Tuesday, 26 February 2013

Vegetable Biryani


1.   1 cup rice
2.   1/2 capsicum (slice)
3.   5 onions (sliced)
4.   30-40 g mini soya chunks (soaked in warm water)
5.   Few strands of saffron
6.   3-4 tbsp warm milk
7.   50 g peas (boiled)
8.   1/2 cup curd
9.   A small stick of cinnamon (dal cheeni)
10. Tejpatta ( 2-3 leaves)
11. 2-3 whole cardamoms
12. 2 tsp Ginger-garlic paste
13. 1 tsp peppercorns
14. Salt to taste
15. 4 tbsp ghee
16. Mixed nuts (roasted in ghee)


1. Boil the rice until properly cooked. Make sure each grain of rice is separate and not overcooked.
2. Add a pinch of salt and saffron milk to the cooked rice and mix thoroughly.
3. Heat ghee in pan, add cinnamon,tejpatta,cardamoms,ginger-garlic paste and saute for 2 mins. Add the sliced onions.capsicum,peas and soya chunks. Add salt and peppercorns and give a toss. Saute until the veggies are cooked.
4. Add curd and mix. Switch of the flame.
5. In a greased baking dish make alternate layers of rice and gravy, starting and finishing with rice. Bake the rice in a pre-heated oven (250 C) for 20-25 mins.
6. Garnish with roasted nuts and serve.

P.S - You can add any veggies of your choice.


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