Category: Rice & Biryani Recipes

Aloo Dum Biryani Recipe | लाजवाब आलू दम बिरयानी | Chef Sanjyot Keer

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Full written recipe Aloo dum biryani

Prep time: 20-25 minutes
Cooking time: 1.5 hrs
Serves: 6-7 people

Birista
Ingredients:
ONION | प्याज़ 500 GRAMS (SLICED)

Marination & base
Ingredients:
POTATO | आलू 6 NOS.
CURD | दही 250 GRAMS
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 4 GREEN CHILLIES
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
BIRISTA | बिरिसता
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A SMALL HANDFUL (CHOPPED)
SALT | नमक TO TASTE
BIRISTA OIL | बिरिसता वाला तेल 2-3 TBSP (FOR MARINADE)
LIVE CHARCOAL | कोयला
GHEE | घी
BIRISTA OIL | बिरिसता वाला तेल 2-3 TBSP (FOR COOKING)
HOT WATER | गरम पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया (CHOPPED)
MINT | पुदीना (CHOPPED)

Rice
Ingredients:
BASMATI RICE | बासमती चावल 500 GRAMS
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON STICK | दालचीनी 1/2 INCH
CLOVES | लौंग 4 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS.
STAR ANISE | चकरी फूल 1 NO.
BLACK PEPPERCORNS | साबुत काली मिर्च 4 NOS.
CARAWAY SEEDS | शाह जीरा 1 TSP
GREEN CHILLI | हरी मिर्च 1 NOS. (SLIT)
LEMON JUICE | नींबू का रस OF 1/2 A LEMON (ADD THE SLICE)
SALT | नमक AS REQUIRED
Method:
Add the basmati rice into a bowl & wash it using fresh water 2-3 times until the added water turns clear then let the rice soaked for 30-45 mintues.
You can soak the rice befor making the gravy of even the birista if you can manage to finish those components within 45 miuntes.
Set a large stock over high heat with plenty of water for boiling the rice & let the water come to a roaring boil.
dd all the whole spices, green chilli, lemon juice (add the slice), salt & let the water boil for a few minutes so that it gets infused with the flavours from the spices.
After boiling the water with the spices for a couple minutes, you can remove & discard the whole spices from it using a sieve.
Further discard the water from the soaked basmati rice & add them into the stock pot, stir them very gently once & let them boil over high flame for the initial minute &then lower the flame slightly, this will prevent the rice from breaking.
The rice will cook within 4-5 minutes, you don’t have to cook it fully, keep it a little underdone.
Final layering & dum
MINT | पुदीना (CHOPPED)
FRESH CORIANDER | हरा धनिया (CHOPPED)
BIRISTA | बिरिसता
GHEE | घी 2 TBSP
SAFFRON + MILK | केसर और दूध

Intro 0:00
Birista 1:52
Marination 8:14
Rice Soaking 11:03
Base masala 11:41
Rice Cooking 13:05
Layering & Dum 14:57
Plating 18:13
Outro 20:09

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October 18, 2023
Chicken Tikka Biryani Recipe | Chicken Dum Biryani | चिकन टिक्का बिरयानी | Chef Sanjyot Keer

Biryani Masala: https://youtu.be/HP2bVwNHJfM
Chicken Dum Biryani: https://youtu.be/uygb9O-MDPw
Egg Dum Biryani: https://youtu.be/yZavuNBAcB4
Mutton Dum Biryani: https://youtu.be/kPRBBIqoF4o
Veg Dum Biryani: https://youtu.be/HP2bVwNHJfM

Full written recipe for Chicken Tikka Biryani

Prep time: 30-35 minutes
Cooking time: 1 hour 30 minutes
Serves: 6-7 people

Chicken tikka
Ingredients:
First marination
CHICKEN | चिकन 500 GRAMS (THIGH)
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 1 TBSP
LEMON JUICE | नींबू का रस OF 1 LEMON
Second Marination
MUSTARD OIL | सरसों का तेल 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
HUNG CURD | टंगा हुआ दही 4 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम 1/4 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
BLACK SALT | काला नमक A PINCH
CHAAT MASALA | चाट मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
SALT | नमक TO TASTE
LIVE CHARCOAL | जलता हुआ कोयला OPTIONAL
GHEE | घी OPTIONAL
BUTTER | मक्खन AS REQUIRED (MELTED) (FOR COOKING)

