Paneer Biryani using Chef Boss Hyderabadi Biryani Masala Paste

Chefboss Hyderabadi biryani masala is packed with flavors and taste. Each pack is priced 85/-.  Family of 4 can enjoy scrumptious biryani in no time.

Add veggies, meat or paneer as per your choice and following the three step process biryani can be prepared within 15 to 20 minutes. If your liking is heavy on spices then we can add extra spices.

Chefboss ready to use masala paste, pasta / pizza sauce, white sauce and chinese sauces and mix is available across all major outlets and online.

Overall review I enjoyed the biryani next day the flavors had enhanced even more and we enjoyed 6 generous portions of biryani. Excellent product.

Shop for chef boss products: https://www.chefboss.com/collections/all

Range of products avaiable on Chefboss:

PASTA SAUCE

Creamy Pasta Sauce

Pasta & Pizza Sauce

INDIAN GRAVY & PASTE

Makhani Gravy

Bhuna Gravy

Lucknowi Biryani Paste

Hyderabadi Biryani Paste

CHINESE SAUCE

Kung Pao Cooking Sauce

Schezwan Cooking Sauce

Manchurian Cooking Sauce

Hot Garlic Cooking Sauce

All Purpose Chinese Sauce

Chilli Chinese Sauce

Honey Chilli Sauce

STIR FRY SAUCE & DIP

All Purpose Chinese Sauce

Mayo Jalapeno Sauce

Fiery Chilli Mayo Sauce

Spicy Barbeque Sauce

Hot & Spicy Sauce

Chilli Chinese Sauce

Honey Chilli Sauce

Chef Boss Hyderabadi Paneer Biryani Ingredients:

Chef Boss Hyderabadi Biryani Paste

6 Cups Cooked Basmati Rice

1 Tbsp Ghee 

2 Tbsp Oil

2 Cardamoms

3 Cloves

1 Inch Stick Cinnamon

1 Bayleaf

1 Tsp Shahi Jeera

1 Staranise

10 Cashews 

1 Medium Onion Sliced

2 Slit Green Chilies

1/4 Cup Cubed Carrots

1/4 Cup Peas

1 Cup Hot Water to cook veggies

1 Tbsp Salt

400 Grams Cubed Paneer

2 + 2 Tbsp Mint and Coriander Finely Chopped

1/2 Lime Juiced

Chef Boss Paneer Biryani Recipe on Youtube

Method:

Heat a handi with oil and ghee.

Add whole spices and allow to splutter

Add cashews and onion fry till golden.

Add chopped veggies as per choice and fry.

Add chef boss biryani masala paste and fry till oil surfaces.

Add 1 cup water and salt as per taste cover and cook veggies

Add paneer and cover cook on medium flame for 5 minutes.

Separate half the amount or rice.

Separate half the amount of masala.

Layer the masala with rice the top with chopped mint and coriander.

Layer other half of the masala then the rice mint and coriander.

Cover and dum cook the biryani on very low flame for 15 minutes.

Once done add lime juice mix once and serve hot with raita and gravy as per choice...Enjoy!

Flame Grilled Tandoori Chicken Using Whole Chicken Leg From Meamo Meats

Tandoori chicken made easy....We don't need coal or wood barbeque by just using stove top and following some key steps in this recipe anyone can achive restaurant style scrumptious tandoori chicken at home.

Flame Grilled Tandoori Chicken Recipe on Youtube English😁

Ingredients Flame Grilled Tandoori Chicken:

500 Grams Whole Chicken Legs from Meamo Meats

2 to 3 Tbsp Hung Yogurt

2 Tsp Green Chilly Paste

2 Tsp Degi Mirchi Powder

1 Tbsp Kashmiri Mirchi Powder

1 Tbsp Tandoori Chicken Masala any brand

1 Tbsp Mustard Oil 

1 Tbsp Ginger and Garlic Paste

1 Tsp Lime Juice

2 to 3 Drops Vinegar

1 Tsp Turmeric Powder

1 Tsp Pepper Powder

1 Tsp Kasoori Methi Powder

1 Tsp Cumin Powder

1 Tbsp Salt

Melted Butter as required

Please do not skip any ingredients

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Prep:

Add 1 1/2 cup curd to a muslin cloth tie a knot hang it in a place to allow excess moisture to drain for 3 hours once the hung yogurt has formed reserve in a bowl.

