Here comes my recipe , vegetable biryani. Everyone has a own style of making Biryani.
I made this biryani when my uncle’s family visited here . Since my mami and periamma(mom’s sister) didn’t like garlic i tried this without adding garlic. And you know the outcome was too good and now a days i am doing this biryani without adding garlic. Check out my collection of Biryani pulao recipes.
Preparation Time: 10 mins | Cooking Time: 20 Minutes | Serves 2-3
INGREDIENTS:
TO GRIND :
VEGETABLES U NEED
AND FINALLY BASMATI RICE 1 CUP.
METHOD:
Wash and soak the basmati rice in 1and 1/2 cups of water for 20 mins.
Grind the ingredients in the table no.1 into a fine paste. Cut the onions(optional) and capsicum into long thin slices.
In a kadai , put 2 tsp of oil and saute the capsicum till it emits a nice aroma and keep it separately Then add the cauliflower florets and saute by adding little salt till it cooks and gives a golden brown color This will take 7-10 mins. Keep this also separately.
Then again put a tsp of oil and add the thinly sliced onions to it and saute till golden brown . Now add the masala paste. Fry till the raw smell gets rid off.
Cut all the veggies, except peas ,into cubes and add it to the paste.
Let it gets nicely coated with the veggies.
Now add the rice keeping the water aside. Fry for 2 more mins. Then transfer everything to a rice cooker or a pressure cooker and add the water.
Add salt and a tsp of oil.
If using pressure cooker cook till 1 whistles and simmer it for 10 minutes . Finally add the capsicum and cauliflower.
Serve hot with onion raitha or any other raita of ur choice.
I made this biryani when my uncle’s family visited here . Since my mami and periamma(mom’s sister) didn’t like garlic i tried this without adding garlic. And you know the outcome was too good and now a days i am doing this biryani without adding garlic. Check out my collection of Biryani pulao recipes.
Preparation Time: 10 mins | Cooking Time: 20 Minutes | Serves 2-3
INGREDIENTS:
TO GRIND :
| GINGER | 1 INCH |
| GREEN CHILLI | 2 NO |
| MINT LEAVES | FEW |
| FENNEL SEEDS | 1/2 TSP |
| CLOVE | 2 |
| CARDAMOM | 1 |
| TOMATO(optional) | 1 SMALL SIZE |
VEGETABLES U NEED
| CARROT | 1 NO |
| BEANS | 100 GMS |
| GREEN PEAS(FROZEN) | 1 FISTFUL |
| CAULIFLOWER | 5-6 FLORETS |
| CAPSICUM | 1/2 NO |
METHOD:
Wash and soak the basmati rice in 1and 1/2 cups of water for 20 mins.
Grind the ingredients in the table no.1 into a fine paste. Cut the onions(optional) and capsicum into long thin slices.
In a kadai , put 2 tsp of oil and saute the capsicum till it emits a nice aroma and keep it separately Then add the cauliflower florets and saute by adding little salt till it cooks and gives a golden brown color This will take 7-10 mins. Keep this also separately.
Then again put a tsp of oil and add the thinly sliced onions to it and saute till golden brown . Now add the masala paste. Fry till the raw smell gets rid off.
Cut all the veggies, except peas ,into cubes and add it to the paste.
Let it gets nicely coated with the veggies.
Now add the rice keeping the water aside. Fry for 2 more mins. Then transfer everything to a rice cooker or a pressure cooker and add the water.
Add salt and a tsp of oil.
If using pressure cooker cook till 1 whistles and simmer it for 10 minutes . Finally add the capsicum and cauliflower.
Serve hot with onion raitha or any other raita of ur choice.
