Better Than Restaurant Veg Biryani
Ingredients
The Rice Layer
The Vegetable Base
The Master Method
The Rice Preparation
Soak the 1121 Extra Long Grain Basmati for 40 minutes. Boil in salted water with whole spices and drain when 70% cooked (grain should have a slight bite).
Marinating
Mix vegetables with curd and spices. Sauté in ghee until the aroma is released and the gravy thickens slightly.
The 'Dum'
Layer the parboiled rice over the vegetable base. Add fried onions, mint, and saffron milk. Seal with dough or foil and cook on very low heat (Dum) for 20 mins.
Visual Masterclass
Exporter's Insight
- 1121 Advantage: These grains are famous for their elongation. Using 1121 ensures your Biryani looks like it came from a 5-star kitchen.
- Ageing: Always check the 'Crop Year'. Aged rice loses moisture, which prevents the grains from sticking together.
Better Than Restaurant Veg Biryani
Ingredients
The Rice Layer
The Vegetable Base
The Master Method
The Rice Preparation
Soak the 1121 Extra Long Grain Basmati for 40 minutes. Boil in salted water with whole spices and drain when 70% cooked (grain should have a slight bite).
Marinating
Mix vegetables with curd and spices. Sauté in ghee until the aroma is released and the gravy thickens slightly.
The 'Dum'
Layer the parboiled rice over the vegetable base. Add fried onions, mint, and saffron milk. Seal with dough or foil and cook on very low heat (Dum) for 20 mins.
Visual Masterclass
Exporter's Insight
- 1121 Advantage: These grains are famous for their elongation. Using 1121 ensures your Biryani looks like it came from a 5-star kitchen.
- Ageing: Always check the 'Crop Year'. Aged rice loses moisture, which prevents the grains from sticking together.
