Ingredients
3 cups basmati rice
5 chillies slitted
chilly powder - 1 tsp
star anise , bay leaf , cloves and cinnamon - 2 each
oil
tomatoes -2
onions - 2
ginger garlic paste - 2 tsp
Vegtables - cauliflower florets , fried paneer , lima beans, carrot (cut
length wise) , potato- All of these about 1/4 to 1/2 cup
To grind
shredded coconut - 2 to 3 tsp
cashews (about 20 )
water
Method
Heat oil in a pan and add biriyani masala items , followed by onions. ginger garlic paste ,green chillies and tomatoes until they ooze the oil out
Now add the grinded paste and a little red chilly powder
At this stage and the half cooked or partially cooked vegetables (jus to lessen the cooking time )
Add enough salt at the end
Measure around 3.5 cups of water
and keep it in cooker for 1-2 whistles
when done transfer to alumium tray(sealed) and bake it in oven for
10-15 mins (This time may be varied) at 400 degree
Finally garnish with chopped coriander .
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