Sixty chefs, ten hours and 13,000 kg of vegetarian biryani and a new world record for the largest vegetable biryani entered the Guinness Book of World Records in an event by Kohinoor Foods Ltd in association with HT Media Ltd.
2600 kg Traditional basmati rice
130 kg Salt
510 kg Refined oil
375 kg Green peas
375 kg French beans, cubed
375 kg Carrot, cubed
500 kg Cauliflower, cut
780 kg Onion paste
750 kg Tomato paste
500 kg Whisked curd
5 kg Clove powder
50 kg Green cardamom powder
2.5 kg Cinnamon powder
2.5kg Black peppercorn powder
4 kg Bay leaf powder
5 kg Cumin seeds
260 kg Garlic paste
160 kg Ginger paste
20 kg Green chilli paste
6 kg Green chilli, julienne
7 kg Red chilli powder
25 kg Garam masala
10 kg Fennel seeds powder
10 kg Jeera powder
4 kg Coriander powder
250 kg Mint leaves, chopped
600 kg Green coriander leaves, chopped
Soak the traditional rice for two hours.
Mix oil, tomato paste, onion paste, garlic paste, ginger paste, dry spice mix.
Mix all vegetables in the above mixture. Bring the water to boil in the kettle.
Add the tomato paste mix and vegetables and let it boil for five minutes.
Add rice to the boiling water.
Stir for about 10 minutes Keep stirring at short intervals from sides towards centre.
Once the water is at rice level, lower the heat.
Let it cook on slow heat until all the water is consumed.
Leave it on dum for 15-20 minutes on slow heat.
Close the heat and leave it for 15-20 minutes.
Open the lid and scoop out from sides.