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Monday, 6 December 2021

falafel biryani | falafel recipe| special desi recipes

 falafel biryani | behrouz biryani style falafel biryani | dum biryani recipe | falafel recipes | SDR


Embellished with flavors and artfully balanced with exotic spices, of long fragrant basmati rice layered with fresh vegetables along with crispy and tasty falafel tikkis.


falafel biryani special desi recipes

Falafel is the perfect snack to pair up with a cup of tea. It is one of the quick, easy, and delicious recipes. Usually, falafel was popular and famous in the Middle Eastern. It is the famous dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried, usually eaten with or in pitta bread. Hot and crunchy on the outside, fluffy and mild spicy inside. Different countries have their version of falafel done either with chickpeas or even with any other pulses or board beans. These fritters are usually served with a cup of tea, or with nutty tahini sauce, or even with hummus or in between the pitta bread.

Biryani -an evergreen classic and needs no introduction. For many of us, it is one of the favorite dishes or a complete meal in itself, from lazy Sunday meals tonight dinner parties along with raita. It is a rich, aromatic, and flavourful one-pot rice dish cooking with fragrant basmati rice with aromatic herbs and spices.

falafel special desi recipes



Biryani words almost link with the dum process. Dum biryani is a favorite one which is done in a one-pot dish of aromatic spices and delightful flavors- done with slow cooking the ingredients in a sealed on a heavy-bottomed vessel for minutes or hours.

As the same falafel biryani is one of the tasty and aromatic biryani that one should try at least once. Before I use to know about chicken dum biryani or the mutton biryani will taste good. When I tried this biryani at my sister's home which was ordered from 'Behrouz Biryani', this became one of our favorite biryani apart from vegetable biryani. This biryani was accompanied by raita, fried falafels, and gulab jamun. Ofcourse this is one of the lengthy processes biryani if we prepare it at once. But, whenever we prepare falafel as a snack and the very next day we can prepare this recipe within minutes as it doesn't take much time as we have falafel ready in hand.
To prepare falafel firstly soak the chickpeas for about 8 hours or overnight, then by adding spices and herbs blend the mixture to coarse. to make the falafel crispy add cornflour or rice flour at the end and blend. Then make the small ball size falafel and deep fry the ball till it becomes golden brown.

Finally, I want to highlight some of my recipes like,


Video Recipe Of Falafel Biryani



Ingredients:

Soaking Basmati Rice Ingredients:

  • Basmati Rice - 500 g
  • Water - As Required

Falafel Ingredients:

  • Chickpeas - 2 Cups
  • Onions - 1/2 Cup
  • Green Chillies - 4
  • Curry Leaves
  • Mint Leaves - 1/4 Cup
  • Coriander Leaves - 1/2 Cup
  • Coriander Powder - 2 Tsp.
  • Cumin Powder - 1 Tsp.
  • Corn Flour - 1/4th Cup
  • Garlic - 1 Whole Garlic Bulb
  • Crushed Pepper - 1 Tsp.
  • Salt - 1/2 Tbsp.
  • Chilli Powder - 1/2 Tbsp.
  • Olive Oil - 4 Tbsps.
  • Oil - As Required

Masala Preparation:

  • Ghee - 2 Tbsps.
  • Oil - 4 Tbsps.
  • Potato - 2
  • Beans - 1/4th Cup
  • Gobi - 1/4th Cup
  • Onion- 1
  • Tomatoes - 2
  • Curd - 1 cup
  • Coriander Powder - 1 Tsp.
  • Garam Masala Powder - 1/2 Tsp.
  • Green Chillies - 5
  • Curry Leaves
  • Mint Leaves
  • Ginger Garlic Paste - 1 Tbsp.
  • Beans - 1/2 Cup
  • Carrots - 3 or 1/2 Cup
  • Green Peas - 1/2 Cup
  • Chili Powder - 1/2 Tbsp.

