|
VEGETABLE
BRIYANI
| Basmati
rice |
2
cup |
| Beans |
1/4
cup |
| Carrot |
1/4
cup |
| Onion |
3 |
| Garlic
paste |
2
tbsp |
| Ginger
paste |
2
tbsp |
| Green
chili |
3 |
| Cardamom |
3 |
| Fennel
seeds |
1
tsp |
| Bay
leaves |
2 |
| Bread |
1
cup |
| Yogurt |
1/4
cup |
| Curry
leaves |
|
| cilantro
leaves |
|
| Salt |
|
| Oil |
|
| Butter |
|
- Chop the
beans, carrots into thin long pieces. Chop the onions into thin
rings.
- Grind the little onion, ginger, garlic and green
chilies, cardamom into a fine paste.
- Heat
the oil and fry the onion until it becomes golden brown and keep
it aside.
- Heat oil in a pan and add fennel seeds and roast the
bay leaf.
- Add the onion paste and fry. Then add the choppedvegetables
and green peas and fry well.
- Wash the rice completely and drain.
- Add this rice to the
cooked vegetables and fry a littlewhile.
- Add salt and 4 cups
of water and yogurt to the mix and keep it covered in low heat
until the rice isfully cooked.
- Add finely chopped cilantro
and mint leaves and add fried onion and mixed well.
- Cut the salt bread into fine pieces and deep fry in the butter
until they become crisp and brown.
- Add these pieces to the
rice a few minutes before serving.
|
|
|
