Easy Homemade Spicy Punjabi Vegetable Biryani Recipe.Restaurant Tasty Biryani
for the paste:
Quartered – onions 1
Ginger – 2 inch
Garlic pods – 5
To make Rice:
Basmati Rice – 1.5 cups
whole garam masala
bay leaves – 2
cinamon – 1 large cut into medium pieces
black pepper – 1 tsp
cloves – 6-8
Other Ingredients :
chilli powder – 3 tsp
tumeric powder -1 tsp
garam masala powder- 2 tsp(punjabi everest)
yogurt/2 tbsp
tomatoes – 1
mixed vegetables(carrot/beans/cauliflower/peas)
to fry
cashews – 8
onions sliced thinely – 1
capsicum sliced – 1
Cooking Directions
Make a paste of onion, ginger and garlic.
Soak rice for half an hour. Cook rice in salted water and whole garam masala until grainy.
keep aside let it cool.
Take oil in a kadai, fry cashews to gloden brown drain keep aside.
Fry onions until crisp drain and keep aside. Fry capsicums until soft.
Half boil vege like beans/carrot/potato in microwave for 2 mins, preserve the stock for gravy.
Take a wok to make the curry, heat 2 tbsp ghee/oil
Fry the paste until raw smell dissappears, add the masala powders and tomatoes cook until tomatoes are done
Add mixed veges, salt Bring to boil add curds. stir well until oil seperates out.
Take a oven proof casserole grease oil or butter
Add the cooked1/4 of the cooked rice. Spread half of the curry.
Add again 1/4 of rice spread the half of onions, cashews capsicums, coriander leaves.
Again repeat with rest of the rice
Seal the casserole and bake it for 15 mins at 230 c.
Serve hot rice with any accompanied raita.
You may also Check the Restaurant Special Mutton Biryani Recipe
Click for more South Indian veg curries