Using a sharp kinfe slit the chicken thigh in 3 to 4 slits, wash the whole leg piece twice and allow to drain in a colander.

Clean and wash 10 green chilies add it to a mixer jar and grind to form smooth paste using only 2 to 3 tsp water.

Peel and wash ginger grind equal portion of ginger and garlic with 1 tbsp water and form smooth paste.

Add 1 tsp kasoori methi to a dry mixerjar and dry grind to form smooth powder.

Squeeze 1 tsp lime juice in a bowl and reserve.

Marination:

Once the chicken thigh has drained, add it to a mixing bowl.

Add green chilli paste, ginger and garlic paste followed by mustard oil, Lime juice, degi mirchi powder, kashmiri mirchi powder, kasoori methi powder, cumin powder, turmeric powder, pepper powder, hung yogurt and salt as per taste massage all these ingredients well in the chicken. Cover and place it in the fridge for 4 hours.

Cook the chicken:

Remove the chicken from fridge allow to reach room temp for an hour.

Heat a pan on medium flame, place the marinated chicken one at a time in the pan.

Dilute the marination with 1 cup water and add it to the chicken, cover and cook on high flame for 10 to 15 minutes till tender but not over cooked.

Once the chicken has cooked allow to reach room temp, place it in a airtight container and refridgerate for 2 to 3 hours.

Flame Grill:

Melt 3 to 4 tbsp butter and reserve with a baking brush.

Remove the chicken from fridge allow to reach room temp for an hour.

Place the grill rack on high flame. 

Gently place one chicken leg at a time on the grill and allow to grill for a minute, then flip and grill for a minute.

Flip the chicken apply melted butter using a brush on both sides and grill for 3 minutes until grill marks appear and serve the tandoori chicken with chutney and mayo of choice...Enjoy!

Follow all the steps mentioned to achive restaurant style tandoori chicken at home.

Prawn Thokku Recipe Using Meamo Meats Prawns

Prawn thokku is a semi curry normally served as a side dish across southindia. We prepare such curries to pair with idly, dosa, steam cooked rice, parotta and biryani.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Prawn Thokku Recipe on my Youtube English Channel 😉

   

Prawn Thokku Ingredients:
Marination:
500 Grams Shelled and Deveined Prawn from Meamo Meats
1 Tbsp Chilly Powder
1/2 Tsp Turmeric 

Thokku:
3 Tbsp Sesame Oil 
1/4 Tsp Cumin 
1/4 Tsp Fennel Seeds 
2 Sprigs Curry Leaves 
2 Medium Size Onions Finely Chopped 
1 inch Ginger Finely Chopped 
10 Pods Garlic Finely Chopped 
5 Chilies Finely Chopped 
1 Tbsp Chili Powder 
1 1/2 Tbsp Coriander Powder
1/2 Tbsp Cumin Powder
1/2 Tbsp Pepper Powder
1 Tbsp Garam Masala 
1 Medium Size Chopped Tomato 
1 Tbsp Coarse Salt
2 to 3 Tbsp Water
1 Tsp Pepper Powder 
1 Tbsp Mint and Coriander Finely Chopped 
Lime Juice Optional 

Prep:

Since prawns are already prepped it is very easy to just rinse twice drain and reserve.

Add the drained prawns to a mixing bowl, add chilly powder and turmeric mix well till coated cover and reserve on kitchen counter till use.

