Biryani , biriyani or biriani is a rice(used to prepare Vegetable biryani ) dish popular in Indian sub continent.It contains a mix of rice with vegetables, lentils, spice and meat. Origin of the word Biryani is believed from Persian language which was the official language of India for many years when Mugals and Turkish kings were ruled. It is believed that the word biryani is originated from the Persian word “birinj” which is used for rice. Other school of thought states the word is originated from the word “biryan” or “beriyan” means to roast or fry. Here is the recipe of a traditional Mugal Vegetable biryani.
In a pan heat the ghee and roast the almonds and cashew.Keep it aside
in the same pan add onion and saute till it is golden brown. Keep aside half of the saute onion.
Ginger garlic paste in the same pan and saute until the raw smell is gone.
Add turmeric powder coriander powder, chili powder, green chilly, cumin seeds add salt. Roast it for a minute. Make sure the masala is not blackened.
And chopped vegetables into it and mix properly till the masala is even. add half of the mint leaves and coriander leaves into it.
In a rice cooker take 2 cups of water and the measured curd.. Add the items in the “ For flavor list”
Add rise into it transfer the previously prepared vegetable and masala mix into the rice cooker.
Cook the rice properly( 1 whistle is enough for most of the rice varieties).
One rice is cooked, stir it Without getting sticky so that vegetables are evenly distributed
Garnish it with lemon juice coriander leaves roasted nuts and mint leaves
Veg biryani is ready serve it hot with raita and papads
You can fry the cloves, cardamom, cinnamon and Star Anise a bit before adding it to the biryani rice.
Ensure rice is not over cooked. A Rice cooker can give good results.
Serving size: 1 Cup Calories: 318 Fat: 6.19 g Saturated fat: 0.841 g Carbohydrates: 57.17 g Sugar: 2.74 g Sodium: 866 mg Fiber: 2.5 g Protein: 7.75g Cholesterol: 3 mg
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