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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