Piping hot vegetable biryani in cool weather is a must try...kids favorite and nutritious it has all vegetables and coconut milk...yummy to taste and easy to make.....this is how it is
Ingredients
Basmati rice/normal rice-2 cups
Coconut 1
Onions 2
Green chillies 2
Tomato 1
peas 100 gm
Carrot 3
Potato 3
Beans 100 gm
Ginger garlic paste 1 to 1.5 tsps
Coriander leaves
Mint leaves
Salt to taste
Lime juice..half a lime
Tempering
Biryani leaf 1 or 2
cloves 2 -3
Cinnamon 1/2 inch stick break into 2 to 3 pieces
cardamom 1
shajeera 1/2 tsp
Oil/ghee 1 tbsp
Method
1. First cut the coconut into pieces and grind in the mixie and make a smooth paste using water. Using a strainer or muslin cloth strain out thick coconut milk from the coconut paste..for 2 cups of rice we need 3 cups of coconut milk ..add some water if thick. Wash rice and soak for 10 minutes.
2. Take ghee/oil or both equally in a pressure cooker, add biryani leaf, shajeera, clove, cinnamon, and cardamom and fry well.
3. Now add cut onions, green chillies, and tomato and fry well until they soften. Add ginger garlic paste and salt and mix well. Add the cut vegetables one by one. Now add salt and mix well.
4. Now add the rice and mix well..see everything mixes up well...now add coconut milk and mix well..check salt and add if needed. Now add a few drops of lemon juice...coriander and mint leaves mix well and close the lid of pressure pan and keep the whistle...simmer the stove and let it cook for 20-25 minutes. By keeping a low flame..the biryani is cooked well. Now it is ready to eat with raitha or korma of your choice.
Basmati rice/normal rice-2 cups
Coconut 1
Onions 2
Green chillies 2
Tomato 1
peas 100 gm
Carrot 3
Potato 3
Beans 100 gm
Ginger garlic paste 1 to 1.5 tsps
Coriander leaves
Mint leaves
Salt to taste
Lime juice..half a lime
Tempering
Biryani leaf 1 or 2
cloves 2 -3
Cinnamon 1/2 inch stick break into 2 to 3 pieces
cardamom 1
shajeera 1/2 tsp
Oil/ghee 1 tbsp
Method
1. First cut the coconut into pieces and grind in the mixie and make a smooth paste using water. Using a strainer or muslin cloth strain out thick coconut milk from the coconut paste..for 2 cups of rice we need 3 cups of coconut milk ..add some water if thick. Wash rice and soak for 10 minutes.
2. Take ghee/oil or both equally in a pressure cooker, add biryani leaf, shajeera, clove, cinnamon, and cardamom and fry well.
3. Now add cut onions, green chillies, and tomato and fry well until they soften. Add ginger garlic paste and salt and mix well. Add the cut vegetables one by one. Now add salt and mix well.
4. Now add the rice and mix well..see everything mixes up well...now add coconut milk and mix well..check salt and add if needed. Now add a few drops of lemon juice...coriander and mint leaves mix well and close the lid of pressure pan and keep the whistle...simmer the stove and let it cook for 20-25 minutes. By keeping a low flame..the biryani is cooked well. Now it is ready to eat with raitha or korma of your choice.
I luv Vegetable Biryani, one of my fav dishes.
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