VEGETABLE BIRYANI

Jennifer B | 12:50
INGREDIENTS
  • Potato – 2
  • Carrot – 1
  • Cauliflower – 1 cup
  • Beans – 1 cup
  • Tomato – 1
  • Capsicum – 1
  • Basmati rice – 1 ½ cup
  • Oil – 10 tsp
  • Onion – 2
  • Cardamom – 3
  • Turmeric – 1 tsp
  • Curry leaves (few)
  • Cinnamon – 1  ½ inch piece
  • Salt
  • Green  chillies – 4
  • Lemon juice – 1tsp
  • Mint and coriander leaves – ½ cup

MASALA PASTE:
  • Poppy seeds – 1 tsp
  • Coriander seeds – 2 tsps
  • Fennel – 2 tsps
  • Dry chillies – 4
  • Dry coconut – 4 tsp
  • Garlic – 10 or 12
  • Zinger – 1 inch piece
  • Cumin seeds – 1 tsp

PROCEDURE
  • Heat 2 spoons of oil in a pan; add poppy seeds, coriander seeds, fennel, dry chillies, coconut and cumin, and fry till the coconut pieces turn into brown.
  • Add ginger and garlic to it, grind well and make a paste by adding some water.
  • Now fry the cinnamon, cloves, cardamom, onions. Add turmeric and sauté well.
  • Add potato, cauliflower, carrot, beans, curry leaves.
  • Cover the pan with a lid and allow it cook for 10 minutes.
  • After that add masala paste, fry it well.
  • Now add tomato, capsicum and garam masala, fry it for some time.
  • Add 3 cups of hot water and rice to it.
  • Cover the vessel with a lid and cook for about 20 minutes.
  • Finally add lemon juice, mint and coriander leaves to it.
  • Now tasty vegetable biryani is ready to serve.

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