Rice Varieties‎ > ‎

Vegetable Biriyani


Ingredients:

Rice- 1½ cup

Onion – 1 (slit thin pieces lengthwise)

Green peas - a handful

Oil – 10 teaspoons

Cinnamon – 2 pieces

Cloves – 5 pieces

Bay leaves – 3 pieces

Cardamom – 2 pieces

Lemon juice – 1 teaspoon

Yoghurt – 1 tablespoon

Salt – 2½ teaspoons

Cut into inch long pieces:

Carrot – 1

Potato – 1

Beans – 10

Wash & finely chop:

Corriander leaves – ½ a bunch

Mint leaves – 1 bunch

Grind to paste:

Green chillies – 3

Garlic – 3 cloves

Ginger – 1 inch piece

Powders:

Coriander powder – 2 teaspoons

Garam masala powder – 1 teaspoon

Chilli powder – 1 teaspoon

Yield:

Serves 4

Method:

  1. Soak rice for half hour.
  2. Heat oil in kadai, add cinnamon, cloves, bay leaves, cardamom & fry for a minute.
  3. Add the ground paste & sauté for 2 minutes.
  4. Add onions fry for 2 more minutes.
  5. Add all vegetables, green peas, salt & powders, sauté for 3 minutes.
  6. Add mint leaves & coriander leaves, sauté for a minute.
  7. Add lemon juice & curds, sauté for 2 minutes.
  8. Add rice, vegetable mixture to an electric rice cooker.
  9. Add 1½ cups of water, set the rice cooker to cook mode.
  10. Serve hot with onion raitha/fried papad/potato chips.











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