Vegetable Biryani With Green Raita Food

VEGETABLE BIRYANI WITH GREEN RAITA

Steps:

• Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.
• Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.
• Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen - you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.

VEG BIRYANI | VEGETABLE BIRYANI | RAITA | VEG BIRYANI WITH RAITA

Steps:

• Wash and soak rice at least 30 minutes before starting for preparation.
• Heat a pan add ghee, oil, cashew nuts, cinnamon, cloves, long pepper, star anise, cumin seeds, cardamon.
• Saute for a minute until cashew nuts and other spices turn golden.
• Add onions and slit green chillies. Fry until it turns to golden brown.
• Add ginger and garlic paste, mix well and fry till the raw smell disappears.
• Add chopped carrots, french beans, potatoes and also add a cup of peas.
• Mix and fry for 5 minutes. Add tomatoes fry for 2 minutes.
• Add yoghurt, turmeric powder, red chilli powder, coriander powder, biryani powder, and salt saute for a couple of minutes till it gets a nice aroma.
• Now our veggies will absorb all the masala texture.
• Measurement of water is most important, in which our entire biryani depends. For 2 cups of rice add 3 cups of water including veggies.
• Add water to vegetable masala texture pan and let begin to boil. Meanwhile, take soaked rice, drain the water from the rice and set aside.
• When the water begins to boil add rice to the pan and give a mix.
• Add mint leaves and coriander leaves stir.
• When the water gets evaporate close the lid. In a low flame dum the rice for 5 minutes.
• Mix and squeeze lemon juice into the biryani. Again close the lid leave for 2 more minutes.
• Vegetable biryani is ready. Garnish with fried cashew nuts and coriander leaves Serve with raita.
• Take a bowl to add chopped onions, green chilli, coriander leaves and salt mix well.
• Add yoghurt mix well all the ingredients. Add little water if necessary mix well.
• Garnish with coriander leaves on top. Serve as a side dish, especially in biryani recipes.