RECIPE OF VEGETABLE BIRIYANI
|Small onion chopped||2|
|Cumin seeds||1||tsp||Coriander powder||1||tsp|
|Potato cut into cubes||1|
|Cauliflower, broken into florets||1/2|
|Beans cut into 2 cms||50||gms|
|Coriander leaves chopped||1||tbsp|
Method For Preparing Vegetable Biriyani
Lean, wash and soak the rice in water for 15 minutes and drain.
Put the rice with the cloves and cardamom into a large heavy pan.
Pour the vegetable stock and allow to boil.
Reduce the heat, cover the pan and simmer for 10 minutes or until the stock has been absorbed.
Heat 2 tbsp oil in a pan and add garlic chopped, small onion chopped, cumin seed paste, coriander powder, chilli powder, turmeric powder, pepper powder, and salt.
Fry for a minute and add the vegetables and 1/4 cup of water.
Cover and cook in a low flame for 10 minutes.
Transfer this into an ovenproof vessel.
Add the chopped coriander leaves. Spoon the rice over the vegetables.
Sprinkle lime juice over it. Cover and cook in the oven for 15 minutes.
Fluff up the rice with a fork and before serving garnish with more coriander leaves.