July 16, 2015
- Prep: 15 mins
- Cook: 25 mins
- Yields: 3 – 4 people
For biriyani Paste
1Boil about 10 cups of water and add the rice to it, with about 2 tsp of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.
1Grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. (You could also use some market product of Biryani Masala if you want).
1Take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.
2Heat the oil in a pan and add the curry leaves and onions to it. Sauté the onions till golden brown.
3Add the ginger & garlic. Mix well.
4Add the beans and cook them till half cooked. (Sprinkle some water if required)
5Add the boiled vegetables, and mix properly.
6Add 2 tsps of the biryani paste and mix it properly.
7Cook for 4 – 5 minutes.
8Add the pureed tomatoes, turmeric powder, salt and chili powder and cook for 2 more minutes.
9Stir in the yoghurt to the vegetables. Fold the vegetables properly into the yoghurt and cook for 2 minutes.
10Add the boiled rice and lemon juice to the paste. Mix properly and serve hot.