Vegetable Biryani Restaurant Style

Vegetable Biryani Restaurant style:
This dum Veg biryani is quite popular all over the world. This is hyderabadi vegetable dum biryani preparation.

Ingredients:
Basmati rice:
Carrots: 3 medium sized carrots roughly chopped
Potatoes: 4 medium sized roughly chopped
Frozen peas: 1 Cup
Yogurt: 10 table spoons
Green chillies: 10 Green chilles nicely slice them
Salt to taste
Ginger garlice paste: 2 table spoons
Black Cumin seeds: 3 table spoons
Fried onions: 4 table spoons
Onions: 2 medium sized onions roughly chop it
Biryani masala powder: 4 table spoons
Soya chunks: 2 cups
Fried cottage cheese(Panner) & Fried Cashew nuts: 1 cup together
Coriander & Mint: 1 bunk together chop it.
Oil: 6 table spoons
Bay leaves: 4
Cinnamon sticks: 2
mace: 4
nutmeg: 1
Black cardomom: 4
Star anise: 4
Cloves:5
Green cardomom: 8
Saffron soaked in milk

Direction:
Add 6 table spoons of oil to the bowl, toss the whole biryani spices for about a minute also add 1 table spoon of sahi jeera, add giner garlic paste cook it for about a minute. Add green chillies, add the chopped onions fry the onions to the golden brown color, add 1 and half table spoons of salt. while the onions are turining in it brown color, in parallel also boil the water in other bowl add 5 table spoons of salt to it and also add sahi jeera add let the water boil. once the onions are fried to brown color, we are adding peas, potatoes, carrots, soya chuncks, half of the mint and coriander, Panner and cachew nuts, add 4 table spoons of biryani masala powder, add 6 table spoons of yogurt(Curd)cook it for 4 minutes on medium flame, then cover it with lid and cook it for another 5 minutes, make sure 80% of the vegetables are cooked. Then switch off the flame.
Now if the water is boiling add soaked basmati rice to the boiling water and cook it. once the rice is 80% cooked add the first layer of the rice on top of the veggies, garnish with chopped mint and coriander and fried onions, then add second layer of rice this should be 90% to 95% cooked rice. garnish again with chopped mint and coriander and fried onions and add saffron soaked in milk, cover this vessel tighly with an aluminium foil and cover it with a lid.
keep the vessel back on to the stove and keep the vessel on slowest possible flame and cook it for 25 minutes. your vegetable biryani is ready.

To Make Wonderful Biryani & Enjoy With Your Friends and family, Please Follow The Below Tips

1: Get A Good Basmati Rice & Soak It For 45 mins.(Buy long grain basmati rice) Ex: Diamond
2. While Cooking Biryani, Make Sure You Are Using Thick Bottom & Wide Open Wessel.
3. In Restaurants To Get Nice Colour For Biryani, Along with Saffron Water they add egg yellow colour a Bit, Try once.
4. You can also use any other vegetables.
5. After switching of the flame don’t immediately open the lid, leave it for 5 to 10 mins.

Refer the below link to make raita.

For Biryani Masala you can refer the below link:

For Kacchi style chicken Biryani, refer the below link:

For Prawn biryani, refer the below link:

For vegetable biryani, refer the below link:

For Pakhi style chicken biryani, refer the below link:

For Mutton biryani, refer the below link:

For Chicken Pulao, refer the below link:

For Fried Chicken Biryani, refer the below link:

For Kheema biryani, refer the below link:

The Worst Foods To Eat At A Restaurant According To Chefs

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Trying out a new restaurant is always a risk. But you can minimize the chances of a disastrous meal by avoiding a few key dishes. Famous chefs like Gordon Ramsay, Anthony Bourdain , and other culinary professionals from across the globe have strict rules they live by to avoid a bad restaurant experience. Maybe a particular dish is unlikely to be fresh, or it’s notoriously overpriced — or not even what it claims to be. If you’re unsure about a restaurant’s quality, it’s best to steer clear of the following menu items…

Cheap “Kobe” beef | 0:28
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The specials | 3:33

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AIB : Honest Bars & Restaurants | Part 03

AIB : Honest Bars & Restaurants | Part 03
We take an honest look at bars and restaurants!

