Lobia Dum Biryani Ramzan Special Recipe by Food Fusion
Lobia Dum Biryani recipe a budget-friendly biryani recipe without compromising on the taste. #happycookingtoyou #foodfusion #digitalammi #biryani
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids' special recipes.
00:00 Lobia Dum Biryani
00:16 Boil White kidney beans
00:55 Prepare gravy
02:22 Prepare Layering
03:15 Aray waah
Serves 5-6
Recipe in English:
Ingredients:
-Safed lobia (Black eyed beans) soaked 1 & ½ Cup
-Water as required
-Namak (Salt) ½ tsp or to taste
-Ghee (Clarified butter) ½ Cup
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 4-5
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) 1 tsp
-Tez patta (Bay leaf) 1
-Pyaz (Onion) sliced 2 medium
-Tamatar (Tomatoes) chopped 3 medium
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch (Green chilli) crushed 1 & ½ tbs
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Garam masala powder ½ tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Javitri powder (Mace powder) ¼ tsp
-Dahi (Yogurt) whisked 1 Cup
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Lemon slices 3-4
-Hari mirch (Green chillies) 2
-Chawal (Rice) sella 500g (boiled with salt,cumin seeds & mint leaves)
-Hara dhania (Fresh coriander) chopped 1 tbs
-Podina (Mint leaves) chopped 1 tbs
-Zarda ka rang (Orange food color) ½ tsp or as required
-Lemon slices 3-4
-Hari mirch (Green chillies) 3
-Kewra essence few drops
-Hara dhania (Fresh coriander) chopped
Directions:
-In a wok,add black eyes beans,water,salt & mix well,bring it to boil & remove scum,cover & cook on low flame until 80% done (9-10 minutes).
-Take out ¾ cup of black-eyed beans water & reserve for later use then strain black eyed beans & set aside.
-In a pot,add clarified butter & let it melt.
-Add cinnamon sticks,cloves,black cardamom,cumin seeds,bay leaf & mix well.
-Add onion & fry until light golden.
-Add tomatoes,ginger garlic paste,green chilli & mix well.
-Add salt,red chilli powder,turmeric powder,coriander powder,garam masala powder,nutmeg powder,mace powder,mix well & cook on medium flame for 1-2 minutes.
-Add yogurt,mix well & cook for 2-3 minutes.
-Add boiled black eyed beans & mix well.
-Add reserved beans water,mix well & bring it to boil.
-Add fresh coriander,mint leaves,lemon slices,green chillies,boiled rice,fresh coriander,mint leaves,orange food color,lemon slices,green chillies,kewra essence,cover with kitchen cloth & lid and turn flame to high to build up steam (3-4 minutes) then lower the flame & steam cook for 12-15 minutes.
-Garnish with fresh coriander & serve!
Recipe in Urdu:
Directions:
-Karahi mein safed lobia,pani aur namak dal ker ache tarhan mix karein aur ubal anay ka bad scum ko remove ker lein aur dhak ker halki ancch per 80% done ho janay tak paka lein (9-10 minutes).
-3/4 cup black eyed beans water ko nikal lein & bad mein use kernay kliya side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Darchini,laung,badi elaichi,zeera aur tez patta dal ker ache tarhan mix karein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Tamatar,adrak lehsan paste aur hari mirch dal ker ache tarhan mix karein.
-Namak,lal mirch powder,haldi powder,dhania powder,garam masala powder,jaifil powder & javitri powder dal ker ache tarhan mix karein aur darmiyani ancch per 1-2 minutes kliya paka lein.
-Dahi dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Boiled black eyed beans dal ker ache tarhan mix karein.
-Reserved beans water dal dein aur ubal anay dein.
-Hara dhania,podina,lemon slices,hari mirchien,boiled chawal,hara dhania,podina,zarda ka rang,lemon slices,hari mirchein aur kewra essence dal dein,kitchen cloth & lid sa cover ker lein aur tez ancch ker ka steam build up ker lein (3-4 minutes) phir halki ancch ker ka 12-15 minutes kliya steam cook ker lein.
-Hara dhania sa garnish ker ka serve karein!
One-Pot Rice and Beans
Completely meatless and made in 30 minutes, this One-Pot Rice and Beans from @ChefBillyParisi is a weeknight meal that calls for items currently in your kitchen!
Rice and beans may sound bland on its own, but with Heinen’s 3 bean blend, adobo seasoning, fire-roasted tomatoes, jasmine rice, garlic and onion, this dish packs unexpected flavor that is bound to please a crew of hungry people.
One-Pot Rice and Beans
Serves 6-8
Ingredients
2 Tbsp. olive oil
1 yellow onion, peeled and small diced
2 garlic cloves, finely minced
1 ½ Tbsp. Heinen’s adobo seasoning
2 cups Heinen's jasmine rice
2 15 oz. cans Heinen’s 3 bean blend, drained
1 15 oz. can Heinen's fire-roasted tomatoes
3 cups Heinen's vegetable stock
Chopped parsley and sliced green olives, for garnish
Instructions
1. Add the olive oil to a large pot over high heat. Cook the onions and garlic for 5-7 minutes, or until lightly browned.
