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Vegetable Biriyani

 
 
Ingredients

Basmathi Rice
Carrot
Onion
Beans
Green peas
Green chilli
Garlic
Ghee
Bay leaf
Cinnamon
Cloves
Cardamom
Cashew nuts
Salt & water

Procedure - I
 

    * Soak the rice in water for 5 minutes.  Cut vegetables. Add a pinch of salt and boil the vegetables and green peas.  Don't add onion.

    *   Heat the Kadai and add three teaspoons of ghee.  Put the onion pieces and garlic pods in it and fry for a minute.  Keep it aside.  Then add bay leaf, cinnamom, cloves, cardamom, green chillies in ghee and fry.

    *   Take the rice and drain it.  Add the rice and the fried items, including onion and garlic in a vessel.  Add required water and pressure cook.

    *   Decorate with coriander leaves, sliced tomato, carrot and fried cashewnuts. Serve hot with vegetable kuruma or onion- curd pachadi.

Procedure - II

    * For this method you need coconut, ginger, mint leaves and coriander leaves.  Grind the above three items and keep aside.  Cook the rice and keep aside.  Boil the required vegetables.  Fry the items as mentioned in Method - I.

    *   Then add all the items, along with the boiled vegetables and coconut, ginger, mint, coriender leaves paste to the cooked rice and mix.  Serve hot with tomato sauce



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