Special Vegetable Biriyani

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

240 calories, 9 grams fat

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

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Ingredients

  • 2 cups - rice
  • 1 cup - lentil (masoor dal)
  • 1 cup - grated coconut
  • 4 - red chilli
  • 1 tsp - cumin seed
  • 5 tbsp - oil or ghee
  • 2 tbsp - cashew nuts, split
  • 3 - cardamom
  • 2 pieces - cinnamon
  • 1/2 cup - peanuts
  • 1/2 cup - onion, sliced
  • 1/2 cup - potato, peeled cubed
  • 1/2 cup - carrot, cubed
  • 1 tsp - turmeric powder
  • 1/2 cup - tomato, chopped
  • 3 tbsp - curds
  • 2 tbsp - raisins
  • Salt, to taste

How to Make Special Vegetable Biriyani

  • Wash rice and lentil. Drain and keep aside.
  • Grind coconut, red chilli and cumin seeds to a paste. Add 6 cups of water. Strain after 15 mins. This is the stock.
  • Heat ghee or oil in a thick bottomed vessel.
  • Add cashew nut, fry till golden brown, drain and reserve.
  • To the remaining oil in the vessel, add all the vegetables, fry well, drain and reserve.
  • Add cardamom and cinnamon to the oil in the vessel. After few seconds, add onion and fry till golden brown.
  • Add rice, lentil, salt and turmeric.
  • Fry for 2-3 mins. Add the stock.
  • When the stock begins to boil, cover the vessel with a lid and lower the heat.
  • When the rice is cooked add the vegetables.
  • After 5 mins, add tomato, cashewnut, raisin and curds.
  • Mix gently, cover and cook on low flame, toll rice and vegetables are done and all the liquid is absorbed.

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