basmati rice vegetables marination: 1 cup thick curd 1 to 2 green chilies, chopped (optional) 1 tbsp ginger-garlic paste 1 potato, chopped ½ cup cauliflower / gobi, chopped to bite size florets ½ cup mushrooms, chopped ½ carrots, chopped ⅓ cup green peas, fresh or frozen ½ tsp garam masala powder 1 tsp coriander powder 1 tsp red chilli powder ½ tsp turmeric powder 3 tbsp chopped coriander leaves 5 mint leaves salt as required for frying onions: 3 tbsp oil or ghee 1 large onion, sliced spices: 1 tsp shah jeera/caraway seeds or jeera / cumin seeds 1 inch cinnamon stick 4 cloves 4 green cardamoms 1 star anise 1 bay leaf 20 black peppers for layering: 2 tbsp chopped coriander leaves 10 mint leaves 3 tbsp milk saffron milk 1 to 1.25 cups water Instructions marinating vegetables: take 1 cup thick curd in a large mixing bowl and whisk till smooth.. then add garam masala, coriander powder, red chilli powder, turmeric, salt, green chillies and ginger-garlic paste. mix the spices well with curd using a whisk. add chopped potatoes, cauliflower, mushrooms, carrot, peas, mint leaves and coriander leaves . mix very well and keep aside. you can even marinate for 15 to 30 minutes sauteing onions: heat a pressure cooker and add 3 tbsp oil then add sliced onions. stir and begin to saute the onions on a low to medium flame. continue to saute till the onions turn a light golden. when the onions become golden, switch off the flame and remove fried onions in a plate. keep aside. now add a tbsp of ghee (optional) add shah jeera or jeera, cinnamon stick, cloves, green cardamoms, star anise, bay leaf and black peppers. fry till till turn fragrant. layering and pressure cooking: now spread half the fried onions. pour the veggie mixture evenly. make an even layer of all the veggie mixture. next spread all the soaked rice (soak rice for 30 minutes) evenly on the veggie mixture layer. place the mint leaves and add chopped coriander leaves spread the fried onions which we kept aside evenly on the rice. sprinkle some saffron milk uniformly now pour water along the sides of the cooker. don't add water in the center. 1.25 cups water will make the rice grains more soft. cover the cooker with its lid and the vent weight/whistle attached to the lid. on a low flame cook the biryani for about 20 to 25 minutes once the pressure settles down, then open the lid and serve the pressure cooker vegetable biryani with your favorite raita, salad or a bhindi ka salan. 3.5.3208
thick curd in a large mixing bowl and whisk till smooth..
Related PostsEgg Omelet Recipe | Indian Street Style Egg Omelette RecipeJeera Rice Recipe | How to Make Perfect Jeera Rice – IndianCumin Rice RecipeEgg Curry Recipe Video| Punjabi Dhaba Style Egg Curry RecipeVeg Pulao Recipe | How to make Veg Pulao | Vegetable Pulao Recipe
And every family from Karnataka has their very own recipe for making the red chutney. 'Mysore' the land of Palaces is also famous for many mouth watering dishes like Mysore Pak, Mysore Rasam, Mysore Bonda and the Mysore Masala Dosa
Related PostsEgg BiryaniRecipe | How to make Egg BiryaniVeg Pulao Recipe | How to make Veg Pulao | Vegetable Pulao RecipeStuffedBhindiRecipe|Stuffed Okra Recipe|BharwanBhindiRecipeJeera Rice Recipe | How to Make Perfect Jeera Rice – IndianCumin Rice Recipe Like this
Biryani | RecipeCuisine. InIndia,throughout the nation, you can find variety of biryanirecipes and each region has its own influence on Biryani and come up with unique biryanirecipes like Hyderabad Biryani,MalabarBiryani,AmburBiryani and DindugalBiryani and so on