Birista
Ingredients:
ONION | प्याज़ 500 GRAMS (SLICED)
Method:
To make birista you need to cut the onions in a specific way, so firstly peel the onion & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut.
Once you have cut all the onions you need to separate all the layers.
Now to fry the onions, heat oil in a deep pan till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C.
The quantity of the oil should not be too much, the oil should only come up till the surface of the onions.
Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame.
If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy.
After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider.
Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve the oil to use in the marinade & in the further cooking process.
Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready.
We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish.
Make sure that you reserve a few tablespoons of the oil that you fried the barista in, it will be required in the further cooking processes.
Chicken base masala
Ingredients:
CURD | दही 3/4 CUP
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
SALT | नमक TO TASTE
BIRISTA OIL | बिरिस्ता वाला तेल 2 TBSP
BIRISTA | बिरिस्ता 80%
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
BIRISTA OIL | बिरिस्ता वाला तेल 2-3 TBSP
TOMATO | टमाटर 2 SMALL. (SLICED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया
MINT | पुदीना
BIRISTA | बिरिस्ता

Rice
Ingredients:
BASMATI RICE | बासमती चावल 500 GRAMS
WATER | पानी AS REQUIRED
SALT | नमक AS REQUIRED
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1 INCH.
GREEN CARDAMOM | हरी इलायची 4 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4 NOS.
CLOVES | लौंग 4 NOS.
STAR ANISE | चकरी फूल 1 NO.
CARAWAY SEEDS | शाह जीरा 1 TSP.
GREEN CHILLI | हरी मिर्च 2 NO. (SLIT)
LEMON JUICE | नींबू का रस OF 1/2 LEMON (ADD THE SLICE)
Final layering & cooking
FRESH CORIANDER | हरा धनिया AS REQUIRED
MINT | पुदीना AS REQUIRED
BIRISTA | बिरिस्ता A SMALL HANDFUL
GHEE | घी 2 TBSP (MELTED)
MILK + SAFFRON | दूध और केसर 2-3 TBSP

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May 5, 2023
Veg Pulao Recipe | Easy One Pot Pulao Recipe | वेज पुलाओ बनाने का तरीका | Chef Sanjyot Keer

Biryani Masala: https://youtu.be/HP2bVwNHJfM

Full written recipe for Veg Pulao

Prep time: 30 minutes (including soaking time)
Cooking time: 20-25 minutes
Serves: 5-6 people

Ingredients:
BASMATI RICE | बासमती चावल 2 CUPS
WATER | पानी AS REQUIRED
OIL | तेल 1 TBSP
GHEE | घी 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 1 INCH
CLOVES | लौंग 4-5 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 2 NOS. (SLICED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP
TOMATO | टमाटर 1 NO. (SLICED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी A SPLASH
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कहस्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
HOT WATER | गरम पानी A SPLASH
CURD | दही 3/4 CUP
BIRIYANI MASALA | बिरयानी मसाला 1 TBSP
POTATO | आलू 2 NOS. (DICED)
CARROT | गाजर 1 NO. (DICED)
FRENCH BEANS | फ्रेंच बीन्स 1/2 CUP (CHOPPED)
GREEN PEAS | हरे मटर 1/3 CUP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
MINT | पुदीना 2 TBSP (CHOPPED)
SALT | नमक AS REQUIRED
WATER | पानी 4 CUPS
Method:
Add the basmati rice in a large bowl & wash it well with water until it runs clear, then add fresh water & let the rice soak for 30-45 minutes.
To make the masala for the pulao set a flat bottomed vessel over high heat & add oil & ghee, let the oil get hot then add all the whole spices along with onions, stir well & cook over medium high flame until the onions turn light golden brown.
Further add ginger garlic green chilli paste, tomato & salt, stir well & cook over high flame for 2-3 minutes, you can add a splash of hot water if the masala gets too dry.
Once the tomatoes have cooked, lower the flame & add in all the powdered spices, stir well & immediately add a splash of hot water & cook over medium flame for 1-2 minutes.
Further add biryani masala to the curd & whisk it well so that no lumps remain & then add the curd into the masala, stir well & cook for a minute.
Then add potato, carrot, french beans, green peas, fresh coriander & mint, stir well & cook until the potatoes are half cooked.
Once the potatoes are half cooked, taste the masala & adjust the salt & spiciness, it should taste slightly saltier & spicier than usual to balance the flavours after the rice is added.
Further discard the water in which the rice was soaked & add the soaked rice to the vessel along with fresh water & stir very gently & bring it to a simmer.
Once the pulao comes to a simmer, cover the vessel with a lid & cook the pulao over medium low flame for 10 minutes.
Once cooked for 10 minutes, remove the lid & check the pulao by inserting a spatula from the side to see if there’s water, if the water has dried completely then switch off the flame or else cook the pulao for 2-3 minutes more.
Once cooked let the pulao rest for 5-10 minute before serving, then serve it by mixing the pulao from the sides & not the middle.
Your delicious veg pulao is ready, accompany it with some fresh raita & papad.

