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PrintVEGETABLE BIRYANI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Heat a pan with butter and oil over medium heat. When the butter melts, add bay leaves and cinnamon and sauté till the bay leaves are brown and aromatic.
- Immediately add the onions, tomatoes, garlic and ginger. Cook till the mixture is well blended.
- Add half of the turmeric powder. Mix well.
- Add all the prepared vegetables except beetroot and green peas. Stir to coat the vegetables with the seasonings.
- Stir in the remaining turmeric powder and the garam masala powder.
- Sprinkle water and cook the vegetables covered over low heat, till the potatoes and butter beans are tender.
- Fold the cooked rice into the vegetables. Add beetroot and green peas and stir.
- Garnish with cashew nuts and chopped red onions and serve warm.
INGREDIENTS
- 250 grams basmati rice, rinsed, soaked, drained and cooked
- 150 grams finely sliced onions
- 75 grams sliced carrots
- 75 grams topped, tailed and diced French beans
- 2 tablespoon minced garlic
- 2 tablespoon minced fresh ginger
- ½ teaspoon turmeric powder
- 50 grams chopped tomatoes
- 120 grams cubed potatoes
- 75 grams butter or Lima beans
- 120 grams cauliflower florets
- 30 grams shredded beetroot
- 150 grams frozen green peas
- 2 teaspoon garam masala powder
Tempering
- 1 tablespoon butter
- 1 tablespoon Cooking Oil
- 2 bay leaves
- 3 cinnamon sticks
Garnish
- 30 grams cashew nut halves
- 30 grams finely chopped red onions
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