#biryani #kuska #vegbiryani #dindigulfoodcourt

Paneer Biryani

Ingredients
Paneer – 200 grams
Basmati rice – 1 cup (approx. 200 grams) For 1 cup of rice Water – 1 ½ cup
Onion – 1
Tomato – 1
Chilli powder – ¾ teaspoon
Coriander powder – ¾ teaspoon
Garam masala – 1 teaspoon
Turmeric powder
Mint leaves
Coriander leaves
Garlic cloves – 5
Ginger
Fennel seeds – ½ teaspoon
Curd – 2 tbl spoon
Cinnamon stick – 1
Cardamom – 1
Cloves – 2
Cashews
Green chilli – 1
Ghee – ½ tbl spoon
Oil – 2 tbl spoon
Salt
==============================

Veg Dum Biryani

Ingredients
Basmati rice – 1½ cup (300 grams)
Carrot – 1
Beans – 5
Cauliflower
Potato – 1
Green peas
Green chilli – 2
Tomato – 1
Biryani masala – 1 tbl spoon
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Turmeric powder
Mint leaves
Coriander leaves
Ginger garlic paste – 1½ tbl spoon
Curd – 60 ml
Salt
Oil – 2 tbl spoon
Ghee – 2 tbl spoon
Onion – 1 (big size)
Water – 7 cups
Cardamom – 2
Cinnamon stick
Cloves – 5
Bay leaf – 1
Saffron water – 4 tbl spoon
==========================

Vegetable Biryani

Ingredients
30 mins soaked basmati rice – 1 cup (Approx. 200grams)
Water – 1½ cup (For 1 cup of rice)
Carrot – 1
Green peas – ½ cup
Beans – 5
Potato – 1
Onion – 1
Tomato – 1
Cinnamon stick
Mace
Star anise – 1
Cardamom – 2
Cloves – 6
Bay leaf
Coriander seeds – 1½ teaspoon
Cumin seeds – ½ teaspoon
Pepper – ¼ teaspoon
Fennel seeds – ¼ teaspoon
Mint leaves
Coriander leaves
Garlic cloves – 5
Ginger
Green chilli – 1
Oil – 2 tbl spoon
Ghee – 1 tbl spoon
Chilli powder – 1 teaspoon
Turmeric powder
Curd – 2 tbl spoon
Salt
=============================

Kuska

Ingredients
30 mins soaked basmati rice – 200 grams (1 cup)
Water – 1½ cup (for 1 cup of rice)
Onion – 1
Tomato – 1
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder
Garlic cloves – 5 to 7
Ginger
Green chilli – 1
Black cardamom – 1
Kalpasi
Oil – 1 tbl spoon
Ghee – 1 tbl spoon
Cinnamon stick – 1
Star anise – 1
Cardamom – 1
Bay leaf – 1
Cloves – 2
Mint leaves
Coriander leaves
Salt
Curd – 3 tbl spoon
Lemon juice – ½ teaspoon