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Vegetable Biryani Cooking
Recipe
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Ingredients : |
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200 g
20 g
20 g
20 g
20 g
60 ml
4
1
1
3
5 g
50 g
10 g
3 g
2 g
500 ml
For garnishing :
5 g
10 g
2 g
15 ml
3 g
10
5 g
30 ml |
rice,
basmati or any long grain variety
carrots,
diced and parboiled
cauliflower, small pieces
green
peas, parboiled
mushrooms,
quartered
oil
cloves
(laung)
cinnamon
(daalchini) stick, medium
bay leaf
(tej patta)
green
cardamom (choti elaichi)
black
cumin (shah jeera)
onions,
chopped
ginger
paste
red chili
powder
white
pepper powder
water
salt to
taste
green
chilies, slit
onions,
sliced and fried
mace
(javitri) powder
lemon
juice
ginger,
julienned
cashew
nuts, fried golden
coriander,
chopped
cream |
Method :
- Clean, wash and soak the rice for 30 minutes.
- Heat oil in a heavy bottomed pan, sauté the
cloves, cinnamon stick, bay leaf, cardamom and black cumin seeds
until they begin to crackle.
- Add onions, stir fry til transparent.
- Stir in ginger paste and red chili powder, all
vegetables along with white pepper and salt.
- Cook for 3 - 4 minutes.
- Stir in the drained rice and water, bring to a
boil, lower heat, cover and cook till the rice is almost done.
- Remove the lid, sprinkle slit green chilies,
fried onions, mace powder, lemon juice, julienned ginger, cashew
nut, green coriander and cream.
- Seal lid with dough, cook on very low heat for 10
- 15 minutes.
- Serve hot, accompanied by natural yoghurt.
Serves 4 - 5
Preparation time : 45 minutes
Dessert time : 30 minutes
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Learn how
to cook Vegetarian Recipes
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