabuli chana) 1 cupBasmati rice 1 1/2 cupSalt to tasteGreen cardamom 5-6Bay leaf 2-3Clove 2-3Tea leaves 2 tablespoonOil 3 tablespoonOnion ,sliced 1 mediumGinger paste 1 tablespoonGarlic paste 1 tablespoonGreen chilli paste 1 teaspoonChole masala 2 teaspoonRed chilli powder 1 teaspoonPotato,boiled and cut into 1cm pieces 2 mediumSaffron (kesar) a fewSkimmed milk 1/4 cupYogurt 1/2 cupFried onions 1/2 cupMint leaves a fewGinger,thin strips 1 inch piece
Method
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Soak rice in three cups of water for about half an hour. Drain. Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done. Drain excess water. Soak kabuli chana overnight in four cups of water. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove the muslin cloth bag and drain kabuli chana. Heat two tablespoons oil in a non stick deep pan, add onion and sauté.
Add garlic paste, ginger paste, green chilli paste and continue to sauté till fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix. Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix. Add the potatoes and mix. Spread half the rice in a layer over the chholay. Drizzle the yogurt, half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice.
Drizzle the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low heat for ten minutes. Serve hot.
Tips by Chef
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Best served hot with a raita of your choice.
Recipe Books
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Healthy & Tasty Recipehttp://shop.sanjeevkapoor.com/Healthy-Tasty-Recipes.aspx
Khazana of Indian Recipeshttp://shop.sanjeevkapoor.com/khazana-of-indian-recipes.aspx
Tomato Temptation
Pineapple And Rice Jubilee
Almond Rice With Mixed Vegetables
Mexican Fried Rice
Sprouted Moong Khichdi
Herbed Rice With Mushrooms
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