Breakfast & Brunch
Meat and Poultry
Pickles & chutneys
Method of Preparation:
Half boil the (2cups). Drain and cool it.
Mix saffron (1sp) in warm milk (2sp).
Heat Ghee / oil (3sp) in a pan; the cashew nuts (2sp) and remove.
Fry the onion (1/4cup) in the same ghee, until brown and crisp it and remove keep in a plate.
Add raisins and fry for a few seconds.
In the same ghee, add the ginger garlic paste (1sp), add the tomatoes (1/4cup) and fry again. Wait until the mixture thickens, add the yogurt (1sp) and fry.
Now add cooked vegetables (cauliflower, potato, carrot, french beans), and Cook for 5 minutes.
Heat the cocking vessel; spread ghee (2sp) and spread half the rice at the bottom and spread half the vegetables. Now sprinkle the saffron half, half of the fried onion, sprinkle and rice.
Repeat this with remaining vegetables, rice, saffron and nuts.
Allow to cock for 10min. After this time remove the lid sprinkle coriander leaves.
Vegetable biryani is ready to be serve. Serve hot with cucumber raita.