Veg Biryani Recipe


Basmati Rice - 2 cups Oil - 1 tbsp Ghee - 1 tbsp+ 1 tbsp Pandan Leaves/Ramba Ilai/Biryani leaf - 3 piece Onions - 1 huge cut meagerly Green Chillies - 2 cut


Tomatoes - 1 huge cleaved finely Biryani Masala Powder - 3 tbspor to taste Salt to taste Carrots - 1 medium size cleaved into little piece Cauliflower - ½ cup cleaved into scaled down florets Beans - 6 cleaved Sugar - 1 tsp


Green Peas - ½ cup ( I utilized new peas) Cashewnuts - 10 Water - 3 cups Coriander Leaves - ½ cup hacked Mint Leaves - ½ cup hacked Ginger - 3 cm piece Garlic - 4 cloves stripped


Wash and absorb rice bunches of water for 30 mins. Take the crushing fixings in a blender and make it into a smooth glue.


Heat oil and 1 tblspn of ghee in a strain cooker. Add in pandan leaf and sear for 30 sec.


Include cut onions and saute till it is brown.


Include green chillies and ground masala and saute for 2 mins till crude smell leaves from it.


Include tomatoes and cook for 2 mins or something like that and biryani flavor blend and salt. Blend well.


Include cleaved veggies and throw well in the masala. Include doused depleted rice and blend well


Pour in water and some sugar. Taste and adapt to preparing and Carry this to bubble, stew the oven and tension cook for 15 mins.


Switch off the intensity and let the steam go without help from anyone else. Open the cooker.


Presently heat 1 tblspn of ghee and broil cashews till it brilliant, pour this ghee and cashews over the rice and blend well.