Wednesday, October 27, 2010

Vegetable biryani version II

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Green beans diced - ¼ cup
Carrots diced - ¼ cup
Cauliflower florets - 1 cup
Peas - ¼ cup
Soy nuggets - 1/2 cup
Garlic paste - 4 tsp
Ginger paster - 4 tsp
Onions - 1 cup
Green chillies - 2 tsp
Cloves - 2
Cinnamon - 1 inch
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cardamoms - 2
Bay leaves - 2
cocunut milk - 2 cups
Basmati rice - 2 cups
Yogurt - ½ cup
Mint leaves - ½ cup freshly chopped
Salt to taste

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Wash the veg.
Soak the rice for 1/2 hour.
preheat the oven 350 f.
Boil 3 cups of water and add the soy nuggets and cover.
Allow to puff up for about 15 minutes.
Then drain and squeeze out excess water and set aside.

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In a heavy bottom vessel heat the oil and add the whole spices, then add the onion and saute until golden brown.
To this add the ginger garlic paste and saute for about a minute.
Add the green chillies.
Saute this well until the raw smell goes and add the cut veg.
Then add some water , let the veg cooks.
Wait untill water goes.
In the mean time wash the soaked rice and drain all the water completely.
Then add 2 cup of coconut milk.
Mix the rice , veg and coconut milk and cover it with the foil.
Bake it in oven for 20 to 40 min.
Serve hot..


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