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| Prep Time | 1 hours |
| Servings |
people
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Ingredients
- Mixed vegetable(diced potato, carrot, beans, cauliflower. green peas etc.) - 1/2 kg
- Ghee - 4 tbsp
- Onion(big) - 4 nos
- Green chillies - 4 nos
- Ginger(garlic paste - 1 tbsp) -
- Tomato(big) - 1 no
- Mint leaves(chopped) - 1 cup
- Coriander leaves(chopped) - 1 cup
- Garam masala - 4 tsp
- Salt(As reqd) -
Ingredients
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Instructions
- Heat 4 tablespoon ghee in a heavy bottom pan.
- Add sliced onion and split green chillies and saute it till the onion becomes light brown.
- Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
- Saute till the masala get mixed well.
- Add mix vegetable along with little water and cook the curry in a medium flame until vegetables are cooked with little gravy .Now remove the masala from fire.
- Wash and soak basmati rice for 2 hours and then drain it.
- Cook till the rice is done and the water is evaporated completely.
- In a large heavy bottom vessel, spread the vegetable masala first and layer the rice over it.( Or you can spread some rice as the Ist layer, then veg masala and again a layer of rice on it.)
- Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.
- Put chopped mint and coriander leaves, fried cashews, raisins and spread it .
- Cover it tightly with a lid and keep on very low flame for 15 mins.
- :15) Serve hot with salad, pickle and papad.
- Sprinkle the fried onions over the biryani while serving.
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1 comment
I tried this recipe.. It came out very well. My family loved it. Thanks for the recipe.