Instant Biryani

Recipe by
Total Time:
1 hour 5 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1.5 cups - Basmati rice
  • Cardamoms - 3
  • Cloves - 3
  • Cinnamon-1 inch
  • 2 - Bay Leaves
  • 1 cup - mixed diced raw vegetables (Beans, Carrots, Peas)
  • 1 tsp each - Garam Masala powder
  • Salt to taste
  • 1 tbsp - Kevera water
  • Little Zaffrani colour
  • 1/2 tsp sugar
  • 3 tbsp - Malai kofta or any vegetable gravy.
  • For garnishing:
  • Silver foil, fried cashewnuts and kishmis.

How to Make Instant Biryani

  • Soak the rice for 15-20 minutes. Boil 8 cups of water.
  • Add 1 tbsp salt, cloves, cardamoms, cinnamon, diced vegetables and bay leaves.
  • Let it boil for 5 minutes.
  • Then add the pre-soaked basmati rice.
  • Drain after it is cooked. Let it cool.
  • Then spread the cooked rice in a greased baking dish.
  • Pour 2-3 tbsps of hot ghee on the rice.
  • Sprinkle 1 tsp garam masala powder and kevra water (mixed with sugar and little zaffrani colour).
  • Then add 3 tbsps of malai kofta or any vegetable gravy.
  • Cover dish with aluminium foil.
  • Bake in pre-heated oven for 20 minutes at 180 degree C.
  • Decorate with silver foil and fried cashewnuts and kishmish.

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