Eid-ul-Adha is one of the major festivals of the Muslim community. This time, the Bakrid will be celebrated on the 12th of August, and preparations have begun all over the country. Preparations have also begun to prepare new dishes to serve the guests. So we've brought you a special Kashmiri biryani recipes.
Materials for making Kashmiri casserole
Basmati rice (2 cups)
Salt (to taste)
Saffron (a teaspoon, milk wet)
Cashew nuts (two tablespoons deep fry)
Cauliflower (one-fourth cup)
Peas (half cup)
Carrots (one quarter cup)
Ghee (4 tbsp)
Spices
Cinnamon (2 sticks)
Royal cumin (1 tsp)
Green cardamom (4-5)
Javitri (2)
Cloves (8-10)
Fennel powder (one teaspoon)
Red chili powder (1 tsp)
Beth powder (1 tsp)
Heng (1 pinch)
Biryani Masala (1 tsp)
Yogurt (5-6 tbsp)
Peppermint (two tbsp finely chopped)
Coriander (2 tbsp finely chopped)
To make a kashmiri biryani, first wash and clean the rice thoroughly and soak it for about 30 minutes. After 30 minutes, take out the rice from the water and dry. Now cook in a pan till it is soft and add saffron milk and mix well. Now embroider on a low flame and add ghee and heat it for a while. Now add all the spices and fry for a while. Now add all the vegetables and fry them well. Add biryani masala, red chilli powder, fennel powder and asahee and mix well. Now add salt and curd to the pan and mix well.
Cover the pan and allow the vegetables to cook. Take a second handand and add ghee to it. Pour the prepared rice into a handi and coat it and spread well. Now put the cooked vegetable and spread a layer of rice on top. Add coriander, mint and saffron milk on top and then make 2-3 layers of the handi on it, covering it with aluminium foil and then cover it on a low flame and cook for 8 to 10 minutes. Now turn off the gas and garnish the prepared biryani with cashew-badam and coriander, serve hot with raita or mint chutney.
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