not-so-spicy vegetable biriyani
(1 rating)
No Image
Now, I made this today (for a father's day party!) till now, I have been receiving overwhelming responses :) I hope you enjoy it too with your family!! :)
(1 rating)
prep time
10 Min
cook time
40 Min
Ingredients For not-so-spicy vegetable biriyani
-
3 cbasmati rice
-
3 ccoconut milk
-
3 cwater
-
1/2 croasted (unsalted) peanuts
- VEGETABLES
-
1 lgred onion, sliced
-
1tomato, chopped
-
1 lggolden potato, peeled and diced
-
1/2 cgreen peas
-
1/2 cbaby carrots, chopped
-
11-inch ginger piece, finely chopped
- MASALA
-
1 Tbspgarlic powder
-
1 Tbsppulao masala
-
1 Tbspgaram masala
-
salt to taste
-
2bayleaf
-
1/2 tspcinnamon powder
-
4cloves
-
4green cardamoms
- OIL MIXTURE
-
2 Tbspbutter, melted
-
2 Tbspvegetable oil
- GARNISHING
-
1/2 ccilantro leaves, finely chopped
How To Make not-so-spicy vegetable biriyani
-
1Add the oil mixture to a large pan. When the oil gets heated, add the onion slices to the pan and fry the onions till they turn translucent for 10 min.
-
2Now add all the vegetables, peanuts and the masala mixture and fry them all together stirring occasionally for 10 min.
-
3Add the rice to the above mixture and saute the mixture for 5 min, till the rice turns a little crispy. Then add the coconut milk and water and give the mixture a stir.
-
4Now do open-gas-top-cooking for the biriyani for about 20-25 min till all the vegetables and rice boils and combine to form a thick and moist rice delicacy and remove from heat. Garnish/stir in the cilantro leaves while hot.
-
5For best results, serve the Biryani once it has cooled to ensure the complete absorption of all the flavors.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Not-so-Spicy Vegetable Biriyani:
ADVERTISEMENT