| Recipe Name:
Vegetable biriyani |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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|
8 |
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Ingredients: |
| Basmathi rice |
|
1 cup |
| Peas, carrots, cauliflower, cabbage |
|
100g each |
| Potatoes, beans |
|
50g each |
| Onions |
|
2 |
| Garlic |
|
7 flakes |
| Cardamom |
|
2 |
| Cloves |
|
3 |
| Cinnamon |
|
1 inch piece |
| Bay leaf |
|
1 |
| Marati Moggu |
|
3 |
| Oil |
|
2 tsp |
| Salt as required |
|
|
| Grind together |
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| Grated coconut |
|
15g |
| Coriander leaves |
|
1 big bunch |
| Garlic |
|
6 flakes |
| Green chillies |
|
10 |
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Method: |
- Wash and soak rice for 10 minutes.
- Dice all the vegetables and half cook them.
- Heat oil in a pressure cooker; add masala spices and then garlic and onions.
- When onions are crisp, add rice and fry for two minutes. Mix masala paste and half cooked vegetables. Fry till good smell comes.
- Pour 2 cups of boiling water and mix required salt.
- Pressure cook for 10 minutes in low flame.
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