Serves 4
Ingredients
1.5 cups of uncooked basmati rice
3 cups of water
Salt to taste
1 tbsp ghee
Ingredients for Biryani Masala
1 tsp cumin seeds
½ cup green peas (frozen or fresh)
1 large onion thinly sliced
1 cup carrot thinly sliced
1 cup cauliflower chopped
½ cup potato diced
½ cup mushroom diced
½ packet of Bombay Biryani Masala (MDH
brand). Use more if you like spicy.
2 tbsp yogurt
3-4 tbsp ghee or oil
Pinch of saffron
2 tbsp milk
2 tbsp cashews
2 tbsp raisins
How to make
rice:
Wash rice
thoroughly in running water, let it soak for 20 minutes. Boil 3 cups of water
add salt and ghee. Add the soaked rice, let it cook until it absorbs water
completely. It should take roughly 12-15 minutes.
How to make
biryani masala:
Soak saffron
strands in warm milk, put it aside. Heat ghee in a pan. Add cumin seeds, let it
splutter. Add cashews, saute for a couple of seconds. Now add onions and saute until
golden brown. Remove onions and cashews. Now add some more ghee or oil to the
pan. Add potato, cauliflower, and carrots. Sprinkle some salt. Cover and cook
partially on medium flame. Add frozen peas, mushrooms, and raisins. Cover and
cook until the vegetables are fully cooked. Add the onions, cashews, and raisins
to the mixture. Mix yogurt in the biryani masala powder and make a smooth paste.
Add this paste to the vegetables, mix it well and stir for 2 minutes. Turn off
the flame. Take the cooked biryani masala vegetables and mix it with the rice.
Add saffron milk to the rice, mix it well. Serve vegetable biryani with raita.
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