VEGETABLE BIRYANI


Biryani is most famous dish in India and this traditional way of creating is during a pot and sealed dough and cooked slow. This traditional recipe made with basmati rice , all spices and herbs and veggies and meat lovers used mutton , chicken and prawns, fish rather than veggies. Often in Non veg Biryani is served with Shorba and Raita.

VEGETABLE BIRYANI

  • 1/2 KG BASAMATI RICE
  • 1/2 CUP YOGURT/DAHEE
  • 3 tbsp GHEE/BUTTER
  • 9 CLOVE/LAUNG
  • 1 ONION BIG SIZE (WELL SLICED )
  • 5 tbsp ONION ( WELL SLICED FOR FRY)
  • 2 POTATO (CHOPPED INTO MEDIUM SIZE PIESES)
  • 100 grams BEANS (WELLCHOPPED)
  • 2 tbsp GINGERAND GARLIC PASTE
  • 1/4 tbsp NUTMEG/JAAYAPHAL
  • 2 BAY LEAVES /TEEJ PATTA
  • SALT (AS NEEDED)
  • 3 CARDAMOM/ILAAICHEE
  • 2 tbsp MINT LEAVES
  • 1/4 tbsp PEPPER
  • 1/2 tbsp CUMIN SEED/JEERA
  • 1/4 cup GREEN PEAS
  • 1/4 cup TOMATO (WELL CHOPPED)
  • 1 CARROT (WELL CHOPPED)
  • 1 tbsp TURMERIC POWDER
  • 1 tbsp RED CHILLI POWDER (KASHMIRI)
  • 2 tbsp BIRYANI MASALA
  • 2 tbsp CORIANDER LEAVES (WELL CHOPPED)
  • 6 GREEN CHILIES (WELL SLICED)
  1. TAKE BASAMATI RICE AND CLEAN IT during a WATER for 3 ORfourfold AND SOAK IT FOR ONE HOUR

    CHOP ALL THE VEGETABLES TOMATO,POTATO,CARROT ,BEANS ,ONIONS,GREEN CHILLIES AND TAKE GREAN PEAS AND CLEAN IT during a RUNNING WATERAND KEEP ASIDE.

    AND TAKE 6 TO 7 TABLE SPOONS ONION SLICED AND FRY IT IN OILFOR jiffy UNTIL IT BECOME BROWNISH AND KEEP IT ASIDE

     

    NOW TAKE an enormous / LARGE COOKER WITH 3 TABLE SPOON GHEEand warmth IT IN LOW FLAME AND ADD ALL SPICES AND SAUTE IT FOR WHILE AND ADDSLICED ONIONS AND GARLIC AND GINGER PASTE AND SAUTE IT FOR jiffy AND

     

    ADD ALL SLICED VEGETABLES AND SAUTE IT FOR jiffy AND NOW ADDCURD AND SAUTE IT FOR jiffy IN LOW FLAME.

    NOW ADD CHILLI POWDER AND SALT AND TURMETIC POWDER AS PERYOUR REQUIRE and blend OR SAUTE IT FOR a short time

    NOW ADD SOAKED BASMATI RICE within the COOKER AND ADDBIRYANI MASALA POWDER ,AND ONE TABLESPOON GHEE.

    NOW TWO AND HALF CUPS WATER AND COOK IT FOR 20 TO 25MINUTES.

    FINALLY ADD CHOPPED MINT , CORIANDER LEAVES . FRY ONIONS .

    NOW SERVE PREPARED BIRYANI IN SERVING PLATE .

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