INGREDIENTS :
- 1 med. carrot cubed
- 1 1/2 cups long grain rice, soaked
- 1 med. green pepper, cubed
- 1 med. tomato, diced
- 2 med. onions, diced
- 10 ½ inch pieces green beans
- 1/4 cup green peas shelled
- 10 tbsp. oil
- 2 med potatoes, cubed
- Masala Ingredients:
- 10 curry leaves
- ½ tsp. salt
- 1/4 cup coriander leaves
- 8 mint leaves
- 1/4 small cauliflower, separated
- 1 tbsp. lemon juice
- 10-12 cloves garlic, chopped
- 1/2 inch cinnamon stick
- 10 black peppercorns
- 4 dried red Kashmiri chilies
- 1 inch piece ginger, chopped
- 2 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tbsp. poppy seeds
- 1/4 cup coconut, shredded
- 2 tbsp. fennel seeds
- Garam Masala Ingredients:
- 1 star anise
- 2 green cardamoms
- 2 cloves
- ½ tsp. nutmeg
METHOD :
1. Heat 2 tbsp. oil and fry all the masala ingredients until they’re light brown
2. Cool and grind to a smooth paste with a small amount of water
3. Roast for 1- 2 min then pound into a coarse powder
4. Heat 8 tbsp. oil with onions until brown
5. Add curry leaves and masala paste
6. Add tomato, cook on high heat
7. Add remaining vegetables
8. Stir, take in the smell
9. Drain rice then add to vegetable mixture
10. Add salt plus 3 cups of hot water
11. Cover and lower heat to medium
12. Allow to cook (stir occasionally until the vegetables and rice are cooked)
13.Garnish with pounded garam masala, coriander, mint and lemon juice
14.Cover then cook for 10 additional minutes
Reference : http://www.worldwiderecipe.com/us-uk-food-recipe/vegetable-biryani/
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