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Vegetable Biryani

The other day my cousin asked me to put up some vegetarian recipes as it was lent period. Keeping the request in mind, I prepared Vegetable Biryani. It is an ‘easy to prepare’ wholesome meal. Here goes the recipe…… 🙂

Vegetable Biryani

Vegetable Biryani

The other day my cousin asked me to put up some vegetarian recipes as it was lent period. Keeping the request in mind, I prepared Vegetable Biryani. It is an 'easy to prepare' wholesome meal. Here goes the recipe...... 🙂 Vegetable Biryani

Ingredients
  

  • 1 - 1/2 cups Rice
  • 1 Onion seeds
  • 1/4 cup Green peas
  • 1/4 cup beans French
  • 2 Mushroom
  • 1/2 cup Carrots
  • 1 Potato
  • 1 Tomato
  • 2 Green chillies
  • 4 cloves Garlic
  • 1/2 inch Ginger
  • 2 Cardamom Green
  • 1 inch Cinnamon
  • 3 Cloves
  • Mace a small piece
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Poppy seeds (Khuskhus)
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Cashew paste
  • 1/4 cup Curd
  • 2 tablespoons Coriander leaves chopped
  • 1 tablespoon Mint leaves chopped
  • to taste Salt
  • 2 tablespoons Ghee / Oil
  • 2 - 1/2 cups Water
  • 1 teaspoon Rose water

Instructions
 

  • Finely chop the onions and tomatoes and keep aside. Dice all the vegetables and keep aside. Lightly toast the whole spices along with poppy seeds and grind them with green chillies, ginger and garlic to a fine paste.
  • Heat a pan and toast the washed rice till it slightly changes colour. Take off the heat and keep aside.
  • Heat ghee/oil in a pan and saute the onion till they turn golden brown. Add the ground paste and saute till the raw smell goes. Add the turmeric powder, stir for a few seconds and then add the tomatoes. Cover and cook till the fat separates. Tip in the diced vegetables and stir for 2 minutes. Add the curd, coriander leaves, mint leaves and cashew paste and stir well. Add the rice and salt and mix well. Add water, cover and cook till the rice and vegetables are well cooked. Sprinkle the rose water on top. Serve with raita.

Notes

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