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Indian: Veg. Biryani Recipe Detail
Veg. Biryani
Rice (Basmati) 300 gms.
Chopped ginger 1 tbsp.
Chopped tomato 75 gms.
Chopped green chili ? tsp.
Chopped green coriander 1 tbsp.
Carrots 100 gms.
Cauliflower 100 gms.
French beans 100 gms.
Green peas (shelled) 100 gms.
Chopped onion ? cup
Whole garam masala 1 tbsp.
Bay leaf 2 nos.
Curd ? cup
Coriander powder 1 tbsp.
Red chili powder 1 tbsp.
Turmeric powder 1 tsp.
Cumin seeds 1 tsp.
Saffron ? gm.
Milk ? cup
Butter 50 gms.
Kerri essence (optional) a few drops
Rose Water few drops
Oil 2 tbsp.
Mint leaves 2 tbsp.
Salt To taste
Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and ? of the Whole Garam Masala until ? done. Drain excess water and keep aside. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices.

Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and saut? until golden brown. Add chopped ginger and chopped green chilies.

Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala. Add boiled vegetables and mix well.

Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , mint leaves, golden fried sliced onions and butter in between the layers and on top. Add few drops of kewra essence and rose water . Make sure that you end with the rice layer topped with saffron and spices.

Cover and seal with aluminum foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.
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