How to Make Vegetable Biryani? – Viji’s Food Recipes – Hyderabad Vegetable Biryani Recipes
04/08/2010 Leave a comment
Rice – 225 gm
Split green gram – 115 gm
Potatoes – 115 gm
Carrots – 115 gm
Peas – 115 gm
Tomatoes – 115 gm
Onions – 115 gm
Coconut – 115 gm
Coconut – 1/2
Cumin – a pinch
Chilli powder – 1/2 tsp
Turmeric – a pinch
Sultanas – 10 gm
Cahewnuts – 15 gm
Peanuts – 15 gm
Salt – to taste
Curds – 75 gm
Fat – 100 gm
Grind together, cumin, turmeric, chilli powder and onions and extract milk.
Clean and soak rice and gram. Prepare vegetables and blanch tomatoes.
Heat fat and peas and carrots. Cook for 5 minutes.
Add blanched tomatoes and salt. Cook till peas and carrots are tender.
Boil, peel and slice potatoes. Fry in hot fat till brow. Remove.
Fry rice and gram add coconut milk and vegetable stock ( 3 fingers above rice).
When rice is three-fourths done, add cooked vegetables, curds and salt.
Cook on a slow fire with live coal on top of the lid.
When dry, remove and serve garnished with fried potatoes and fried sultanas, cashewnuts and peanuts.