#YFL #SanjyotKeer #vegpulao

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Intro 0:00
Rice Soaking 0:43
Cooking Process 1:17
Plating 7:33
Outro 8:24

April 28, 2023
Veg Red Thai Curry | Homemade Thai Curry paste | वेज रेड थाई करी | Chef Sanjyot Keer

Full written recipe for Veg Red Thai Curry

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Red Thai curry paste
Ingredients:
CORIANDER SEEDS | धनिया 2 TSP
CUMIN SEEDS | जीरा 2 TSP
WHITE PEPPERCORNS | सफेद मिर्च 1 TBSP
LEMON GRASS | लेमन ग्रास 2 STALKS (CHOPPED)
GALANGAL | गलांगल 2 INCH (ROUGHLY CHOPPED)
KAFFIR LIME LEAVES | कफीर नींबू के पत्ते 5-6 (CHOPPED)
GARLIC | लेहसुन 8-10 CLOVES
SHALLOTS | मद्रासी प्याज़ 5-6 NOS.
CORIANDER STEM & ROOTS | धनिए की जड़ और डंठल A HANDFUL (CHOPPED)
LEMON | नींबू 1 NO. (PEEL)
SALT | नमक A PINCH
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 10-12 NOS. (DESEEDED & SOAKED)
SPICY RED CHILLI | तीखी लाल मिर्च 4-5 NOS. (DESEEDED & SOAKED)
Method:
Add the coriander seeds, cumin seeds & white pepper into the mortar & grind it into a fine powder using the pestle, then remove the powdered spice mix into a bowl.
I’m using a mortar & pesle to make the paste, but you can also use a mixer grinder jar.
Further add the chopped lemongrass, galangal, kaffir lime leaves, garlic, shallots & coriander stems & roots along with the lemon peel, make sure that you chop the lemon peel, then add a pinch of salt & start pounding & grinding all the ingredients until they turn into a paste.
Then add the soaked red chillies, chop them up roughly before adding them into the mortar & then grind everything into a smooth paste.
Once the mixture turns into a smooth paste, add in the powdered spices & grind again briefly to mix in the powder.
Your red thai curry paste is ready, this recipe requires half quantity, you can store the paste in the fridge for a couple of days & in the freezer for 1-2 months.
Red Thai Curry
Ingredients:
COCONUT MILK | नारियल का दूध 500 ML
RED THAI CURRY PASTE | लाल थाई करी पेस्ट 1/2 QUANTITY
WATER | पानी 500-600 ML
BABY CORN | बेबी कॉर्न 1/3 CUP
CARROT | गाजर 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CAPSICUM | शिमला मिर्च 1/3 CUP
RED BELL PEPPER | लाल शिमला मिर्च 1/3 CUP
SALT | नमक IF REQUIRED
BROWN SUGAR | ब्राउन शुगर 1.5 TBSP
BASIL LEAVES | बेसिल के पत्ते A LARGE HANDFUL
KAFFIR LIME LEAVES | कफीर नींबू के पत्ते 6-7 NOS.
RED CHILLI | लाल मिर्च 1-2 NOS. (SLICED)
Method:
Set a wok over high flame & add 100 ml of the coconut milk, bring it to a boil & then add half of the red thai curry paste, stir well & cook over medium high flame until the natural oil is released.
Further add the remaining quantity of the coconut milk (400 ml) along with water & stir well, bring the curry to a boil.
Add baby corn & cook it for 3-4 minutes, then add all the remaining veggies & boil over high flame for 2-3 minutes.
Taste & adjust the seasoning & add brown sugar, you can add more sugar as per you taste preference.
Further add basil leaves, kaffir lime leaves, stir & cook for 1-2 minutes then finally add the fresh red chillies.
Your delicious veg red thai curry is ready hai.

