Layered Vegetable Biryani (Middle Eastern Style)
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Ingredients

  • 2-3 tbsp ghee (clarified butter)
  • 2 tsp whole cumin seeds
  • Pinch of Heeng powder (Asafoetida)
  • 3 onions sliced (2 medium & 1 small)
  • 1 large ripe sliced Tomato
  • 1 large potato sliced
  • 1/2 cup chopped french beans
  • 1/2 cup sliced carrots
  • 1/3 cup boiled green peas
  • 1/3 cup creamy full fat curd
  • 1 cup Fresh Mint Leaves
  • 1 cup Fresh Coriander Leaves
  • 1 whole large green chilly
  • 1 whole bay leaf
  • 3-4 whole black cloves
  • 3-4 whole black pepper
  • 1 whole black cardamom
  • 3 whole green cardamom
  • 1 whole cinnamon stick
  • 11/2 tbsp saffron soaked in 3 tbsp milk (for about 30-40 minutes before using)
  • 2 tsp Coriander powder
  • 2 tsp Cumin Powder
  • 1 tsp dry Mango Powder
  • 2 tsp Saunf powder (fennel powder)
  • 1 tsp dry methi powder (dry fenugreek powder)
  • 1 tsp punjabi garam masala powder
  • 11/2 tsp kashmiri red chilly powder (its not very spicy but gives nice red color)
  • 1/2 to 1 tsp spicy red paprika (feel free to adjust the spiciness to your taste)
  • Salt to taste
  •  
  • For Garnishing
  • 1/2 sliced tomatoes
  • 1/4 cup fresh mint leaves
  • 4 tbsp sultanas
  • 4 tbsp sliced almonds
  • 3 tbsp small chopped walnuts
  • 4 tbsp roughly chopped fried cashew nuts
  • 4 tbsp fried onion (till brown)
  •  
  • For Rice
  • 2 cups / 300 gms Basmati rice (Wash and soaked for about 1 hr)
  • 2 whole black cloves
  • 2 whole green cardamoms

Instructions

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