Chana Aur Sarso Ki Saag Ki Biryani Recipe By Zubaida Tariq

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Chana Aur Sarso Ki Saag Ki Biryani recipe by Zubaida Tariq. This delightful Main Course recipe of Chana Aur Sarso Ki Saag Ki Biryani can be ready in approximately 30 Minutes and go Read More

Chana Aur Sarso Ki Saag Ki Biryani recipe by Zubaida Tariq. This delightful Main Course recipe of Chana Aur Sarso Ki Saag Ki Biryani can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish. Hide

INGREDIENTS

Sarso Saag ½ kg
Gram Lentil 1 cup
Rice 2 ½ cup
Chopped green chilies 8
Red chilies 8
Mint leaves 1 bunch
Salt to taste
Ginger garlic paste 1 tbsp
Onions 2
Lemons                2
Crushed white cumin ½ tbsp
Butter 1 small packet
All spice powder some
Clarified butter as required
Fresh milk ½ cup
For rice:
Mint leaves ½ bunch
Green chilies 4
Salt to taste
White vinegar 1 tbsp

METHOD

Wash ½ kg sarso saag and cut it into pieces. Add in 1 tsp turmeric  and water boil it for 10 minutes. Boil 1 cup gram lentil. Now boil 2 ½ cup rice and ½ bunch mint leaves, 4 green chilies, salt and 1 tbsp white vinegar. Drain the water. Then take out all the water of sarso saag. Taike some clarified butter in the pan and fry 2 onions till they are golden brown. Add in the sarso ka saag in the same clarified butter. Add in some salt, 8 fresh red chilies, 8 green chilies and 1 tbsp ginger garlic paste. Cook it and remove it from the stove. Add in 2 lemon juice, salt and green chilies and mix it. In a big wok layer the rice at the bottomadd in the saag and then gram lentil. Make the two layers  same as before. Then add in ½ cup fresh milk and add in lemon juice. Simmer it, garnish it with fried onion, mint leaves and serve

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REVIEWS & DISCUSSIONS

Try this most delicious Chana Aur Sarso Ki Saag Ki Biryani recipe posted on this paste. All ingredients are listed properly and the entire method makes it easier for you to make it at home. I made it and it tastes amazing.
By: Hizqil, Form: Islamabad, on 31 Aug, 2016