Vegetable Biryani
By : Method
- Wash and soak rice for 20 min
- Cook 2 cups of rice with 3-1/2 cups of water and 1 tsp of salt
- Chop all the veggies into big pieces
- Heat oil in a pan, add cloves, cardamom, cinnamon then add sliced onions, sprinkle salt and cook on low flame until onions are brown
- Now add green chillis and cilantro fry for a min, and add tomato puree, cumin powder, coriander powder, red chilli powder
- Mix everything and cook on low flame for 5 min
- Then add chopped veggies, cover and cook on low flame for 10 min or until veggies are soft
- Now add cashew paste and garam masala powder
- Mix everything and cook for another 5 min, and turn off the stove
- Take a baking dish, add a layer of veggi mixture, top it with rice, ghee and garam masala, again add remaining veggi mixture
- Top it with remaining rice, ghee, garam masala and saffron milk
- Cover with tight lid or foil, bake on a preheated 350 oven for 30 min
- Serve hot
Ingredients:
2 cups - of mixed veggies (potatoes , carrots , greenpeas, beans, califlower)
2 cups - basmati rice
1 - onion (sliced)
1/2 cup - tomato puree (use canned puree to get the good colour to biryani)
2tsp - ginger and garlic paste
6 to 7 - green chillis (slit)
cilantro (handful)
mint (optional)
4 - cloves
4 - cardamom
2 inch - cinnamon stick
1tsp - cumin powder
1tsp - coriander powder
1tsp - chilli powder
1tsp - garam masala powder
6tbsp - oil
2tbsp - ghee
1/4 cup - cashews (grind to a smooth paste)
pinch of safforn (soaked in 1/4 cup warm milk)
1tsp - garam masala for sprinkling in layers
2 cups - of mixed veggies (potatoes , carrots , greenpeas, beans, califlower)
2 cups - basmati rice
1 - onion (sliced)
1/2 cup - tomato puree (use canned puree to get the good colour to biryani)
2tsp - ginger and garlic paste
6 to 7 - green chillis (slit)
cilantro (handful)
mint (optional)
4 - cloves
4 - cardamom
2 inch - cinnamon stick
1tsp - cumin powder
1tsp - coriander powder
1tsp - chilli powder
1tsp - garam masala powder
6tbsp - oil
2tbsp - ghee
1/4 cup - cashews (grind to a smooth paste)
pinch of safforn (soaked in 1/4 cup warm milk)
1tsp - garam masala for sprinkling in layers
RECIPES BY SAGARI
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