Name: Mughlai Vegetable Biriyani
Prep time: 60 min
Total time: 60 min
Ingredients: 1 cup Long grain rice (cooked); 2 nos Onions (sliced); 1/2 cup Green peas (shelled); 1/4 cup Carrots (diced and boiled); 100 g French beans; 4 to Green chilies (chopped finely); 2 tbsp Mint leaves (chopped finely); 2 tbsp Coriander leaves (chopped finely); 1 1/2 tsp Garam masala; 3 tbsp Curd; 6 tbsp Ghee; 1/4 tbsp Saffron essence; Eggs (optional, hard boiled); Salt (As reqd)

Mughlai Vegetable Biriyani

Three different layers of rice

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Prep Time 1

Total Time 1

Cuisine North Indian

Servings people

Ingredients

1 cup Long grain rice cooked
2 nos Onions sliced
1/2 cup Green peas shelled
1/4 cup Carrots diced and boiled
100 g French beans
4 to Green chilies chopped finely
2 tbsp Mint leaves chopped finely
2 tbsp Coriander leaves chopped finely
1 1/2 tsp Garam masala
3 tbsp Curd
6 tbsp Ghee
1/4 tbsp Saffron essence
Eggs optional, hard boiled
Salt As reqd

Instructions

For preparing mughlai briyani, grind together green chilies, coriander and ginger to a fine paste. Keep aside.
Cook peas, carrots and beans in salt water. Drain the water and keep it aside.
Heat ghee in a large pan, sautT in garam masala and onions.
Add in the cooked vegetables and fry for another 3-4 minutes. Keep it aside.
Divide the rice into 3 portions and add the vegetables into 2 portions. Tint one portion of the rice green by mixing it with the ground masala paste.
Tint the second portion yellow by adding saffron essence. Keep the third portion white.
Take a large serving dish and place in it a layer of white rice.
Spread a layer of the vegetables mixture over it. Sprinkle with coriander and mint leaves. Cover the vegetables with the green rice. Then cover the green rice with vegetables and finally spread a layer of saffron rice.
Garnish with raisins.
Mughlai briyani is ready.

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Mughlai Vegetable Biriyani