Vegetable Biryani is easy and have nutrients of vegetables and protein from Curd.
Yield: 4 Serving
Ingredients:
Rice 1 1/2 (Washed and soak in water for 30-45 minutes)
Ghee/Clarified Butter 3 Teaspoon
Ginger garlic paste 2 Teaspoon
Onion 3 Medium (thin slice and deep fry to golden brown)
Curd 1 Cup
Green Beans 1 Cup (Finely chopped)
Carrot 1/2 Cup (Thin slices of 1 inch)
Potato 1 (Chop into cubes) OPTIONAL
Pea 1/2 Cup
Salt As per taste
Cilantro A bunch (Washed and finely chopped)
Mint Leave A Small Bunch ( 6-8 Sticks, Washed and finely chopped)
Garam Masala Powder 1 1/4 Teaspoon
Cumin seeds 1 Teaspoon
Turmeric 1 Teaspoon
Red Chili Powder 1 1/2 Teaspoon OR as per taste
Masala :
Bay Leaf 2
Cinnamon 3 ( 1 inch stick)
Black cardmom 2
Clove 4
Green Cardamom 3
Dry Ginger Powder 1/2 Teaspoon
Asafoetida 1/4 Teapsoon
Star Anise 1
Direction:
Whisk curd then add turmeric , red chili powder , chopped green beans, potato ,carrot and pea. Keep the mixture for at least half an hour to marinate. In a container boil water with salt, one cinnamon , two black cardamom ,one green cardamom ,clove and star anise. After first boil add rice and let it cook until it's 3/4 cooked. Drain water and keep it aside in a bowl.
Heat ghee in wok and once smoke add bay leaf, clove, green cardamom ,cumin seeds. In a minute add onion and cook until it turns golden in color.Now add ginger garlic paste, asafetida , dry ginger powder and keep on stirring so it won't stick. Add Marinate mixture and cook until it evaporate water as it turns into a curry,it would take approximate 5-7 minutes.
Pre-heat oven on 350 Fahrenheit and in oven friendly container add layer of rice then cooked vegetables curry then chopped fresh cilantro and mint leaves. Repeat the layer until done.
Cover the container with foil and cook in oven for 10-15 minutes. Once cooked remove the foil and mix well with help of fork so rice won't break.
Serve hot with Curd or Curd with chopped cucumber, onion. Enjoy the delicious meal.
Ingredients:
Rice 1 1/2 (Washed and soak in water for 30-45 minutes)
Ghee/Clarified Butter 3 Teaspoon
Ginger garlic paste 2 Teaspoon
Onion 3 Medium (thin slice and deep fry to golden brown)
Curd 1 Cup
Green Beans 1 Cup (Finely chopped)
Carrot 1/2 Cup (Thin slices of 1 inch)
Potato 1 (Chop into cubes) OPTIONAL
Pea 1/2 Cup
Salt As per taste
Cilantro A bunch (Washed and finely chopped)
Mint Leave A Small Bunch ( 6-8 Sticks, Washed and finely chopped)
Garam Masala Powder 1 1/4 Teaspoon
Cumin seeds 1 Teaspoon
Turmeric 1 Teaspoon
Red Chili Powder 1 1/2 Teaspoon OR as per taste
Masala :
Bay Leaf 2
Cinnamon 3 ( 1 inch stick)
Black cardmom 2
Clove 4
Green Cardamom 3
Dry Ginger Powder 1/2 Teaspoon
Asafoetida 1/4 Teapsoon
Star Anise 1
Direction:
Whisk curd then add turmeric , red chili powder , chopped green beans, potato ,carrot and pea. Keep the mixture for at least half an hour to marinate. In a container boil water with salt, one cinnamon , two black cardamom ,one green cardamom ,clove and star anise. After first boil add rice and let it cook until it's 3/4 cooked. Drain water and keep it aside in a bowl.
Heat ghee in wok and once smoke add bay leaf, clove, green cardamom ,cumin seeds. In a minute add onion and cook until it turns golden in color.Now add ginger garlic paste, asafetida , dry ginger powder and keep on stirring so it won't stick. Add Marinate mixture and cook until it evaporate water as it turns into a curry,it would take approximate 5-7 minutes.
Pre-heat oven on 350 Fahrenheit and in oven friendly container add layer of rice then cooked vegetables curry then chopped fresh cilantro and mint leaves. Repeat the layer until done.
Cover the container with foil and cook in oven for 10-15 minutes. Once cooked remove the foil and mix well with help of fork so rice won't break.
Serve hot with Curd or Curd with chopped cucumber, onion. Enjoy the delicious meal.
No comments:
Post a Comment