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Credits-

Director
Sahir Raza

Creative Director
Tanmay Bhat

Written By
Rohan Desai
Utsav Chakraborty
Pranav Tonsekar
Aseem Chandaver

Additional Dialogues
Gopal Datt
Abish Mathew
Kaneez

Assistant Directors
Devarsh Thaker
Love Upadhyay
Nikhil Pai
Mihir Lele
Mamlesh Tiwari

Cast
Naveen Polishetty
Kaneez Surka
Juby Devasia
Max Fernandes
Gopal Datt
Sainee Raj
Abish Mathew
Surendra Rajan
Sanket Bhosle
Siddharth Dudeja
Anjali Ujjwane
Nargis Dastur
Bhupendra Joshi

DOP
Vivian Singh Sahi

Assistant DOP
Ishaani Roy
Kumar Vivek

Editors
Shashwata Datta
Mamlesh Tiwari

Online Editor
Mihir Lele

Sound Design
Shishir Chousalkar

Music
Mehar Chumble

Singer
Vidhya Gopal

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Naveed Manakkodan
Pranay Puchakayala

Art Directors
Mihir Lele
Sushanth Panda

Social Media
Hitesh Pardeshi

Location Sound
Roshan Pathak

Stylist
Aayushi Jagad

Dressman
Deepak Gwande

Make up & Hair
Hasan Ali Shaikh & Team

Locations
Whistling Woods International
Barking Deer
Zafraan

Spot
Naushad Khan
Azghar
Firoz

Colour Correction
Vikrant Studio

Colorist
Pranav Manna

Lights
Cine Craft

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Amiya Equipments

Catering
Sudha Caterers

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McDonald’s Vs Burger King – What Is The Difference? Fast Food Restaurant Comparison

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It’s reported that 50 billion burgers are eaten a year in the U.S., which means the average American eats three burgers a week. As for which fast food restaurant wins the battle of the burger, today we’ll find out, in this episode of the Infographics Show, McDonald’s vs Burger King.

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Fight Erupts In Restaurant Kitchen – Kitchen Nightmares

It starts with Gordon complaining that the crab cake is cold, next there’s too much parsley on the ravioli, soon the criticisms reach the kitchen and the head chef just can’t stand it anymore. He blows up at the manager and a fight breaks out for all the customers to hear.

You’re a restaurant owner in crisis, the wolves are at the door, but the customers aren’t. You’ve got temperamental chefs in the kitchen, lazy waiting staff and the diners you do have aren’t satisfied. Desperate for restaurant resuscitation? Call in the restaurant trade’s equivalent of the Emergency Services – the inimitable, indomitable Gordon Ramsay.

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AIB : Honest Bars & Restaurants | Part 01

AIB : Honest Bars & Restaurants | Part 01
We take an honest look at bars and restaurants!

Share on Facebook –
Share on Twitter –

Follow us on Instagram –
Follow us on Twitter –
Like us on Facebook –

We’re performing in Australia in May! Tickets at –

Credits-

Director
Sahir Raza

Creative Director
Tanmay Bhat

Written By
Rohan Desai
Utsav Chakraborty
Pranav Tonsekar
Aseem Chandaver

Additional Dialogues
Gopal Datt
Abish Mathew
Kaneez

Assistant Directors
Devarsh Thaker
Love Upadhyay
Nikhil Pai
Mihir Lele
Mamlesh Tiwari

Cast
Naveen Polishetty
Kaneez Surka
Juby Devasia
Max Fernandes
Gopal Datt
Sainee Raj
Abish Mathew
Surendra Rajan
Sanket Bhosle
Siddharth Dudeja
Anjali Ujjwane
Nargis Dastur
Bhupendra Joshi

DOP
Vivian Singh Sahi

Assistant DOP
Ishaani Roy
Kumar Vivek

Editors
Shashwata Datta
Mamlesh Tiwari

Online Editor
Mihir Lele

Social Media
Hitesh Pardeshi

Sound Design
Shishir Chousalkar

Music
Mehar Chumble

Singer
Vidhya Gopal

Producers
Naveed Manakkodan
Pranay Puchakayala

Art Directors
Mihir Lele
Sushanth Panda

Location Sound
Roshan Pathak

Stylist
Aayushi Jagad

Dressman
Deepak Gwande

Make up & Hair
Hasan Ali Shaikh & Team

Locations
Whistling Woods International
Barking Deer
Zafraan

Spot
Naushad Khan
Azghar
Firoz

Colour Correction
Vikrant Studio

Colorist
Pranav Manna

Lights
Cine Craft

Camera & Grips
Amiya Equipments

Catering
Sudha Caterers

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