Subz Dum Biryani

Dahi Handi Subz Biryani Chef Rana Special recipe

1 BASMATI RICE 160  GM
2 WATER 1  LIT
3 CINNAMON STICK 3   NO
4 CLOVE 10  NO
5 GREEN CARDAMOM 5  N O
6 MACE 3   NO
7 CUMIN SEED 3  GM
8 BAY LEAVES 2 NO
9 SALT FOR WATER 10  GM
10 CORN OIL FOR RICE COOKING 15  GM

11 CORN OIL FOR DEEP FRY
12 CAULIFLOWER 30  GM
13 POTATO 30  GM
14 FRENCH BEANS 30  GM
15 CARROT 30  GM
16 FRESH GREEN PEAS FROZEN 30  GM

17 PURE GHEE 30 GM
18 MINT LEAVE  ( FINELY CHOPED) 7   GM
19 GREEN CORRIANDER (FINELY CHOPED ) 7   GM
20 GINGER PATSE 5   GM
21 GARLIC PASTE 5   GM
22 KEWDA WATER 5   ML
23 TURMERIC POWDER 2   GM
24 RED CHILLI POWDER 3   GM
25 CORRIANDER POWDER 5  GM
26 SALT FOR MASALA  TO TASTE 8  GM
27 BROWN ONION 15  GM
28 GARAM MASALA POWDER 7  GM
29 CURD 40  GM
30 MACE POWDER 1   GM
31 GREEN CARDAMOM POWDER 1   GM

FOR GARNISH
1 SAFFRON A PINCH
2 WHOLE CASHEW NUT 30  GM
3 BROWN ONION 10  GM

FOR DHUNGAR
1 DOUGH
2 LIVE CHARCOAL 1   NO
3 GARAM MASALA 1  GM
4 PURE GHEE 2  GM

DOUGH
1 REFINE FLOUR 100  ML
1 WATER 60  ML
3 MARGARIN GHEE OR DALDA GHEE 40  GM
4 SALT TO TASTE
5 BUTTER FOR BASTING 5  MG


WASH ,PEEL,AND DIAMOND CUT  POTATO,CARROT,FRENCH BEANS,CAULIFLOWER AND DEEP FRY KEEP A SIDE.FRY CASHEW NUT AND KEEP A SIDE.CLEAN WASH AND SOAK RICE FOR  20 MINUTES
BOIL GREEN PEAS AND COOL IN RUNNING WATER AND KEEP A SIDE
HEAT GHEE ADD GINGER ,GARLIC PASTE,CHILLI,TURMERIC,CORRIANDER,GARAM MASALA MINT,CORRIANDER LEAF,SALT,CURD ,MACE,NUTMEG,CARDAMOM POWDER MIX, ADD BROWN ONION,GREEN PEAS,FRIED VEGETABLE AND MIX WELL, DO NOT ADD WATER.BOIL WATER ADD ALL WHOLE SPICES SALT CORN OIL AND BOIL FOR 51 MINUTES STRAIN GARAM MASALA AND ADD RICE, HALF COOK AND STRAIN THE RICE.IN THICK BOTTOM PAN MAKE ALTERNATE LAYER OF MASALA AND RICE
SPRINKLE KEWDA WATER,SAFFRON, BROWN ONION, CASHEWNUT. PUT ON LIVE  CHARCOAL SPRINKLE GARAM MASALA ADD GHEE AND COVER WITH SILVER FOIL AND  TOP DOUGH  AND LID. KEEP IT  ON DUM. SERVE HOT

Dates and Walnuts wonton

Chef Rana 001
Dates and	walnut wantons
Ingredients:
	Dates (pitted & chopped)	100 gm
	Walnuts (chopped)	30 gm
	Fresh or canned lychees (pitted & chopped)	100 gm
	Grated orange zest	5 gm
	Wonton wrappers	12 nos.
	Corn flour(diluted with water for knoting)	30 ml
	Cotton seed oil (for deep fry)	as needed
	Icing sugar (sifted,for dusting)	15 gm
Pre-preparation:
	1.Mix together in a bowl dates,walnuts,lychees and orange zest.
	2.Place wonton wrappers on work surface and make one by one putting
	above filling in center and brush the wedges with diluted corn flour and
	gather edges and twist to seal.
Preparation:
	1.Heat oil in a heavy bottom pan and deep fry the above prepared wonton
	till golden and crisp.
	2.Remove by a slotted spoon and drain on paper towels.Cool it.
	3.Arrange on a serving plate and sprinkle icing sugar and serve.