December 05, 2013



    Biryani Rice – 1 cup
    Onion – 2nos (sliced)
    Carrot – 2nos (small medium cubes)
    Beans – 4nos (small rounds)
    Frozen peas – ¼ cup
    Tomato 1 medium size smashed
   Tomato sauce (ketchup) – 1tsp
    Lime – ½ piece required
    Ginger – 1inch
    Garlic – 8pods
    Green Chili – 1no
    Garam Masala Powder – 1tsp
    Biryani Masala Powder – 3tsp
   Chili Powder – 1tsp
    Turmeric Powder – ½tsp
    Salt – as per taste
    Water – 1 ½cup
    Coriander leaves – ½cup
    Cashew nuts – 4nos
    Raisins – 4nos
    Oil – 3tsp

Method : 

  • Take Biryani rice in a vessel & nicely clean it with water for 3 to 4 times. Remove complete water from the rice & close the lid & keep it aside for 1/2hr
  • Make a paste of ginger, garlic & green chili & keep a side.
  •  Heat a medium sized pressure cooker & pour oil.
  •   Add garam masala & saute for few seconds. Then add sliced onion & saute on medium flame adding little salt.
  •  When onion turns transparent & pink in color, add ginger-garlic-green chili paste & saute well for 2mins.
  • Then add chopped vegetables, green peas, saute well for 2mins
  •  Then add chili powder, turmeric powder & biryani masala powder & saute well for 2mins.
  •  Add smashed tomato & tomato sauce & saute well till oil starts separating.
  • Add biryani rice to it & mix well. Add salt as per taste.
  • Then add water to the whole mixture & stir nicely.
  •  When the water starts boiling add lime juice & cover lid & cook on low flame.
  •  When the water is completely vaporized, transfer the cooker on top of  tawa on high flame.
  • When tawa becomes hot, lower the flame & keep stirring in between so that biryani doesn’t stick to bottom of cooker.
  • When the biryani is properly cooked, switch off the flame & garnish with coriander leaves ,dry fruits & fried onions.
  •  Vegetable Biryani is ready to serve. Best combination is raita/ salad.

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