VEGETABLE BRIYANI

Let your longings loose with Basmati Rice, exquisitely prepared and served as Vegetable Biryani-this exquisite dish is made incomparable using spices in appropriate proportions. Basmati Rice is extensively used for preparing an array of Indian dishes.

VEGETABLE BRIYANI

Basmati Rice

– 2 Cups

Mint Leaves

– Sprigs

Coriander Leaves

– 1 Bunch

Water

– 3 ½ Cups

Kewra Essence

– Few Drops

Saffron

– ½ Tsp (Disso- 1tsp Milk)

Almonds

– 20 Gms

Raisins

– 20 Gms

Cashewnuts

– 20 Gms

Turmeric Powder

– 1 Tsp

Salt

– Taste

Red Chilli Powder

– (Diced)

Potatoes

– 1 ½ Cup

Cauliflower Florets

– 1 Cup

Peas

– 1 Cup

Cumin Seeds

– ½ Cup (Diced)

Carrots

– 8

Peppercorns

– 6

Cloves

– 2

Bayleaves

– 4

Cardamoms

– 1 Stick

Cinnamon

– Oil 50 Gms

Refined

– 2 (Sliced)

Onions

 

METHOD OF PREPARATION

  • Basmati Rice should be washed and soaked.



  • It should be drained and kept aside. Onions should be fried in oil and should be set aside.



  • Vegetables and whole Masala are added to the same oil. It should be cooked for few minutes.



  • Basmati Rice should be added and it should be fried till the grains separate.



  • Salt, turmeric powder, chili powder and water are added.



  • After the rice gets 3/4th cooked, saffron is added and it should be cooked till it is done.



  • Kewra essence should be sprinkled. It should be garnished with almonds, chopped cashew nuts, fried onions, raisins, fresh mint and coriander leaves. It should be served when it is steaming hot with Raita.