- Heat 1 tablespoon butter and 2 tablespoons ghee in a deep non-stick pan. Add caraway seeds and when it changes colour, add ginger-garlic paste and sauté for 30 seconds. Add carrots and cauliflower florets and French beans, mix, cover and cook for 3-4 minutes. Add chilli powder, turmeric powder and biryani masala, mix and cook for 1-2 minutes. Add yogurt, mix, cover and cook for 2-3 minutes. Add coriander leaves, mint leaves, ½ cup fried onions and salt, mix and cook for 1-2 minutes. Spread cooked brown rice to make a layer. Spread remaining fried onions, remaining coriander leaves, remaining mint leaves, ginger strips and green chillies on top. Drizzle saffron milk-cream mixture and remaining ghee on top, cover and seal the lid with wheat flour dough and cook on low heat for 10-15 minutes.
Veg biryani
#myrecipe
By Chandana Guptha
Jan, 6th
595
Servings
2 persons
Cook Time
40 minutes
Ingredients
18
- 20
Ingredients
- Cooked brown rice
- Ghee
- Butter
- Caraway seeds
- Ginger garlic
- Carrot
- Cauliflower
- Beans
- Red chilli powder
- Yougurt
- Turmeric
- Garam masala
- Coriander
- Mint
- Onion
- Salt
- Ginger
- Green chillies
- Atta for sealing
- 2-3 tablespoons saffron milk-cream mixture
