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Vegetable Biryani

25 Dec



Rice (basmati) 1 1/2 cups
Cauliflower 1/4 medium size
French Beans 5
Yellow Onion 3
Roma Tomatoes 2
Carrot 1 medium size
Green Chillies 3
Ginger 1 inch piece
Turmeric Powder a pinch
Cilantro 30-35 leaves
Cumin Seeds 1 tsp
Green Cardamom 4
Cloves 4
Cinnamon 1 inch stick
Bay Leaf 1
Yogurt 1/2 cup
Salt to taste
Mint Leaves 20-25 leaves
Oil 2 tbsps

Method of preparation:

Wash rice thoroughly with cold water thrice.
Soak in water for half an hour( if using basmati) and drain and keep aside.

Wash and seperate cauliflower into small florets.
String, wash and chop french beans into 1 inch pieces.
Peel, wash and slice the onions.
Wash and chop tomatoes.
Peel, wash and chop carrot.
Remove stems, wash and slit green chillies into two.
Peel, wash and mince ginger.
Clean in fresh water and roughly chop cilantro.
Clean throughly with water and roughly chop mint leaves.

Cook rice in 3 cups of water till three-fourths done.
Heat oil in a deep pan, add cumin seeds, cardamoms, cloves, cinnamon and bay leaf.
When they begin to change color, add sliced onion, minced ginger and green chillies.

Mix in carrot, cauliflower, beans, tomato, cilantro, yogurt, turmeric powder and salt.
Pour 1 1/2 cups of water and cook for 5 minutes.
Then add rice and mint leaves.
Cook covered for 10-15 minutes and serve hot with any raita.

Notes: You can also add peas, bellpepper or your choice of vegetables..