Vegetable Biryani : Online Indian Food Recipes
Cooking Ingredients
Basmati rice -1 1/2 cups
Carrots, 1/2 inch pieces -2 medium
French beans, 1/2 inch pieces -10-15
Green peas, shelled -3/4 cup
Broccoli - 5-6 florets
Red capsicum , de-seeded, - 1 medium(1/2 inch pieces)
Oil -2 tablespoons
Green cardamoms -4
Cumin seeds - 1 teaspoon
Onions , cut into small pieces - 2 large
Green chillies, chopped - 4-5
Salt - to taste
Tomato , cut into small pieces -1 large
Cashewnuts , halved and fried -20
Saffron (kesar), mix in 1/4 cup milk -6-8 strands
Fresh coriander leaves, chopped - 2 tablespoons
Fresh mint leaves, chopped - 6-7
Deep fried onions -1 cup
Ginger, cut into thin strips -2 one-inch pieces
Cooking Method
Heat oil in a pan. Add green cardamoms and cumin seeds and sauté till fragrant.
Add onions, carrots and French beans and stir. Add green chillies, peas and stir.
Add three cups of water and salt. Cover and cook for two to three minutes.
Add rice and stir. Add tomato and cashewnuts and stir. Cover and continue cooking.
Add saffron milk, coriander leaves and mint leaves and stir to mix well.
Add half the fried onions and mix lightly. Add salt and cook on low heat for five minutes.
Add broccoli and red capsicum. Mix lightly. Cover and cook medium heat till the vegetables and rice are cooked.
Serve hot garnished with ginger strips and remaining fried onions.
Cooking Ingredients
Basmati rice -1 1/2 cups
Carrots, 1/2 inch pieces -2 medium
French beans, 1/2 inch pieces -10-15
Green peas, shelled -3/4 cup
Broccoli - 5-6 florets
Red capsicum , de-seeded, - 1 medium(1/2 inch pieces)
Oil -2 tablespoons
Green cardamoms -4
Cumin seeds - 1 teaspoon
Onions , cut into small pieces - 2 large
Green chillies, chopped - 4-5
Salt - to taste
Tomato , cut into small pieces -1 large
Cashewnuts , halved and fried -20
Saffron (kesar), mix in 1/4 cup milk -6-8 strands
Fresh coriander leaves, chopped - 2 tablespoons
Fresh mint leaves, chopped - 6-7
Deep fried onions -1 cup
Ginger, cut into thin strips -2 one-inch pieces
Cooking Method
Heat oil in a pan. Add green cardamoms and cumin seeds and sauté till fragrant.
Add onions, carrots and French beans and stir. Add green chillies, peas and stir.
Add three cups of water and salt. Cover and cook for two to three minutes.
Add rice and stir. Add tomato and cashewnuts and stir. Cover and continue cooking.
Add saffron milk, coriander leaves and mint leaves and stir to mix well.
Add half the fried onions and mix lightly. Add salt and cook on low heat for five minutes.
Add broccoli and red capsicum. Mix lightly. Cover and cook medium heat till the vegetables and rice are cooked.
Serve hot garnished with ginger strips and remaining fried onions.