Peel, wash and finely chop onions

Wash and chop tomatoes

Peel, wash and finely chop ginger

Peel, wash and finely chop garlic

wash and finely chop chilies

Clean wash and finely chop coriander and mint.

Method:

Heat a wok with sesame oil. Allow the oil to reach smoking point.

Add cumin and fennel seeds allow to splutter.

Add curry leave and allow to splutter.

Add finely chopped onions and fry till pink.

Add finely chopped ginger, garlic and chilies and fry till raw flavor reduces.

Add chilly powder, garam masala, cumin powder, pepper powder , coriander powder and turmeric and fry for a minut.

Add chopped tomato and fry for 2 to 3 minutes. Since the masala should not burn add coarse salt and 2 to 3 tbsp water stir and cook the masala.

Once the oil surface on the masala place on high flame and add prawns.

Fry the prawns on high flame till the moisture evaporates, cook for 15 minutes. Once the thokku has formed add pepper powder fry once, add finely chopped coriander and mint mix well and plate the prawn thokku...Enjoy!

Natti Kozhi Biryani (Country Chicken Biryani) Using Meamo Meats

Natti Kozhi or free range chicken is a delicacy and the dishes prepared using the meat is very flavorful. Many people prefer to consume natti kozhi for it medicinal properties and taste. Natti kozhi biryani is very addictive, this biryani must be enjoyed hot from the pot. 

To purchase original natti chicken is a hazel and one must know the right place and way to clean it. At meamo natti kozhi meat is fantastic and can vouch and say this is original meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Natti Kozhi Biryani recipe on Youtube Channel Subscribe :)

Natti Kozhi Biryani Ingredients:
Spice Masala Paste:
1 1/2 Tbsp Whole Coriander Seeds (Dhania)
3 Cloves
2 Cardamoms
1 Inch Cinnamon
1 Moogu (Dried Caper)
2 Strands Mace
1 Tsp Shahi Jeera
5 Peppercorns
1 Inch Ginger
10 Cloves Garlic
1/2 Onion
1/2 Tomato 

Biryani Masala:
2 Tbsp Ghee
1 Tbsp Oil
1 Bayleaf
3 Cardamoms
1 Star Anise
2 Inch Stick Cinnamon
3 Cloves
4 Peppercorns
2 Strands Mace
1 Black Cardamom
1 Onion Finely Chopped 
1 Natti Tomato / Desi / Organic Tomato Finely Chopped
5 Green Chilies Slit
1 Tbsp Chilli Powder
1/2 Tsp Turmeric Powder

To Prepare Biryani:
500 Grams Meamo Natti Kozhi / Free Range Chicken
300 Grams Basmati Rice
2 Tbsp Finely Chopped Coriander
2 Tbsp Finely Chopped Mint
1/2 Lime
Coarse Salt
Warm Water

Prep:

Peel and wash onion, ginger, garlic.

Finely chop onion

Wash and finely chop tomato

Remove caps, wash and slit green chilies

Clean, wash and finely chop mint and coriander.

Peel, wash and roughly chop 1/2 onion

Wash and chop 1/2 tomato

In a mixer jar add 1 1/2 Tbsp Whole Coriander Seeds (Dhania), 3 Cloves, 2 Cardamoms, 1 Inch Cinnamon, 1 Moogu (Dried Caper), 2 Strands Mace, 1 Tsp Shahi Jeera, 5 Peppercorns, 1 Inch Ginger, 10 Cloves Garlic, 1/2 Onion grind these ingredients to form a coarse paste, next add 1/2 to tomato and grind to form smooth paste if needed add 2 tbsp water to grind and reserve the masala paste.

Wash the chicken with 1/4 tsp turmeric and allow excess moisture to drain in a colander.

Boil 8 cups water and reserve.

Method:

Heat oil and ghee in a heavy bottom pot on medium flame.

Add 1 Bayleaf, 3 Cardamoms, 1 Star Anise, 2 Inch Stick Cinnamon, 3 Cloves, 4 Peppercorns, 2 Strands Mace, 1 Black Cardamom allow the spices to sputter.

