Quick Vegetable Biryani     


DescriptionA great tasting med.fat wholesome meal with left over rice
Curry TypeBiriyani
StrengthMedium
DifficultyEasy
SourceMy Own Invention
VegetarianYes
VeganNo
Time to prepare15 mins
Time to cook20-25 mins
No. of servings2-3
IngredientsCooked Rice about 3 cups
Carrot 2 grated
peas 1 cup
potato 1 boiled & cubed
cauliflower 1 cup small florets
french beans 1/2 cup diced
mushroom 3/4 cup sliced
capsicum/bell pepper 1 sliced into thin strips
cabbage 1/2 cup finely chopped
onions 2 large finely chopped
coriander 1/2 cup chopped finely
mint 1/4 cup chopped finely
ginger 2"pc. finely grated
garlic (opt) 5-6 pods finely grated
turmeric 1tsp.
red chilli powder 2 tsp
cummin poweder 2 tsp.
Cassia/Cinnamon 1" pc broken into pcs.
Cardamom 4-5 pods
Clove 5-6 nos.
Lime juice 1Tbsp
Salt & Sugar to taste
Sunflower or corn oil
Instructions
Heat oil (about 3-4Tbsps)in a wok/karahi and fry the boiled cubed potatoes and drain. Then add the sliced onions along with the cassia, cardamom & cloves and fry until the onions are golden brown.

Add the grated ginger and fry for a couple of minutes - enough for the aroma of the ginger to come out. Add all the chopped vegetables except the potatoes and fry for a minute and then add the turmeric, cummin & chilli powder and fry well on low heat until the vegetables are tender. Add the fried potatoes, the rice, sugar and salt. Fry on high heat for 5 minutes.

Turn off the heat and mix the lime juice. Add the coriander and mint and cover mmediately for another 5-10 minutes for the aroma of the leaves to infuse. Then serve with vegetable raita made of cucumber/tomatoes/onion/green chillies all finely chopped and mixed in yogurt with pepper & salt.
NotesFried cashew or fried paneer cubes or cooked red kidney beans can also be added.
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