Rice and Breads

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Rice and Breads

Fried Bread or Punjabi Bhaturas

INGREDIENTS 

  • 1 cup / 150 gms all purpose flour / maida
  • ¼ cup / 75 gms curd (room temp)
  • ¼ cup / 40 gms water
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp semolina
  • 5 tbsp ghee / clarified butter
  • 6 gms / 2 tsp milk powder

METHOD

  • Add all the ingredients in a bowl.
  • Combine well to form a dough
  • Knead and punch the dough well for at least 5 minutes
  • Poke your dough and sprinkle a little water and again knead it
  • Repeat the above step
  • Further, grease the dough with oil.
  • Over with moist cloth and rest for at least 2 hours.
  • Further, roll and get to a long shape. Pinch the dough into medium sized balls.
  • Then make balls between your palms (make sure there are no cracks)
  • Rest it covered for another 5 minutes.
  • Finally, roll the dough evenly into circles using a rolling pin. Roll neither too thin nor thick. Firstly, heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, add one bhatura.
  • And, press with the spoon to puff up. Also, once they begin to puff, splash oil over the bhatura till they puff completely.
  • Flip over and fry the bhatura till golden brown all over.
  • Then drain the bhatura into tissue paper to remove excess oil.
  • Fry all bhatura same way.
Rice and Breads

Egg Dum Biryani

 INGREDIENTS 

  • 6 Eggs
  • 2 cups of Basmati rice
  • 2 Onion
  • 50 gms Fresh Cilantro
  • 1/2 cup yogurt
  • 1/2 Cup Milk
  • Kesar Strands
  • 5 Tbsp Ginger Garlic Paste
  • oil For Cooking
  • 1 .5 tsp Salt or as per taste
  • 2 tsp Keora Water(optional)
  • 2 Green Chillies
  • 1 Tbsp Coriander Powder
  • 5 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder

Whole Spice Mix

  • 1/2 Cinnamon
  • 1/2 tsp Shahi Jeera
  • 1 bay leaf
  • 5 Black Pepper
  • 4 Green Cardamom
  • 5 Cloves
  • 1 tsp dried fenugreek leaves

TO BOIL RICE

  • 1 Litre Water
  • 1 Tbsp Salt

METHOD

  • Wash rice thoroughly, dip in normal water and keep aside.
  • Boil water in a pot add some salt and put your eggs in boiling water for 3-4 minutes turn off flame and keep it covered for 10 min.
  • Add kesar to milk and keep aside.
  • Boil water in another pot, add some salt to it as water gets hot add rice and cook till 80% done(when u break a grain it’s a little raw from inside) do not stir while cooking.strain and wash in cold water keep aside.
  • Take a handi or a wide pan add 3tbsp oil.
  • Poke your eggs and fry them lightly till light golden from all sides, keep aside.
  • Add Sliced onions fry them till dark brown, keep aside(as they start getting brown, start taking them out as they will still be cooking n will be perfectly brown in some time).
  • With little-browned onions in the pan, add whole spice mix(low flame)for 1 minute.
  • Add green chilies and ginger garlic paste stir.
  • Add turmeric powder, red chili powder, stir.
  • Add yogurt, keep stirring continuously.
  • Add dhaniya powder ,salt stir till oil seperates.
  • Add eggs, cilantro stir, turn off flame.
  • Take out few eggs and gravy in a separate bowl.
  • Let's start layering our biryani add some rice over the egg and gravy in the pan , add separated eggs and gravy over rice add some chopped mint leaves, cilantro fried onions sprinkle some clarified butter.
  • Add leftover rice spreading to cover all the ingredients again add cilantro mint leaves fried onions, milk and kesar, add a teaspoon of ghee missed with biryani masala drizzle it over.
  • cover and cook on dum (keep a flat griddle on gas heat it on medium heat keep your biryani pan over griddle).
  • Keep a wet towel over the lid to give weight on biryani pot).
  • Let it cook for 20 min on low flame.
  • Serve with raita.
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