Ingredients
Basmati Rice2 cup- Carrot, chopped1 piece
- Potato, diced1 piece
Green Peas2 tablespoon
Green Chili2 piece- Green Bell Pepper, chopped0.5 piece
Cauliflower3 piece- Tomato, finely chopped3 piece
- Onion, sliced2 piece
Yogurt0.5 cup- Butter, cut into small pieces2 tablespoon
- Mint, chopped2 tablespoon
- Coriander, chopped2 tablespoon
- Cashew, halved2 tablespoon
- Saffron, threads3 threads
Liquid milk1 tablespoon- Oil for frying0
- Salt to taste0
- Garlic clove, peeled and grated4 clove
- Onion, peeled and sliced2 piece
Garam Masala2 teaspoon- Ginger, peeled and grated1 teaspoon
Mustard seeds1 teaspoon
Ground coriander1 teaspoon- Ground Turmeric0.5 teaspoon
- Ground Chili0.5 teaspoon
Steps
- 1
To prepare the garam masala, mix all the ingredients and roast in a frying pan for 10 minutes, then grind in a coffee grinder if available until it becomes powder. A regular grinder can be used if you do not have a coffee grinder.
10 minRequired Tools:
Frying Pan🍳Coffee Grinder - 2
Soak the saffron threads in the milk until fully dissolved, then set aside.
5 min - 3
Place the rice in a pot, add salt, and cover with water. Boil the rice halfway, for 10 minutes, then drain and let it cool.
10 minRequired Tools:
Pot - 4
Fry the cashews for a few minutes or until they start to change color, then set aside.
5 minRequired Tools:Frying Pan - 5
Fry the onions in oil in a deep frying pan until golden and crispy. Then remove from heat and set aside.
5 minRequired Tools:Frying Pan - 6
Fry each type of vegetable separately in oil, then remove from heat and set aside. Start with the carrots, potatoes, peas, green chili, sweet bell pepper, and finally cauliflower.
10 minRequired Tools:Frying Pan - 7
Add the saffron threads soaked in milk to the rice and mix well until the rice takes on a yellow color.
5 min - 8
To prepare the paste, place all the ingredients in a blender and blend well. Fry the resulting paste in the same frying pan used for the vegetables for 4 minutes. Then add the tomatoes and stir the mixture for about 3 minutes.
7 minRequired Tools:🍳BlenderFrying Pan - 9
Add the yogurt to the mixture and let it cook until some of the liquid evaporates.
5 min - 10
Then add the fried vegetables, mint, and coriander to the yogurt mixture, and let the ingredients simmer until the vegetables absorb the sauce (about 5 minutes), then remove from heat.
5 min - 11
In a baking dish, layer the rice and vegetable mixture in alternating layers: place a layer of rice followed by a layer of vegetables and another layer of rice... etc. Distribute small pieces of butter on top of the dish, then place in a moderate oven for 20 minutes.
20 min - 12
Turn the biryani onto a serving plate and garnish with fried onions and cashews.
5 min
Nutrition Facts
Basmati Riceper 100gGreen Peasper 100gGreen Chiliper 100gCauliflowerper 100gYogurtper 100gLiquid milkper 100gGaram Masalaper 100gMustard seedsper 100gGround corianderper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.