Doodhiya Biryani (rice cooked with milk and spices) | How to make Doodhiya Biryani (rice cooked with milk and spices)

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ByDhara joshi
Created on 16th Jul 2017
  • Doodhiya Biryani (rice cooked with milk and spices), How to make Doodhiya Biryani (rice cooked with milk and spices)
Doodhiya Biryani (rice cooked with milk and spices)by Dhara joshi
  • Doodhiya Biryani (rice cooked with milk and spices) | How to make Doodhiya Biryani (rice cooked with milk and spices) (4 likes)

  • 0 reviews
    Rate It!
  • By Dhara joshi
    Created on 16th Jul 2017

About Doodhiya Biryani (rice cooked with milk and spices)

Doodhiya biryani is a nawabi royal dish from rampuri cuisine from rampur uttar pradesh..Doodhiya biryani is a aromatic toothsome biryani..this truelly flavourful biryani was cooked with milk. Basmati rice, cottage cheese, .yogurt and spices..this whole recipe credit goes to chef ajay chopra..it's very easy to adopt anyones recipes and slightly change and give it your own name but I don't want to change anything in this recipe because this is nawabi cuisine recipe.

  • Prep Time20mins
  • Cook Time45mins
  • Serves4People
Doodhiya Biryani (rice cooked with milk and spices)

Ingredients to make Doodhiya Biryani (rice cooked with milk and spices)

  • For bouquet garni:
  • 1 teaspoon fennel seeds
  • 5 black pepper
  • 2 BLACK CARDAMOM
  • 6 green cardamom
  • 1/2 teaspoon black cumin
  • 5 cloves
  • 2 CInnamon
  • FOR BIRYANI
  • 200 gram basmati rice
  • 200 ML MILK
  • 200 gram ghee (clarified butter)(some more)
  • 200 ml water
  • 100 gram cottage cheese
  • Yellow chilli powder
  • Salt to taste or as require
  • 100 gram potatoes
  • 100 gram cauliflower
  • 1 teaspoon ginger garlic paste
  • 3 tablespoon fried onion paste
  • 1 teaspoon white pepper powder
  • 1 cup Yogurt
  • 1/2 teaspoon garam masala
  • 50 gram fresh cream
  • 1/2 teaspoon green cardamom powder or as need
  • PINCH OF NUTMEG POWDER
  • 1 inch ginger juliennes
  • 20 gram blanched almonds

How to make Doodhiya Biryani (rice cooked with milk and spices)

  1. For bouquet garni mix fennel seeds, black cardamom, green cardamom, black pepper, cloves, cinnamon and black cumin..
  2. Place this garni in 200 ml boiling water. Add basmati rice,200 ml milk and 100 gram clarified butter.
  3. Cook rice till it is half done..
  4. Remove garni and drain water..keep the rice aside.
  5. In a large bowl add cottage cheese .sprinkle salt and yellow chilli powder..mix well
  6. Shallow fry cottage cheese in clarified butter till golden brown.
  7. In a large bowl mix potatoes, cauliflower, ginger garlic paste, fried onion paste, white pepper powder, salt, curd, yellow chilli powder, fried cottage cheese, garam masala, and marinate for 15 minutes. Keep aside.
  8. For Tempering (jhol): melt 100 gram clarified butter in a pan add fresh crem. Little Milk..green cardamom powder, nutmeg powder and stire well..
  9. In a deep pan add marinated cottage cheese and vegetables ..layer ginger juliennes. Layer with boiled rice and pour Tempering all over .
  10. Add blanched almonds and cover the pan.
  11. Place pot on a iron flat panel and reduce flame. Cook for 20 -25 minutes.
  12. Garnish with green cardamom powder and serve hot..

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