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Monday, September 3, 2012

Vegetable Biryani


  • 1 cup assorted veggies (Carrot/ green peas/ beans and potatoes)
  • 2 finely chopped onions
  • 2 finely chopped tomato
  • 2 tsp ginger garlic paste
  • 2  green chili
  • 1tsp mint leaves
  • Finely chopped coriander
  • 2 bay leaf
  • 2 cloves
  • 2 small size cinnamon sticks
  • 2 cardamon
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 2 tsp coriander powder
  • Salt to taste
  • Oil
  • 3 tsp ghee
  • 3 ½ cup water
  • ½ cup yogurt

  1. Take a kadhai, heat oil or ghee (or take half of each), add all dry spices bay leaves, cinnamon, cloves, cardamom, cumin seeds and fennel seeds.
  2. Toast them for a while, then add slit green chilies, mint leaves and finely chopped coriander leaves. Fry them until they turn crisp.
  3. Now add chopped onions, fry till golden, and then add crushed ginger garlic. Saute for couple of minutes.
  4. Then add chopped tomatoes along with turmeric, chili powder and coriander powder. Let the tomatoes cook till soft and then add the veggies along with salt. 
  5. Wash and add Basmati rice at this stage.
  6. In a pressure cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and cook for up to 2 whistles. 
  7. Wait for the pressure to release then add a tsp of ghee (optional).
  8. Garnish with coriander leaves cashew nuts and mix carefully without breaking the rice.

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