Vegetable Biriyani recipe (Annie's Kitchen)

INGREDIENTS
    1.    Basmati rice - 500gm (soaked and drained)
    2.    Onion - 6 big
    3.    Carrot - 2 big (julienne)
    4.    Beans - 2 cups
    5.    Cauliflower - ½ cauliflower
    6.    Tomato - 2
    7.    Chana dal - 3 tbsp
    8.    Ghee - a lot
    9.    Ginger-garlic paste - 1 tbsp
    10. Green chilli - 3 or 4
    11. Cashews - ½ cup
    12. Raisins - ½ cup
    13. Coriander leaves
    14. Rambha leaves
    15. Chilli powder - 1 tsp
    16. Coriander powder - 1 tsp
    17. Turmeric powder - ¼ tsp
    18. Cashew nut paste - 4 tbsp

Garam masala
1.    Fennel seeds - 1 tsp
2.    Cloves - 8
3.    Black pepper corns - ¼ tsp
4.    Cardamom - 6
5.    Cinnamon- 1 small piece
6.    Khus khus - 1 tsp
7.    Star anise - 2

METHOD
Add 4 tbsp ghee to a hot pan. Add 2 pieces of cinnamon, 4 cardamom, 2 star anise, 4 cloves (to give a flavor to the rice). Next add the soaked and drained rice and fry it. Add enough water and salt and cook the rice.

In another pan, add 2 tbsp ghee. Add 1 cup of sliced onion and fry it.
After that fry the cashews and raisins.
Now add the onion, ginger-garlic paste, 2tsp of chopped green chilli.
Add the carrot, beans, cauliflower, add turmeric powder (1/4 tsp), 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp of garam masala and salt. Add the tomato, stir well and add the Rambha leaves. Add cashew nut paste. Let the veggies cook.

Once they are done, add enough masala to the rice, mix well and garnish with the fried onion, cashews and raisins. Serve with raitha and pappad.

A twist to the traditional raitha recipe: Add some finely ground coconut paste to the raitha. This indeed was tasty.



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