Vegetable Biryani Recipe
This vegetable biryani can be had by itself or with tomato kulambu or masala or onion curd raita.
Ingredients
| 2 cups basmati or seeraga samba rice | ||
| Potato cauliflower | 1 Cup (16 tbs), cut into pieces | |
| Oil | 5 Tablespoon | |
| Ghee | 2 Tablespoon | |
| 1 full tomato chopped | ||
| Onion | 1/2 , finely chopped | |
| Mint leaves | 6 | |
| 1 leaf of biryani leaf | ||
| Lemon juice | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Coconut milk | 1 Cup (16 tbs) | |
| Cinnamon piece | 1 Small (To Grind:) | |
| 1 small piece cardamon | ||
| 3 pieces elaichi or yelakaai | ||
| Sombu | 1/4 Teaspoon (To Grind:) | |
| 1 small piece ginger | ||
| Garlic | 10 Gram (To Grind:) | |
| 5 thai green chillies | ||
| A few corrainder leaves and a few mint leaves. | ||
Directions
* Grind all the said ingrediants to a paste.
* Wash the rice and drain the water.
* Cut the vegetables in small pieces.
* In cooker pour oil and ghee, when it is hot put the biryani leaf, mint leaves and onion and fry till golden brown.
* Put the cut tomato and fry for 2 mins.
* Add the cut vegetables and fry for 3 mins. Add the grind mix and cook for 3 mins.
* The add 1 cup coconut milk and 2 and 1/2 cups water, then the rice and required amount of salt and add lemon drops and let it boil.
* When it starts to boil close the cooker lid and cook for just 1 whistle. Open the cooker after full steam goes.
* Wash the rice and drain the water.
* Cut the vegetables in small pieces.
* In cooker pour oil and ghee, when it is hot put the biryani leaf, mint leaves and onion and fry till golden brown.
* Put the cut tomato and fry for 2 mins.
* Add the cut vegetables and fry for 3 mins. Add the grind mix and cook for 3 mins.
* The add 1 cup coconut milk and 2 and 1/2 cups water, then the rice and required amount of salt and add lemon drops and let it boil.
* When it starts to boil close the cooker lid and cook for just 1 whistle. Open the cooker after full steam goes.
Chef
