Ingredients
2 cups Basmati Rice (Cooked & Long grain)
100 gms Cauliflower
100 gms Potato
100 gms Carrot
100 gms French Beans
100 gms Peas
1 Big onion
1 Green chilly
½ tsp Red Chilly Powder
1 tsp Cumin Seeds
½ inch Cinnamon
2 Cloves
1 Pinch Black Pepper Powder
2 Tomatoes
¼ Cup Curd (Yoghurt)
1 Pinch Mustard Seeds
2 tbsp Dry Fruits
2 tbsp Oil
Salt to taste.
Method :
1.Finely chop the onions, tomatoes and green chilly and set it aside.
2.Wash the vegetables, drain them completely and then cut into thin long slices.
3.Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time.
4.Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. 5.Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can.
6.Then sauté the green peas.
7.Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon.
8.Let them all crackle first and then sauté briefly till they become golden brown in colour. 9.Then add the cloves and black pepper powder and let it crackle too. Adding the onions and sauté them till they are soft and cooked.
10.Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan.
11.Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well.
12.Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame.
13.Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.
Preparation Time : 20 mins.
Cooking Time : 30 mins
Serves : 2 to 3 People
2.Wash the vegetables, drain them completely and then cut into thin long slices.
3.Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time.
4.Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. 5.Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can.
6.Then sauté the green peas.
7.Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon.
8.Let them all crackle first and then sauté briefly till they become golden brown in colour. 9.Then add the cloves and black pepper powder and let it crackle too. Adding the onions and sauté them till they are soft and cooked.
10.Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan.
11.Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well.
12.Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame.
13.Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.
Preparation Time : 20 mins.
Cooking Time : 30 mins
Serves : 2 to 3 People