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