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10 December 2012,02:28 by
Ponmathi Srilekha.S

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VEGETABLE BIRYANI

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • The Tempering: Heat a pan with butter and oil over medium heat. When the butter melts, add bay leaves and cinnamon and sauté till the bay leaves are brown and aromatic.
  • Immediately add the onions, tomatoes, garlic and ginger. Cook till the mixture is well blended.
  • Add half of the turmeric powder. Mix well.
  • Add all the prepared vegetables except beetroot and green peas. Stir to coat the vegetables with the seasonings.
  • Stir in the remaining turmeric powder and the garam masala powder.
  • Sprinkle water and cook the vegetables covered over low heat, till the potatoes and butter beans are tender.
  • Fold the cooked rice into the vegetables. Add beetroot and green peas and stir.
  • Garnish with cashew nuts and chopped red onions and serve warm.

INGREDIENTS

  • 250 grams basmati rice, rinsed, soaked, drained and cooked
  • 150 grams finely sliced onions
  • 75 grams sliced carrots
  • 75 grams topped, tailed and diced French beans
  • 2 tablespoon minced garlic
  • 2 tablespoon minced fresh ginger
  • ½ teaspoon turmeric powder
  • 50 grams chopped tomatoes
  • 120 grams cubed potatoes
  • 75 grams butter or Lima beans
  • 120 grams cauliflower florets
  • 30 grams shredded beetroot
  • 150 grams frozen green peas
  • 2 teaspoon garam masala powder

Tempering

  • 1 tablespoon butter
  • 1 tablespoon Cooking Oil
  • 2 bay leaves
  • 3 cinnamon sticks

Garnish

  • 30 grams cashew nut halves
  • 30 grams finely chopped red onions

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