Vegetable Biryani

Ingredients:

6 cups of water
1 and ½ cups Basmati Rice
Salt to taste
8 Green cardamoms
2 Black cardamom
15 Cloves
2 cinnamon stick
½ cup oil
1 Bay leaf
½ teaspoon Caraway seeds
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
½ teaspoon Garam masala powder
1 and ½ tablespoons ginger and ginger paste
1 cup of tomato puree
2 small green chillies (chopped)
1 large onion
2 medium size carrots (diced)
2 medium sized potatoes (diced)
2 cups of Cauliflower Florets
1 cup Green peas
2 tablespoon yogurt
½ teaspoon rose water
Few strands of Saffron
Handful chopped cilantro
Handful chopped mint leaves

Instructions:

1) In a pot, boil rice in six cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, and 1 cinnamon stick, until done.

2) With a colander, drain the water and set the rice aside.

3) In a heated oil pot, add the remaining green cardamoms, cloves, black cardamom and cinnamon, bay leaf and caraway seeds.

4) Add turmeric powder, red chilli powder and coriander powder, garam masala powder and stir well.

5) Add ginger and garlic paste and cook for a few minutes.

6) Add tomato puree and green chilies and cook for a few minutes.

7) Add onion, carrots, potatoes, cauliflower florets and green peas and sprinkle salt, cover and cook on medium heat for 10 to 15 minutes or until the veggies have fully cooked.

8) In a pot, sprinkle a little bit of oil and add a layer of rice at the bottom then add the cooked vegetables followed by another layer of rice on top.

9) In a small bowl, whisk yogurt, water, rose water and saffron.

10) Add yogurt mixture, cilantro and mint leaves on top.

11) Add aluminum foil on top of the pot and close the lid and cook on low heat for about 10 minutes.

12) Mix the rice with the veggies before serving.

**Note: adjust the spice level per your taste

Ingredients

 6 cups of water
 1 and ½ cups Basmati Rice
 Salt to taste
 8 Green cardamoms
 2 Black cardamom
 15 Cloves
 2 cinnamon stick
 ½ cup oil
 1 Bay leaf
 ½ teaspoon Caraway seeds
 1 teaspoon Turmeric powder
 1 teaspoon Red chilli powder
 1 teaspoon Coriander powder
 ½ teaspoon Garam masala powder
 1 and ½ tablespoons ginger and ginger paste
 1 cup of tomato puree
 2 small green chillies (chopped)
 1 large onion
 2 medium size carrots (diced)
 2 medium sized potatoes (diced)
 2 cups of Cauliflower Florets
 1 cup Green peas
 2 tablespoon yogurt
 ½ teaspoon rose water
 Few strands of Saffron
 Handful chopped cilantro
 Handful chopped mint leaves

Directions

1

1) In a pot, boil rice in six cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, and 1 cinnamon stick, until done.

2

2) With a colander, drain the water and set the rice aside.

3

3) In a heated oil pot, add the remaining green cardamoms, cloves, black cardamom and cinnamon, bay leaf and caraway seeds.

4

4) Add turmeric powder, red chilli powder and coriander powder, garam masala powder and stir well.

5

5) Add ginger and garlic paste and cook for a few minutes.

6

6) Add tomato puree and green chilies and cook for a few minutes.

7

7) Add onion, carrots, potatoes, cauliflower florets and green peas and sprinkle salt, cover and cook on medium heat for 10 to 15 minutes or until the veggies have fully cooked.

8

8) In a pot, sprinkle a little bit of oil and add a layer of rice at the bottom then add the cooked vegetables followed by another layer of rice on top.

9

9) In a small bowl, whisk yogurt, water, rose water and saffron.

10

10) Add yogurt mixture, cilantro and mint leaves on top.

11

11) Add aluminum foil on top of the pot and close the lid and cook on low heat for about 10 minutes.

12

12) Mix the rice with the veggies before serving.

13

**Note: adjust the spice level per your taste

Vegetable Biryani
Share:

Copyright 2020 Patel Brothers, All rights reserved | Website development: StudioMGD