Thursday, 9 August 2012

Moti Biryani

Time flys away, and here we are standing at our 100th post!!!!!

We have enjoyed writing each and every post.... have been learning along the way in the process. Its been 3 months since we started blogging and churning up some lovely food , that we enjoyed cooking!

Yes, it took time to sink in!!!! It just hit us that we have been having a cooking marathon....but since it is our passion we just didn't realize it.
The blogging world is incredible and addictive... and we have just started off.

Since it is our 100th post, we wanted it to be special. 

What better than, a treat "Fit for the Royals".

So here is a recipe straight from the land of Nizams and Nawabs... a royal biryani from Hyderabad ---- the land of biryanis.....Moti Biryani!!

Also from today we will be starting a "Unity in Diversity" cooking marathon where we will be posting recipes from different states of India. This is our tribute to our incredible India on the occassion of Independence Day. Its our way to give you a Taste Of India , in delicious vegeterian food!!
Back to our Biryani....

This  Biryani gets its name from the tiny paneer balls which when covered with chandi varq (edible silver leaves) look like little pearls or moti. But since I could not find the varq, I had to make do with pearls without the shine....


For the Moti:

200 gms       Paneer
10 to 12        Cashews (ground to powder)
1/4 tsp          Elaichi powder
1 to 2 tsp      Cornflour
a pinch of Namak Shamak
Oil for frying

For the Biryani Rice:

2 cups         Basmati Rice (I used India Gate Super Basmati ,In my exp. it gives the best long grains and beautiful aroma)
5 cups         Water
1 tsp            Namak Shamak
1                  Bay Leaf
4 to 5          Pepper Corns
2 inch         Cinnamon stick
3 to 4          Elaichi (small)
2                 Elaichi (big)
4 to 5          Cloves

For the Biryani Masala:

8 to 10      Pepper Corns
8 to  10     Cloves
1 inch        Cinnamon
3 to 4        Small Elaichi
2               Big Elaichi
4 to 5       Star Anise
2 tsp        Saunf
2 tsp        Jeera
2 tsp        Dhania
1 tsp        Dagad Phool (also known as kapasi)
1/2           Nagakeshar

Roast lightly and grind to a fine powder.

For the Biryani Curry:

1/2 cup     Carrots
1/2 cup     Peas
1/2 cup    Cauliflower florets
1/2 cup    French Beans
2              Onions
1 tsp        Ginger Garlic Paste
1/2 cup   Curd
1/2 cup   Pudina leaves
1/2 cup   Coriander leaves
1 tsp       Namak Shamak
1 tsp       Red Chilli Powder
1/2 tsp   Haldi Powder 
1/2 cup  Mawa


For the rice:

Wash and drain the rice.
Boil the water and add the whole garam masala and salt to it.Add the rice and cook till the rice is nearly cooked. Drain the water and spread the rice on a plate and add a little ghee to it. This is to prevent the rice from sticking.

For the Moti:

Mash the Paneer nicely. There should be no lumps. Add the cashew powder, salt and the cornflour and make small balls.
Fry these balls in oil till slightly golden. Drain and remove on absorbent paper.

For the Curry:

Chop the pudina and coriander leaves finely. In a bowl, mix the curd, the pudina and coriander leaves, chilli powder, haldi powder, salt, the ground biryani masala and the salt. This is the marinade.

Add the cut vegetable to the marinade cover and leave in the fridge for atleast 1/2 hr.

Heat about 2 tbs oil in a heavy bottomed vessel. Add the ginger garlic paste, chopped onions and saute till golden brown. Now add the marinated veggies. Mix well. Cover and cook till the veggies are cooked. Now uncover and cook till the excess water evaporates. Add the grated mawa and cook for 5 mins more. Remove and set aside.

For serving:

Take rice in a ring mold and plate it. Serve the curry in the middle.  Place the motis on the top. You can also add yellow and orange red color to the rice. Just add a pinch of color to a tsp of milk and drizzle on the rice. Serve piping hot. You may add a little ghee on the rice for that divine aroma.

This Shahi Moti Biryani tastes good with the good old onion raita.

This is our entry for

Bon Vivant #8 - Rice Recipes

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