Fixed this tonight, along with shrimp masala and saag
View attachment 4785132
Vegetable Biryani
Recipe By :South Indian Cooking, Vairavan & Marquardt
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Vegetarian
Vegetarian, Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups basmati rice
1 tablespoon butter
1 tablespoon grapeseed oil -- or neutral veg oil
3 whole bay leaf
1 whole cinnamon stick
1 1/2 whole onion -- chopped
1/2 cup tomato -- chopped
6 cloves garlic -- peeled, minced
2 tablespoons ginger root -- peeled, minced
3/4 teaspoon turmeric
1 1/2 medium russet potatoes -- peeled and cubed
1/2 cup frozen lima beans
1 whole carrot -- peeled and sliced
7/8 cup green beans -- diced
1 cup cauliflower -- cut into florets
2/3 tablespoon garam masala
1/4 cup beets -- peeled and shredded
1 cup frozen peas -- defrosted
1/2 cup cashews -- halves
1/2 cup red onion -- chopped
Rinse rice thoroughly in cold water and drain, bring 4 cups water to boil
and cook rice over med heat. Place the cooked rice in a bowl and gently
fluff the rice. Set aside.
Heat a saucepan over med heat. Add butter and oil. When butter is melted
but not smoking, add bay leaves and cinnamon sticks, saute until bay
becomes brown and aromatic.
Immediately add onion, tomato, garlic, ginger and turmeric, mix well
Add the potatoes, lima beans, carrots, green beans and cauliflower. Coat
the vegetables well with the seasonings.
Add garam masala, stir well. Add 2 tablespoons water and cook the
vegetables over low-med heat until potatoes and lima beans are tender.
Add cooked rice to the veg mixture and gently fold the rice in.
Add shredded beets and peas. Gently stir into the rice mixture.
Garnish the rice with cashews and copped red onion. Stir well and serve
the biryani rice warm.
(these instructions were written assuming 8 servings, scale volumes listed
here accordingly.
