SINDHI VEGETABLE BIRYANI - BIRYANI RECIPES - INDIAN COOKING


Ingredients:

1 kg basmati rice

100 gm Carrot

100 Gram Cauli Flower

100 Gram Cabbage

100 + 200 gm onion

100 Gram Potato

50 gm Spring Onion

50 gm Tomato

2 Green Chili

100 gm Green Peas

10 gm Coriander Leaves

50 gm Soya Bean

150 gm Curd

Garam Masala ( Crushed Red Chili – 5 gm, Coriander Powder – 5 gm, Biryani Masala –10 gm, Crushed Black Pepper – 3 gm )

1 Lemon

3 gm Garam Masala Powder

Salt – to taste

250 gm Oil

 

Recipe:

Boil the soya beans.

Fry 100 gm onions to golden brown in 50 gm oil.

Chop the spring onions. Cut the vegetables. Chop the tomatoes. Chop coriander leaves.

Wash and soak the basmati rice for half an hour, wash well, and strain.

Soak the green peas in warm water

Boil the rice in about 4 liters of water with 1-star anise, 5 gm jeera, 1-inch cinnamon, 2-3 cloves, and a few peppercorns.

Fry onions in oil till translucent. Add potatoes and carrots and continue frying. Fry for 5 minutes; add cauliflower and continue frying. Add cabbage and green peas. Continue frying for  5 minutes. Add the chopped tomatoes, and mix well. Cover and allow to simmer for another 5 minutes. Salt to taste.

In the meantime, mix the garam masala with the curd.

Add the curd-garam masala mix to the vegetables and continue cooking. Add the soaked soya beans. Cover and continue cooking on low flame for 10 minutes.

Spread the cooled rice over the vegetables, fried onions, sliced lemon, and chopped spring onions. Spread the food color solution and chopped coriander leaves. Cover and cook on low flame for 10 minutes.

 

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