Garden & Jungle

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Vegetable Biriyani II (With puff pastry)

Posted by Geetha on January 5, 2009





Basmati Rice – 1 cup

Onion – 1

Carrot – 2

Beans – 6

Cauliflower – 1 cup

Peas – ¼ cup

Cloves – 3

Cinnamon sticks – 1 ‘inch

Star Anis – 1

Bay leaf – 1

Chili powder – 1 tsp (to taste)

Coriander powder – 1 tsp

Mint leaves and coriander leaf – 1 cup

Water – 2 cups (to cook rice)

Ginger & garlic paste – 1 tsp

Turmeric powder – ½ tsp

Cumin seeds – ½ tsp

Lemon juice – 2 tsp

Yoghurt – ½ cup

Puff pastry sheet – 1




Cut the vegetables into little bigger size and keep aside. Grind the cloves and cinnamon stick and keep aside. In a pan put little oil & add the grounded cloves, cinnamon, onion and fry for 2 minutes and then add all the vegetables to it along with mint leaves & coriander leaves. Then add ginger, garlic paste, chili powder, coriander powder, yoghurt & salt to taste. Cook the vegetables (add water if required). On the other stove top, prepare white rice with cumin seeds & salt. Cook till rice is 70% cooked. Layer this partially cooked rice on the vegetables & add saffron color. Finally add lemon juice and keep aside.

For the parda, take the dough & roll it out in the shape of the bowl to be served in. Once biriyani is prepared transfer it to the serving bowl & cover it with the parda/dough layer and bake it in 450 degree for 10 – 12 minutes or until it turns into golden brown. Serve it with raita.

Optional: – You can add soya chunks with the vegetables.


Here the method pics goes:


[rockyou id=130136442&w=426&h=320]








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