Foodea Shahi Kewra Water is a sweet and fragrant syrup made from the extract of kewra flowers. It is a popular drink and dessert topping in India, and is also used in a variety of other culinary applications. Kewra flowers are known for their delicate and intoxicating aroma, which is often described as being similar to jasmine or rose. The extract of these flowers is used to make Shahi Kewra, which is a concentrated syrup that is typically diluted with water or milk before drinking. Quantity – 500 ml
MADE FROM FOODEA SHAHI KEWRA WATER
Ingredients for Vegetable Biryani
Basmati Rice 1 1/2 cups
Foodea Frozen Mix Vegetable
Salt to taste
Foodea Green cardamoms 8
Foodea Black cardamom 1
Cloves 15
Cinnamon 1/2 inch stick
Bay leaf 1
Caraway seeds (shahi jeera) 1/2 teaspoon
Foodea Ginger-garlic paste 1 1/2 tablespoons
Foodea Turmeric powder 1 teaspoon
Foodea Red chilli powder 1 tablespoon
Foodea Coriander powder 1 tablespoon
Yogurt 1/2 cup
Foodea Shahi Gulab 1/2 teaspoon
Foodea Saffron (kesar) a few strands
Foodea tomato puree 1 cup
Foodea Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons
Foodea Fresh fride onion
Foodea Shahi Kewra 1/2 teaspoon
Method
Boil rice in four cups of salted boiling water with two Foodea green cardamoms, one Foodea black cardamom, Foodea five cloves,Foodea half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining Foodea green cardamoms, Foodea cloves, Foodea black cardamom and Foodea cinnamon Foodea along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
Sprinkle salt, cover and cook on medium heat for two minutes. Add Foodea ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add Foodea turmeric powder, Foodea red chilli powder and foodea coriander powder and cook.Whisk yogurt with Foodea rose water and Foodea saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
Arrange a layer of rice at the bottom. Over that arrange half the cooked Foodea mix vegetables followed by another layer of rice. Sprinkle half of the remaining Foodea garam masala powder, half the Foodea coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on high (100%). Let it stand for five minutes. Serve hot.
