Vegetable Biriyani

INGREDIENTS :



1. Basmathi Rice - 1 cup

2. Tomato - 2

3. Big onion - 3

4. Green chilly - 2

5. Red chilly powder - 1 tsp

6. Turmeric powder - 1/4 tsp

7. Green cardamoms - 2

8. Cloves - 2

9. Cinnamon - 1

10. Bay leaf

11. Mint leaf

12. Coriander leaf

13. Coconut milk - 2 cup

14. Ginger, garlic paste

15. Salt to taste

16. Oil for fry

17. Ghee - 2 tsp

18. Carrot - 1

19. Potato - 1

20. Butter beans - 1/4 cup

21. Shelled Green peas – 1/4 cup

22. Beans

23. Cauliflower


METHODS :


1. Wash and soak rice in water for 30 minutes.

2. Cut all the vegetables into small pieces.

3. Heat oil and deep fry the onion till well browned.

4. Add green chilly and tomato.

5. Add ginger garlic paste, Cinnamon, Green cardamoms, Cloves and Bay leaf. Fry well

6. Add Red chilly powder, Turmeric powder, All vegetables and salt. (Stir)

7. Add 2 cup of coconut milk, Mint leaf and Coriander leaf. Stir well.

8. Add 1 cup of Basmathi rice.

9. Bring to boil, reduce heat and covered.

10. Stir occasionally. When done 3/4 , add ghee.

11. Mix very gently. Simmer till done and all water evaporates.


Garnish with coriander leaf before serving.

Prawn Biriyani

INGREDIENTS :


1. Basmathi Rice - 1 cup
2. Tomato - 2
3. Big onion - 3
4. Green chilly - 2
5. Red chilly powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Green cardamoms - 2
8. Cloves - 2
9. Cinnamon - 1
10. Bay leaf
11. Mint leaf
12. Coriander leaf
13. Coconut milk - 2 cup
14. Ginger, garlic paste
15. Salt to taste
16. Oil for fry
17. Ghee - 2 tsp
18. Prawn - 1/2 kg
19. Pepper Powder - 2 tsp
20. Aniseed powder - 1/4 tsp

METHODS :

1. Wash and soak rice in water for 30 minutes.
2. Clean and wash the prawn twice.
3. Heat oil and deep fry the onion till well browned.
4. Add green chilly and tomato.
5. Add ginger garlic paste, Cinnamon, Green cardamoms, Cloves and Bay leaf. Fry well
6. Add Red chilly powder, Turmeric powder, Prawn and salt. (Stir)
7. Add 2 cup of coconut milk, Mint leaf and Coriander leaf. Stir well.
8. Add 1 cup of Basmathi rice.
9. Bring to boil, reduce heat and covered.
10. Stir occasionally. When done 3/4 , add ghee.
11. Mix very gently. Simmer till done and all water evaporates.

Garnish with coriander leaf before serving.

Chicken Biriyani

INGREDIENTS :


1. Basmathi Rice - 1 cup
2. Tomato - 2
3. Big onion - 3
4. Green chilly - 2
5. Red chilly powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Green cardamoms - 2
8. Cloves - 2
9. Cinnamon - 1
10. Bay leaf
11. Mint leaf
12. Coriander leaf
13. Coconut milk - 2 cup
14. Ginger, garlic paste
15. Salt to taste
16. Oil for fry
17. Ghee - 2 tsp
18. Chicken

METHODS :

1. Wash and soak rice in water for 30 minutes.
2. Cut Chicken into small pieces.
3. Heat oil and deep fry the onion till well browned.
4. Add green chilly and tomato.
5. Add ginger garlic paste, Cinnamon, Green cardamoms, Cloves and Bay leaf. Fry well
6. Add Red chilly powder, Turmeric powder, Chicken and salt. (Stir)
7. Add 2 cup of coconut milk, Mint leaf and Coriander leaf. Stir well.
8. Add 1 cup of Basmathi rice.
9. Bring to boil, reduce heat and covered.
10. Stir occasionally. When done 3/4 , add ghee.
11. Mix very gently. Simmer till done and all water evaporates.

Garnish with coriander leaf before serving.

Tomato Biriyani

INGREDIENTS :

1. Basmathi Rice        -   1 cup
2. Tomato                   -     1/4 kg
3. Big onion                   -  3
4. Green chilly              -   2
5. Red chilly powder     - 2 tsp
6. Turmeric powder       -  1/4 tsp
7. Green cardamons      -   2
8. Cloves                        -   2
9. Cinnamon                  -   1
10. Bay leaf
11. Mint leaf
12. Coriander leaf
13. Coconut milk              -   2 cup
14. Ginger, garlic paste
15. Salt to taste
16. Oil for fry
17. Ghee            -    2 tsp

METHODS :

1. Wash and soak rice in water for 30 minutes.
2. Cut Tomato into small pieces.
3. Heat oil and deep fry the onion till well browned.
4. Add green chilly and tomato.
5. Add ginger garlic paste, Cinnamon, Green cardamoms, Cloves and Bay leaf. Fry well
6. Add Red chilly powder, Turmeric powder, and salt. (Stir)
7. Add 2 cup of coconut milk, Mint leaf and Coriander leaf. Stir well.
8. Add 1 cup of Basmathi rice.
9. Bring to boil, reduce heat and covered.
10. Stir occasionally. When done 3/4 , add ghee.
11. Mix very gently. Simmer till done and all water evaporates.

Garnish with coriander leaf before serving.