'Flavourful biryani made with brown rice and fresh vegetables. VEG BIRYANI Ingredients 3 cups cooked brown rice 1 tablespoon butter 4 tablespoons ghee 1 teaspoon caraway seeds (shahi jeera) 1 tablespoon ginger-garlic paste 2 small carrots, peeled and cut into diamonds ½ medium cauliflower, cut into medium florets 5-6 French beans, cut into ½ inch pieces 1½ teaspoons red chilli powder ½ teaspoon turmeric powder 1 tablespoon biryani masala 1 cup yogurt 2 tablespoons chopped fresh coriander leaves 2 tablespoons chopped fresh mint leaves 1 cup fried onions Salt to taste 1 inch ginger, cut into thin strips 1-2 green chillies, diagonally slices 2-3 tablespoons saffron milk-cream mixture Whole wheat flour (atta) dough for sealing Method 1. Heat 1 tablespoon butter and 2 tablespoons ghee in a deep non-stick pan. Add caraway seeds and when it changes colour. Add ginger-garlic paste and sauté for 30 seconds. 2. Add carrots and cauliflower florets and French beans, mix, cover and cook for 3-4 minutes. 3. Add chilli powder, turmeric powder and biryani masala, mix and cook for 1-2 minutes. Add yogurt, mix, cover and cook for 2-3 minutes. 4. Add coriander leaves, mint leaves, ½ cup fried onions and salt, mix and cook for 1-2 minutes. 5. Spread cooked brown rice to make a layer. Spread remaining fried onions, remaining coriander leaves, remaining mint leaves, ginger strips and green chillies on top. 6. Drizzle saffron milk-cream mixture and remaining ghee on top, cover and seal the lid with wheat flour dough and cook on low heat for 10-15 minutes. 7. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor'
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