Rice. 4 piyali
Peas. 1 cup
Carrot. 3 small slices
Potatoes. 4
Ginger garlic. Paste. 1,1 tbsp
Onion. 2 medium
Tomatoes. 1
Yogurt. 3 tbsp
Shan vegetable biryani masala 1 packet
Cloves. 5 -6
Cinnamon sticks. 2
Black pepper corn. 8
Bay leaves. 2
Star anise. 3 badiyaan
Green cardamon. 5
Milk. 4 tbsp
Vinegar. 1 tbsp
Method :
Wash & soak rice and boiled add mint leaves, black pepper corn and boiled and set aside.
Heated oil add onion and fry till golden and then add ginger garlic paste and cook for 1 minute then add potatoes first and cook till potatoes tender then add all vegetables, tomato , yogurt dahi, green pepper and cook then add biryani masala and cook till vegetable tender and gravy thick nothing add water.
Then prepare for layers of biryani firstly grease your pan and add vegetables masala then add rice green chillies , mint leaves , Corriender leaves then add rice , then madala , then rice and top layer is some leftover vegetable curry green pepper corriender leaves mixture then add kewra essence, if need add yellow color and temper rice for 5 minutes for high flame then 10minutes for low flame.
Peas. 1 cup
Carrot. 3 small slices
Potatoes. 4
Ginger garlic. Paste. 1,1 tbsp
Onion. 2 medium
Tomatoes. 1
Yogurt. 3 tbsp
Shan vegetable biryani masala 1 packet
Cloves. 5 -6
Cinnamon sticks. 2
Black pepper corn. 8
Bay leaves. 2
Star anise. 3 badiyaan
Green cardamon. 5
Milk. 4 tbsp
Vinegar. 1 tbsp
Method :
Wash & soak rice and boiled add mint leaves, black pepper corn and boiled and set aside.
Heated oil add onion and fry till golden and then add ginger garlic paste and cook for 1 minute then add potatoes first and cook till potatoes tender then add all vegetables, tomato , yogurt dahi, green pepper and cook then add biryani masala and cook till vegetable tender and gravy thick nothing add water.
Then prepare for layers of biryani firstly grease your pan and add vegetables masala then add rice green chillies , mint leaves , Corriender leaves then add rice , then madala , then rice and top layer is some leftover vegetable curry green pepper corriender leaves mixture then add kewra essence, if need add yellow color and temper rice for 5 minutes for high flame then 10minutes for low flame.
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