Biryani Rice Cooking Ingredients:

  • Star Anise - 1
  • Cinnamon - 1 Inch
  • Cloves - 6
  • Cardamom - 4
  • Shahjeera - 1 Tsp.
  • Cumin Seeds - 1 Tsp.
  • Dagad Phool - 1 Tbsp.
  • Bay Leaves - 2

For Falafel Biryani Ingredients:

  • Fried Onions
  • Coriander Leaves
  • Mint Leaves
  • Saffron Water - 1/4th Cup
  • Rice Water - 1/4th Cup
  • Ghee - 1 Tbsp.
Preparation

Soaking The Rice Preparation:
  • In a bowl take rice, add water, and rinse the rice slowly.
  • Then remove water and then again add water and soak the basmati rice for about 20 minutes.
Falafel Preparation:

  • In a blender add overnight soaked chickpeas along with onions, green chilies, curry leaves, coriander leaves, mint leaves, red chili powder, salt, cumin powder, coriander powder, garlic, olive oil, cornflour, and crushed pepper.

Cooking Masala Preparation:

  • In a pan add ghee along with oil.
  • When the ghee melts and oil gets hot, add onions along with salt and mix well.
  • Saute well till it changes color, then add green chilies, mint leaves, curry leaves, ginger-garlic paste, and turmeric powder.
  • Mix well and saute till it releases aroma, then add potatoes, beans, gobi, carrots, green beans, tomatoes, and red chili powder.
  • Mix well and saute for about 2 minutes.
  • Then close and cook the veggies till 60 percent.
  • Then finally add curd and mix on high flame till the curd moisture leaves.
  • When done off the flame.
Cooking Rice Preparation:

  • In the pan add oil then add all the biryani masala like, bay leaves, cloves, cardamom, cinnamon, star anise, dagad Phool, Peppercorn, and saute till it releases aroma.
  • Then add water along with salt and bring to boil.
  • When the water gets boiled, add basmati rice and cook till it is cooked for about 80 percent.
  • Then remove the rice and add to masala .

Assembling the rice preparation:

  • For that removes half of the masala and keep it aside.
  • Then add fried falafel and mix well.
  • Now add cooked rice, and spread.
  • Then add the remaining masala and spread.
  • Again add rice along with fried onions, fried falafel, coriander leaves, mint leaves, and again layered with rice.
  • Then finally on top add fried onions along with ghee, saffron milk, rice water, coriander, and mint leaves.
  • Close and dum for about 15 minutes on low flame.
  • Serve hot with fried falafel, onions, and raita.
falafel biryani special desi recipes


Detailed Photo Recipe Of Falafel Biryani

Soaking The Rice Preparation:
  • In a bowl take rice, add water, and rinse the rice slowly.



  • Then remove water and then again add water and soak the basmati rice for about 20 minutes.



Falafel Preparation:
  • In a blender add overnight soaked chickpeas along with onions, green chilies, curry leaves, coriander leaves, mint leaves, red chili powder, salt, cumin powder, coriander powder, garlic, olive oil, cornflour, and crushed pepper.


















  • Deep fry the balls till crispy and golden color.







Cooking Masala Preparation:

  • In a pan add ghee along with oil.



  • When the ghee melts and oil gets hot, add onions along with salt and mix well.


  • Saute well till it changes color, then add green chilies, mint leaves, curry leaves, ginger-garlic paste, and turmeric powder.









  • Mix well and saute till it releases aroma, then add potatoes, beans, gobi, carrots, green beans, tomatoes, and red chili powder.








  • Mix well and saute for about 2 minutes.


  • Then close and cook the veggies till 60 percent.
  • Then finally add curd along with coriander powder and mix on high flame till the curd moisture leaves.





  • When done off the flame.
Cooking Rice Preparation:
  • In the pan add oil then add all the biryani masala like, bay leaves, cloves, cardamom, cinnamon, star anise, dagad Phool, Peppercorn, and saute till it releases aroma.









  • Then add water along with salt and bring to boil.
  • When the water gets boiled, add basmati rice and cook till it is cooked for about 80 percent.






  • Then remove the rice and add to the masala.

Assembling the rice preparation:

  • For that removes half of the masala and keep it aside.
  • Then add fried falafel and mix well.





  • Now add cooked rice, and spread.
  • Then add the remaining masala and spread.





  • Again add rice along with fried onions, fried falafel, coriander leaves, mint leaves, and again layered with rice.






  • Then finally on top add fried onions along with ghee, saffron milk, rice water, coriander, and mint leaves.
  • Close and dum for about 15 minutes on low flame.







  • Serve hot with fried falafel, onions, and raita.








1 comment:

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