SPICY RED WHEAT RAVA BRIYANI
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Tips & Tricks for Perfect Spicy Red Wheat Rava Biryani
Roast red wheat rava until aromatic to prevent it from getting sticky. Use fresh paneer for best texture. Add a few drops of lemon juice before serving for a slight tang. To make it more indulgent, sauté paneer cubes separately until golden. Adjust biryani masala to your spice level. You can also substitute pumpkin seeds with roasted cashews for added crunch. Serve with carrot or cucumber raita for a cooling contrast.
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Step-by-Step Recipe : Spicy Red Wheat Rava Biryani
INGREDIENTS
- 1 cup red Wheat Rava(samba rava)
- 1 small carrot, finely chopped
- 3 tbsp sweet corn
- 1 small onion, sliced
- 2 tbsp green peas
- 1 tomato, chopped
- 2-inch ginger piece, chopped
- 2 green chilies, chopped
- 10 curry leaves
- 30g paneer, chopped into small pieces
- 1/4 cup roasted pumpkin seeds
- 2 tbsp coriander, chopped
- 1/2 tbsp biryani powder
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1/2 tsp jeera (cumin seeds)
- 2 cups water
- Salt to taste
PREPARATION STEPS
1. **Temper the Spices:**
- Heat oil in a pan.
- Add mustard seeds, urad dal, chana dal, and jeera.
- Fry for 2 minutes until the spices crackle and the dals turn golden brown.
2. **Add Aromatics:**
- Add curry leaves, chopped ginger, and green chilies.
- Fry for 1 minute until fragrant.
3. **Cook Vegetables:**
- Add sliced onion and fry for 1 minute until translucent.
- Add chopped carrot, green peas, and sweet corn.
- Fry for 1 minute.
- Add chopped tomato and fry for 1 minute until softened.
4. **Incorporate Additional Ingredients:**
- Add roasted pumpkin seeds and paneer.
- Fry for 1 minute.
5. **Toast the red wheat rava:**
- Add the red wheat ravato the pan.
- Fry for 2 minutes, stirring continuously to avoid burning.
6. **Add Spices and Cook:**
- Add biryani powder and fry for 1 minute.
- Add 2 cups of water and let it come to a boil.
- Add salt to taste.
7. **Simmer and Finish:**
- Cover the pan with a lid.
- Cook for 4 to 5 minutes, stirring occasionally to prevent lumps.
- Once the upma is cooked and the water is absorbed, switch off the stove.
8. **Serve:**
- Garnish with chopped coriander.
- Serve hot with carrot raita.