Add finely chopped onions, slit green chilies and finely chopped tomato and fry till transparent.

Add chillypowder and turmeric powder and fry for a minute.

Add the ground masala paste and fry till oil separates. add a splash of water to avoid the masala from burning and cook for a minute.

Add the chicken pieces and fry for 2 minutes.  Next add 2 to 3 cups water and 1 tbsp coarse salt to the chicken bring to boil, add mint and coriander and 1/2 lime juice, place on low flame and allow to cook till 90% done.

While the chicken is cooking soak basmati rice. 

One the chicken has cooked, drain the rice and add to the chicken for every 1 cup rice add 2 cups warm water and cook on high flame till rice is 80% cook the rice should have absorbed most of the moisture.

Stir once cover and cook the biryani on low flame for 15 minutes.

Once the biryani is done mix once and serve hot with raita and enjoy!

Note: To cook the chicken faster we can cook it in pressure cooker.

Lamb Burger Recipe Using Mutton Keema From Meamo Meats

How juicy and spicy do you like burgers? All I want is a very juicy, cheesy and spicy burger that's my kinda lamb burger. It all depends on the meat. I've used mutton keema from Meamo Meats. They are 100%  certified Jhatka butchers. What does Jhatka mean, it's fastest and less pain butchering. All meats are washed in turmeric and hygienically packaged and delivered to your door. For your Next order use VIDYA10 Promo code.

Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control. 

Where to order Jhatka meats : https://meamo.in/

Lamb Burger Ingredients:
500 Grams Meamo Mutton Keema
3 Tsp Aval / Poha/ Avalakki Powder
10 Green Chilies
2 Whole Bulbs Garlic Peeled
2 Inch Ginger Peeled
1/2 Tbsp Pepper Powder
1/2 Tbsp Chilly Flakes 

1/2 Cup Shredded Mozzarella Cheese

1/2 Cup Shredded Cheddar Cheese
1 Tbsp Worcestershire sauce or 8 to 8 sauce
1/2 to 1 Tbsp Salt
Refined Oil as per use.

For Burgers:
Burger Buns
Mint Mayonnaise 
Lettuce 
Sliced Cucumber
Sliced Onions
Sliced Tomatoes

Recipe Video Link for Mint Mayo

Prep:

Wash the mutton keema in a fine mesh colander, allow to drain and reserve.

Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.

Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.

Remove stems from chilies, wash and reserve.

In a mixer jar add avalakki or beaten rice and grind to form powder. Reserve the ground avalakki in a bowl.

In the same mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.

In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add onions and grind to form a smooth paste and reserve.

To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and worcestershire sauce. Knead and combine all the ingredients in the meat. Add 3 tsp of ground beaten rice/ poha and knead the meat for 2 to 3 minutes. Cover and allow to marinate for 20 minutes.

Method:

Once the meat is firm using a cutter or small plate, apply oil and place portion of the meat and flatten to form uniform shape and reserve.

Heat a pan with 2 to 3 tbsp oil on medium flame. Once the oil reaches temp, place the meat patty gently in the hot pan cover and cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes covered on low flame.

Place 3 tbsp grated cheese on the burger or use cheese singles, cover and cook for another 2 to 3 minutes on low.

Heat a tawa on medium flame. Add 2 tbsp oil. 

Once the tawa reaches temp place on low. Slice the burger buns in half and place on tawa and toast for a minute on each side.

Apply 2  tsp mint mayo on the burger buns. layer with lettuce leaves, then place the meat patty and remove the burger from tawa and place it on a plate.

Layer with sliced cucumbers, onions and tomato and cover the other half of the burger bun and serve hot...Enjoy!

Cheesy Keema Fries Recipe

Keema fries is a popular cafe and pub food across Bengaluru. This excellent starter compliments all beverages. Best is to use ready to fry french fries for this recipe.  

