Tuesday, January 22, 2013

Vegetable Biriyani

Vegetable Biriyani



Basmathi Rice     - 2 1/2 cups
coconut milk       -1 cup
Carrots                - 3 cubed
greenbeans          - 1/2 cup
butter beans         -1/2 cup
green peas           -1/2 cup
mushrooms          -1/4 cup sliced
potatoes               - 1 cup cubed
onions                  -1 big sliced
tomato                  -1 sliced
Ghee/oil                - 1 tbsp
whole garam         - for tempering

For grinding:

Ginger                      -   1 inch
garlic                 -   6 cloves
green chillies     -  7
pudhina/mint     - few
coriander leaves-few
fennel seeds       -1/2 tsp
cinnamon           - 1 inch
cloves                 -4
anise                   -1

For Garnishing:

Cashews             - few
raisins                 - few
sliced onions      - few
cilantro               - few


  • In a blender grind the ingredients given for grinding into a fine paste.
  • Soak basmathi rice in a bowl for 20 minutes.
  • In a cooker heat ghee/oil and temper with whole garam

  • add the finely sliced onions and fry it until it turns transparent.

  • Now add the sliced tomatoes.

  • After a minute add the ground masala.
  • Mix well for 2-3 minutes.

  • Add all the chopped vegetables and salt for the vegetables.

  • Cook for 5-7 minutes and add 3 cups of water with 1 cup of coconut milk.

  • When it starts boiling add the drained Rice and desired salt for the Rice and pressure cook for a whistle.

  • In a pan heat ghee and fry cashews and remove it once it turns golden.

  • In the same pan fry raisins until it rises like a  baloon and remove and keep it aside.

  • Again fry onions until golden and like wise cilantro.

  • Once the pressure goes off open and garnish with cashews,raisins,onionsand cilantro and mix well

  • Serve with raitha

Serves  6-8



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