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Easy Vegetable Biriyani
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Ingredients |
Serves (4-6) |
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Basmathi rice |
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2 cups |
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Ghee or oil |
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4 Tbsp |
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Cloves |
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4 |
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Cardamoms |
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4 |
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Cinnamon |
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2 pieces |
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Star anise |
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1 |
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Green chillies |
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2-3, slit |
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Sliced onion |
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1 cup |
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Ginger garlic paste |
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2 tsp |
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Mixed vegetables |
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1 ½ cup, diced |
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Tomato |
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½ cup, chopped |
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Mint leaves |
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2 Tbsp, chopped |
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Corriander leaves |
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2 Tbsp, chopped |
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Salt |
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to taste |
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Masala paste (grind
together) |
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Poppy seeds |
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1 Tbsp |
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Purie desiccated
coconut |
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4 Tbsp |
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Fennel seeds |
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1 tsp |
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Chilli powder |
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½ tsp |
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Turmeric powder |
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½ tsp |
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Cooking Method
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Wash the rice well drain and soak in 4 cups of
water. (about 15-20 minutes). |
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Heat ghee or oil in a non stick pan. Add the whole
spices. Add green chillies and onion. Fry till
onions are brown. |
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Add ginger garlic paste and fry for ½ minute. Add
tomato and fry till they are pulpy. Add the masala
paste and fry till fragrant. |
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Add mint and corriander leaves. Add vegetables and
rice with the soaking water. Add salt, mix gently.
When it begins to boil, cover and lower the flame.
Cook till water is absorbed. Stir gently after 10
minutes. Serve garnished with fried cashew nuts
accompanied by a raitha. |
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