Keema Fries Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry

1 Tbsp Garam Masala

1 Tsp Pepper Powder

Oil for frying

Salt as per taste

For Fries:
1/4 Cup Finely Chopped Onions
2 Finely Chopped Green Chilies
1 Tsp Chilly Flakes 
1 Tsp Parsley
1/4 Cup Pizza Cheese or Equal (Measure Grated Cheddar and Mozerella)
1/2 Lime
Salt as per taste.

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat enough oil in a wok.

Add the French fries and fry till golden. Drain and reserve the fries on a plate lined with paper towel.

Arrange the fries on a serving plate or dish, layer with keema, finely chopped onions, chilies, coriander and mint. 

Top with cheese and more keema, onion, chilies, coriander, chilly flakes and parsley and serve as hot as possible. Heat from keema and fries will melt the cheese. Enjoy keema fries with your favorite drink! 

I enjoy keema fries with mint mojito or my favorite vanilla milkshake. 

 

Paan Chaat Recipe

Paan chaat is filled with unique flavors and taste. This dish is something I've created and not tasted before. Best way to use up Paan leaves from festival.

Magic Flare's Papilon Food Colors now come in a convenient plastic bottle and easy to use drop lid. I have been using their food flavors and colors in many dishes and enjoy the flavors and appealing appearance of the dish. Highly recommend their colors and flavors for baking, juices, jams, chaats, kababs, biryani and more. To purchase their colors https://www.amazon.in/

Paan Chaat Ingredients:

10 to 12 Madras Paan Leaves 

1/4 Cup Maida

1/4 Cup Corn Flour

Salt as per taste 

6 Drops Papilon Green Food Color

Oil for Frying

For Chaat:

1/4 Cup Each Finely Chopped Carrot, Onion, Cucumber

1/4 Cup Pomegranate

1 Tbsp Finely Chopped Coriander and Mint

1 Tsp Pudina Masala

1 Tsp Chaat Masala

1 Tsp Chilly Powder

Madras mixture or sev (oma pudi)

Salt as per taste

Prep:

Wash 10 to 12 madras betal/paan leaves. Fill water in a bowl and place the paan in water till use.

Sift equal portions of corn flour and maida. Divide the equal amount flour on plate and in bowl, add salt as per taste mix and reserve.

Peel, wash and finely chop carrots, cucumber and onions.

Wash and finely chop mint and coriander leaves.

Wash and finely chop chilies.

Peel, deseed and reserve pomegranate.

Add 6 drops green food color to the flour, add water mix well and form a thin batter.

Method:

Pat the paan leaves with a soft cloth.

Add enough oil in wok and allow to reach temperature on medium flame.

Dip the paan leaves in flour, shake off excess flour and reserve.

Dip the paan leaves one at a time in the batter and gently drop in hot oil.

Fry the paan leaves for 2 minutes on each side till crispy.

Once the paan leaves have fried, drain from excess oil and reserve.

Arrange the fried paan in a serving plate. Layer the paan with finely chopped onions, cucumber, carrots, pomegranate, mint and coriander.

Garnish with sev. Sprinkle pudina masala, chaat masala, chilly powder and salt. Serve the paan chaat...Enjoy!

 

Parwal Biryani Recipe

Parwal or pointed gourd has been a integral part of Hindu cooking. Parwal is so auspicious it is a must prepare dish during marriage and other occasions. Point gourd is grown in abundance and across India withstanding all climatic conditions. This vegetable is from the melon family, very cheap and avaiable throughout the year.

