Indian Vegetable Biryani

October 10, 2017

A Classic Indian vegetable biryani is a perfect dish for any occasion

Basmati rice – 2 cups
Carrot – 1/4 (chopped)
Beans – 1/4 (chopped)
Peas – 1/2 cup
Potato – 1/4 cup (cut in to cube shape)
Cauliflower florets – 1/4 cup
Soya beans – 1/4 cup (soaked in warm water, drain the water completely) optional
Cashew nuts – 25 grams (optional)
Onion – 2 nos (sliced)
Green chili- 3 nos
Ginger garlic paste – 1 spoon
Tomato (big) – 1 (chopped)
Chilli powder – 1 teaspoon
Kashmiri chili powder – 1 teaspoon
Garam masala – 1 spoon
Coriander powder – 2 teaspoons
Turmeric powder- a pinch
Biryani masala – 1 spoon
Curd – 3 spoons
Lemon juice – 1 spoon
Mint leaves – 1 handful (chopped finely)
Coriander leaves – 1 handful (chopped finely)
Salt to taste

For tempering:

Oil – 3 spoons
Ghee – 2 spoons
Fennel seeds – 1 teaspoon
Bay leaf- 1
Cinnamon – 2 stick
Cardamom – 3 Nos
Star anise – 2 Nos
Cloves – 2 Nos
Marathi Moggu – 2 Nos

First wash the basmati rice in water and soak the rice for 15 minutes. After 15 minutes drain the water and keep it aside. In a pressure cooker add oil and ghee, when it is heated add all tempering...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV