Dish Name – VEG BIRYANI

Preparation time 10-15 minutes

Cooking time 25-30 minutes
Serving 2-4

Ingredients:
𝗙𝗼𝗿 𝗕𝗮𝗿𝗶𝘀𝘁𝗮
5 medium size Onion, slice
Oil for frying

𝗙𝗼𝗿 𝗕𝗶𝗿𝘆𝗮𝗻𝗶
Marination:
2 medium Carrot, chopped
10-12 French beans, chopped,
1 ½ cups Cauliflower, florets,
200 gms Paneer, cut into cube
⅓ cup Prepared Fried Onion,
2 tbsp Fried onion oil,
⅓ cup Curd, beaten, few fresh Mint leaves,
¼ cup fresh Green peas,
Salt to taste,
2 Green chilli,
1 tsp Degi red chilli powder,
½ tsp Turmeric powder,
½ tsp Coriander powder,
few fresh Coriander sprig, roughly torn,
1 tsp Ginger Garlic paste,
2 tsp Fried onion oil,

𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴:

2-3 tbsp Ghee,

2 Bay leaf,
½ inch Cinnamon stick,
2-3 Cloves,
2 Green cardamom,
1 Black cardamom,
Marinated vegetables,
Few Mint leaves,
3 cups Basmati classic, soaked for 20 minutes,
4 ½ cups Hot water,
few Fried onions,
2 Green chilli, into half,
A pinch of garam masala
Salt to taste,
1 tsp Kewra water,
few Saffron strands
2 tsp Ghee,

𝗙𝗼𝗿 𝗥𝗮𝗶𝘁𝗮

2 medium size Potato, boiled, small cubed,

1 medium Onion, chopped,
1 medium Tomato, chopped
2 Green chilli, chopped,
1 cup Curd, beaten,
1 tbsp Coriander leaves, chopped,
1 tbsp Mint leaves, chopped,
Salt to taste,
¼ tsp Sugar,
½ tsp roasted Cumin powder,
A pinch of degi red chilli powder,
𝗙𝗼𝗿 𝗚𝗮𝗿𝗻𝗶𝘀𝗵:
Fried onion,
Coriander sprig,

Process:-
𝗙𝗼𝗿 𝗕𝗮𝗿𝗶𝘀𝘁𝗮

1. Cut onion into thin slices and ensure they are almost of the same thickness.
2. Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and golden in
color.
3. Transfer them to an absorbent paper. Cool them completely and store in an airtight container
for further use.

𝗙𝗼𝗿 𝗠𝗮𝗿𝗶𝗻𝗮𝘁𝗶𝗼𝗻

1. In a large bowl, add carrot, french beans, cauliflower, paneer, and fried onion.
2. Add fried onion oil, curd, fresh mint leaves, fresh green peas, salt to taste.
3. Add green chilli, degi red chilli powder, turmeric powder, coriander powder, fresh coriander
sprig and mix it well.
4. Add ginger garlic paste, fried onion oil and marinate everything well. Keep aside for further
use.

𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴

1. In a large cooker, add ghee once it's hot, add bay leaf, cinnamon stick, cloves, green
cardamom, black cardamom let it splutter.
2. Add marinated vegetables and saute it well. Cover it with a lid and cook on medium flame
for 2-4 minutes.
3. Add a few mint leaves, soaked basmati rice, hot water, fried onion, and green chilli. Sprinkle
some garam masala, salt to taste, kewra water, few saffron strands, ghee.
4. Cover it with a lid and cook over medium flame for 1 whistle. Let it cool at room temperature
until pressure inside the cooker goes down naturally.
5. Open the lid and fluff the rice with a fork. Transfer it to a serving plate or bowl. Garnish it
with coriander sprig and serve hot with raita.

𝗙𝗼𝗿 𝗥𝗮𝗶𝘁𝗮

1. In a bowl, add cubed potatoes, onion, tomato, green chilli, curd and mix it well.
2. Add coriander leaves, mint leaves, salt to taste, sugar, roasted cumin powder, degi red chilli
powder and mix everything well. Keep aside for serving.