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July 5, 2020
DifficultyIntermediate
Yields1 Serving
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins
 250 g Long grain old basmati rice
 200 g Onions
 250 g Cauliflower
 100 g Beans
 100 g Peas
 100 g Broccoli
 100 g Mushrooms
 50 g Ginger
 50 g Garlic
 2 Carrots
 1 Capsicum
 100 g Plump green chillies
Whole Spices
 1 tsp Shahi Jeera
 2 Cinnamon Sticks
 45 Green Cardamom
 45 Cloves
 23 Javitri
 1 Star Anise
 3 Bay leaf
 1 pinch Saffron
 1 Muslin Cloth
Powdered Spices
 Salt to taste
 Red Chillies to taste
 ½ tsp Turmeric
 1 tbsp The Indian Queen Garam Masala
 2 tbsp The Indian Queen Pickle Masala
Other Ingredients
 100 g Curd
 50 ml Milk
 2 tbsp Fresh Cream
 Ghee as Required
 Oil for frying
1

Clean, wash, and soak the rice for an hour.

2

For rice preparation: in a deep hollow vessel add ghee when it is hot add water salt. Take Muslim cloth & make a potli of whole spices. Reserve the saffron. Put it in the boiling stock. Let it simmer for a good 15 minutes. Then add rice and cook till 70%. And strain out.

3

Cut all the vegetables into big dices or chunks and boil broccoli,mushroom,green peas.

4

In a kadai take ghee or oil and fry the vegetables ( besides brocoli,mushrooms green peas) till half done.

5

In the same oil slice the onions and fry till golden brown and dish out on a tissue. It will become crisp. Known as barista.

6

In a heavy bottom vessel add ghee,ginger garlic green chilli paste. (Adjust green chilly as per your taste). sauté it till raw smell goes. Add the powdered spices , half of the whipped curd and cook till oil separates. Add all the vegetables into it & mix. Take off the flame.

7

Now line the rice on the cooked vegetable mixture. Sprinkle saffron, Milk, Cream, slit green chillies,Mint leaves,Coriander chopped, Shahi jeera & Indian queen Garam Masala & Fried onions. And cover the vessel with a tight lid for dum. Place the vessel on hot tawa.

8

Dum it For 15 minutes and Till aroma comes.

9

Slowly open the rice. Serve with bhurani raita. Garnish with fried onions.

10

Bhuni Achari Mirch

Method

1.Wash and dry the green chillies.
2.Slit the chillies (slit so that a pocket is created, it prevents chillies to splutter
3.Roast them on fire directly as we roast brinjal for bharta.
4.When it gets little roasted or nice golden colour comes, dish out in a bowl or thaali. Sprinkle salt mustard oil,and Indian queen pickle masala.
5.Store in a glass jar and refrigirate
6.Enjoy with Biryani or even with mathi,parantha,dhokla.

Ingredients

 250 g Long grain old basmati rice
 200 g Onions
 250 g Cauliflower
 100 g Beans
 100 g Peas
 100 g Broccoli
 100 g Mushrooms
 50 g Ginger
 50 g Garlic
 2 Carrots
 1 Capsicum
 100 g Plump green chillies
Whole Spices
 1 tsp Shahi Jeera
 2 Cinnamon Sticks
 45 Green Cardamom
 45 Cloves
 23 Javitri
 1 Star Anise
 3 Bay leaf
 1 pinch Saffron
 1 Muslin Cloth
Powdered Spices
 Salt to taste
 Red Chillies to taste
 ½ tsp Turmeric
 1 tbsp The Indian Queen Garam Masala
 2 tbsp The Indian Queen Pickle Masala
Other Ingredients
 100 g Curd
 50 ml Milk
 2 tbsp Fresh Cream
 Ghee as Required
 Oil for frying

Directions

1

Clean, wash, and soak the rice for an hour.

2

For rice preparation: in a deep hollow vessel add ghee when it is hot add water salt. Take Muslim cloth & make a potli of whole spices. Reserve the saffron. Put it in the boiling stock. Let it simmer for a good 15 minutes. Then add rice and cook till 70%. And strain out.

3

Cut all the vegetables into big dices or chunks and boil broccoli,mushroom,green peas.

4

In a kadai take ghee or oil and fry the vegetables ( besides brocoli,mushrooms green peas) till half done.

5

In the same oil slice the onions and fry till golden brown and dish out on a tissue. It will become crisp. Known as barista.

6

In a heavy bottom vessel add ghee,ginger garlic green chilli paste. (Adjust green chilly as per your taste). sauté it till raw smell goes. Add the powdered spices , half of the whipped curd and cook till oil separates. Add all the vegetables into it & mix. Take off the flame.

7

Now line the rice on the cooked vegetable mixture. Sprinkle saffron, Milk, Cream, slit green chillies,Mint leaves,Coriander chopped, Shahi jeera & Indian queen Garam Masala & Fried onions. And cover the vessel with a tight lid for dum. Place the vessel on hot tawa.

8

Dum it For 15 minutes and Till aroma comes.

9

Slowly open the rice. Serve with bhurani raita. Garnish with fried onions.

10

Bhuni Achari Mirch

Method

1.Wash and dry the green chillies.
2.Slit the chillies (slit so that a pocket is created, it prevents chillies to splutter
3.Roast them on fire directly as we roast brinjal for bharta.
4.When it gets little roasted or nice golden colour comes, dish out in a bowl or thaali. Sprinkle salt mustard oil,and Indian queen pickle masala.
5.Store in a glass jar and refrigirate
6.Enjoy with Biryani or even with mathi,parantha,dhokla.

Subz Kullad Biryani & Bhuni Achari Mirch by Chef Bharat Kemani

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