Ingredients

(For 5 persons)

Rice – 1 1/3 cup

Vegetables

Beans  – ¾ cup

Carrot – ¾ cup

Cauliflower – 1 cup

Potatoes – 1 cup

Peas – ¾ cup

Total vegetables – 4¼ kg

Tadka

Ghee – ½ cup

Jeera – 1 1/3 tsp

Cashew – 1/3 cup

Hara Mirchi (Sliced) – 1 1/3 Nos

Vegetables

Tomato (Chopped) – ½ kg

Kashmiri Chili Powder – 1½ tsp

Everest Biryani Masala – 3 TBS

Turmeric – 2/3 tsp

Boiling hot Water – 2½ cup

Coriander leaves – ½ cup

Pudina Leaves – 1 cup

Yield – 2 liters

Process

Pre-preparation:

  • Wash and cut the vegetables as follows.
  • Beans: Slant & 1″ long
  • Carrot: Peel, wash and cut 1″ finger
  • Cauliflower: 1” florets with stick.
  • Potatoes: peel and dice into 1″ cube. Wash once again.

Preparation :

  • Prepare Tadka as per the order given in ingredients list from ghee to vegetables.
  • Cook the vegetables for 5 minutes before adding tomatoes. Then add the tomatoes.
  • Cook further for 3 to 5 minutes.
  • At this point add kashmiri chili powder, turmeric, and salt. Cook for few minutes.
  • Add hot water and Everest biryani masala, cover the lid till the mixture boils vigorously.
  • Add the rice now and let the rice boil along with the mixture.
  • When the excess water is dried up, cover the lid tight, and keep it on low flame for 20 minutes.
  • Cook rice in the boiling water for 20 minutes on a low flame, covered with a tight lid.
  • Switch off the flame, uncover and stir the contents carefully.
  • Wash and chop the pudina and coriander leaves and stir into the cooked Biryani.
  • Biriyani is ready.

Suggested Side Dishes : Raita, Papad, Chole, Puri

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