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February 27, 2023
Veg Dum Biryani Recipe | स्वादिष्ट वेज दम बिरयानी | Chef Sanjyot Keer

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Full written recipe Veg Dum Biryani

Prep time: 25-30 minutes
Cooking time: 1 hour – 1 hour 15 mins
Serves: 6-7 people

Biryani Masala
Ingredients:
CORIANDER SEEDS | धनिया 2 TBSP
CUMIN SEEDS | जीरा 1 TSP
CARAWAY SEEDS | शाह जीरा 2 TSP
GREEN CARDAMOM | हरी इलायची 2 TBSP
BLACK CARDAMOM | बड़ी इलाइची 5-6 NOS.
CINNAMON | दालचीनी 3 INCH
BLACK PEPPERCORNS | काली मिर्च 1 TBSP
SPICY RED CHILLIES | तीखी लाल मिर्च 7-8 NOS.
BAY LEAF | तेज पत्ता 7-8 NOS.
CLOVES | लौंग 2 TSP
MACE | जावित्री 3 NOS.
KASURI METHI | कसूरी मेथी 1 TBSP
TURMERIC POWDER | हल्दी 1/2 TSP
NUTMEG | जायफल 1/2 NOS. (GRATED)
SALT | नमक A LARGE PINCH

Birista
Ingredients:
ONION | प्याज़ 750 GRAMS

Marination & Cooking
Ingredients:
CURD | दही 250 GRAMS
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 3 TBSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 3-4 CHILLIES
POWDERED SPICES
BIRYANI MASALA | बिरयानी मसाला 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
SALT | नमक TO TASTE
BIRISTA OIL | बिरिस्ता वाला तेल 3-4 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
MINT | पुदीना A LARGE HANDFUL (CHOPPED)
VEGGIES
CAULIFLOWER | फुलगोभी 1/2 NO.
CARROT | गाजर 1.5 NOS.
FRENCH BEANS | फ्रेंच बीन्स 1/3 CUP
POTATO | आलू 2 NOS.
GREEN PEAS | हरा मटर 1/3 CUP
BIRISTA | बिरिस्ता 80%
LIVE CHARCOAL | जलता हुआ कोयला
GHEE | घी
BIRISTA OIL | बिरिस्ता वाला तेल 2-3 TBSP
SALT | नमक IF REQUIRED
HOT WATER | गरम पानी 1-2 LADLES
FRESH CORIANDER | हरा धनिया
MINT | पुदीना
BIRISTA | बिरिसता

Rice
Ingredients:
BASMATI RICE | बासमती चावल 1/2 KG
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CLOVES | लौंग 3-4 NOS.
GREEN CARDAMOM | हरी इलायची 3-4 NOS.
STAR ANISE | चकरी फूल 1 NO.
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
CARAWAY SEEDS | शाह जीरा 1 TSP
CINNAMON | दालचीनी 1/2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
LEMON JUICE | नींबू का रस 1/2 NO. (ADD THE SLICE)
SALT | नमक AS REQUIRED (SHOULD TASTE LIKE SEAWATER)
Final layering & Dum
FRESH CORIANDER | हरा धनिया
MINT | पुदीना
BIRISTA | बिरिसता
MILK & SAFFRON | दूध और केसर
GHEE | घी 2-3 TBSP (MELTED)

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Chapters
Intro 0:00
Biryani masala 1:38
Rice Soaking 5:29
Birista 6:40
Marination & cooking 11:50
Cooking Rice 15:45
Layering & Dum 17:43
Plating 20:01
Outro 21:39

February 24, 2023