Ingredients:
Biryani:
Basmati Rice – 1 cup (soak half an hour)
Mix veggies:
🥕 Carrots, Beans, Sweet corn 🌽 and Green peas – 1 cup
Mint – 1/2 cup
Onion – finely chopped
Cumin seeds/ Jeera – 1 tea spoon
Cloves – 3
Cinnamon – 2 (small pieces)
Cardamom – 2
Bay leaf 🍃 – 2
Green chillies – sliced- 3 to 4
Ghee – 2 tb sp
Cashew nuts – 1 tb sp (fried in ghee)
Red chilli powder – 1 teaspoon
Cumin/ Jeera powder- 1 tea spoon
Coriander powder – 1 tea spoon
Biryani Masala Powder – 1/2 tb sp
Salt – To taste
Kasuri methi / Dry fenugreek leaves 🍃 – 1 tea spoon
Raita:
Curd/ yogurt – 1 cup
Finely chopped onion – 1/2 cup
Pepper powder – 1/2 tea spoon
Salt – To taste
Procedure:
- Wash Basmati rice twice and soak in correct ratio of water (1 cup basmati rice – 2 cups of water ) Keep aside
- Heat frying pan on medium heat
- Add ghee and fry cashew nuts. Take out in a bowl when becomes brown
- Now add cloves, cinnamon, cardamom, jeera/cumin seeds let them fry add biryani leaves in the same pan
- Saute and add green chillies let them fry then add veggies to it don’t over cook
- Add onion and saute for one minute
- Add chopped mint leaves 🍃 and saute
- Next add salt, red chilly powder, coriander powder, cumin/ jeera powder and biryani masala powder
- Mix them well and saute for one to two minutes
- Finally add kasuri methi/ dry fenugreek leaves powder to it and mix it well
- Now transfer them into soaked rice bowl and mix well. Check taste of water if required add salt
- Cook Biryani in electric rice cooker/ Pressure cooker
- If pressure cooker only 2 to 3 whistles
- Make sure rice must be cooked well before serving it ☺️( you can see long grains of basmati rice and non sticky rice)
Making Raita:
- Take one cup of curd
- Make it smooth paste by using spoon. Don’t add so much of water
- Add finely chopped onion , pepper powder and salt
- Mix them well
- Serve it with Biryani
- Mint Veggie Biryani is ready to serve. Garnish with fried cashew nuts
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