Ingredients:
400 g Basmati Rice
100 g Mixed Vegetable -cauliflower, potato, carrot, beans
50 g Green Peas
1 no Sliced Onion
3 no Sliced Green Chilies
Salt to taste
2 tsp Red Chili Powder
1 tsp Cinnamon(, Caraway Seeds
4 Cloves
1/2 tsp Black Pepper Powder
5 Tomato
75 g curd
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
100 g Mixed Vegetable -cauliflower, potato, carrot, beans
50 g Green Peas
1 no Sliced Onion
3 no Sliced Green Chilies
Salt to taste
2 tsp Red Chili Powder
1 tsp Cinnamon(, Caraway Seeds
4 Cloves
1/2 tsp Black Pepper Powder
5 Tomato
75 g curd
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
Method
- Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker or in a pan or microwave.
- Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
- Take 1 tblsp oil in a pan and add mustard seeds, green chili, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and sauté them for a minute ot till they get pink in color.
- Add salt and red chili powder and stir.
- Add fine chopped tomatoes and fry till they are properly cooked.
- Take the curd and make it fine by putting in a blender for just 2 rotations. Add this fine curd and stir well. Heat it for about 10 seconds.
- Add all the fried vegetables.
- Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
- Take this vegetable biryani out in a rice serving dish.
- Garnish with dry fruits and green coriander leaves.
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