SIMPLE VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING

 


SIMPLE VEGETABLE BIRYANI

Ingredients:

300 gm sliced onions

150 gms chopped tomatoes

150 gm oil

5-6 Cloves

Two pods of green cardamom

2" stick of cinnamon

Two bay leaves

75 gm ginger-garlic paste

2 Green Chilies

10 gm chili powder

10 gm Kashmiri Chili powder

75 gms curds

Salt to taste

Half a bunch of coriander leaves

Quarter bunch of mint leaves

300 gm potatoes

100 gm beans

150 gm cauliflower

100 gm paneer cubes

100 gm green peas

750 gm Basmati rice

 

Recipe:

Wash the basmati rice and soak it for at least half an hour. Add salt.

Heat the oil in a suitable vessel.

Add 2-3 cloves, 1" cinnamon stick, two pods of green cardamom, and two green chilies without the stem.

Fry for 2 minutes

Add the sliced onions. Fry to a golden brown.

Make the flame slow.

Add ginger garlic paste and fry on low flame for a minute. Continue frying on a high flame for a minute. Add little water to avoid sticking at the bottom.

Add tomatoes and fry on medium flame till tomatoes become soft.

Add chilly powder. Stir well.

Add Curds.

Add 0.5 liters of water.

Add chopped coriander and mint leaves.

Add salt.

Add the vegetables and paneer. Cook covered.

Stir from time to time. If needed, add little water from time to time.

In the meantime, wash the rice well and strain well.

In a suitable vessel, bring to boil 3 liters of water.

Add salt, 2-3 cloves, 1" cinnamon stick, and two bay leaves.

Add 10 ml of oil.

Add the strained rice—Cook to 90%.

Stain in a colander.

Check the vegetables, particularly potatoes. They should be at least 50% cooked.

Check salt.

Place the vessel containing vegetables on a Tava on full flame.

As it starts boiling, add the cooked rice. Sprinkle about 50 ml of water.

Cover with a lid. Keep some weight on the lid.

Lower the flame.

Keep on low flame for 10 minutes

Switch off the gas.

 

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Allow to stand for 20 minutes On the hot Tava and then serve with onion curd raita.

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