Veg Biryani Recipe by Sushree Satapathy
Cooking Instructions 25 + 5 mins 1 Chop the vegetables, slice the onions and cook the rice upto 70% with little salt, star anise, clove, black cardamom and cinnamon, then discard the extra water. 2 Heat the oil fry half of onions and sprinkle 1/2 tsp salt and 1 tsp sugar, fry it till light brown in colour, keep aside, in this same kadai pour left over oil heat it, then add onion, ginger garlic slices, then add chilli, ginger garlic paste, tomato, salt to taste, sugar mix it, add vegetables cook for 2 minutes, then add curd, mint leaves 1 tbsp then mix properly. Cover the lid of kadai cook for 5 minutes. Then add garam masala, cumin powder, coriander powder mix it. Then ready for dum. 3 In a deep kadai add 1 tsp ghee add 3 tbsp rice sprinkle some fried onion, then add vegetables, again rice, ghee, mint leaves repeat the same layering,then cover the lid cook for 5 to 10 minutes.then rest for another 5 minutes. Then serve with dahi/curd. 1 Chop the vegetables, slice the onions and cook the rice upto 70% with little salt, star anise, clove, black cardamom and cinnamon, then discard the extra water. 1 Chop the vegetables, slice the onions and cook the rice upto 70% with little salt, star anise, clove, black cardamom and cinnamon, then discard the extra water. 2 Heat the oil fry half of onions and sprinkle 1/2 tsp salt and 1 tsp sugar, fry it till light brown in colour, keep aside, in this same kadai pour left over oil heat it, then add onion, ginger garlic slices, then add chilli, ginger garlic paste, tomato, salt to taste, sugar mix it, add vegetables cook for 2 minutes, then add curd, mint leaves 1 tbsp then mix properly. Cover the lid of kadai cook for 5 minutes. Then add garam masala, cumin powder, coriander powder mix it. Then ready for dum. 2 Heat the oil fry half of onions and sprinkle 1/2 tsp salt and 1 tsp sugar, fry it till light brown in colour, keep aside, in this same kadai pour left over oil heat it, then add onion, ginger garlic slices, then add chilli, ginger garlic paste, tomato, salt to taste, sugar mix it, add vegetables cook for 2 minutes, then add curd, mint leaves 1 tbsp then mix properly. Cover the lid of kadai cook for 5 minutes. Then add garam masala, cumin powder, coriander powder mix it. Then ready for dum. 3 In a deep kadai add 1 tsp ghee add 3 tbsp rice sprinkle some fried onion, then add vegetables, again rice, ghee, mint leaves repeat the same layering,then cover the lid cook for 5 to 10 minutes.then rest for another 5 minutes. Then serve with dahi/curd. 3 In a deep kadai add 1 tsp ghee add 3 tbsp rice sprinkle some fried onion, then add vegetables, again rice, ghee, mint leaves repeat the same layering,then cover the lid cook for 5 to 10 minutes.then rest for another 5 minutes. Then serve with dahi/curd. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie American Goulash Cheesy Bacon Ranch Potatoes Keto Bacon Cheeseburger Soup Crack Chicken Spaghetti Bake Coconut Cream Pie Dahi tadka Crack Chicken Spaghetti Bake Cheesy Bacon Ranch Potatoes Oats Idli Starfruit pickle Rajgir halwa Black chick peas Suji poori Jacket Potato With Spicy Miso Pork Yamarita Dahi tadka Crack Chicken Spaghetti Bake Cheesy Bacon Ranch Potatoes Oats Idli Starfruit pickle Rajgir halwa Black chick peas Suji poori Jacket Potato With Spicy Miso Pork Yamarita