2. Stir in the adobo seasoning until combined, then add the rice and cook for 2-3 minutes.
3. Add the beans, tomatoes and stock. Bring the mixture to a boil.
4. Stir it a few times, place the lid on the pot and cook over low heat for 25 minutes.
5. Fluff the rice with a fork and garnish with parsley and olives.
Southwestern Beans & Rice
This recipe from Karen with #Electrolux is Gluten Free AND Vegan...We're betting that if you don't tell your family, they won't even notice!!! Be sure to check out the recipe for all of the great variations on this dish! Recipe Below...
cookingatriegelmanns.com
riegelmanns.com
RECIPE:
SOUTHWESTERN BEANS WITH RICE
(Vegan, Oil Free, Gluten free)
A hearty and satisfying, plant-based skillet meal
INGREDIENTS:
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
1/8 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon cocoa powder
1 teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon agave (or sugar)
1 (14.5 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies (mild)
1 cup frozen corn
2 cups vegetable broth
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) black beans, drained and rinsed
1 (15.5 ounce) can chili beans (including liquid- NOT rinsed and drained)
¾ cup long grain rice
1/2 cup of chopped bell pepper (Add the chopped bell pepper near the very end of cooking.)
GARNISHES: Tortilla Strips, Chopped Cilantro, Sliced Green Onion, Fresh Diced Tomatoes, Sliced Black Olives, Diced Avocado, Cashew Sour Cream, etc. (cashew sour cream recipe below)
DIRECTIONS:
Cook chopped onion in a large skillet for about 4 minutes, adding a little water as needed to keep it from sticking to the skillet. Next add the garlic, chili powders, cumin, paprika, cocoa powder, salt, pepper and agave.
Add the petite diced tomatoes, tomato sauce, green chilies and corn; stir. Add the broth, beans, and rice. Bring to a boil, stir, cover and reduce heat to simmer. Cover and simmer for 15 minutes or until rice is cooked through. *NOTE: If using brown rice instead of white rice, increase simmer time to 45-50 minutes.
Uncover skillet and add green pepper chunks. Stir. Drizzle with cashew sour cream and garnish with sliced green onions, fresh diced tomatoes, sliced black olives, tortilla strips, or your other favorite toppings. Serve immediately. Leftovers may be stored covered, in the Electrolux refrigerator for up to 5 days; or may be frozen in the Electrolux freezer for up to 2 months.
ADDITIONAL SERVING SUGGESTIONS:
~BURRITO FILLING:
Use hot cooked mixture as a filling for burritos- adding shredded cabbage, cilantro, cashew sour cream, salsa, etc. (Burritos can even be wrapped in plastic wrap and frozen, then reheated in the microwave for 2 minutes, for a quick lunch.)
~TAMALE PIE:
Pour 1 batch of gluten free cornbread batter over the top of the hot cooked rice and bean mixture in the skillet, then bake in the oven at 350 for 35-40 minutes, until cornbread is golden brown.
~HOT OR COLD DIP:
Serve with corn tortilla scoops, as a hearty hot or cold dip.
CASHEW SOUR CREAM
INGREDIENTS:
1 ½ cups raw cashews, soaked overnight in 2 cups water
¾ cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon sea salt
DIRECTIONS:
1. Place cashews in a bowl and cover with 2 cups water. Soak overnight or for 8 hours.
2. Drain the water from the cashews and place the drained cashews in a high-speed blender.
3. Add ¾ cup water, lemon juice, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a bit more water to get it going.
4. Transfer to a small, air-tight container and chill in the fridge. (The cream will thicken up as it chills.) The cream will keep in the Electrolux refrigerator for about 1 week. You can also freeze it for up to 1 month in the Electrolux freezer.
French Beans Recipe
Recipe Video of French Beans
One Pot Chicken,Rice & Green beans: Quick Dinner: How to make UNCUT
Quick chicken and rice recipe, less than 10 minutes and you have dinner for the family! ???? Follow me on Instagram Good_is_an_Understatement
*when you are seasoning the chicken add the desired amount of salt and also to the boiling water*
*it’s best to use frozen cut green beans vs canned, I used the can because I ran out of frozen*
*add the chicken bouillon seasoning to the pot when you mix everything before putting on the lid*
*cook on medium low for amount of time specified on that size bag of rice*
Time stamps
0:34 measure water for rice and place In a pot
0:49 cutting chicken
2.25 seasoning chicken
5:05 add butter to separate pot
6:05 cooking chicken
8:11 combing chicken, rice, and green beans and water and bouillon seasoning(no particular order)
*put the lid on and cook on medium low/ simmer for anount of time specified on bag*
Ingredients
Chicken tenderloins
Bag of yellow rice
Frozen fresh cut green beans
Butter
Badia complete seasoning
Onion powder
Garlic powder
Paprika
Chicken bouillon
Salt(optional)(my videos don’t use a lot of salt so everyone can add their desired amount)
#cookingchannel
#cookwithme
#cooking
#cookingvideo
#chickenrecipe
#chickendinner
#chicken
#recipe
#recipes
Potato Curry - Potato Green Beans Curry - Indian Dry Fry Aloo - Vegan Recipes
Potato Aloo & Green Beans Indian Dry Fry Recipe vegan
#howtocook #vegan #vegetarianrecipes
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan
#howtocook #vegan #vegetarianrecipes curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -