How to make vegetable biriyani?!
Answers: how to make vegetable biriyani? iam having all the items necessary except mint leaves. what the alternative item that i can add instead of that?
here you are:
1 1/2 cups basmati rice
3 tablespoons vegetable oil or ghee
1 pinch saffron
1 pinch turmeric
1/2 teaspoon salt
2 1/2 cups vegetable broth
1 cup chopped onions
2 teaspoons fresh ginger , peeled and grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
1/2 cup water
1 medium carrot , diced
2 cups small cauliflower florets
1 medium bell pepper , diced
1 tomato , diced
1/2 cup frozen fresh peas
1/3 cup raisins
3/4 cup canned chickpeas , rinsed and drained
salt , to taste
roasted cashews , for garnish
Directions
1Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely.
2Add crumbled saffron, turmeric, salt, and vegetable broth.
3Bring to a boil, cover and reduce heat; simmer for 30 minutes.
4Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes.
5Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
6Preheat oven to 350.
7Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
8Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
9Season with salt, to taste.
10Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
11Cover tightly with foil and bake for 30 minutes.
12Garnish with toasted cashews.
recipe 2:
Basmati Rice 1 cup
Onions medium size 1 NO cut lengthwise
Tomatoes Big 1 No cut lengthwise
Carrots 1/4 cup cut into matchsticks
Beans 1/4 cup cut lengthwise
Peas 1/4 cup
Potato Big 1 No cut lengthwise
Ginger-garlic paste 1 tbsp
Pudina(Fresh Mint) 1/2 of small Bunch
Coriander Leaves 1/2 of small Bunch
Yogurt 1/4 cup
salt & chilli powder Acc to taste.
Dhania Powder 1 Tbsp.
lemon Juice 1 Tbsp
Oil 2 Tbsp
Saffron(optional) few strands soaked in warm milk.
Method:
Cook Rice seperately & Cool.
Wash All the veges except Onions & tomatoes.
Marinate the same with Yogurt & ginger-garlic paste
for about an hour.
Heat a fry-pan with Oil , add Onions & fry till translucent.
Add tomatoes, salt & fry till it leaves all the juices.
Add Mint, coriander leaves & cook nicely.
Pour in the marinated mixture,& mix with chili & dhania
Powder.
Cover & cook in low steam till all the veges are tender.
Mix in lemon juice & fry till the moisture is absorbed.
Add Saffron , rice & mix gently .Adjust the seasoning.
Cover & let it sit for a few minutes before serving.
If having an Oven facility Bake the rice in the oven for 30 minutes before serving.
I have never used mint in Vegetable Biryani. You could leave it out or substitute Cilantro which is used quite often in Indian dishes. Just make sure you are using FRESH herbs, not dried.
check out a recipe book
make biriyani and put vegetables in it............................
......................................... I know im genius
if u r a boy --get married
if u r a girl ---ask your mummy
Here you go
http://www.awesomecuisine.com/recipes/95...