Recipe Video on Youtube English Channel 😀

Parwal Biryani Ingredients:

For Biryani:
750 Grams Seeraga Samba Rice or Short Grain Rice
Parwal / Pointed Gourd 500 to 750 Grams
1/4 Cup Cubed Potato
1/4 Cup Bite Size Cubes Kohlrabi
1/4 Cup Bite Size Cubes Carrot
1/4 Cup Peas
1/4 Cup Cauliflower Florets
1/2 Lime
2 Tbsp Dried Fenugreek Leaves 
1 Tbsp Coarse Salt
2 Tbsp Ghee
3 Tbsp Oil

To Grind:
1 1/2 Inch Ginger
15 to 20 Pods Garlic
4 Green Chilies Spicy
2 Medium Onions
2 Medium Tomatoes
Fist Full Coriander
Fist Full Mint
1 Inch Stick Cinnamon
4 Cloves
3 Cardamoms
4 Peppercorns
1 Dried Caper / Marathi Moggu
1 Strand Mace
1 Petal Stone Flower
1/2 Tsp Shahi Jeera
1/2 Tsp Fennel Seeds
1 Tsp Chilly Powder 
1 Tbsp Coriander Powder
1 Tsp Garam Masala
1/4 Tsp Turmeric

Garnish:
1 Tsp Ghee
10 Cashews

Prep:
Peel, wash and roughly chop 2 medium onions and 2 medium tomatoes.
Peel, wash and roughly chop 1 1/2 inch ginger.
Peel, wash and reserve 15 to 20 pods garlic.
Peel, wash, remove seeds and chop parwal into quarters.
Peel, wash and 1/4 cup cube potatoes, 1/4 cup kohlrabi, 1/4 cup carrots.
Separate and wash 1/4 cup cauliflower, drain and reserve.
Peel, wash and reserve 1/4 cup peas.
Juice 1/2 Lime 
Separate coriander from stems, separate mint from stem. wash and drain...reserve.

Method:

Prepare masala paste: In a mixerjar add 1 Inch Stick Cinnamon, 4 Cloves, 3 Cardamoms, 4 Peppercorns, 1 Dried Caper / Marathi Moggu, 1 Strand Mace, 1 Petal Stone Flower, 1/2 Tsp Shahi Jeera, 1/2 Tsp Fennel Seeds, 1 Tsp Chilly Powder, 1 Tbsp Coriander Powder, 1 Tsp Garam Masala, 1/4 Tsp Turmeric, 15 pods garlic, 1 1/2 inch ginger and chilies grind till coarse paste is formed.

Next add two medium chopped tomato, two medium chopped onion and grind to form a smooth paste.

Next add fist full coriander and mint, grind to form a smooth paste and reserve.

Prepare Biryani: Heat a small fry pan with 1 tsp ghee. Add cashews fry till golden and reserve.

Place 6 cups water to boil. Once the water reaches rolling boil remove from flame, cover and reserve.

Heat a heavy bottom pot / handi with 2 tbsp ghee and 3 tbsp oil. Add the ground masala and fry for a minute.

Add 1/2 cup water and fry the masala till oil separates. Add the veggies Parwal / Pointed Gourd 500 to 750 Grams, 1/4 Cup Cubed Potato, 1/4 Cup Bite Size Cubes Kohlrabi, 1/4 Cup Bite Size Cubes Carrot, 1/4 Cup Peas, 1/4 Cup Cauliflower Florets. Fry the veggies in the masala for a minute and add coarse salt.

Stir and fry the veggies in the masala. All the veggies to cook for a minute or 2 covered. Add 2 tbsp fenugreek leaves and 1/2 cup hot water. Stir well cover and cook the veggies till well done.

Wash 750 grams rice and drain. Add the rice to the veggies. Measure and add water to the rice stir well. Note: For every one cup rice add 2 cups hot water. I added total 6 cups water for 3 cups rice.

Allow the rice to cook in the veggie broth till 80% done. Once the rice has obsorved most of the moisture, cover and cook the rice and veggies on low flame for 15 minutes.

Once the biryani is done garnish with lime juice and fried cashews with ghee. Mix well and serve...Parwal biryani is best with onion raita...Enjoy!

Pointed Gourd and Cashew Stirfry Recipe