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Categories:
Basmati rice ghee yogurt water orange food coloring saffron sugar pistachios raisins almonds cardamom powder cinnamon onion potato prawns water turmeric powder green chilies garlic ginger onions cloves cumin tomatoes coriander leaves red chili powder sugar eggs salt
Viewed: 27 - Published at: 2 years agoIngredients
- 1 kg basmati rice
- 5 tablespoons ghee
- 14 kg yogurt
- 3 tablespoons rose water
- 12 tablespoon orange food coloring
- 3 tablespoons saffron
- 8 tablespoons sugar
- 40 g pistachios
- 200 g raisins
- 40 g almonds
- 5 g cardamom powder
- 10 g cinnamon
- 1 kg onion
- 1 kg potato
- 35 prawns (size 16/20)
- 2 cups water
- 1 teaspoon turmeric powder
- 6 green chilies
- 5 cloves garlic
- 20 g ginger
- 2 large onions
- 10 cloves
- 1 teaspoon cumin seed
- 12 kg tomatoes
- 10 g chopped coriander leaves
- 2 teaspoons red chili powder
- 100 g sugar
- 4 hard-boiled eggs
- salt
Method
- Parboil rice and drain.
- Add ghee, curd and sugar and mix well.
- Soak saffron and orange colour separately in water.
- In order to get 3 colours of rice, divide the rice into 3 portions.
- Add saffron into one and orange colour into the second one.
- Leave the third as white rice.
- Grind all the masalas together.
- Brown the onions.
- Add the ground masala.
- Add the prawns.
- Cover with water for a minute.
- Add all the remaining ingredients.
- In a large well greased vessel, add half the orange rice followed by the prawn masala, then the saffron rice and fried potatoes and onions.
- Sprinkle some cardamom powder.
- Use up all the rice making layers from them.
- On top, sprinkle some white rice alongwith a tbsp.
- of ghee and cover.
- Let it simmer on slow flame.
- Garnish with nuts and boiled eggs before serving.
- Enjoy this memorable biryani to the fullest!
