Vegetable Biryani 1
by Tarla Dalal
Added to 622 cookbooks
This recipe has been viewed 33548 times
- Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
- Warm the saffron, add a little water, rub until it dissolves and add to half the quantity of the rice. To the other half of the rice, add 1/2 teacup of curds. Keep aside the two rice portions.
- Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions.
- In the same ghee, fry the paste for 2 to 3 minutes. Add the tomato puree, vegetables and the remaining curds and cook for a few minutes. Add the cream, sugar and salt.
- Put the balance 2 tablespoons of ghee in a large bowl.
- Sprinkle some fried onions and then a little saffron.
- Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, saffron rice, vegetables and curd rice in this manner.
- Cover and bake in a hot oven at 230 degree C ( 450 degree F) for 20 minutes.
- Turn upside down, sprinkle mint leaves on top and serve hot.
- Mixed vegetables contains carrots, french beans, cauliflower, green peas.
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