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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Rice-based foods made with spices, rice (usually basmati) and vegetables. Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various Indian communities in Western countries. Ingredients:
basmati rice 2 cups, soaked in water for 30 mins |
brown cardamon 2 |
bay leaf 4 |
cloves 6 |
black pepper 6 |
lemon juice 1 tbsp |
oil 1 tbsp |
other ingredients |
onion 2 large sliced |
carrots 2 cubed |
pea 1/2 cup |
tomatoes 2 medium chopped |
beans 1/2 cup |
green pepper 1 deseeded and diced |
red pepper 1 deseeded and diced |
garlic 2 tbsp chopped |
ginger 2 tbsp chopped |
mint leaves 3 tbsp chopped |
coriander leaves 2 tbsp chopped |
turmeric powder 1/2 tsp |
red chilli powder 1 tsp |
cumin seed 1 tsp |
oil 5 tbsp |
salt to taste |
Directions:
1. METHOD
2. 1. Boil the rice alongwith with its ingredients till fully cooked. Rice should be firm. Discard the bay leaf and the cardamon.
3. 2. Add the balance oil (keep two tbsp in reserve) in pan. Add cumin and when they start to splutter add the onions and saute till transparent. Add the carrot,pepper and beans and cook till done.
4. 3. In a separate pan, heat 2 tbsp of oil. Add garlic and ginger, saute for a minute. Add tomatoes and saute for 3-4 min on low heat.
5. 4. Now mix in the tomatoes, peas turmeric, chilli and salt to the vegetables, add coriander and mint leaves. let it cook for 2 mins. Mixin the rice and the vegetables.
6. 5. Close with a tight fitting lid and seal. Keep on low heat for 5-6 mins, preferably on a griddle.
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