Step by Step pictures for making Vegetable Biryani
Vegetable Biryani with Soya, Brussels Sprouts and Beans
Basmati Rice - 2 cups
Water - 3 cups
Ghee - 2 -3 tsp
Bay leaves - 3 -4 small
Salt to taste
Mint leaves - 1/2 cup tightly packed.
Coriander leaves - handful
Broken cashews - 1/4 cup
Cardamon - 4 -5 whole
Ghee - 1/2 tsp
Spice Masala, coarsely ground
Cinnamon - 2"
Cloves - 4 -5
Fennel - 1 tsp
Cumin Seeds - 1 tsp
For the Ground Masala
Onions - 2 medium
Green chilies - 4 -5 (adjust to your spice)
Ginger - 2"
Garlic - 4 -5 cloves
Fresh Green Peas, Butter Beans, 1 & 1/2 cup
Brussle sprouts - 5 -6
Soya Chunks - 100 gms, boiled and drained separetly
How to make the Biryani
Wash and soak the Rice for 20 mins.
Cook Soya Chunks in enough water or pressure cook till done. Drain and keep it aside.
Prep onions, garlic, ginger and green chilies. Grind it coarsely and keep it aside.
Coarsely powder the cinnamon, cloves, fennel seeds, cumin seeds, keep it aside.
Heat a Pressure cooker with ghee, add the bay leaves, ground spice powder, saute well.
Now add the ground onion paste, saute well. Once the ground paste is saute well, add mint, coriander leaves. Fry on high flame well.
Now add fresh shelled peas, butter beans, soya, brussels sprouts saute well. Add water and bring to boil.
Once the water boils, add the rice, adjust salt and cover with lid.
Pressure cook for a whistle and simmer for 5 mins.
Cooking from Cookbook Challenge Group