VEGETABLE BIRIYANI | BIRIYANI

 VEGETABLE BIRIYANI

Serves - 4



BEST TIME TO HAVE?

As your Lunch or Dinner.

HOW TO MAKE VEGETABLE BIRIYANI?

INGREDIENTS:

  • Rice – 225g
  • Split green gram – 225g
  • Potato – 115g
  • Carrot – 115g
  • Peas – 115g
  • Tomatoes – 115g
  • Onion – 115g
  • Coconut - ½
  • Cumin – a pinch
  • Chili powder – ½ tsp
  • Sultanas – 10g
  • Turmeric – a pinch
  • Cashew nuts – 15g
  • Fat – 100g
  • Curd – 75g
  • Salt – as per your taste.
  • Mint leaves – handful
  • Coriander leaves - handful

METHOD:

  1. Grind together coconut, cumin, onion, turmeric, chili powder and extract milk.
  2. Clean and soak rice and gram.
  3. Peel and chop carrot into cubes and shell peas.
  4. Boil tomato and peel its skin and chop it.
  5. Heat fat in a pan and add peas and carrots. Cook it for 5 min covered.
  6. Add the tomatoes and salt and cook till carrot and peas are tender.
  7. Boil, peel and chop potatoes into small cubes.
  8. Fry the potato till brown in fat. Remove.
  9. To the same pan add rice and gram and fry them for a min and add coconut milk extracted and water till level 3 fingers above rice.
  10. When the rice is 3/4th cooked add the coked vegetables, curd and salt. Mix well. Sprinkle leaves on top of it.
  11. Cook on slow fire with a live coal on top of the lid. When dry. Remove.
  12. Fry sultanas and cashew nuts.

Serve the biriyani with fried potatoes, sultanas and cashew nuts.

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